| 摘要 |
PROBLEM TO BE SOLVED: To provide a seasoning liquid for boil-cooking that is able to reduce the inherent fishy smell possessed by food material such as seafood, meat or the like, and enhance the taste, aroma or deliciousness of the food material itself.SOLUTION: The seasoning liquid for boil-cooking is characterized by: containing authentically brewed soy sauce, saccharides, and salt; and in which the contained amount of the authentically brewed soy sauce is 10 to 40% (W/V), and the contained amount of 4-hydroxy-2(or 5)ethyl-5(or 2)methyl-3(2H)furanone is 15.0 ppm or less per total nitrogen of 1.0% (W/V). Further, the contained amount of isoamyl alcohol is preferably 5.0 ppm or more per total nitrogen of 1.0% (W/V), and preferably it is used for boil-cooking of seafood or meat or the like.SELECTED DRAWING: None |
