USING NATURAL METHOD OF MANUFACTURING A MULTI-FUNCTIONAL FISH SAUCE

摘要

The present invention relates to a method for manufacturing multi-functional fish sauce using a natural product, which comprises the steps of: (a) drying birch bark and smashing into 100-150 micrometers; (b) combining the smashed birch bark powder and purified water by 1:1 of weight ratio and fermenting under 28-36 °C for three days; (c) combining the fermented ingredient and purified water by 1:5 of weight ratio and extracting under 85-95 °C; (d) drying Phellinus linteus (Sanghwang mushroom) and smashing into 20-50 micrometers; (e) combining the ingredient and purified water by 1:5 of weight ratio; (f) combining the ingredient of the (c) step and the ingredient of the (e) step by 1:5-1:30 of weight ratio; (g) smashing dried malt into 0.01-0.1 mm; (h) adding 100-300 g of the powdered malt per a liter of 60-80 °C purified water and extracting; (i) combining the extract of the (f) step and the extract of the (h) step by 10:1-1:1 of weight ratio; (j) combining the extract of the (i) step and bay salt by 1:1-5:1 of weight ratio and drying; (k) adding the salt of the (j) step to fish for manufacturing fish sauce by 5-30% of weight ratio and drying; and (l) filtering the salted fish completing aging and separating the fish sauce.