A QUICK METHOD FOR PREPARING FISH SAUCES

摘要

PURPOSE: A rapid producing method of aged fish soy sauce using protease is provided to reduce the fermentation time of the aged fish soy sauce, and to secure the quality of the aged fish soy sauce. CONSTITUTION: A rapid producing method of aged fish soy sauce comprises the following steps: mixing soybeans and barley in a ratio of 5~8:5~2, soaking the mixture in water for 4~8hours, removing the moisture from the mixture, and steaming for 20~30minutes at 100~130deg C before cooling; injecting aspergillus oryzae into the cooled mixture, culturing for 30hours to obtain koji for the fish soy sauce; cutting edible fish for the fish soy sauce; adding water to the fish, and heating before filtering; mixing 55~65wt% of filtrate, 0.5~1.5wt% or protease, 14~18wt% of salt, and 20~30wt% of koji; and fermenting the mixture for 30~40days.