| 摘要 |
PURPOSE:To obtain the subject soup excellent in flavor and taste of a liquid seasoning and a soup stock and excellent in keeping quality by blending the liquid seasoning sterilized by filtration with the soup stock sterilized by heating. CONSTITUTION:A liquid seasoning sterilized, e.g. by the membrane filtration method using a precision filter membrane having about 0.4mum pore size is blended with a soup stock sterilized by heating, e.g. at 130-140 deg.C for about 3-60sec. |
