METHOD FOR PRODUCING BAKED SQUID, BAKED DRIED SQUID AND BAKED MUSHROOM EACH PICKLED IN MALTED-RICE AMAZAKE

摘要

PPROBLEM TO BE SOLVED: To provide a method for producing baked squid, baked dried squid and baked mushroom each pickled in malted-rice amazake, solving the following problem: many people feel that squid shiokara (salted and fermented squid with their intestines) or dried squid pickled in malt is too fishy to eat while being low-fat and high-protein food. PSOLUTION: The method for producing baked squid, baked dried squid and baked mushroom each pickled in malted-rice amazake comprises the following three processes: firstly baking squid or dried squid so as to make it emit savory smell followed by cutting the baked squid and the baked dried squid with a cutter into small pieces so as to make them have firmness to the teeth and good taste; secondly using rice-malt amazake which liquates out glucose so highly nutritious as to be regarded as rice yoghurt because of being prepared so as to finally get firmer than ordinary amazake prepared exclusively for pickled squid or dried squid, so that the baked squid or the baked dried squid absorbs the solution and then becomes excellently delicious; and thirdly tearing baked mushroom, in particular Pleurotus eryngii mushroom producible all year round, in pieces so as to get well flavored and excellent in firmness to the teeth and palate feeling to make an eater get addicted to the baked mushroom pickled in malted-rice amazake. PCOPYRIGHT: (C)2007,JPO&INPIT