| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing persimmon dressing comprising utilization of persimmon vinegar as seasoning material, and addition of a specific amount of salad oil, sugar, soy sauce, lemon juice, sesame oil and pepper to produce well-flavored persimmon dressing where the flavor of the persimmon vinegar is left while softening the acidic taste through solving the following problem: the persimmon vinegar is hardly utilized because of its strong smell and acidic taste. <P>SOLUTION: The method for producing persimmon dressing comprises addition of 180 cc of the persimmon vinegar (brand: Fuyu persimmon with no flat core), salad oil (180 cc), 3 tablespoon sugar, 4 tablespoon of soy sauce, 1 teaspoon lemon juice, 1 tablespoon sesame oil, and a small amount of pepper. Shaking up a vessel with ingredients before eating results in producing the base of persimmon vinegar dressing where the flavor of the persimmon vinegar is left. To give the persimmon vinegar dressing versatility, pineapple juice, garlic, root dried kelp and capsicum may be added respectively to the base dressing. <P>COPYRIGHT: (C)2007,JPO&INPIT |
