| 摘要 |
PURPOSE:The layers of cods' roe are placed between layers of sake lees containing xylose vegetable syrup and protecting films of thin net are laid between the cod's roe layer and the sake lees layer, thus preventing the propagation of bacteria in sake lees and preserving cod's roe with high quality for a long time. CONSTITUTION:After cod's roe are salted using about 200g of salt based on 1kg of cod's roe, they are pilled into layers in turn with sake lees containing about 20cc, based on about 200g of sake lees, of xylose syrup. At this time, the quantity of the cod's roe is made about 1,000g and the cod's roe are placed on a gauze sheet extended on a sake lees layer so that the cod's roe are not directly mixed with the sake less to form layers alternatively. These operations are repeated to form cod's roe layers and sake lees layers in turn and they are stood for about one week to give said cod's roe pickled with sake lees of good taste. |
