| 摘要 |
PURPOSE:To obtain vegetables or meat preserved in MISO having neutralized ammonia, nitrogen, etc., caused by multiplication of malted rice (Koji) and various germs, alleviating a characteristic offensive smell of meat, having an improved flavor by preserving meat or vegetables with sea tangle in a specific processed MISO. CONSTITUTION:MISO or less of SAKE (Japanese rice wine) is mixed with sap of a fern, permeated with active carbon or elements of calcite particles by ion exchange or stirring to give a processed MISO, in which meat or vegetables together with sea tangle are preserved to give vegetables or meat preserved in MISO. Processed MISO is retained in a tank transmittable with gamma rays, meat or vegetables are preserved in MISO and irradiated with gamma rays in an aging period of pickle to suppress multiplication of Koji various germs, etc. |
