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HIGH QUALITY QUICK-ANCHOVY FERMENTED SAUCE WITH INCREASED IN LACTIC ACID AND RAPID STAGE-FERMENTATION AND PREPARATION METHOD THEROF
HIGH QUALITY QUICK-ANCHOVY FERMENTED SAUCE WITH INCREASED IN LACTIC ACID AND RAPID STAGE-FERMENTATION AND PREPARATION METHOD THEROF
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机译:乳酸含量提高的优质快速CHO鱼发酵酱及其快速发酵工艺及其制备方法
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摘要
The present invention relates to high-quality anchovy fermented sauce capable of increasing the lactic acid content and shortening the fermentation period, and to a method for preparing the same. Salted anchovies are treated with L. Plantarum, which is the lactic acid bacteria derived from winter kimchi, followed by fermentation at 10-15C for 3-4 days, thereby preparing an anchovy fermented extract. Salted anchovies are mixed with the obtained anchovy fermented extract, followed by short-term quick fermentation for two months, thereby preparing high-quality anchovy fermented sauce, and then, characteristics of the anchovy fermented sauce are investigated. As a result, the present invention has an excellent effect of providing health functional anchovy fermented sauce which has excellent product quality and carbonic acid flavor since the anchovy fermented sauce is prepared using lactic acid bacteria by ultra-short quick fermentation within two months.
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