| 摘要 |
PURPOSE:To prepare meat boiled down in soy preservable for a long time, being hard to masticate, having good taste, by using meat as a main ingredient and ''miso'' and an extract of dried fish as main seasoning ingredients without requiring an antiseptic. CONSTITUTION:Meat is boiled together with water 1-5 times, preferably 1-3 times as much as the meat by volume for a given time, and an oily part of the top layer of the boiled solution is removed. The mixture of solid and liquid materials consisting of the remaining meat and meat juice is blended with 60-550g ''miso'' and 6.5-70cc extract of dried fish per kg meat, and, if necessary, sugar and rice cake soaked in water as a wetting component and/or gloss component, to give a blend, which is boiled by a low fire under stirring so that excess water is ditilled away. |
