| 摘要 |
A method of manufacturing mixed seasoning is provided to obtain seasoning which is rich in various amino acids such as DHA and EPA. First, 10 to 30 parts by weight of beef tallow and 30 to 50 parts by weight of yeast extract are heated at 50 to 75deg.C and mixed with 0.005 to 0.015 parts by weight of lecithin, 10 to 20 parts by weight of fish stock seasoning and 8 to 14 parts by weight of glucose at 75 to 85deg.C to obtain a meat base. Secondly, 70 to 90 parts by weight of the meat base is mixed with 80 to 100 parts by weight of leg bone extract, 7 to 8.5 parts by weight of garlic concentrate, 4 to 6 parts by weight of onion concentrate, 0.2 to 0.4 parts by weight of garlic oil, 80 to 100 parts by weight of beef extract, 500 to 520 parts by weight of refined sugar, 70 to 90 parts by weight of ethmoid bone powder, 140 to 160 parts by weight of powdered yeast extract, 5 to 10 parts by weight of powdered skipjack extract, 25 to 35 parts by weight of white pepper powder, 50 to 70 parts by weight of onion powder, 20 to 40 parts by weight of garlic powder, 30 to 50 parts by weight of beef powder and 550 to 590 parts by weight of corn starch to obtain a second mixture. Thirdly, 1,400 to 1,560 parts by weight of refined salt and 1,800 to 2,400 parts by weight of powdered fish stock seasoning are mixed with 110 to 120 parts by weight of liquid tallow and the second mixture, granulated and dried. |
