| 摘要 |
PURPOSE:To obtain the title food with the guts of fish and shellfish included by making a glaze processing on a material surface to form frozen film of concentrated vinegar, preserving the resultant product at <0 deg.C, thawing the product and dipping the thawed product into a flavoring solution consisting of extremely dilute vinegar followed by tight closing. CONSTITUTION:A material with the guts included is dipped into 60-100% (pref. ca.100%) conc. vinegar followed by rapid freezing to carry out glaze processing, and the resultant product is preserved at <0 deg.C for a long period (1-2 years). The product is then thawed as needed and dipped into a heat-treated flavoring solution consisting of extremely dilute vinegar (e.g., prepared by formulating common vinegar, sugar, malic acid vinegar, broth, natural flavor, etc.) to assimilate the taste followed by packing into e.g., a cup, thus obtaining the objective preservable food. The temperatures during storage and at shipment after the packing are also pref. <=0 deg.C. |
