| 摘要 |
A fermented fish sauce having a reduced fishy smell is prepared by removing the gastro-intestinal tract from fish and wash, size reduce and add salt, mix with tamarind and ginger, ferment for 15-100 days at 20-80 DEG C, pasteurise and pack. Said fish sauce, but also other fermented fish source, may be subjected to a Maillard reaction to provide a general purpose seasoning, which has reduced or substantially no fish flavour. |
