| 摘要 |
PURPOSE:To prepare stable liquid seasoning free from the occurrence of dregs, by retaining the extracted liquid of natural substances or liquid seasoning comprising it as a raw material at 45-70 deg.C for not less than 15hr. CONSTITUTION:In the process of liquid seasoning using an extracted liquid obtained from natural seasoning, e.g., dried bonito, a tangle, a shiitake (mushroom) or ingredients, e.g., stock of fishes and shellfishes, the extracted liquid or liquid seasoning is retained at 45-70 deg.C, preferably at 50-65 deg.C for not less than 15hr, preferably for 20-48hr. |
