カツオブシの品質-I : 試料の調製―ダシのとり方

概要

論文の詳細を見る
Being extracted with hot water, dried bonito which is called “Katsuwo-bushi” in Japan is used to season “Suimono” (a kind of soup). The taste of the soup differs in accordance to the conditions of the extraction, e. g., extracting temperature, extracting time and quantity of the extractive water. According to the results of these conditions are as follows: The liquid which is extracted from three per cent of weight of sliced “Katsuwo-bushi” to the boiling water for three minutes is most suitable for the soup. It may be remarked additionally, that re-extractive of the residue is used for another kind of “Katsuwo-bushi”, and the extractive for “Suimono” is called “Ichiban-dashi”. In the following papers in these series, the former is designated as an exhaustive extract whilst the latter is a slight extractive.
公益社団法人日本水産学会の論文