| 摘要 |
PURPOSE:To obtain a seasoning capable of producing deep-fried foods even without the need for immersing chickens, etc., for a long time, also usable for soup for Chinese noodles, by adding rice wine, garlic, etc., to boiled soup and also adding a specified amount of table salt followed by adding fermented soybean paste with pepper and carrying out simmering. CONSTITUTION:(A) Chicken-bone soup is boiled followed by adding (B) soy sauce, (C) rice wine, (D) garlic, (E) ginger, (F) onion, and (G) a spice such as pepper to the system followed by addition of table salt to a degree of saturation of 50 to 100% for the resultant solution and furthermore addition of (H) fermented soybean paste with pepper and sodium glutamate. The resulting system is simmered followed by being left to stand at normal temperature and filtered, thus obtaining the objective seasoning. |
