| 摘要 |
PROBLEM TO BE SOLVED: To obtain the subject seasoning liquid capable of being adhered to yakitori to prevent the evaporation of water and stabilize the meat quality of the yakitori and further making it possible to prepare the yakitori having a proper amount of salt uniformly adhered thereto by any work person by dissolving salt in water in a specific salt concentration and adjusting the viscosity of the solution at a specific value. SOLUTION: This seasoning liquid having a salty taste and used for yakitori comprises an aqueous solution containing (A) salt and (B) a viscosity modifier (for example, starch, a gum, agar, gelatin or pectin, preferably a composition comprising 0.1-100 wt.% of the agar and one or more other viscosity modifiers from the view points of viscosity control stability, a glazing property and dispersibility) and having a salt concentration of 2-15 wt.%, a viscosity of 300-8,000 centipoises, a total nitrogen content of <=0.4 wt.%, and, if necessary, a salt-free soluble solid content of 1-20 wt.%. If necessary, the seasoning liquid may further contain (C) vegetables, a spice, a seasoning or a sour agent. |
