首页>
外国专利>
METHOD FOR PREPARING ONE FISH SAUCE AND ONE FISH SOYBEAN PASTE USING ANCHOVY RESIDUAL AND FERMENTED SOYBEANS, AND ONE FISH SAUCE AND ONE FISH SOYBEAN PASTE OF THE SAME
METHOD FOR PREPARING ONE FISH SAUCE AND ONE FISH SOYBEAN PASTE USING ANCHOVY RESIDUAL AND FERMENTED SOYBEANS, AND ONE FISH SAUCE AND ONE FISH SOYBEAN PASTE OF THE SAME
展开▼
机译：用CHO鱼残渣和发酵大豆制备一种鱼酱和一种鱼酱的方法以及一种相同的鱼酱和一种鱼酱的方法
展开▼
页面导航
摘要
著录项
相似文献
摘要
The present invention is to provide a method for preparing one fish soy sauce and one fish soybean paste using anchovy residue and fermented soybeans, and one fish soy sauce and one fish soybean paste prepared thereby, which can be prepared with only one kind between Jin soy sauce and Joseon soy sauce without distinguishing the two kinds unlike in existing methods. The present invention comprises the steps of: (A) preparing pickled anchovy by mixing anchovy and salt in the weight ratio of 3:1, aging the mixture after sealing in a container, and separating the aged material into salted anchovy liquid and residue; (B) preparing anchovy liquid by mixing 30-50 kg of the residue, 30-50 l of water, and 3-5 kg of salt to make the salinity 16~20, heating the mixture at 100C for 50-60 minutes, and filtering the produced anchovy liquid containing residue with a filter; (C) preparing soy sauce by placing 30-50 kg of the produced anchovy liquid with 5-15 kg of fermented soy beans then aging the mixture for two months; (D) filtering the fermented soybeans from the aged soy sauce; and (E) filtering the aged soy sauce with a piece of cotton after one hour of boiling, putting the filtered aged soy sauce in a container and aging for three years.
展开▼
