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METHOD FOR PRODUCING NON-SALT PLUM VINEGAR-CONTAINING LOW-SALT SOY SAUCE, AND NON-SALT PLUM VINEGAR-CONTAINING LOW-SALT SOY SAUCE OBTAINED BY THE METHOD
METHOD FOR PRODUCING NON-SALT PLUM VINEGAR-CONTAINING LOW-SALT SOY SAUCE, AND NON-SALT PLUM VINEGAR-CONTAINING LOW-SALT SOY SAUCE OBTAINED BY THE METHOD
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机译：制备无盐李子低盐酱油的方法及所获得的无盐李子低盐酱油的方法
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摘要
PROBLEM TO BE SOLVED: To provide a non-salt plum vinegar-containing low-salt soy sauce rich in taste, flavor and nourishment.;SOLUTION: This method for producing non-salt plum vinegar-containing low-salt soy sauce comprises blending 70 pts.wt. of a soy sauce brewed through fermenting soy sauce koji using a low-salt type saline solution, with 25 pts.wt. of white ume vinegar obtained by fully percolating the active ingredient of plum using sho-chu and rice vinegar as media, and 5 pts.wt. of honey. The other objective non-salt plum vinegar-containing soy sauce obtained by this method is provided.;COPYRIGHT: (C)2002,JPO
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