| 摘要 |
PURPOSE:To obtain salmon roe pickled in soy, having low salt content and unique and delicious taste and flavor, by pickling salmon roe in a seasoning liquid composed of a mixture of soy and wine of Japanese sake. CONSTITUTION:Salmon roe taken out of the body is cleaned, put into a seasoning liquid obtained by mixing 1pt. of Japanese sake or wine with about 1.5- 3pts. of soy, and immersed for about 0.5-2hr to effect the removal of the blood and the seasoning of the roe, and to obtain the objective soy-pickled salmon roe. The soy is preferably a light-colored soy, and the wine is preferably white wine. As an alternative method, the salmon roe is seasoned with the seasoning liquid composed of a mixture of soy and Japanese sake or wine after the removal of the blood from the roe with soy. The obtained product has low salt content compared with the conventional product obtained by immersing the salmon roe in concentrated brine, and has unique taste and flavor of the salmon roe. |
