| 摘要 |
PURPOSE:To produce pickle having good fragrance and flavor, extremely high nutritive value and excellent palatability simply and inexpensively, by preserving core of Undaria pinntifida Suringar in a continuous length as it is with SAKE lees. CONSTITUTION:Core of Undaria pinntifida Suringar is desalted and dried in the shade to remove the surface water content thereof. Then the core of Undaria pinntifida Suringar having the dried surface is cut into proper length or the core of Undaria pinntifida Suringar in a continuous length is folded into proper length and preserved with SAKE lees previously kneaded with sugar for at least about 10 days or optionally about 20-40 days. |
