| 摘要 |
The present invention relates to a fish soy sauce and a method of preparing the same. More specifically, the present invention relates to a method of preparing fish soy sauce, which includes the steps of: mixing 60-80 w% of a fish sauce, 5-30 w% of water, and 5-20 w% of an essential amino acid containing material; heating the obtained mixture at the temperature of 100-130°C for 4-48 hours to prepare a seasoned sauce; and cooling and filtering the obtained seasoned sauce, and to the fish sauce prepared through the same. The fish soy sauce additionally contains essential amino acids so that a user can sufficiently feel a palatable taste and flavor without additives such as monosodium glutamate (MSG). In addition, during the preparing process, a boiling process is performed at a high temperature, so that impurities are sufficiently removed. Accordingly, even if the fish sauce is left as it is for at least one hundred days, the color of the fish sauce is not changed, and biogenic amine represents a lower value. |
