| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for shortening a maturing period in producing fermented fish sauce for improving productivity and also producing the fermented fish sauce having an improved eat taste. <P>SOLUTION: This method for producing the fermented fish sauce by maturing a mixture containing the meat of fishes and shell fishes, salt, or the like, and enzyme agents, and then filtering is provided by using a protease and a collagenase jointly as the enzyme agents for improving the eat taste of the fermented fish sauce and also improving the productivity. <P>COPYRIGHT: (C)2004,JPO&NCIPI |
