| 摘要 |
PURPOSE:To prevent the solidification of a mixture comprising at least sodium chloride, a spice and a seasoning, to increase the flavor of meat dish, and to prevent the excessive addition of the mixture. CONSTITUTION:The mixture constituting the flavoring agent for meat roasted on a hot plate comprises 30wt.% of sodium chloride, 20wt.% of pepper or garlic, and 5wt.% of sodium L-glutamate. The mixture is compounded with 45wt.% of powdery fats. Either of vegetable and animal fats can be employed as the powdery fats. The employment of the animal fats permits to increase the flavor. Since the powdery fats do not burn even when directly contacting with flame, the compounding amount of the flavor is set to a large amount for the meat roasted on the hot plate to contrive the increase in the flavor and the uniformity in the added amount. In the case of the flavoring agent for grilled chickens, the powdery fats are preferably added to the mixture in an amount of 20wt.%. |
