| 摘要 |
PURPOSE:To eliminate astringency of raw eel and to season eels in a way suitable for eating in a closely raw state. CONSTITUTION:Raw eel meat B from which head and blood are separated is put in a container 2 charged with water 1. The container 2 is heated to about 30-40 deg.C to completely extract blood left in the eel meat B. Then the eel meat B is put in KOJI 7 mixed with an alcohol and salt and seasoned. |
