| 摘要 |
PURPOSE: A method for manufacturing soy sauce of anchovy is provided to eliminate fish taste of anchovy, to ensure low salinity, sweet taste and soft favor not using additives containing chemical materials, and to supply salt and soy sauce of anchovy at the same time. CONSTITUTION: A method for manufacturing soy sauce of anchovy comprises the steps of: mixing anchovy and salt in a weight ratio of 3 to 1 and maturing at 15-20°C for 1-3 years; dividing a matured material into anchovy and residue; creating anchovy soy sauce by boiling down for 20-30 minutes after mixing water and separated anchovy in a weight ratio of 0.3-1:1 and boiling at 100-120°C for 10-15 minutes; first filtering the anchovy soy sauce with a filtering membrane of 1-3 μ m after cooling quickly the anchovy soy sauce into 1-2 °C; and second filtering the anchovy soy sauce with a filtering membrane of 0.1-0.2 μm after maturing a first filtered anchovy soy sauce for 15-16 days. |
