| 摘要 |
The seasoning of high protein and low salt is prepd. by mixing 50-55 wt% hydrolyzed vegetable protein contg. 3.0-3.5 nitrogen(pH 5.7-6.0), 2-2.5 wt% L-glutamate, 0-0.3 wt% guanosine-5'-monophosphate, 0-0.4 wt% inosine-5'-monophosphate, and 35-40 wt% water, 2) adding 2-4 wt% hydrolyzed animal protein to the obtd. mixt. and re-mixing with 0-2 kg sugar and 0-4 kg edible salt, and 3) sterilizing the re-mixt. and filtering to obtain the final product contg. 2.0% or more nitrogen and 10% or less salt. |
