| 摘要 |
<p>PURPOSE:Oak leaves, blanched and stored in dried states, are steamed to restore the color, then they together with a disoxidation agent are tightly sealed with a impermeable packaging material or in an air-tight vessel to prepare oak leaves that can be readily used to wrap a rice cake for ''kashiwa-mochi'' (a rice cake wrapped in an oak leaf). CONSTITUTION:Oak leaves are collected early in summer, blanched, and dried. The resultant leaves are steamed to restore the color and together with a disoxidation agent (inorganic preparation mainly containing dithionite, sulfite or ferric salt, polyphenol such as hydroquinone, catechol, pyrogallol, gallic acid, butylhydroxyanisol, saccharides, ascorbic acid, or erythorbic acid) are tightly sealed with a substantially impermeable packaging material or in an air-tight vessel, then stored at 2-30 deg.C.</p> |
