| 摘要 |
PURPOSE:To improve smell unique to fish soy and obtain a seasoning, having synergistically enhanced tastiness and general-purpose properties and rich in flavor, by using the fish soy and soy sauce as a raw material. CONSTITUTION:Soy sauce or unrefined soy in an amount of about 90-10 pts.wt., preferably about 75-25 pts.wt. is blended with about 10-90 pts.wt., preferably about 25-75 pts.wt. fish soy or unrefined fish soy and, as desired, the resultant blend is prepared and heated at about 10-40 deg.C for >=15 days and, as necessary, separated into a solid and liquid, pasteurized and subjected to sterilization treatment. |
