| 摘要 |
PURPOSE:To prepare the subject new prawn pickled in lees of SAKE (Japanese rice wine), having the texture, taste, color, etc., similar to those of living prawn and producible at a low cost by boiling specific prawn, pickling the prawn in a lees bed obtained by kneading SAKE lees, MISO (fermented bean paste), alcohol, etc., and fermenting the product. CONSTITUTION:Prawns frozen in living state are boiled until the prawn turns to red color at the skin or to several mm depth. The objective pickled prawn is prepared by pickling and fermenting 10 pts.wt. of the boiled prawn in a lees bed prepared by using 330-80 pts.wt. of SAKE lees, 120-30 pts.wt. of alcohol, 33-8 pts.wt. of MISO, 60-15 pts.wt. of MIRIN (sweet SAKE for seasoning) and 3.2-0.8 pts.wt. of salt as essential components and kneading the components optionally together with seasonings and spices. |
