| 摘要 |
PURPOSE:To obtain the titled broth having excellent flavor-retainability, taste- retainability and storage-stability, by adjusting an aqueous extract of dried fish, etc., to a specific pH with an acid. CONSTITUTION:A dried fish stick such as dried bonito is extracted preferably with hot water of 95-100 deg.C. The pH of the produced aqueous extract of dried fish or concentrated extract is adjusted to <=4.5, preferably 4.5-4.0 with an organic acid (preferably lactic acid or citric acid) or an inorganic acid (e.g. hydrochloric acid, sulfuric acid, etc.) to obtain the objective broth. |
