PRODUCTION OF SEASONING SOLUTION WITH LOW SALT CONTENT

摘要

PURPOSE:To produce a seasoning preventing putrefaction, abundantly containing a tasty component, having low bitterness and low salt content. CONSTITUTION:In digesting a proteinaceous raw material, a carbohydrate or a mixture thereof at a low salt concentration, initial unrefined seasoning is adjusted to pH4-6, fermented with yeast, and digested and hydrolyzed.