| 摘要 |
PURPOSE: A production method of fish containing soy sauce is provided to reduce the salt-fermenting time of fish by promoting the salt-fermentation, and to remove a separate process of removing oil. CONSTITUTION: 100 parts by weight of anchovy, 20-40 parts by weight of salt, and 10-25 parts by weight of fruits containing proteinase are mixed (S10). The anchovy mixture is aged for 6 months to obtain anchovy sauce (S20). Liquid is filtered from the obtained anchovy sauce (S30). 100 parts by weight anchovy sauce liquid is mixed with 1-22.5 parts by weight of additives (S40). The mixture is boiled for 20-80 minutes (S50). 100 parts by weight of boiled mixture is mixed with 10-20 parts by weight of Japanese apricot before fermenting. The fruits including the proteinase includes at least on fruit selected from pear, fig, kiwi, papaya, and pineapple. [Reference numerals] (AA) Start; (BB) End; (S10) Mix anchovy, fruits and salt; (S20) Ferment the mixture of anchovy, fruits and salt to produce anchovy sauce; (S30) Filter liquid phase out the anchovy sauce; (S40) Add additive to the filtered anchovy sauce; (S50) Heat the anchovy sauce and the additive and distill |
