HIGH PURITY SALTED AND FERMENTED ANCHOVY SAUCE BY TWO STAGE FERMENTATION AND METHOD FOR PREPARING THE SAME

摘要

PURPOSE: High purity salted and fermented anchovy sauce by two stage fermentation and a method for preparing the same are provided, thereby preparing high quality fermented anchovy sauce having an improved taste and flavor. CONSTITUTION: A method for preparing high purity salted and fermented anchovy sauce by two stage comprises the steps of: preparing fresh anchovy and washing them with water; adding 10% of salt into the anchovy and preserving it for 24 hours; filtering and removing liquid from the salted anchovy; mixing the salted anchovy with fermented anchovy sauce in a ratio of 1:1 to 1:1.5; inserting the mixed anchovy into a maturation tank and fermenting it for 1 to 2 years; and filtering the fermented anchovy sauce.