| 摘要 |
PURPOSE:To eliminate a fishy smell originating from fish FUSHI (steamed and dried fish meat) without adding a wine flavor thereto and prevent the deterioration of the flavor of the whole seasoning during the preservation, by adding a specific amount of wine to soy sauce or a liquid seasoning containing a soup stock. CONSTITUTION:A wine, preferably concentrated wine in 0.02-2.0% concentration based on the solid is added to soy sauce or a liquid seasoning containing a soup stock such as a fish FUSHI (smoked and dried fish meat) extract and/or powder to deodorize a fishy smell originating from the fish FUSHI without deteriorating the flavor of the soup stock and the flavor of the whole seasoning. The deterioration of the flavor during the preservation can be prevented without adding the flavor of the wine thereto. Thus, the aimed soy sauce or liquid seasoning, containing the soup stock, and having improved quality is obtained. |
