| 摘要 |
PURPOSE:To obtain the titled low-caloric sauce having plain flavor which is not attainable by using cattle meat, by dehydrating and deodorizing raw fish meat through a semipermeable membrane, frying the fish meat together with vegetables in oil, adding soup, SAKE (Japanese rice wine) and tomatoes and cooking the fish meat, etc., together. CONSTITUTION:Raw fish meat, e.g. tuna, etc., is brought into contact with a high-osmotic pressure substance, e.g. aqueous solution of sucrose, etc., through a semipermeable membrane, e.g. cellophane paper, parchment paper, etc., dehy drated and deodorized. The fish meat, together with vegetables, is then fried in oil and soup, SAKE (Japanese rice wine) and tomatoes are added and cooked together to afford the aimed sauce. |
