| 摘要 |
PROBLEM TO BE SOLVED: To produce a microbiologically stable seasoning containing a solid material, and having good flavor. SOLUTION: This liquid seasoning including a solid material such as cut vegetable, grated vegetable and grain sesame is subjected to a high-temperature and short-time heating and sterilizing treatment at 90-130 deg.C for 1-300 sec by using an indirect heating means having a fixed stirring structure in a treating liquid passage. |
