| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing a seasoning having flavor in a short period, by effectively utilizing the leftovers of raw material fishes and shellfishes which have been conventionally abandoned by the conventional attention only of merits of fermented seasoning soy sauce at home and abroad. SOLUTION: A first-stage fermentation in which a main raw material processed into a minced state is mixed with a grain malt, an enzyme agent and water, retained, mixed with salt and retained, the second-stage fermentation in which glucose is dissolved in a decomposition product obtained by the first- stage fermentation and a culture solution of a salt-resistant yeast is added to the decomposition product, which is fermented and a third-stage fermentation in which glucose is well dissolved in the decomposition product obtained by the second-stage fermentation, a culture solution of a salt-resistant lactic acid bacterium is added to the decomposition product, which is fermented are successively carried out. A stock solution of seasoning obtained by carrying out the first, the second and the third fermentation is successively subjected to operations of squeezing, oil removal, heating and lees removal of the stock solution of seasoning. |
