| 摘要 |
PURPOSE:Flavoring liquid capable of preparing a seasoning food having fan better taste than that obtained from only a mixture of sake and soy sauce. prepared from a mixture of unrefined sake after fermentation and soy source or unrefined soy source, or a mixture of sake and unrefined soy source. CONSTITUTION:Approximately 30-50pts.wt. of soy sauce (when salt content is approximately 20wt%) or approximately 10wt% less than that of unrefined soy sauce is added to 100pts.wt. of unrefined sake, or approximately 20-40pts.wt. of unrefined soy sauce is added to 100pts.wt. of sake to prepare their mixture, which is allowed to stand for 1-3 days at room temperature aged, and filtered. |
