| 摘要 |
PURPOSE:To prepare the subject lees-pickled food having soft and smooth appearance compared with conventional food picked in SAKE lees (lees of Japanese rice wine) and remarkably improved taste and flavor by compounding cheese to a pickling agent and pickling fish meat, cattle meat or vegetable in the compounded mixture. CONSTITUTION:The objective lees-pickled food having improved nutritive value as well as palatability and liked even by young generation is prepared, e.g., by mixing 5-70 pts.wt. of SAKE lees with 20-90 pts.wt. of cheese and, as necessary, MIRIN (a sweet SAKE used as a seasoning), brewed liquor, soy sauce, seasonings, etc., and picking fish meat, cattle meat or vegetables in the above pickling agent for several hours to several days. |
