| 摘要 |
PROBLEM TO BE SOLVED: To obtain a seasoning of soy sauce base retaining a flavor characteristic of Saachajan (fermented seasoning), having body and mellow flavor free from smell, suitable for the flavor of Japanese, having excellent shelf stability and retaining the flavor for a long period of time. SOLUTION: This seasoning is obtained by adding dried prawn to oils and fats, heat-treating the oils and fats, heat-treating the oils and fats with soy sauce and kneading the heat-treated oils and fats with garlic powder, white sesame powder and peanut powder. After adding soy sauce and the heat treatment and before the kneading, red pepper powder is added to the heat-treated oils and fats to provide the seasoning with a sharp taste. |
