| 摘要 |
PURPOSE:To form a food, directly usable for a food, and storable for a long time, by boiling a bamboo shoot, peeling the bamboo shoot, dividing the peeled bamboo shoot in two parts longitudinally, drying the divided bamboo shoot parts, and immersing the dried parts in an ''ume'' juice or vinegar. CONSTITUTION:A collected bamboo shoot is washed with water, and boiled to such an extent as to soften fibers thereof. The boiled bamboo shoot is then peeled, and harshness is removed therefrom. The bamboo shoot is divided into two parts lengitudinally. In the case of no storage, the divided bamboo shoot parts are directly immersed in an ''ume'' juice or sweet vinegar. In the case of storage, the divided bamboo shoot parts are fried to a weight loss of about 80% or less and immersed in the ''ume'' juice or sweet vinegar. After 1-3 months, the immersed bamboo shoot parts are drained from the immersing ''ume'' juice or vinegar and packaged to give the aimed product. |
