Abstract
We investigated the effect of mirin on Fried pork. Raw pork was marinated in water, mirin, nikiri-mirin or an ethanol solution for 17 hour. The quantity of soluble pork substances in the mirin marinade was lower than in the other solutions. The pork observed by electron microscopy. It was found that the structure of pork marinated in the mirin solution was hardly changed by frying. It is considered that the tissue of pork while beeing fried was maintained by the effect of ethanol and glucose contained in mirin.
