METHOD FOR MANUFACTURING FISH SAUCE HAVING REDUCED FISHY SMELL AND METHOD FOR MANUFACTURING SAUCE USING FISH SAUCE

摘要

The present invention relates to a method for manufacturing fish sauce using active charcoal to reduce unique fishy smell of fish sauce, and at the same time, maximally maintaining unique taste and nutrition of the fish sauce, and a method for manufacturing food sauce using the fish sauce manufactured thereby. According to one embodiment of the present invention, a method for manufacturing fish sauce with halved fishy smell comprises: a fish sauce extraction step of extracting fish sauce from salted fish; an active charcoal washing step of washing active charcoal; a charging step of charging the washed active charcoal in a glass column; an active charcoal column activation step of passing a citric acid solution through the active charcoal column as much as predetermined times to activate the active charcoal column; and a filtering step of passing the extracted fish sauce through the activated active charcoal column to perform filtration.;COPYRIGHT KIPO 2016