| 摘要 |
PURPOSE:To produce a soy sauce seasoning without loss in fragrance, by rapidly heating a raw soy sauce, cooling the evaporated fragrance component, and removing a coagulated material from the remainder. CONSTITUTION:A raw soy sauce if necessary free from insoluble solid is rapidly heated to evaporate 15-20vol/vol%, and the resultant fragrance component is cooled to give a fragrant liquid. On the other hand, soy sauce after removing the fragrance component is cooled to 50-60 deg.C to remove a coagulated material, and if necessary concentrated at 35-45 deg.C to give 4-4.5% total nitrogen. The deposited common salt is removed to afford a tasting liquid, which is then mixed with the fragrant liquid, and if necessary a flavoring agent and another additive is added and mixed therewith. The resultant mixture is heated at 80- 90 deg.C to produce a flavor by firing. |
