Liquid Fragrance - Eki-kun
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A method for making smoked fish or meat products. The ingredients are soaked in wood vinegar (a dry distillation liquid of wood called smoke liquid) to impart the flavor of the smoked product, and then dried. This process is simple and can be done in large quantities, but it is prone to mold, so sufficient drying is required. Source: Encyclopaedia Britannica Concise Encyclopedia About Encyclopaedia Britannica Concise Encyclopedia Information |
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魚，肉の薫製品をつくる方法の一つ。材料を木酢液 (木材の乾留液で薫液という) に浸漬し，薫製品の風味を与えて乾燥するもので，処理が簡便で大量処理が可能であるが，かびを発生しやすいので十分な乾燥が必要である。
出典 ブリタニカ国際大百科事典 小項目事典ブリタニカ国際大百科事典 小項目事典について 情報 |
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