| 摘要 |
PURPOSE:To obtain a seasoning having excellent quality, in high yield, by decomposing fish or shellfish with a proteinase in the presence of potassium chloride. CONSTITUTION:The whole body, meat, head, tail, etc. of fish or shellfish are preferably cut to small pieces or ground, and added with 5-20wt%, preferably about 8- 15wt%, based on the fish, etc., of a mixture of potassium chloride and sodium chloride at a weight ratio (KCl:NaCl) of 3:(0-7). The mixture is added with a proteinase, and subjected to the enzymatic decomposition at about 35-60 deg.C for about 2-20hr. |
