Studies on "Shotturu"

スポンサーリンク

概要

• 論文の詳細を見る

• Sauces manufactured from the soy and wheat have been generally used in Japan and similar sauces have also been prepared from fishes in seashore districts, among which the "Shotturu" is widely used as seasonings on the Akita Prefecture. As the Shotturu is prepared from raw fishes, it has a speciality in taste differed from the soy sauce. A large amount of fishes is pickled in sake-lees for preservation or used as fertilizers in these districts. To manufacture the Shotturu from these fishes is therefore a splendid means for raising the utilization value of fishes. Its special nutritive value is also beneficial for promoting the people's health. The present authors have studied of the state of the nitrogen distribution in the Shot-turu, comparing with that of sauces manufactured from soy and wheat.

• 東北大学の論文

著者

• SHIMO Kotaro

  The Chemical Research Institute of Non-Aqueous Solutions

• MURAKAMI Daisaburo

  The Chemical Research Institute of Non-Aqueous Solutions

関連論文

• Studies on the Separation of o- and p- Nitrotoluenes. I : The Solubilities of o- and p- Nitrotoluenes in Liquid Ammonia and Mixed Solvent of Liquid Ammonia and Water
• Polyhydric Alcohol Esters of Fatty Acids from Sardine Oil
• Studies on Derivatives of Calcium Cyanamide : Manufacture of Dicyandiamide from Crude Calcium Cyanamide Utilizing Liquid Ammonia
• On Anhydrous Cellulose Xanthate. II : Preparation of Anhydrous Cellulose Xanthates Having the Optional γ Value
• Studies on "Shotturu"
• Cyanoacetamide Synthesis in Liquid Ammonia
• Organic Syntheses in Non-Aqueous Solutions. II The Alkylation of Glycine Derivatives in Liquid Ammonia. Part II : Benzylation and Methylation of Glycine Anhydride in Liquid Ammonia
• Organic Synthetic Chemistry in Liquid Ammonia. II : Etherification of d-Mannitol
• On Anhydrous Cellulose Xanthate. I : Preparation of Anhydrous Cellulose Trisodium Xanthate

スポンサーリンク