| 摘要 |
PURPOSE:To improve flavor of raw material for soup such as buckwheat noodles soup, noodles soup, UDON (wheat vermicelli) soup, TEMPURA (Japanese deep- fat fried food), boiled food soup or sauce for a bowl of seasoned ingredient and rice or sauce for a bowl of broiled eel and rice by putting a raw material, for soup in an open container under a specific condition and allowing the container to stand. CONSTITUTION:A raw material for soup is put in an open container having >=10m<2>/l, preferably >=25m<2>/l contact area with air and allowed to stand for >=3 days, preferably for 6-13 days to improve qualities of the raw material for soup. |
