| 摘要 |
PURPOSE:To obtain a stock for uncaked SUSHI (vinegared fish and rice) using cherry blossoms, causing slight fading during long-period preservation, by adjusting cherry blossoms to proper pH so that pink is retained in the cherry blossoms. CONSTITUTION:Double cherry blossoms are used as cherry blossoms, picked, selected, immersed in UME vinegar, kept in an acidic pH and pink is retained. When they are used, salt is rapidly removed. When it is blended with another ingredient, preferably the cherry blossoms are readjusted to proper pH (prefer ably <=4.5 pH). |
