MANUFACTURING METHOD OF SALTED FISH SAUCE WITH NO SPECIFIC FISHY SMELL AND OFFENSIVE SMELLS OF SALTED FISH BUT WITH LIGHT AND SAVORY TASTES DUE TO INCREASED VARIOUS MINERALS AND AMINO ACIDS
PARK, YUN JUM,박윤점,KIM, MYOUNG SEOK,김명석,KIM, CHANG YONG,김창용,LEE, JO BYEONG,이조병,KING, SEONG SUN,강성선,CHOL, HYOUNG JA,최형자,PARK, YOUN SIL,박연실,YANG, SUNG JUN,양성준,HEO, BUK GU,허북구,JEONG, HO YONG,정호용,PARK, SU
申请号：
KR1020130098568
公开号：
KR1013852940000B1
申请日:
2013.08.20
申请国别(地区):
KR
年份:
2014
代理人:
摘要：
The present invention relates to a manufacturing method of salted fish sauce with no specific fishy smells and offensive smells of salted fish but with light and savory tastes due to increased various minerals and amino acids, and which can be used for various purposes compared to uses of conventional salted fish sauce, and comprises: (a) a salted fish sauce extraction step which extracts salted fish sauce from salted fish (b) a mature step which adds 0.5 wt% of one selected from a group composed of mulberry leaf powder, salicornia powder, mulberry powder, gardenia powder, bamboo leaf powder, turmeric powder, and raspberry powder on the basis of salted fish sauce weight in the salted fish sauce and matures for 2 days at 5°C and (c) a filtration step which filters the matured salted fish sauce and removes salt crystals and residues.COPYRIGHT KIPO 2014본 발명은 젓갈의 비린내 및 불쾌감을 주는 특유의 잡내가 없고, 각종 미네랄 및 아미노산이 증가되어 담백하고 감칠맛을 내며, 기존의 액젓의 용도보다 다용도로 활용할 수 있도록 하는 액젓 제조방법에 관한 것으로서, (a) 젓갈로부터 액젓을 추출하는 액젓 추출 단계 (b) 상기 액젓에 뽕잎 분말, 함초 분말, 오디 분말, 치자 분말, 대나무잎 분말, 울금 분말 및 복분자 분말로 이루어진 군에서 선택되는 어느 하나를 액젓 중량 대비 0.5중량을 첨가하여 2일 동안 5℃에서 숙성시키는 숙성 단계 및 (c) 상기 숙성된 액젓을 여과하여 소금결정체 및 찌꺼기를 제거하는 여과 단계를 포함한다.
