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JPS57110165A - Seasoning solution and its preparation - Google Patents

Seasoning solution and its preparation

Info

Publication number
JPS57110165A
JPS57110165A JP55182882A JP18288280A JPS57110165A JP S57110165 A JPS57110165 A JP S57110165A JP 55182882 A JP55182882 A JP 55182882A JP 18288280 A JP18288280 A JP 18288280A JP S57110165 A JPS57110165 A JP S57110165A
Authority
JP
Japan
Prior art keywords
seasoning
1w2pts
pasteurized
mixed
sediment
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
JP55182882A
Other languages
Japanese (ja)
Other versions
JPS601853B2 (en
Inventor
Kaoru Hashimoto
Akio Nobuhara
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Kikkoman Corp
Original Assignee
Kikkoman Corp
Kikkoman Shoyu KK
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kikkoman Corp, Kikkoman Shoyu KK filed Critical Kikkoman Corp
Priority to JP55182882A priority Critical patent/JPS601853B2/en
Publication of JPS57110165A publication Critical patent/JPS57110165A/en
Publication of JPS601853B2 publication Critical patent/JPS601853B2/en
Expired legal-status Critical Current

Links

Landscapes

  • Meat, Egg Or Seafood Products (AREA)
  • Seasonings (AREA)

Abstract

PURPOSE: To prepare a seasoning solution, having a smooth sense of eating and well-balanced deliciousness and sweetness, and suitable for pickling vegetables, fishes and shellfishes, meat, etc. or broiling with soy, by using a pasteurized sediment of soy sauce, sweet sake lees and a seasoning as principal raw materials.
CONSTITUTION: 6W7pts.wt. pasteurized soy sauce sediment is mixed and milled with 1W2pts.wt. sweet sake lees and 1W2pts.wt. seasoning, and small amounts of organic acid, e.g. lactic acid or acetic acid and/or alcohol or both are mixed with the resultant mixture. The mixture is then sterilized under heating.
COPYRIGHT: (C)1982,JPO&Japio
JP55182882A 1980-12-25 1980-12-25 Seasoning liquid and its manufacturing method Expired JPS601853B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP55182882A JPS601853B2 (en) 1980-12-25 1980-12-25 Seasoning liquid and its manufacturing method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP55182882A JPS601853B2 (en) 1980-12-25 1980-12-25 Seasoning liquid and its manufacturing method

Publications (2)

Publication Number Publication Date
JPS57110165A true JPS57110165A (en) 1982-07-08
JPS601853B2 JPS601853B2 (en) 1985-01-17

Family

ID=16126056

Family Applications (1)

Application Number Title Priority Date Filing Date
JP55182882A Expired JPS601853B2 (en) 1980-12-25 1980-12-25 Seasoning liquid and its manufacturing method

Country Status (1)

Country Link
JP (1) JPS601853B2 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2017046672A (en) * 2015-09-04 2017-03-09 キッコーマン株式会社 Sauce and method for producing the same

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2017046672A (en) * 2015-09-04 2017-03-09 キッコーマン株式会社 Sauce and method for producing the same

Also Published As

Publication number Publication date
JPS601853B2 (en) 1985-01-17

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