A fermentation sauce process using medicinal herb and fishes by-product

摘要

More particularly, the present invention relates to a method for producing an eel of an eel by using an extract of a liquid form fermented with a microbial fermentation broth and a fermentation salt, High-quality / RTI The feature of the present invention described above is that the characteristics of the present invention can be effectively applied to a variety of foods such as ginseng, ginseng, ginseng, ginseng, ginseng, ginseng, bellflower, Dipping the microorganism in a microorganism fermentation broth and fermenting the microorganism for 22 to 26 hours; Dehydrating the fermented herbal medicines and drying in a drying chamber maintained at 50 to 55 ° C for 4 to 6 hours to maintain a moisture content of 25 to 30%; Adding fermented and dried herbal medicines to the tank together with 5 to 7 times water and extracting it for 11 to 13 hours while applying ultrasonic vibration and microbubbles at a temperature of 83 to 87 캜; 60 to 70% by weight of an extract obtained by filtering residue from the extract and 30 to 40% by weight of fermentation salt are mixed and dissolved, followed by aging at a temperature of 23 to 27 ° C for 20 to 25 days; Boiling the extracted liquid to be aged and cooling to 22 to 25 캜; Adding the cooled extract to the container and aging for 55 to 65 days to complete the plant liver; Cleaning the by-products of the fish consisting of the head of the fish, the viscera and the fishes (fishes) cleanly, removing the water, and pulverizing the fishes; 50 to 60% by weight of by-products of crushed fish and 40 to 50% by weight of aged plant liver are put into an aging tank and aged for 21 to 30 days at a temperature of 25 to 35 캜; Filtering the sludge of the fish partial product by filtering with a sieve having a particle size of 300 to 400 mesh when aging is completed; Adding a temperature of 18 to 25 캜 to a clear soy sauce filtered by the fish, and aging the fish for 12 to 16 days to complete a fish paste; And a step of sterilizing the finished eelgrass by heat treatment.