PROBLEM TO BE SOLVED: To provide a seasoning liquid with reinforced flavor of fish source by mixing a residue after taking broth of dried bonitos or dried sardines during fish source fermentation.SOLUTION: There is provided a seasoning liquid obtained by a solid and liquid separation of a fermentation liquid obtained by mixing a residue after taking broth of dried bonitos obtained by smoking seafood such as bonito, mackerel, horse mackerel, tuna, urume and saury or dried sardines consisting of anchovies, maiwashi, urume iwashi, banded blue, flying fish, horse mackerel or the like with seafood of mackerel, yellowtail, bonito, sardine, tuna, herring or viscera thereof at salt concentration of 0 to 25 wt.% and fermenting them at 20°C to 65°C.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2017,JPO&INPIT【課題】魚醤発酵時に、かつお節や煮干し等の出汁取り後の残渣を混合し、魚醤の風味を強化した調味料の提供。【解決手段】カツオ、サバ、アジ、マグロ、ウルメ、サンマなど魚介類をいぶして得られる節類又はカタクチイワシ、マイワシ、ウルメイワシ、キビナゴ、トビウオ、アジ等からなる煮干し類の出汁取り後の残渣を、0-25重量%の塩濃度において、鯖、鰤、鰹、鰯、鮪、鰊及びこれらと同族又はこれに類する魚介類或いはそれらの内臓を混ぜ、20℃~65℃で発酵させて得られる発酵液を固液分離して得られる調味料。【選択図】図1
