FOOD ADDITIVE FOR IMPROVING QUALITY OF FERMENTED FOOD, SAUCES PREPARED BY USING SAME, AND PREPARATION METHOD THEREOF

摘要

Instead of a conventional traditional way of preparing traditional fermented food, a sauce is prepared by the following steps: primarily mix-culturing by injecting various types of bacteria selected from microzymes and beneficial microorganisms to a culture medium; and directly injecting the resultant product when preparing fermented food. In comparison to a conventional traditional method, the preparing time has shortened, and a food additive is used to provide high quality fermented food which has low level of saltiness and does not easily decompose without a preservative.;COPYRIGHT KIPO 2016