JPS5774071A - Food processed in state usable as ingradient for miso soup, curry, stew or the like and instantatly eatable - Google Patents

Food processed in state usable as ingradient for miso soup, curry, stew or the like and instantatly eatable

Info

Publication number
JPS5774071A
JPS5774071A JP55152436A JP15243680A JPS5774071A JP S5774071 A JPS5774071 A JP S5774071A JP 55152436 A JP55152436 A JP 55152436A JP 15243680 A JP15243680 A JP 15243680A JP S5774071 A JPS5774071 A JP S5774071A
Authority
JP
Japan
Prior art keywords
ingredients
eatable
stew
curry
miso soup
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.)
Pending
Application number
JP55152436A
Other languages
Japanese (ja)
Inventor
Masao Mitsuda
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.)
AIZU TENPOU JOZO KK
Original Assignee
AIZU TENPOU JOZO 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 AIZU TENPOU JOZO KK filed Critical AIZU TENPOU JOZO KK
Priority to JP55152436A priority Critical patent/JPS5774071A/en
Publication of JPS5774071A publication Critical patent/JPS5774071A/en
Pending legal-status Critical Current

Links

Landscapes

  • Seeds, Soups, And Other Foods (AREA)

Abstract

PURPOSE: To process a food into a state usable as an ingredient for a MISO soup, curry, stew, etc. and instantly eatable, by bagging several kinds of ingredients, e.g., meat or vegetables, in a fresh state after removing germs by heating in an organic acid solution in one lot, and vacuum packaging the ingredients.
CONSTITUTION: Ingredients, e.g. meat, or vegetables, after removing the edible parts therefrom are dipped in an organic acid, e.g. acetic acid or lactic acid, and heat-treated to remove and inhibit germs. The ingredients are directly bagged in one lot, vacuum packaged and stored at about 0W10°C. In eating them, the ingredients are seasoned according to the individual tastes.
COPYRIGHT: (C)1982,JPO&Japio
JP55152436A 1980-10-29 1980-10-29 Food processed in state usable as ingradient for miso soup, curry, stew or the like and instantatly eatable Pending JPS5774071A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP55152436A JPS5774071A (en) 1980-10-29 1980-10-29 Food processed in state usable as ingradient for miso soup, curry, stew or the like and instantatly eatable

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP55152436A JPS5774071A (en) 1980-10-29 1980-10-29 Food processed in state usable as ingradient for miso soup, curry, stew or the like and instantatly eatable

Publications (1)

Publication Number Publication Date
JPS5774071A true JPS5774071A (en) 1982-05-10

Family

ID=15540485

Family Applications (1)

Application Number Title Priority Date Filing Date
JP55152436A Pending JPS5774071A (en) 1980-10-29 1980-10-29 Food processed in state usable as ingradient for miso soup, curry, stew or the like and instantatly eatable

Country Status (1)

Country Link
JP (1) JPS5774071A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS63317062A (en) * 1987-06-19 1988-12-26 Toshio Nakasone Curry food
JPH04104793U (en) * 1991-02-22 1992-09-09 株式会社キヤツトアイ Motorcycle parts

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS63317062A (en) * 1987-06-19 1988-12-26 Toshio Nakasone Curry food
JPH04104793U (en) * 1991-02-22 1992-09-09 株式会社キヤツトアイ Motorcycle parts

Similar Documents

Publication Publication Date Title
RU2118090C1 (en) Method for producing meat-and-vegetable preserves
CA2036201A1 (en) Method of preparing shelf stable, filled dough food products
ES2010465A6 (en) Preparation of pasta.
WO2000049925A8 (en) Food preparation and packaging process
KR101785365B1 (en) Method for manufacturing natural curing solution, and method for processing raw meats using same
JPH06509306A (en) How to package meat
RU2180788C1 (en) Canned meat and plant food production method
EP0309413B1 (en) A method of making long-term preservation cooked pasta products ready for consumption
JPS5774071A (en) Food processed in state usable as ingradient for miso soup, curry, stew or the like and instantatly eatable
Ghazala New packaging technology for seafood preservation—shelf-life extension and pathogen control
RU2180484C1 (en) Canned meat-and-plant food production method
RU2180486C1 (en) Canned meat-and-plant food production method
RU2180789C1 (en) Canned meat and plant food production method
JPS51111192A (en) Method and apparatus for filling, venting and sealing of retort packag ed foods
JPH0775508A (en) Cooked food and manufacturing method thereof
RU2180492C1 (en) Canned meat-and-plant food production method
JP3062971B2 (en) Processed egg
RU2180780C1 (en) Canned meat and plant food production method
US2559081A (en) Method for preparing and canning cabbages
RU2182782C2 (en) Method of producing meat-and-vegetable preserves
RU2182428C2 (en) Method of producing meat-and-vegetable preserves
JP2000106857A (en) How to store food
JPS57155975A (en) Film for food packaging and method for packaging
RU2180783C1 (en) Canned meat and plant food production method
US2929725A (en) Process of canning wheat