PURPOSE:To obtain a soy soup for roast meat, having the original taste and flavor of soy soup, and effective to the prevention of adult diseases, by using low-selt soy sauce as a base, and adding edible fibers, ascorbic acid and potassium chloride thereto. CONSTITUTION:Low-salt soy sauce is used as a base, and is mixed with edible fibers (e.g., yellow pea fiber) and potassium chloride. For example, 5-60% of low-salt soy sauce is mixed with 10-30% of sugars, 1-30% of edible fibers, 0.1-0.4% of ascorbic acid, 0-5% of potassium chloride, and proper amounts of spices, meat extracts, and chemical seasonings. The obtained soy soup for roast meat has excellent taste and flavor, good adhesivity to the surface of the meat, and is effective to the prevention of adult diseases.
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