| 摘要 |
<p>PURPOSE:To provide the MISO (salted and fermented soybean) pickles of a bamboo shoot, capable of being eaten in a good taste without losing the characteristics crispy tooth touch of the bamboo shoot, even when stored for a long period, and capable of being used as merchandise by a vacuum package method, etc. CONSTITUTION:A method for producing the MISO pickles of bamboo shoot comprises boiling the bamboo shoot in water until reaching easily eatable softness, washing the boiled bamboo shoot, cutting the washed bamboo shoot into a proper size, draining the cut pieces, drying the cut pieces, grinding a MISO, heating the ground MISO in a pan until reaching 85 deg.C, leaving the heated MISO for cooling, mixing desired amounts of a seasoning and water with malted rice, heating the mixture in a pan until reaching 85 deg.C, leaving the heated mixture for cooling, mixing the produced ground MISO with the produce seasoned malted rice, adding a desired amount of alcohol to the mixture after cooled to <=50 deg.C, adding a desired amount of a seasoning to the mixture, and subsequently pickling the produced bamboo shoot pieces in the produced MISO mixture for a week. The produced MISO pickles of the bamboo shoot are measured, packed in bags by a vacuum packing method, thermally sterilized, cooled and subsequently shipped.</p> |
