| 摘要 |
PURPOSE:To obtain a mild edible vinegar jelly without irritant smell and tastiness peculiar to vinegar and leaving any aftertaste, by thermally mixing edible vinegar with carrageenan and aging the resultant mixture. CONSTITUTION:Carrageenan in an amount of 0.5-3.0wt.%, as necessary, lecithin in an amount of 0.05-1.0wt.% and a sweetener, perfume, seasoning, honey, etc., are added to an edible vinegar, such as rice vinegar or cider vinegar, and the resultant mixture is homogeneously stirred and mixed at 80-85 deg.C for 5-15min, then allowed to stand at ambient temperature for 5-10 days and aged. |
