| 摘要 |
PROBLEM TO BE SOLVED: To provide a mat that is filled with salted rice-bran paste and is useful for making vegetables seasoned in salted rice-bran paste, the device for making the salted rice bran and the method for making the vegetables pickled by using the salted rice bran mat. SOLUTION: Dried small sardines, sea tangles, a seaweed, Hizikia fusiforme, Guinea pepper, Koji (malted rice), sesame, dried meat are separately dried at about 70-80 deg.C for 24-48 hours, then crushed to prepare individual powdery products. Then, 100 pts.wt. of rice bran, 5-10 pts.wt. of dried small sardines, 5-10 pts.wt. of sea tangle powder, 5-10 pts.wt. of powdery Hizikia fusiforme, 1-5 pts.wt. of Guinea pepper, 10-20 pts.wt. of malted rice, 5-10 pts.wt. of powder sesame, 5-10 pts.wt. of powdery dried meat, 1-5 pts.wt. of alum, 5-20 pts.wt. of pickling mustard, 5-10 pts.wt. of salt, and 5-10 pts.wt. of sugar are uniformly mixed to prepare the salted rice bran 20 for vegetable pickles. Bags made of chemical fibers are connected side by side to form a mat comprising a group of the bags 10 and each of bags are filed with salted rice bran for pickling 20. The vegetables 21 are rolled with the pickling mat 16 and they are stored in a bag for drying prevention. |
