| 摘要 |
When a mixture of ribose or ribose 5-phosphate with animal blood plasma solids is heated to 60 DEG to 250 DEG C, a beef-like flavor is observed. A seasoning composition is formed in edible solids or liquids when ribose or ribose 5-phosphate and blood plasma powder are mixed with the edible material prior to cooking, and the material then is boiled or fried or otherwise processed at adequate temperature. |
