| 摘要 |
The method of preparing seasonings of meat comprises: (a) culturing Asp. oryzae-flavus in 1kg of polished rice at 30-40≦̸C for 50 hr, (b) adding starch and water to culture broth and culturing the mixture at 20-30≦̸C, (c) mixing 0.5-0.8 wt.% of fermentation broth, 1-1.5 of casein and 0.1-0.5 of galactose. |
