| 摘要 |
PURPOSE:To obtain an abalone preserved in MISO (fermented bean paste), having delicious taste and preservable for a long period, by boiling the abalone meat in a mixture of water and wine or Japanese sake until the meat becomes soft, and preserving in a mixed MISO composed of white MISO and red MISO. CONSTITUTION:Abalone meat is put into a mixture of 1pt. of wine or Japanese sake and about 2-5pts. of water, and boiled for about 1.5-2.5hr to soften the tissue of the meat. The softened abalone meat is preserved in a mixture of 2-5pts. of white MISO and about 8-5pts. of red MISO for about >=5 days to obtain the objective abalone preserved in MISO. The wine is preferably white wine, and the ratio of the white MISO to the red MISO is preferably about 3:7 for summer season to obtain high-salt MISO, and about 4:6 for winter season to obtain low-salt MISO. |
