| 摘要 |
PURPOSE:To obtain a pickle, preserved in MISO (a fermented bean paste) using a soft roe, containing the moisture of the soft roe absorbed in the MISO and permeating the taste of the MISO thereinto without any smell of the soft roe by heating the soft roe so as not to scorch the soft roe, chopping a part thereof, mixing the partially chopped soft roe with a seasoning such as the MISO, pickling the soft roe and vacuum packaging the pickled soft roe. CONSTITUTION:The method for producing a pickle preserved in MISO using a soft roe is to heat the soft roe so as not to scorch the surface thereof until the central temperature of the soft roe attains, preferably 85 deg.C, cut the resultant soft roe to about 5mm square size preferably with a food cutter, then knead the cut soft roe with a seasoning comprising the MISO, MIRIN [sweet SAKE (Japanese rice wine)], SAKE and a salad oil, preferably at a ratio of the soft roe to the MISO of 15%, thoroughly mix them, provide a MISO pickling paste, then pickle the soft roe in the pickling MISO paste, place the pickled soft roe in a bag and vacuum packaging the bag. |
