PREPARATION METHOD OF QUICK FISH SAUCE BY GRINDING TREATMENT AND MIDDLE TEMPERATURE FERMENTATION

摘要

PURPOSE: An age-producing method of fish sauce using a grind-treatment process and a medium-temperature fermentation process is provided to rapidly ferment ground fish without adding additives. CONSTITUTION: An age-producing method of fish sauce comprises the following steps: washing fresh fish, and removing the moisture from the fish; grinding the fish, and adding 25-35 parts of salt by weight into 100 parts of ground fish by weight; inserting the fish mixture into a container; and fermenting the mixture at the medium temperature of 27-60 deg C for 2-9 months after sealing the container. The container is selected from a glass bottle, a pottery, a plastic container, or an FRP tank.