THICK SEASONING COMPOSITION FOR YAKITORI AND TERIYAKI CHICKEN
PROBLEM TO BE SOLVED: To provide a thick seasoning composition for yakitori and teriyaki chicken, further added with roast flavor and having thicker natural deliciousness; to provide a method for producing the thick seasoning composition; and to provide a yakitori set and a frozen yakitori set by pa...
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| creator | WATARI MASAHIKO OYAMA YOSHIHIDE KINA JIYUNJI ANDO KENICHIRO NAITO YOSHIMI |
| description | PROBLEM TO BE SOLVED: To provide a thick seasoning composition for yakitori and teriyaki chicken, further added with roast flavor and having thicker natural deliciousness; to provide a method for producing the thick seasoning composition; and to provide a yakitori set and a frozen yakitori set by packaging cooked yakitori on a skewer and the thick seasoning composition. SOLUTION: This thick seasoning composition which has a BRIX value of 50-60%, salinity of 3-10 mass%, and burnt soy sauce flavor is obtained by preparing a seasoning liquid through heating and boiling down a seasoning liquid which has as the base, soy sauce and chicken bouillon obtained by using spring onion broiled with charcoal fire and chicken residue broiled with charcoal fire, until burnt soy sauce flavor is produced, and then mixing the boiled seasoning liquid with a seasoning liquid which has soy sauce as the base. COPYRIGHT: (C)2009,JPO&INPIT |
| format | Patent |
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SOLUTION: This thick seasoning composition which has a BRIX value of 50-60%, salinity of 3-10 mass%, and burnt soy sauce flavor is obtained by preparing a seasoning liquid through heating and boiling down a seasoning liquid which has as the base, soy sauce and chicken bouillon obtained by using spring onion broiled with charcoal fire and chicken residue broiled with charcoal fire, until burnt soy sauce flavor is produced, and then mixing the boiled seasoning liquid with a seasoning liquid which has soy sauce as the base. 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SOLUTION: This thick seasoning composition which has a BRIX value of 50-60%, salinity of 3-10 mass%, and burnt soy sauce flavor is obtained by preparing a seasoning liquid through heating and boiling down a seasoning liquid which has as the base, soy sauce and chicken bouillon obtained by using spring onion broiled with charcoal fire and chicken residue broiled with charcoal fire, until burnt soy sauce flavor is produced, and then mixing the boiled seasoning liquid with a seasoning liquid which has soy sauce as the base. 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SOLUTION: This thick seasoning composition which has a BRIX value of 50-60%, salinity of 3-10 mass%, and burnt soy sauce flavor is obtained by preparing a seasoning liquid through heating and boiling down a seasoning liquid which has as the base, soy sauce and chicken bouillon obtained by using spring onion broiled with charcoal fire and chicken residue broiled with charcoal fire, until burnt soy sauce flavor is produced, and then mixing the boiled seasoning liquid with a seasoning liquid which has soy sauce as the base. COPYRIGHT: (C)2009,JPO&INPIT</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | THICK SEASONING COMPOSITION FOR YAKITORI AND TERIYAKI CHICKEN |
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