PRODUCTION OF HIGH-NITROGEN AND LOW-HYDROCHLORIC ACID FERMENTED SEASONING

PURPOSE:To efficiently produce the subject seasoning rich in deliciousness, excellent in balance between the deliciousness and sour taste, free from undesirable odor, excellent in flavor and useful for health, etc., by controlling the total nitrogen content of a preparation solution of a raw materia...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	SAGARA KAZUHIKO, NAGAMINE KOJI, HATAKEYAMA ATSUSHI, NUNOME TETSUO
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	PURPOSE:To efficiently produce the subject seasoning rich in deliciousness, excellent in balance between the deliciousness and sour taste, free from undesirable odor, excellent in flavor and useful for health, etc., by controlling the total nitrogen content of a preparation solution of a raw material protein, etc., to