| 摘要 |
PROBLEM TO BE SOLVED: To provide an acidic oil-in-water emulsion seasoning which keeps an acid taste even when subjected to heating, baking, hot air drying and oil frying and its application.SOLUTION: An acidic oil-in-water emulsion seasoning comprises 1-5%, converted to acetic acid, of acetic acid and/or an acetate, other than the calcium salt, 3-15% of salt and egg york and also contains 0.5-4.5%, converted to lactic acid, of lactic acid and/or a lactate, other than the calcium salts, and 0.01-0.6%, converted to calcium, of a calcium salt. |
