LOW SALT FERMENTED SEASONING AND PREPARATION METHOD OF THE SAME

摘要

PURPOSE: A low salinity fermented seasoning and a producing method thereof are provided to offer the low salinity fermented seasoning with the low content of biogenic amine as various kinds of food seasonings, and to secure the excellent taste of the seasoning. CONSTITUTION: A producing method of a low salinity fermented seasoning comprises the following steps: injecting fermentation bacteria into vegetable protein for obtaining a vegetable-koji enzyme complex composition; and mixing the vegetable-koji enzyme complex composition with animal protein, and inserting stocked water for the low-salt fermentation. The low-salt fermentation is performed for 3~7days. The animal protein is steamed tuna concentrate. The low salinity fermented seasoning is fish sauce.