Manufacturing method of fermented seefood liquified sauce improved flavor and reduced sodium

摘要

The present invention relates to a method for producing a fermented liquid source of fermented malt sprouts in which flavor is improved and sodium is reduced, comprising the steps of: Preparing a primary filtrate by first filtering the juice with a filter; Placing the primary filtrate in a vessel and subjecting the vessel to a heat treatment in a water bath; Subjecting the heat-treated filtrate to secondary filtration through a microfiltration membrane to produce a secondary filtrate; Subjecting the secondary filtrate to a tertiary filtration using an ultrafilter (Labscale TFF system) to produce a tertiary filtrate; Concentrating the tertiary filtrate in a rotary evaporator to prepare a concentrate; Adding the concentrate to a separatory funnel and allowing the concentrate to settle in a low temperature water bath and then crystallizing the salt to remove the salt, The present invention provides a method for producing a fermented liquid fish sauce having improved flavor and reduced sodium, comprising the steps of: 1) filtering a fermented product in a sequence from a first to a third stage, and firstly filtering the fermented fish product in a water bath, Thereby removing a component that inhibits the flavor such as trimethylamine, volatile basic nitrogen, and lipid oxides, thereby providing a high quality liquid fermented source of fermented fish products. In the process of filtering through the microfilm of the second stage and the microfilm of the third stage, , Yeast, and fungi are removed, and the filtrate concentrated under reduced pressure is stagnated in a low temperature water bath to crystallize the salt to easily remove the salt and improve the flavor of the fermented liquid fermented with sodium There is a remarkable effect such as providing a source.