| 摘要 |
PURPOSE:To prepare a heat-stable seasoning, by removing unsaturated fatty acids and cystine from krill, fermenting the treated krills, and filtering the fermented liquid. CONSTITUTION:Fresh, boiled or frozen krills are treated with an organic acid such as citric acid or succinic acid, and an aqueous solution of animal-originated amino acids such as the one obtained from fish-soluble or its fermented liquid, to remove unsaturated fatty acids, cystine, and other impurities from the krill. The treated krills are added with sodium chloride and a solution of Guinea pepper, and fermented at pH5.0-6.5 by the enzyme existing in krill. The fermented liquid is filtered to obtain a clear liquid, which can be used as it is or in the form of concentrate or powder as a seasoning. |
