| 摘要 |
The preparation method for dried bonito (I) consists of (1) cutting frozen (I) into 1-5 x 20-25 cm size at -25- -30'C, (2) drying (I) to water content 40% by air of 10-15'C, (3) soaking dried (I) into seasoning solution of powder (II): soy sauce: fruit juices (III): sugar: salt: wine (50:50:50:5-10:200) for 3-5 hrs, (4) drying to water content 12-20% with hot air of 150'C. (II) is mixture of garlic, ginger, pepper, molasses, sesame. (III) is from pineapple, apple, grape, pear, orange and peach. |
