| 摘要 |
<p><P>PROBLEM TO BE SOLVED: To provide a method for producing processed food which can utilize effectively the distillation lees of Shochu (distilled spirit) for food processing. <P>SOLUTION: A basic pickles paste is obtained, by mixing 58.4 mass% sweet potato Shochu distillation lees and 8.8 mass% rice koji (Aspergillus oryzae), and by leaving the mixture to stand for 5 days in a dark place. To this basic pickles paste, 1.5 mass% common salt, 19.5 mass% mirin (Japanese sweet rice wine for cooking) and 11.8 mass% sugar is mixed, and pickles paste is obtained. As cooking ingredient, dolphinfish is used. Dolphinfish, after being fillet-processed in a state with the skin attached, is cut into slivers to 1 to 2 cm thickness and placing this into cold brine of concentration 10 mass% and immersing this for one hour at a dark place and then dehydrated. The slices of the dolphinfish are removed from the brine, and after the water is drained, the slices are placed into pickles paste amount of four times in mass, and then are pickled for one day in a dark place. <P>COPYRIGHT: (C)2009,JPO&INPIT</p> |
