| 摘要 |
PURPOSE:To prepare cuttlefish seasoned with ''ume'' (Japanese apricot) vinegar having the flavor, taste and color of pickled ''ume'' and improved preservability, by adding a seasoning liquid containing the pulp of pickled ''ume'', leaves of beafsteak plant and ''ume'' vinegar to seasoned and processed cuttlefish. CONSTITUTION:Dried or semidried cuttlefish is added with a seasoning liquid containing the pulp of pickled ''ume'', leaves of beafsteak plant and ''ume'' vinegar; or cuttlefish is pickled in a seasoning liquid containing ''ume'' vinegar or red vinegar, and added with a seasoning liquid containing the pulp of pickled ''ume'', leaves of beafsteak plant and ''ume'' vinegar. |
