| 摘要 |
A process for the prepn. of the low salted-fermented fish paste comprises a) pouring raw fish and salt at the ratio of 10:1.5 into the salting-tank (4), in which raw material supply port (7), air inlet (8) and safety valve (9) for exhaust gas are provided on the upper, and fins (11) are attached to the inner side of (4), to occupy 70% of the tank vol.; b) firstly rotating the tank slowly under a reduced pressure condition by degassing the air within the tank; c) secondly rotating the tank under a high pressure which is introduced by flushing the inert agas into the tank; and d) fermenting the mixt. naturally and aging at the optimum temp. (about 18≦̸C) in sea water. |
