| 摘要 |
PURPOSE:To prepare raw vegetables as a raw material without heating and to produce sauce having a remaining flavor of raw vegetable. CONSTITUTION:Finely cut raw vegetables are decomposed with an enzyme in an aqueous solution of brewed vinegar adjusted to such a pH as to suppress multiplication of putrefying microorganisms at normal temperature to give a stock solution. On the other hand, spice is immersed in brewed vinegar at normal temperature to give an extracted solution of a fragrant substance. The extracted solution is mixed with the stock solution, sugar and an aqueous solution of salt to give a sauce. |
