| 摘要 |
<p><P>PROBLEM TO BE SOLVED: To provide a method for preserving salted rice-bran paste for pickles without causing deterioration in the salted rice-bran paste for pickles: and to provide a storage cabinet for storing salted rice-bran paste for pickles. <P>SOLUTION: The method for preserving salted rice-bran paste for pickles comprises the following process: dissolving 0.35-0.7 kg of salt and 0.5-0.9 kg of uncooked miso to 3.2-5.7 liter of hot water at 45-50°C, and further blending 3.2-7.5 kg of raw rice bran to obtain salted rice-bran paste raw material; fermenting the salted rice-bran paste raw material at 25-35°C for 10-20 days to obtain salted rice-bran paste; and preserving the salted rice-bran paste in a fixed temperature at 1-3°C. The storage cabinet is provided with a heat-insulating structured main body case 1 in which pickle/salted rice-bran paste storage container 7 is housed, and a heat-insulating structured outer lid 11 opening and closing the opening of the main body case 1, and structured as follows: sealing a gap between the inside wall material 2 of the main body case 1 and the opened part of the pickle/salted rice-bran paste storage container 7 with a sealing lid 6 so as to seal up a space 5 between the inside wall material 2 of the main body case 1 and pickle/salted rice-bran paste storage container 7; and providing, in the space 5, a cooling device 20 where the temperature of the pickles and salted rice-bran paste each preserved in the pickle/salted rice-bran paste storage container 7 is fixedly maintained at 1-3°C. <P>COPYRIGHT: (C)2005,JPO&NCIPI</p> |
