QUICK SALTED-FERMENTED ANCHOVY SAUCE AND MANUFACTURING METHOD THEREOF

摘要

The present invention relates to a quick salted-fermented anchovy sauce and a manufacturing method thereof using a high temperature fermentation technology. More specifically, the present invention relates to a method for manufacturing a salted-fermented anchovy sauce, which has a short manufacturing period compared to the conventional technology and has a high content of protein and calcium and a low content of histamine, an allergy inducer, by hydrolyzing raw anchovy at high temperatures by using a thermophilic anchovy autodigestive enzyme, and then quickly fermenting the hydrolyzed raw anchovy at high temperatures by using bacillus coagulans KM-1 strain, a thermophilic lactobacillus. [Reference numerals] (AA) Hydrolysis rate(%); (BB) Temperature(°C)