| 摘要 |
PURPOSE:To raise nutritive value of paste made from the starch of the devil's- tongue, to improve its taste and appearance, to prevent early decomposition and deterioration in elasticity, by adding glutinous rice flour and salt together with various kinds of vegetables cut into pieces to paste made from the starch of the devil's-tongue. CONSTITUTION:Vegetables such as green peas, corn, carrot, Hizikia fusiform (a kind of brown algae), burdock, Wakame seaweed, etc. are chopped into pieces, and blended with glutinous rice flour and salt to give paste made from the starch of the devil's-tongue. An amount of the glutinous rice flour added is 10- 100g based on 1kg paste of devil's-tongue, and an amount of salt added is 10- 100g based on 1kg flour made from the starch of devil's-tongue. Consequently, nutritive value of the paste is raised, its taste and appearance are improved, value as a food is elevated, early decomposition of the paste as well as deterioration in elasticity are prevented. |
