| 摘要 |
PURPOSE:To prepare an UME soy having a good flavor, by dipping UMEs in a soy or an unrefined soy. CONSTITUTION:UMEs are dipped in various soys, e.g. a raw soy, pasteurized soy or unrefined soy before the pressing and after the completion of the aging at (1:1)-(4:1) weight ratio and allowed to stand in a closed state at 15-30 deg.C for about 2-3 months. The UMEs are taken out 30-40 days after the dipping, and the conventional processing, e.g. pressing, filtering or pasteurizing, is carried out to give the aimed product. The resultant UME soy is used for seasoning various foods, and the UMEs may be used as a raw material for pickles or a relish for SAKE. In case the unrefined soy is used, the resultant product is directly usable as a raw material for pickles of fish meat, cattle meat, etc. in the unrefined soy. |
