发明名称 |
PROCESS FOR PREPARING A FISH SAUCE AND A SEASONING BASED ON FERMENTED FISH |
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. |
申请公布号 |
WO2004045310(A1) |
申请公布日期 |
2004.06.03 |
申请号 |
WO2003EP12027 |
申请日期 |
2003.10.29 |
申请人 |
UNILEVER N.V.;UNILEVER PLC;HINDUSTAN LEVER LIMITED |
发明人 |
ASTUTI, MARY;KANONI, SRI;RAHAYU, NING;WITARSA, LANIWATI |
分类号 |
A23L17/00;A23L17/20;A23L23/00;A23L27/24 |
主分类号 |
A23L17/00 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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