| 摘要 |
PURPOSE:To provide the subject seasoning having a high decomposition rate at a low salt content and having a little fish smell by subjecting the raw materials thereof to an autodigestion, enzymatic decomposition, etc., at a specific concentration of an inorganic salt under a reduced pressure. CONSTITUTION:When a fish soy sauce-like seasoning is prepared, raw materials for the seasoning are subjected to an autodigestion in the presence of >=15%, preferably 7-13%, of an inorganic salt under a reduced pressure, enzymatically decomposed in the presence of an enzyme or mixed with the enzyme at the time of the autodigestion and subsequently decomposed to provide the objective seasoning. |
