The present invention relates to a process of preparing a hydrolysate of an edible solid substrate. The edible solid substrate may be of animal or plant origin comprising edible animal meat, fish meat, shellfish meat or an edible plant or a combination thereof. The process comprises preparing a fermented koji from a protein containing material and a carbohydrate, mixing the fermented koji with a selected edible solid substrate to form a mixture and hydrolysing the mixture in an environment with less than 2% salt content, preferably in a substantially salt-free condition. In another embodiment of the present invention, the fermented koji may be prepared from an edible solid substrate itself. The hydrolysate prepared according to the present invention may be further subjected to a moromi fermentation stage to obtain a food composition. Alternatively, a culture of a lactic acid bacteria may be inoculated to the mixture prior to the hydrolysis, which therefore eliminates the moromi fermentation and accelerated the process. The hydrolysate of the present invention may be used as a cooking base or seasonings.本發明係關於製備可食用固體基質之水解產物之方法。該可食用固體基質可來源於動物或植物，其包括可食用動物肉、魚肉、貝類肉或可食用植物或其組合。該方法包括由含蛋白質材料及碳水化合物來製備發酵麴，將發酵麴與所選之可食用固體基質混合以形成混合物，並在鹽含量低於2%之環境中、較佳在基本上不含鹽之條件下水解該混合物。在本發明另一實施例中，發酵麴可由可食用固體基質本身來製備。根據本發明製備的水解產物可進一步經醪發酵階段以獲得食物組合物。或者，可在水解之前將乳酸菌培養物接種於該混合物，藉此消除醪發酵並加速該方法。本發明水解產物可用作烹調基料或調味料。
