| 摘要 |
PURPOSE:To obtain a spice having proper salty taste and taste, by heat-treating germinated seeds of mustard, followed by seasoning it. CONSTITUTION:Seeds of mustard are washed with water, and germinated at 15-30 deg.C until cotyledons occur. The germinated seeds are heat-treated in 0.1- 2wt% aqueous solution of a salt such as sodium citrate, sodium succinate, sodium carbonate, etc. in an amount 5-10 times that of the seed at 70-90 deg.C for 1-5min. The seed is then dehydrated, and immersed in a seasoning solution obtained by blending water with salt, sugar, wine vinegar, wine, vitamin C, sodium glutamate, and natural seasoning, so that it is seasoned. |
