| 摘要 |
Caulerpa lentillifera can be preserved for a long time without damage to the texture, etc. thereof. Also, consumers can enjoy an unprecedented taste, while the risk of food poisoning is reduced. An aqueous salt solution (1) having a salt concentration of 3.5 wt% or more is heated to 60°C or higher and fresh C. lentillifera grains (3) are put thereinto. Since seawater is removed from the C. lentillifera grains thereby, the grains are withered away. The withered C. lentillifera grains (3) are taken out and preserved or seasoned. For preserving, the withered C. lentillifera grains (3) are packed in a mold (4) in a desired shape and transformed into a mass, followed by freezing, refrigerating, drying or salting. To reconstitute the preserved product, the frozen C. lentillifera grains (3) are put into a cup, and water, such as tap water, is poured in just enough to cover the grains. Thus, the water spontaneously penetrates into the grains and the C. lentillifera grains (3) are reconstituted into the original form. By eating the fresh C. lentillifera grains thus reconstituted together with soy sauce, a mixture of soy sauce, vinegar and sugar, a dressing or the like, consumers can enjoy the lumpy texture and the fresh C. lentillifera taste. |
