| 摘要 |
In the method, 10 kg sea mustard is washed with fresh water, and treated with hot water at 100-120 deg.C for 1-5 hours to obtain 5l extract (1). Anchovy 10 kg is washed with fresh water and treated with hot water at 10-120 deg.C for 1-5 hours to give 5l extract (2). (1) and (2) are mixed to give 10l extract, which is concentrated to 5-6l, quick-freezed at below 20-30 deg.C, pulverized to give 0.1-5 mm ice pieces. Ice pieces and bulked rice flour are mixed in the ratio of 1:1-2, passed through hot air for 1- 5 min., dried by cold blast at 15-20 deg.C, sterilized to give natural seasoning. |
