SAUCE DE POISSON AYANT UNE TENEUR ACCRUE EN TRYPTOPHANE ET PROCÉDÉ DE PRODUCTION DE SAUCE DE POISSON

摘要

The present invention relates to a fish sauce and a method of manufacturing a fish sauce. More particularly, the present invention relates to a fish sauce having increased content of tryptophan and a method of manufacturing the fish sauce, in which antioxidant activity is increased due to the increased content of tryptophan contained as an active ingredient, a fermentation period is drastically shortened, and a content of salt is low to improve a health benefit.