PRODUCTION OF ADDITIVE FOR SEASONING

PURPOSE:To obtain the titled product to be added to soy sauce, etc., and used, having excellent shelf stability, by specifically treating sea tangle, Lentinus edodes, dried bonito and edible vegetables, drying, finely cutting, blending the foods and sealing in a pack. CONSTITUTION:First, sea tangle,...

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Bibliographische Detailangaben
1. Verfasser:	NAGAO TOMOKO
Format:	Patent
Sprache:	eng
Schlagworte:	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
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Beschreibung
Zusammenfassung:	PURPOSE:To obtain the titled product to be added to soy sauce, etc., and used, having excellent shelf stability, by specifically treating sea tangle, Lentinus edodes, dried bonito and edible vegetables, drying, finely cutting, blending the foods and sealing in a pack. CONSTITUTION:First, sea tangle, Lentinus edodes, dried bonito and edible vegetables are immersed in an aqueous solution of calcium phosphate at pH 6-8 at normal temperature for 5-10 days. Then these foods are dried, finely cut and blended in the ratio of 25-35wt.% sea tangle, 25-35wt.% Lentinus edodes, 25-35wt.% dried bonito and 2-10wt.% edible vegetables and sealed in a pack consisting of a water-permeable material to give the aimed product.