| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing salted Perilla frutescens crispa holding the color tone and smell of fresh Perilla frutescens crispa for a long period. SOLUTION: This method for producing salted Perilla frutescens crispa holding its fresh color tone and smell for a long period comprises pickling the fresh Perilla frutescens crispa in the concentrated solution of salt or a sugar singly or their mixture, heating the mixture for a short period to deactivate the activities of enzymes, cooling and salting the treated Perilla frutescens crispa, and further freezing and storing the salted Perilla frutescens crispa. When necessary, the salted and stored Perilla frutescens crispa can be restored with water and subsequently used as a raw material for dishes, etc. |
