| 摘要 |
PURPOSE: A process of preparing soy sauce by heating sea products such as shrimp, shellfish, anchovy, seaweed and fish powder as a main component in water and aging is provided. Whereby, the product gives a smooth mouth feel as well as a salty taste and can be used as a substitute for soup soy sauce. CONSTITUTION: A mixture of 30 to 50% by weight of laminaria and/or brown algae and 50 to 70% by weight of shellfish meat, dried anchovy and fish powder is mixed 2 to 3 times with water, extracted and strained with a fine sieve. Thereafter, the obtained extract is mixed with an excess amount of salt, heated and aged. For example, 200g laminaria, 200g shrimp, 100g shellfish meat, 100g dried anchovy and 300g fish powder are extracted on a high flame, filtered, heated with salt and aged for 1 month.
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