| 摘要 |
PURPOSE: A producing method of fermented seafood using mulberry leaves, and a fermented seafood seasoning composition are provided to offer functionalities of the mulberry leaves to the fermented seafood. CONSTITUTION: A producing method of fermented seafood using mulberry leaves comprises the following steps: selecting ingredients for the fermented seafood, and washing with seawater before dehydrating; salting the ingredients with bay salt; aging the salted ingredients for 5 years in an underground curing chamber; separating liquid from the aged ingredients using a separate filter; mixing 65wt% of aged ingredients and 35wt% of seasoning; and aging the mixture in the underground curing chamber at 6-10 deg C for 100 days. The seasonings include 5wt% of garlic, 5wt% of minced ginger, 2wt% of red pepper powder, 2wt% of starch syrup, 11wt% of ground onion, and 10wt% of mulberry leaves. |
