| 摘要 |
PURPOSE:To produce solid seasoned vinegared Nemacystus decipiens Kuckuck by dissolving an acid-resistant gelling agent in a seasoning liquid while heating the season ing liquid and using the resultant solution as the seasoning liquid for gelation. CONSTITUTION:Water is added to a component of a brewed edible vinegar, sugar, thick malt syrup and soy sauce to prepare and produce a liquid seasoning. A powdery agar and gelan gum as a gelling agent are then mixed with the resultant seasoning liquid to provide a seasoning liquid for gelation. When the gelling agent excellent in acid resistance is used, the whole cooked substance can surely be gelatinized by using, e.g. the gelan gum in an amount of 0.5% based on the total amount with 1% agar made from an agar-agar as a raw material based on the vinegared Nemacystus decipiens Kuckuck at pH3.8 in combination. The pretreated Nemacystus decipiens Kuckuck is then charged into a heated seasoning liquid for gelation and heated for 5-10min. The resultant substance is then transferred to respective containers for merchandise and cooled. The seasoning liquid for gelation containing the Nemacystus decipiens Kuckuck is slowly gelatinized in the cooling process and finally hardened into a jelly form. |
