| 摘要 |
PURPOSE: A manufacturing method of liquid seasoning is provided to maintain the taste of shell fishes, to simplify cooking and to store for long time. CONSTITUTION: A manufacturing method of liquid seasoning comprises the following steps: heating materials, removing solid contents and obtaining first concentrate; putting 0.1-1.0 parts by weight of dried structure tuna and 0.1-1.0 parts by weight of dried kelp into the first concentrate and obtaining second concentrate by heating; and putting 0.05-0.15 parts by weight of bay salts, 0.15-0.25 parts by weight of salted-sand lance sauce, 0.15-0.25 parts by weight of salted Manila clam, 0.15-0.25 parts by weight of fructo-oligosaccharide, 0.05-0.15 parts by weight of black sugar, 0.05-0.15 parts by weight of refined rice alcohol, and 0.3-0.5 parts by weight of water into the second concentrate, heating and filtering the same and obtaining liquid seasoning. The material comprises 0.5-1.5 parts by weight of dried mussel, 0.5-1.5 parts by weight of dried Manila clam, 0.5-1.5 parts by weight of raw oyster, 0.5-1.5 parts by weight of raw Manila clam, 0.5-1.5 parts by weight of raw short-necked clam, 0.5-1.5 parts by weight of raw mussel and 0.05-0.15 parts by weight of black garlic. |
