BREWED SOY SAUCE PRODUCING METHOD USING LIQUID SALTED ANCHOVIES

摘要

PURPOSE: A method for producing soy sauce fermented and aged with liquid salted anchovies containing abundant animal protein is provided to cut down the fermenting time and serve improved quality of soy sauce having high total nitrogen content. CONSTITUTION: The method includes the following steps of: (i) fermenting 70-8wt% of fresh anchovies with 20-30wt% of salt for more than 12months; (ii) separating the fermented anchovies into liquid and the remnants and boiling the remnants with brine; (iii) adding the resulting boiled liquid of anchovies to a mixture of defatted soybeans and wheat; and then (iv) fermenting and aging the mixture for about 6months.