| abstract |
Disclosed is a method capable of effectively utilizing a shochu distilled spirit for food processing. [Solution] Distilled rice cake 58.4% by mass of rice cake shochu and 8.8% by mass of rice bran (yellow rice cake) were mixed and left in a cool and dark place for 5 days to obtain a basic pickled bed. This basic soaking bed was mixed with 1.5% by mass of sodium chloride, 19.5% by mass of mirin and 11.8% by mass of sugar to obtain a soaking bed. Shiira was used as an ingredient. The shiira was peeled and cut into a thickness of 1 to 2 cm, put in a cold saline solution having a concentration of 10% by mass, and soaked in a cool dark place for 1 hour for dehydration. The cutlery fillet was taken out from the above-mentioned saline solution, drained, and then placed on a 4-fold amount soaked bed and soaked in a cool and dark place for 1 day. [Selection figure] None |