To obtain a condensed soup stock which controls occurrence of fine powder particle in its production, has no reduction in yield and easily produce a soup stock that has high clarity and keeps a natural excellent flavor of dried fish without lowering the flavor only by addition of hot water and to provide a method for producing the same.
The method for producing a condensed soup stock comprises a stirring process for stirring a raw material to be stirred composed of a main raw material including a fine granular dried fish obtained by grinding dried fish and/or flakes of fried fish obtained by shaving dried fish and/or powdery dried fish obtained by grinding dried fish and an auxiliary raw material containing a flavor essence in a state of ethanol contained in the main raw material and/or the auxiliary raw material.
YOSHIOKA RITSUJIN
OTA TAKAHARU
