| 摘要 |
PURPOSE: A process of preparing fermented Ammodytes personatus using Ammodytes personatus as a kind of an anchovy is provided. Whereby, the fermented seafoods juice has characteristic taste, flavor and color and can be stored for 1 year or more. CONSTITUTION: The fermented Ammodytes personatus is prepared by mixing Ammodytes personatus with common salt and aging at 18 to 23deg.C for 45 to 55 days, wherein impurities such as floated fat of aged Ammodytes personatus are removed from the fermented fish and then the fish body is separated from the aged liquid. The liquid is heated at 60 to 80deg.C for 1 to 2 hr and cooled to 10 to 15deg.C and 5L fish body is soaked in brewed vinegar having a total acidity of 3 to 7% for 20 to 30 min and then mixed with the liquid. The resulting mixture is blended with 120 to 180ml Japanese apricot liquor having a purity of 20 to 3%, 50 to 100g Japanese apricot, 3 to 10g Foeniculum vulgare, 3 to 10g Eugenia caryophyllus, 5 to 15g cinnamon bark, 5 to 15g Aurantii Nobilis Pericarpium and 3 to 10g peppermint and aged again at 15 to 20deg.C for 15 to 25 days. |
