| 摘要 |
PURPOSE:To obtain the title food having excellent texture by coating the whole surface of tulip bulb with fats and oils. CONSTITUTION:For example, finely cut tulip bulbs are immersed in an alkali aqueous solution of a phosphoric acid salt, etc., having pH >=8 for 24 hours, treated with warm water at about 80 deg.C for 20 minutes, harshness is removed, a pungent taste producing enzyme is deactivated, the bulbs are flavored and the whole surface of tulip bulb is coated with fats and oils such as chocolate to give the objective food. |
