| 摘要 |
<P>PROBLEM TO BE SOLVED: To process a small-sized whole-body jellyfish which has not been distributed as a food ingredient so far, so that it can also be used as a food ingredient for other than Chinese dishes. <P>SOLUTION: A coloring processing method is provided, comprising a step of soaking boiling water with salted small-sized whole-body jellyfishes, a step of desalting the resultant whole-body jellyfishes by soaking them in water, and a coloring step of soaking the desalted whole-body jellyfishes, in a fruits-based liquid for seasoning and coloring use. In this method, by soaking the liquid with small-sized whole-body jellyfishes, immediately after being subjected to a desalting step or a boiling water-soaking step, at time point when the jellyfishes themselves are shrunk; the liquid is quickly infiltrated into the shrunk jellyfishes due to water-absorbing effects of the jellyfishes, thus object seasoning and coloring of the jellyfishes are attained efficiently by fruits. <P>COPYRIGHT: (C)2009,JPO&INPIT |
