| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide Nemacystus tukudani, a food boiled down in soy currently popular nationwide, for extending the use-by period of Nemacystus by devising some way in thermoprocessing and packaging, for the reasons that Nemacystus produced in large quantities in Okinawa Prefecture is consumed only in limited areas due to use-by period and distribution or the like because it is perishable and that its economic effect is not large, and to make useful components contained in Nemacystus, such as fucoidan, easily taken. <P>SOLUTION: The method for producing Nemacystus tukudani includes the following steps: cutting Nemacystus (100 g) to an even length of about 0.1-3 cm; mixing and stirring the cut Nemacystus with a seasoning liquid comprising sweet sake (1-50 g), sake (1-50 g), soy sauce (1-50 g), sugar (1-30 g), salt (1-30 g), bonito soup stock (1-30 g), tangle soup stock (1-30 g), thickener (1-30 g), seasonings such as amino acid (1-30 g), and water (1-1,000 cc); heat-heating the mixture for 5-60 min until the water content is reduced to 1-50 g; and transferring the mixture to a mesh sieve to drain. <P>COPYRIGHT: (C)2012,JPO&INPIT |
