Method for producing seasoning using fish scales providing fresh taste, nutrition, healthcare and natural features, and capable of being used as calcium supplements
The present invention discloses a method for producing seasoning using fish scales, which employs the fish scales after drying and utilizes one of citric acid, oxalic acid, acetic acid, sulfuric acid and hydrochloric acid, or alkaline protease or pepsin enzyme for hydrolysis next, performing the steps of acid-base neutralization, filtering and heating to obtain the functional fish scale seasoning having fresh taste.一種以魚鱗製作調味料方法,主要取用乾燥後之魚鱗,並利用濃度1~18%之檸檬酸、草酸、醋酸、硫酸或鹽酸其中之一,或鹼性蛋白酶或胃蛋白酶酵素來進行水解,接著經過酸鹼中和、過濾及加熱步驟,即可製得味道鮮美且富含功能性之魚鱗調味料。
