PRODUCTION OF SOY SAUSE OF FISH AND SOY SAUCE OF FISH

摘要

PURPOSE:To obtain soy sauce of fish having good taste and low concentration of inorganic salt free from danger of decomposition in a short period and in high yield by subjecting raw material fishes and shellfishes to enzymolysis in the presence of protease and ethyl alcohol. CONSTITUTION:Raw material fishes and shellfishes are subjected to enzymolysis in the presence of protease and ethyl alcohol corresponding to 0.5-5% (w/w) alcohol concentration at 3-12% (w/w) concentration of inorganic salt to give the objective soy sauce of fish.