| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide fish sauce improved in its smell, and obtained by utilizing inexpensive and readily available raw materials and using a conventional method and equipment as they are, and use of which can be remarkably expanded. <P>SOLUTION: The fish sauce is obtained by preparing fish and shellfish, salt and Sake (rice wine) lees as main materials, and fermenting and aging the materials. The Sake lees preferably account for 5-20 wt.% of the raw materials, and a salinity-tolerant yeast and/or a salinity-tolerant lactobacillus may be added to the raw materials. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
