| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a Welsh onion product in a new form such that complicatedness of a production process is eradicated by commercialization sticking to a "roasting treatment" which may be called even primitive as a food processing treatment and consumers can willingly possess the product in hands thereof to eat the product with a sense close to that of a principal food material, and to provide a new method for producing the same. <P>SOLUTION: A rod-like Welsh onion leaf sheath, which is cut into a slice-like state of a prescribed length and washed, is subjected to a treatment for exposure onto a heat source at 260°C only for 4 min so as to provide the Welsh onion epidermis in a semi-dried state developing a somewhat scorch on the whole peripheral surface thereof, and the inside leaf sheath thereof in a half-boiled state maintaining a property close to a raw state having a good biting off feeling while leaving moistness. The roasted Welsh onion product is obtained by further packing the resultant Welsh onion leaf sheath, together with a seasoning liquid of a salt and pepper taste adjusted to a salt concentration of 1.5-1.9%, into a bag in a deaerated and hermetically sealed state. <P>COPYRIGHT: (C)2011,JPO&INPIT |
