PROBLEM TO BE SOLVED: To achieve reduction of a salt content of a fish sauce easily by an industrialization scale without risk of corruption due to saprophyte, and develop a fish sauce capable of maintaining taste and flavor original to a fish body and having versatility.SOLUTION: A production method of a fish sauce mainly formed of a seafood, comprises a step for mixing the seafood, salt, and water. At the time, preparation is performed so that, a salt content of the mixture becomes 7-15w/v%, and a ratio of the seafood and water becomes 10:1-10:4. The mixture is stored in a mixture temperature range of 45-60°C, therefore without a complicated step, the salt content of the fish sauce is reduced.COPYRIGHT: (C)2016,JPO&INPIT【課題】 雑菌による腐敗の心配なく、かつ、容易に、魚醤の低塩分化を工業化スケールで実現することであり、さらに魚体本来の旨味・風味を維持したまま、汎用性のある魚醤を開発することである。【解決手段】魚介類を中心とする魚醤の製造工程において、魚介類と食塩と水を混合する工程を含み、このとき、混合物の食塩分が7~15w/v%、魚介類と水の比率が10:1~10:4となるように仕込み、かつ、混合物の品温を45~60℃の温度範囲で保持する工程をもつことで複雑な工程なく、魚醤の塩分を低くすることを特徴とするもの。【選択図】なし
