| 摘要 |
PURPOSE: Fermented pollack roe using salt and vegetable lactic acid bacteria, and a producing method thereof are provided to age the pollack roe with a deep sea water salt. CONSTITUTION: A producing method of fermented pollack roe comprises a step of aging fresh pollack roe with vegetable lactic acid bacteria and salt for 14-16 days at 3-5 deg C. The salt is either bay salt or deep sea water salt. The vegetable lactic acid bacteria are lactobacillus fermentum JS. The aging process can be performed for 8-10 days at 19-21 deg C. |
