| 摘要 |
A process for the production of a seasoning sauce, which comprises mashing a fungus-covered, enzyme-containing substrate with brine, subjecting the mash to fermentation for a prolonged period of time and then processing the fermented mash by squeezing, pasteurizing and filtration, such that (a) dehulled, soaked oat grains are used as the substrate; (b) mashing is carried out with brine of a low salt content, so that the salt content in the mash is from about 4 to about 12%; and (c) the fermentation is carried out in several steps at temperatures decreasing from about 40 to about 45]C in a first step to room temperature in a last step over a period of about 8 to 12 weeks. |
