| 摘要 |
PURPOSE:To obtain a seasoning free from fishy smell, by decomposing fish or shellfish with an enzyme, and adding a smoking perfume to the product. CONSTITUTION:Fish or shellfish (e.g. sardine, saurel, mackerel, shrimp, shellfish, krill, etc.) is decomposed with an enzyme (e.g. acidic protease, pepsin, carboxypeptidase, collagenase, lipase, etc.), added with a smoking perfume (preferably 2,6-dimethoxyphenol, guaiacol or 3-methylguaiacol), and heated to obtain the objective seasoning. EFFECT:A seasoning having high dissolved nitrogen content and the flavor of dried bonito, is obtained from a relatively inexpensive fish or shellfish in a short time. USE:The base of a seasoning having the taste and flavor of dried bonito, composite seasoning, concentrated seasoning, etc. |
