| 摘要 |
PROBLEM TO BE SOLVED: To provide a processing/preserving method capable of retaining the taste/freshness/qualities of sea cucumber for a long period of time and making an eater taste sea cucumber and enjoy it in the same sense of taste as that in its raw freshness. SOLUTION: A synthetic vinegar comprising 70% of fruit juice and 30% of vinegar for cooking is produced and used. Since the synthetic vinegar covers a sea cucumber to make its taste mellow, the sea cucumber retains the same taste/freshness qualities as those in a raw freshness. The sea cumber can retain the same taste/freshness/qualities as those in a raw freshness for a long period of time by freezing and preservation. |
