| 摘要 |
PURPOSE: A preparation method for danmooji of Rubus sachalinesis Lev. is provided, which gives specific taste, flavor and color of the Rubus sachalinesis Lev.. The danmooji is mainly used in a seaweed roll or as a side dish for a lunch. CONSTITUTION: The preparation method of danmooji comprises the following steps of: salting clean beet and 5-20wt.% (on the total weight) of Rubus sachalinesis Lev. in a salting tank containing 16-20% salt water for 1-3 months at a low temperature storage house, wherein the salting tank is sealed and kept air out of it so that the saccharides in the Rubus sachalinesis Lev. ferment to give rich flavors; cutting the head and the tail part of beet after taking it out from the tank; desalting the beet to 5% of salt content by dipping it into the distilled water; sterilizing the desalted beet at 75-80deg.C for 10-20 minutes; seasoning it by dipping for 12 hours to 2 days into the seasoning liquid with pH4-4.3 containing calcium sorbate, MSG, sweetening agent(sugar, liquid saccharide), citric acid and seasoning vinegar; and cutting the beet to certain size and vacuum packing it as product and sterilizing again at 75-80deg.C for 10-20 minutes and rapidly cooling.
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