METHOD FOR ELIMINATING BITTER TASTE FROM ANGELICA FURCIJUGA KITAGAWA

摘要

PPROBLEM TO BE SOLVED: To provide a method for eliminating bitter taste from Angelica Furcijuga Kitagawa by which branches and leaves of Angelica Furcijuga Kitagawa can be cooked into a tasty and easy-to-eat wild grass dish. PSOLUTION: The method for eliminating bitter taste from Angelica Furcijuga Kitagawa includes dissolving salt in fresh water so as to have a salt concentration of 2.5-3.5%, sufficiently washing the leaves and branches of Angelica Furcijuga Kitagawa with water followed by charging the washed leaves and branches into the salt water, and boiling them up. In the boiling process, the leaves and branches are boiled up for about 10 minutes after boiling while an initial boiling temperature is about 20C and the heating temperature is raised as time passes, wherein boiled up Udon (Japanese wheat noodle) as heat-solidified carbohydrate processed food is charged as a bitterness-adsorbing material. After finishing boiling, the boiled-up Angelica Furcijuga Kitagawa is soaked in ice water, cooled as it is, and thereafter exposed to flowing water all day and night (for about 20 hours) to remove harshness to obtain the branches and leaves of the Angelica Furcijuga Kitagawa as food material from which about 95% of bitter principle is removed. PCOPYRIGHT: (C)2011,JPO&INPIT