| 摘要 |
PURPOSE:To produce seasoning having good flavor and high calcium content free from an offensive smell and bitterness, by decomposing a raw material of bone prepared by removing meat from chicken, etc., with a KOJI. CONSTITUTION:A raw material of bone prepared by removing meat from pig, cattle, chicken, etc., is directly ground or optionally heat-treated at 80-100 deg.C for 30min-1hr, ground or crushed into <=8 meshes, preferably <=20 meshes. Then, it is decomposed with a KOJI such as a soy sauce KOJI, rice KOJI, etc. at 25-55 deg.C, preferably 45-50 deg.C for >=2hr, preferably 6-12hr while allowing it stand or while stirring. |
