PROCESS FOR PRODUCING SOLUBLE SALTED FISH SAUCE

摘要

The present invention relates to a manufacturing method of salted fish sauce with no specific fishy smells and offensive smells of salted fish but with light and savory tastes due to increased various minerals and amino acids, and which can be used for various purposes compared to uses of conventional salted fish sauce, and comprises: (a) a salted fish sauce extraction step which extracts salted fish sauce from salted fish; (b) a mature step which adds 0.5 wt% of one selected from a group composed of mulberry leaf powder, salicornia powder, mulberry powder, gardenia powder, bamboo leaf powder, turmeric powder, and raspberry powder on the basis of salted fish sauce weight in the salted fish sauce and matures for 2 days at 5°C; and (c) a filtration step which filters the matured salted fish sauce and removes salt crystals and residues.