| 摘要 |
PURPOSE:To obtain a high-quality natural, ready-to-serve broth or seasoning rich in flavor with general purpose by eliminating offensive odor, a sort of fishy smell, from broth of fish and shellfish/crustacean and adding saccharides/ amino acids as palatable ingredients to the broth. CONSTITUTION:Malted rice is added to broth of fish and shellfish/crustacean raised in saline concentration to about 12% for preventing the broth from putrefaction to conduct hydrolysis; thereby, rice starch is saccharified by the amylase in the malted rice and the rice protein is decomposed into amine acids by the protease in the malted rice to impart the broth with saccharides and amino acids as palatable ingredients. The resultant broth is freed from offensive odor by a relevant effective enzyme in the aging process followed by filtration and, if needed, desalting, and then (A) heating or (B) addition of dextrin followed by conversion into powder using a spray drier. |
