| 摘要 |
PROBLEM TO BE SOLVED: To solve the problem that Shoroubaszu is prevented from being popularized in Japan because there is a difference between a taste accompanied with contents of ingredients continuously produced in the homeland of China and a taste suiting modern Japanese's taste. SOLUTION: This method for producing a colored Shoroubaszu comprises coloring the skin of Shoroubaszu to each ponceau, peach, orange, yellow, green, purplish red or brown by adding a natural extracted coloring matter from plants and animals thereto and determining an ingredient to be enfolded each having a different taste by the color of each colored skin and enfolding therewith. The method further comprises producing the skin of Shoroubaszu obtained by adding the natural extracted coloring matter from plants and animals in a production process of adding water to flour and kneading. The method additionally comprises imparting a crab flavor, a shrimp flavor, a seashell flavor, a curry flavor, a vegetable and seaweed flavor, a perilla flavor or a flavor of meal mixed with Chinese medicine to the ingredients of Shoroubaszu. |
