| 摘要 |
PURPOSE:To produce the subject sweetfish (AYU) rolled with a raw dried bean curd (UBA), excellent in nutritive value and flavor by broiling a sweetfish without seasoning, subsequently pressurizing it in a pressurized pot, immersing it a seasoned vinegar and wrapping the treated sweetfish with a sheet of raw dried bean curd immersed in fermented vinegar for several hours. CONSTITUTION:Sweetfish are broiled from both the sides without seasoning so that scorched lines may be given. By the above-mentioned broiling, the sweetfish become flavorous and the bones become soft. Suitable number of the broiled sweet fish are put in a pressurizied and pressurized at about 100 to 115 deg.C for about 10 to 15min to make the whole bones of the broiled sweetfish soft. After immersing in seasoned vinegar for about 10 to 12 hours and subsequent removal of excessive seasoned vinegar, the resultant sweetfish is wrapped with a sheet of raw dried bean curd season with fermented vinegar in the same method as in sea tangle roll. After packaging, heat sterilization is carried out at about 90 deg.C for about 50min. The objective production method is composed of the above-mentioned processes. |
