| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide Tsukudani (seafood and vegetable condensingly boiled in sweetened soy sauce) so called soft Tsukudani, cooked up so as to have soft and impressive savor through fully infiltrating water content or seasoning liquid to the Tsukudani without spoiling original taste of the Tsukudani: and to provide a method for efficiently producing the Tsukudani comprising infiltrating a sufficient amount of the seasoning liquid into Tsukudani, and also needing only a short period of time for seasoning as far as possible. <P>SOLUTION: The Tsukudani is obtained through the following process: soaking Tsukudani raw materials containing fish and shellfish such as boiled and dried baby sardines as main material in an alkaline salt solution such as alkali metal carbonate solution to increase percentage of water content followed by washing the raw material with water; infiltrating the washed raw material into seasoning liquid containing soy sauce and sweetener; and heating the raw material at 75-100 °C for nearly 3-30 min. Through the above process, the Tsukudani results in such one as to satisfactorily maintain water content and the seasoning liquid among peptide molecules forming protein of the fish and seafood. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
