| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a fish-sauce-soaked cut-fish processed food using a novel fish-sauce seasoning liquid comprising Pacific saury as raw material, not using any of chemical pigment, chemical seasoning and/or chemical additive as dipping sauce for a rice bowl dish topping with dipped ingredients or ingredients for green tea-poured rice: and to provide a method for producing the food. <P>SOLUTION: The method for producing the fish-sauce-soaked cut-fish processed food comprises the following process: soaking cut fish obtained by slicing fish into a size suitable for an ingredient for a rice ball dish or green tea-poured rice, in fish sauce-like dipping sauce obtained by adding Mirin (glutinous rice wine) or Shurin (rice wine) to the fish sauce comprising Pacific saury as raw material followed by putting the cut fish in an airtight bag; and aging and freezing the bagged cut fish. The fish sauce is obtained through adding table salt and malt to the Pacific saury to be fermented under reduced pressure, retaining the mixture warm to be aged followed by squeezing the aged mixture, filtering the squeezed mixture, and heating the filtered mixture. The fish sauce-like dipping sauce is obtained through adding Mirin or Shurin to the fish sauce, heating the mixture followed by naturally cooling the heated mixture, and letting the cooled mixture stand. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
