| 摘要 |
PURPOSE: Salted and fermented liquid anchovy sauce using kiwi, and a producing method thereof are provided to promote an aging process of anchovy using actinidin in the kiwi. CONSTITUTION: A producing method of salted and fermented liquid anchovy sauce using kiwi comprises the following steps: mixing 1 part of salt by weight, 6.1-9.1 parts of anchovy by weight, and 0.2-0.6 parts of kiwi by weight(20); fermenting the mixture for more than 23 days(30); and separating liquid and solid parts from the fermented mixture(40). [Reference numerals] (10) Washing kiwi; (20) Mixing kiwi, anchovy, and salt; (30) Fermenting the mixture more than 23 days; (40) Separating liquid and anchovy residues from the fermented mixture; (AA) Start; (BB) Finish |
