| 摘要 |
PURPOSE:To produce a uniform and high-quality seasoning from a natural material, preventing the carbonization of proteins, by dehydrating the natural raw material in a cooker under reduced pressure, roughly crushing the product, and mixing with the extract of shellfish. CONSTITUTION:An animal oil or vegetable oil is charged in a cooker, and is heated at about >=90 deg.C which is a temperature to effect the thermal coagulation of the gelatin and proteins while preventing the dissolution in the oil. A natural raw material such as undehydrated dried chicken, sardine, tangle, etc. is charged in the hot oil, and stirred in the cooker under reduced pressure using the hot oil as the heating medium to effect the dehydration in low vacuum at the initial evacuation stage. Thereafter, the pressure is further reduced to evaporate the water from the raw material. The content is taken out of the cooker and separated into the oil and the solid component with a press, etc., and the solid is crushed. Separately, shellfish is dehydrated in a hot oil using the oil as the heating medium, boiled to separate the extract component, and the residue is dried and pulverized. The pulverized residue is mixed with the above crushed solid component to obtain the objective seasoning from a natural material. |
