| Budget Amount *help |
¥3,770,000 (Direct Cost: ¥2,900,000、Indirect Cost: ¥870,000)
Fiscal Year 2019: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2018: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2017: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
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| Outline of Final Research Achievements |
Targeting at the abalone and the bonitos which are ancient representative tributed foodstuffs,I studied a processing method and a food characteristic of a long,thin dry abalone(Naga-Awabi),the fermented sushi of the abalone(Susi-Awabi),the dry foods of the bonito. Specifically,I estimated a shape of the processing by amount and quantifier,that was listed in documents historical materials,based on the characteristic of the fisheries product,I performed a processing experiment and ingredient analysis. As a result,kind to use for processing of Naga-Awabi,time suitable for iprocessing,secondary shape adjustment for packing,property to enable keeping for a long time,the ratios of materials of Susi-Awabi,became clear. About the dry foods of the bonito,I analyzed the information about the characteristic as the wandering fish and confirmed that low-fat individual to be fished in summer from spring,especially children of less than 2kg that migrate near the coast are suitable for producing tax.
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