THE LOW SODIUM FISH SAUCES AND METHOD FOR PREPARING THE SAME

摘要

The present invention relates to a low sodium fish soy sauce and a method for preparing the same. According to the low sodium fish soy sauce and the method for preparing the same of the present invention, after adding an enzyme complex to shellfish groats in content of 1-3 w% based on the total weight of the shellfish groats, a high-pressure enzyme process is performed at a temperature of 40-60°C under 65-80 MPa for 12-20 hours. Next, enzyme inactivation, cooling aging, and oil removing steps are performed to significantly reduce the content of salt, to reduce the content of peptide providing a bitter taste, and to increase the content of peptide in a salty taste enhancer and a seasoning ingredient.