| 摘要 |
PROBLEM TO BE SOLVED: To develop a technique of processing/forming tangle good for human health in any aspects so as to be eatable as a new food with its shape left intact and to offer the resulting improved tangle to the community worldwide in view of the fact that conventionally, although tangle has been known as a diet food containing various nutrients including minerals, both 'sliminess' and palate feeling peculiar to tangle constitute a hindrance, therefore, currently, apart from taking tangle broth, it is the utmost that confectionery or fancy food using odd materials thereof such as the core derived from shredded tangle or its production process have been commercially available. SOLUTION: The objective method for producing seasoned well-boiled tangle comprises the following formulation technique: a seasoning liquid prepared from a specified seasoning is heated to 80-90 deg.C, and charged with tangle, which, in advance, is boiled separately, taken into cold water so as not to be softened, followed by boiling for 60 min, and an additional seasoning is added to the system followed by boiling well further, and after 30 min, a further additional seasoning is added to the system followed by boiling well further for 10 min, thus infiltrating the tangle with sufficient taste. |
