| 摘要 |
PURPOSE: Provided is a method for reducing the sedimentation of salted sandlance sauce caused by addition of food additives during distribution by non-heating treatment. Therefore, the salted sandlance sauce has improved palatability. CONSTITUTION: The method for reducing the sedimentation of salted sandlance sauce by non-heating treatment is characterized by: adding 0.5-0.1% of citric acid, 0.05-0.1% of EDTA or 0.5-0.1% of lactic acid to the filtrate of fully fermented salted sandlance sauce. |
