A METHOD FOR PREPARATION OF SALTED FERMENTED FISH (JEOTGAL) WITH HIGH QUALITY AND LOW SALT USING FISH SAUCE AND LOW TEMPERATURE

摘要

PURPOSE: A producing method of high quality salted seafood with low salinity using fish sauce is provided to improve the palatability of the salted seafood. CONSTITUTION: A producing method of high quality salted seafood comprises the following steps: inserting fish flesh into aged fish sauce, and storing the mixture at -20-10 deg C for 2 months; slicing the aged fish flesh, and vacuum packaging or inserting into a can; and low temperature storing and distributing the obtained product.