| 摘要 |
PURPOSE: A production method of an Allium hookeri natural seasoning is provided to reduce the fishy smell from fish dishes, and to improve the flavor of meat dishes. CONSTITUTION: First powder using one material selected from beef, shellfish, anchovy, or shrimp in a size of 200-400 meshes is prepared (102). Second powder containing mushrooms, seaweeds, and vegetables in a size of 200-400 meshes is prepared (104). 10-20 wt% of the first powder and 80-90 wt% of the second powder are mixed to obtain material powder (106). 80-95 wt% of the material powder is mixed with 5-20 wt% of Allium hookeri powder in a size of 200-400 meshes to obtain mixed powder (108). The mixed powder and stock or water are mixed in a ratio of 2:8 wt%, and the mixture is stirred and heated to obtain a liquid seasoning (110, 112). [Reference numerals] (102) Prepare first powder using one material selected from beef, shellfish, anchovy, or shrimp; (104) Prepare second powder containing mushrooms, seaweeds, and vegetables; (106) Mix the first powder and the second powder to obtain material powder; (108) Mix material powder with Allium hookeri powder; (110) Mix the mixed powder with stock or water; (112) Heat and stir the mixture to obtain a liquid seasoning; (AA) Start; (BB) End |
