FERMENTED ANCHOVY SOY SAUCE SEASONING AND METHOD FOR MANUFACTURING THEREOF

摘要

The present invention relates to fermented anchovy soy sauce and a method for manufacturing the same. The fermented anchovy soy sauce of the present invention comprises 2-5 wt% of apple concentrate, 5-20 wt% of fermented anchovy sauce, 2-5 wt% of yeast extract powder, 0.01-0.1 wt% of composite seasoning, 0.01-0.8 wt% of sodium succinate, 10-30 wt% of brewed soy sauce, 0.5-5.0 wt% of amino acid complex including any one or more among cysteine, cystine, and glycine, 0.1-1.0 wt% of sodium citrate, 5-10 wt% of refined salt, and 50-70 wt% of licorice extract. By the present invention, provided are the fermented anchovy soy sauce, which is able to be used universally by increasing the usability of fermented anchovy sauce which is hard to be universally used as a general seasoning agent due to the characteristic fishy smell, and the method for manufacturing the fermented anchovy soy sauce.