The method of producing Aekjeotfish sauce using deep sea water deep sea water salt micro algae mineral and yangmiri and its products

摘要

The present invention relates to a method for producing fish soy sauce and fish sauce, comprising the following steps: cleaning lance-fish captured in east Coast used as a main ingredient with deep seawater; mixing the same with deep seawater-derived salt to produce fermented fish sauce; extracting the same to separate a crude solution, and then sterilizing the same thereafter; adding deep seawater and Dunaliella containing beta carotene and mineral containing potassium which is capable of promoting release of sodium, as a main component, so as to maximize content of effective substances and improve functionality; and aging and sterilizing the same. The method of the present invention enables production of products that consumers can safely eat by reducing disadvantageous elements that existing fish sauce has had.