| 摘要 |
PURPOSE:To make a pasty food have the same color tone as that of a fundamental material used and effectively preventing browning occurring during preservation of the food by dispersing a given amount of ground eggshell into a food to prepare a pasty food. CONSTITUTION:A fundamental material such as spice vegetable, e.g., ginger, garlic, mustard, Japanese horseradish, Guinea pepper, citron (pericarp), bitter orange (pericarp) or Japanese radish, BAINIKU (material prepared by removing seed from pickled UME and straining), cod roe, dried mullet roe, fermented soybean paste or salted sea urchin for pasty food is made into a pasty state by a means such as grinding or stirring. Ground eggshell is dispersed into the pasty material to prepare a pasty food. The amount of the ground eggshell added is preferably 0.1-5.0wt.%, more preferably 0.1-2.0wt.%. The ground eggshell has preferably <=100mu, more preferably 5-70mu particle diameter. |
