| 摘要 |
<P>PROBLEM TO BE SOLVED: To solve problems in use of a seasoning agent without a color former wherein coloration is defective and sometimes the color may not look delicious though the seasoning agent without the color former is considered effective in the preservability and the texture, and problems in a method of producing a food pickled in the sake lees wherein coloring and the flavor are not improved because the method does not include either a low-temperature aging step or an intermediate-temperature aging step. <P>SOLUTION: The method of producing ham and sausage includes: a pre-treatment step of sterilizing foodstuffs such as meats; a salt-pickling step of pickling the foodstuffs in salt; the low-temperature aging step of immersing the foodstuffs in the sake lees mix; the intermediate-temperature aging step of holding the foodstuffs for a fixed period of time; and a pasteurizing step of retaining the final quality. <P>COPYRIGHT: (C)2012,JPO&INPIT |
