| 摘要 |
PROBLEM TO BE SOLVED: To produce readily colorable SHIGUREFU-NI [(clams, etc. boiled down in soy-based sauce)-like boiled and seasoned food] at a low salt concentration, capable of utilizing the color essential to food materials and useful for a Japanese or a foreign food by adding an extract solution obtained by squeezing a white miso, etc. to raw materials for the SHIGUREFU-NI, boiling down the resultant mixture, then adding a curry powder and further boiling down the prepared mixture. SOLUTION: An extract solution obtained by squeezing a white miso in an amount of preferably 50-110 pts.wt. based on 100 pts.wt. of raw materials for SHIGUREFU-NI such as a clam, a lobster or a shrimp, a tuna, beef or vegetables and sugar in an amount of preferably 10-30 pts.wt. based on 100 pts.wt. of the raw materials are added to the raw materials. The resultant mixture is then boiled down and a curry powder in an amount of preferably 1.4-4.3 pts.wt. based on 100 pts.wt. of the raw materials is subsequently added and the obtained mixture is then boiled down to afford the SHIGUREFU-NI. |
