| 摘要 |
PURPOSE:To produce a Worcester sauce having mild acid taste and composite taste and flavor preferable as a seasoning by extracting a well-harmonized new taste from a raw material by lactic fermentation, especially by a lactic fermentation participated with salt to obtain a harmonized salty taste originated from the salt. CONSTITUTION:An aqueous liquid containing a mixture of all raw materials except for food vinegar and adjusted to a salt concentration of 2-16wt.% and a total soluble solid concentration of 20-50wt.% is subjected to lactic fermentation with lactobacillus preparatorily acclimatized with said aqueous liquid. Food vinegar is added to the fermentation liquid when the lactic acid concentration reaches 0.2-1.5wt.%. |
