MANUFACTURING METHOD OF SAUCE FOR COOKED RICE WRAPPED IN LETTUCE

摘要

PURPOSE: A method for manufacturing sauce for cooked rice wrapped in lettuce is provided. This sauce has peculiar taste and flavor without a bean smell and abundant nutrition by using saury and herring. CONSTITUTION: Fish like saury and herring, and salt are mixed in a ratio of 78:22. The salted fish is put in a storage tank and fermented at 14deg.C for 12 months to decompose fish protein. The moisture content is controlled to be 51%. The fermented fish is aged for -1 to -3deg.C for 2 months to improve the taste. The fermented and aged fish is crushed into 0.1mm particle size to manufacturing the sauce. The crushed product is sealed and packed to distribute it.