| 摘要 |
A complex fermented condiment is prepd. by (a) dissolving carbon source, e.g. glucose, maltose or saccharified cereal liquid, in water and sterilizing, (b) mixing the sterilized soln. with 5-15 % sterilized soysauce contg. yeast-, red pepper-, garlic-, ginger- and onion extract, (c) innoculating the mixed soln. with Saccharomyces rouxii nd fermenting at 20-40 deg.C, (d) centrifuging the fermented soln. and (e) mixing the obtd. supernatant with saccharified cereal liquid to obtain the final product. The obtd. complex fermented condiment has a good taste and flavor. |
