| 摘要 |
PURPOSE:To maintain a vinegared and dried food to a specific water-content, and to improve the deodorizing and antiseptic effect, by heat-treating and freezing a food to remove the water from the food, thawing the frozen food, and impregnating with a vinegar-based seasoning liquid. CONSTITUTION:Food such as fish meat, animal meat, seaweed, etc. is heat-treated to an extent to attain a palatable state. The food is frozen to remove the water from the food, and then thawed. The obtained food is immersed in a vinegar-based seasoning liquid containing sorbit, sugar, etc. to effect the impregnation with said seasoning liquid. The resultant seasoned food is dried with chilled air. |
