| 摘要 |
PURPOSE:To obtain smoked cod roe utilizing flavor of 'KARASHI-MENTAIKO' (salted ovary of a walley pollack seasoned with red pepper) with a long preservation period by processing and primarily pickling cod roe in the form of the 'KARASHI- MENTAIKO', secondarily pickling the resultant cod roe in a seasoning liquid containing much sorbitol, draining, drying and then smoking the cod roe. CONSTITUTION:Cod roe is pickled in the same manner as that in heretofore) normally carried out production of 'KARASHI-MENTAIKO', i.e., in a seasoning liquid containing SAKE (Japanese rice wine), MIRIN (sweet SAKE), soy sauce, powdery red pepper, etc., as main raw materials for normally about >=4 days. The primarily pickled cod roe is then secondarily pickled in a seasoning liquid containing desirably about 10-25% sorbitol for about 2 days. The cod roe after the secondary pickling is subsequently drained at about 0-5 deg.C temperature for about 2 days. Chips such as Japanese beech, Japanese oak or cherry tree, together with spices, are incompletely burned by a method for hanging the secondarily pickled cod roe after draining in a smoking room, etc., to afford the objective smoked cod roe (smoked 'KARASHI- MENTAIKO'). The flavor of the aforementioned 'KARASHI-MENTAIKO' is moderately harmonized with the smoking ingredients in the above-mentioned 'KARASHI- MENTAIKO' and flavor similar to that of the 'KARASHI-MENTAIKO' is provided. |
