| 摘要 |
PURPOSE:To obtain the subject food suitable for eating after sprinkling onto rice, generating deliciousness by enzyme action, by roughly crashing raw Japanese radish, drying, finely crashing and sterilizing with ethyl alcohol. CONSTITUTION:A raw Japanese radish is roughly crashed into suitable shapes such as slice-like, paper-like or block-like after leaf part is removed, dried at a low temperature below 40 deg.C to, for instance, below 10% water content, finely crashes into fine powder below 100 mesh particle diameter and a particle size is made uniform, as necessary. Next, the crashed radish is sterilized by dipping in 95% ethyl alcohol in 1-2min, separated by filtration and remaining ethyl alcohol is evaporated to afford the subject food in a granule or other arbitrary shape. |
