JPS568656A - Preparation of cooked ingredient for cooking rice - Google Patents
Preparation of cooked ingredient for cooking riceInfo
- Publication number
- JPS568656A JPS568656A JP8392379A JP8392379A JPS568656A JP S568656 A JPS568656 A JP S568656A JP 8392379 A JP8392379 A JP 8392379A JP 8392379 A JP8392379 A JP 8392379A JP S568656 A JPS568656 A JP S568656A
- Authority
- JP
- Japan
- Prior art keywords
- ingredient
- cooking
- cooked
- binder
- powder
- 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
Links
- 239000004615 ingredient Substances 0.000 title abstract 6
- 238000010411 cooking Methods 0.000 title abstract 5
- 240000007594 Oryza sativa Species 0.000 title abstract 2
- 235000007164 Oryza sativa Nutrition 0.000 title abstract 2
- 235000009566 rice Nutrition 0.000 title abstract 2
- 229920002752 Konjac Polymers 0.000 abstract 3
- 239000011230 binding agent Substances 0.000 abstract 3
- 239000000463 material Substances 0.000 abstract 3
- 235000001206 Amorphophallus rivieri Nutrition 0.000 abstract 2
- 235000002239 Dracunculus vulgaris Nutrition 0.000 abstract 2
- 235000000039 Opuntia compressa Nutrition 0.000 abstract 2
- 244000106264 Opuntia compressa Species 0.000 abstract 2
- 235000014829 Opuntia humifusa var. ammophila Nutrition 0.000 abstract 2
- 235000014830 Opuntia humifusa var. austrina Nutrition 0.000 abstract 2
- 235000013389 Opuntia humifusa var. humifusa Nutrition 0.000 abstract 2
- 235000013305 food Nutrition 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- 239000000843 powder Substances 0.000 abstract 2
- 229920001817 Agar Polymers 0.000 abstract 1
- 244000291564 Allium cepa Species 0.000 abstract 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 abstract 1
- 244000000626 Daucus carota Species 0.000 abstract 1
- 235000002767 Daucus carota Nutrition 0.000 abstract 1
- 241000287828 Gallus gallus Species 0.000 abstract 1
- 108010010803 Gelatin Proteins 0.000 abstract 1
- 229920002907 Guar gum Polymers 0.000 abstract 1
- 240000000599 Lentinula edodes Species 0.000 abstract 1
- 235000001715 Lentinula edodes Nutrition 0.000 abstract 1
- 235000010643 Leucaena leucocephala Nutrition 0.000 abstract 1
- 240000007472 Leucaena leucocephala Species 0.000 abstract 1
- 235000005733 Raphanus sativus var niger Nutrition 0.000 abstract 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 abstract 1
- 240000001970 Raphanus sativus var. sativus Species 0.000 abstract 1
- 244000061456 Solanum tuberosum Species 0.000 abstract 1
- 235000002595 Solanum tuberosum Nutrition 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 abstract 1
- 239000008272 agar Substances 0.000 abstract 1
- 229940023476 agar Drugs 0.000 abstract 1
- 235000010419 agar Nutrition 0.000 abstract 1
- 235000010443 alginic acid Nutrition 0.000 abstract 1
- 239000000783 alginic acid Substances 0.000 abstract 1
- 229920000615 alginic acid Polymers 0.000 abstract 1
- 229960001126 alginic acid Drugs 0.000 abstract 1
- 150000004781 alginic acids Chemical class 0.000 abstract 1
- 235000015278 beef Nutrition 0.000 abstract 1
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 239000000679 carrageenan Substances 0.000 abstract 1
- 229920001525 carrageenan Polymers 0.000 abstract 1
- 229940113118 carrageenan Drugs 0.000 abstract 1
- 235000013330 chicken meat Nutrition 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 235000019503 curry powder Nutrition 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 238000004108 freeze drying Methods 0.000 abstract 1
- 239000008273 gelatin Substances 0.000 abstract 1
- 229920000159 gelatin Polymers 0.000 abstract 1
- 235000019322 gelatine Nutrition 0.000 abstract 1
- 235000011852 gelatine desserts Nutrition 0.000 abstract 1
- 239000000665 guar gum Substances 0.000 abstract 1
- 235000010417 guar gum Nutrition 0.000 abstract 1
- 229960002154 guar gum Drugs 0.000 abstract 1
- 235000010485 konjac Nutrition 0.000 abstract 1
- 241000238565 lobster Species 0.000 abstract 1
- 235000012149 noodles Nutrition 0.000 abstract 1
- 235000015277 pork Nutrition 0.000 abstract 1
- 235000012046 side dish Nutrition 0.000 abstract 1
- 235000014347 soups Nutrition 0.000 abstract 1
- 235000013555 soy sauce Nutrition 0.000 abstract 1
- 235000019698 starch Nutrition 0.000 abstract 1
- 239000008107 starch Substances 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 230000008719 thickening Effects 0.000 abstract 1
- 239000000230 xanthan gum Substances 0.000 abstract 1
- 235000010493 xanthan gum Nutrition 0.000 abstract 1
- 229920001285 xanthan gum Polymers 0.000 abstract 1
- 229940082509 xanthan gum Drugs 0.000 abstract 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract 1
Landscapes
- Cereal-Derived Products (AREA)
Abstract
PURPOSE: To obtain a cooked ingredient for cooking rice, cookable together with cooking of a staple food without mixing the side dish ingredient into the staple food during cooking, by subdividing a mixture of a cut and cooked ingredient with a thickening binder, and freeze-drying the divided parts.
CONSTITUTION: An ingredient material is cut to a suitable size, and cooked with a seassning, e.g. soy sauce, a sweet sake, a soup stock, sugar, roux, curry powder or a chemical seasoning at about 80W95°C for about 30W60min in a cooker. After the cooking, a thickneing binder in an amount of about 1W10% based on the total materials used is mixed into the mixture which is still hot with vigorous stirring. Beef, pork, chicken, an onion, potato, carrot, Japanese radish, shiitake, lobster, or noodles made from devil's tongue starch may be cited as the ingredient material. Acacia, alginic acid, carrageenan, xanthan gum, agar, guar gum, konjak powder (devil's tongue powder) or gelatin may be used as the binder.
COPYRIGHT: (C)1981,JPO&Japio
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8392379A JPS568656A (en) | 1979-07-04 | 1979-07-04 | Preparation of cooked ingredient for cooking rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8392379A JPS568656A (en) | 1979-07-04 | 1979-07-04 | Preparation of cooked ingredient for cooking rice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS568656A true JPS568656A (en) | 1981-01-29 |
| JPS6140375B2 JPS6140375B2 (en) | 1986-09-09 |
Family
ID=13816114
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP8392379A Granted JPS568656A (en) | 1979-07-04 | 1979-07-04 | Preparation of cooked ingredient for cooking rice |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS568656A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57166975A (en) * | 1981-04-04 | 1982-10-14 | Senba Touka Kogyo Kk | Preparation of instant food by freeze drying |
| WO2005055743A1 (en) * | 2003-12-11 | 2005-06-23 | Nitta Gelatin Inc. | Casing-packed cooked rice and its production process |
-
1979
- 1979-07-04 JP JP8392379A patent/JPS568656A/en active Granted
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57166975A (en) * | 1981-04-04 | 1982-10-14 | Senba Touka Kogyo Kk | Preparation of instant food by freeze drying |
| WO2005055743A1 (en) * | 2003-12-11 | 2005-06-23 | Nitta Gelatin Inc. | Casing-packed cooked rice and its production process |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6140375B2 (en) | 1986-09-09 |
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