| 摘要 |
PURPOSE:To improve the flavor of miso and the balance between the nutrients and prevent the deterioration in quality due to the browning phenomenon, by mixing dried flour of fish meat and cattle meat with the miso. CONSTITUTION:3% or more meat flour obtained by processing and powdering a fish meat such as a bonito, or chicken, pork or other cattle meat by the conventional method is added to miso, e.g. raw miso or oil miso, preferably after the brewing thereof, e.g. during the kneading step, stirred and mixed to give the aimed miso. |
