| 摘要 |
PURPOSE: A method for manufacturing seafood sauce using salted anchovy byproducts is provided to be used as a sauce for noodles, clear soup with dumplings, chopped noodles, and rice-cake soup(tteokguk) and to have eco-friendly and economical effects. CONSTITUTION: A method for manufacturing seafood sauce using salted anchovy byproducts comprises the following steps: preparing anchovy sauce by mixing 20kg of salted anchovy byproducts(B) with 25L of an anchovy concentrate(A), boiling the mixture for one hour, and aging the mixture for 5-6 months; manufacturing a basic seafood sauce(2) by mixing 60 weight% of the anchovy sauce with 20 weight% of a kelp extract and 5 weight% of a pie needle extract; and manufacturing the seafood sauce(3) by adding 15 weight% of a seafood seasoning liquid(E) to the basic seafood sauce. |
