Fremgangsmåte for fremstilling av kryddersaus ved bruk av rökt fleskesvor

摘要

The invention provides a process for producing a seasoning sauce, in which a microbial starter culture is cultured on a substrate containing an animal protein source to give a koji and is then mashed and further fermented. According to the invention, it has surprisingly been found that soy sauce technology can be successfully carried out on an animal raw material, without the disadvantages conventionally resulting in this case occurring, if the raw material used is smoked pork rind, in particular a smoked rind residue as arises in the production of smoked ham, preferably together with a vegetable protein source and/or carbohydrate source. This provides a soy sauce having a novel flavour with a full meaty to grilled flavour.