| 摘要 |
PURPOSE: A process of preparing seasoning sauce by use of non-useful anchovy water obtained by boiling a fresh anchovy in water having the same salinity as sea water to prepare dry anchovy in the ship is provided, thereby preventing sea pollution without throwing away of the non-useful anchovy water into the sea and imparting highly nutritious sauce. CONSTITUTION: Fresh anchovy is boiled in water having the same salinity as sea water(about 6 to 10%), mixed with green onion and onion and then boiled to a salinity of 20 to 25%. The extract is then aged for a specified time of period. But the fresh anchovy may be substituted by dry anchovy or anchovy powder and garlic, ginger, white Korean radish, glucose, laminaria or the like may be blended with the green onion and onion. |
