| 摘要 |
PURPOSE: To obtain the subject seasoning capable of preparing dainty meat dishes with puffed palate feeling, soft in meat texture, rich in meat juice, containing an ester of mono or diglyceride and polycarboxylic acid. CONSTITUTION: This water-based seasoning contains pref. 0.1-20wt.% of an ester of monoglyceride or diglyceride and polycarboxylic acid (pref. an ester of 12-18C fatty acid monoglyceride and succinic acid, ester of 12-18C fatty acid monoglyceride and diacetyltartaric acid). It is preferable that this seasoning contain a protease and, optionally, soy sauce, saccharide(s), vegetable and/or fruit Juice. |
