Method for preparing fish sauce and fish soybean paste using anchovy residual and fermented soybeans, and fish sauce and fish soybean paste of the same

摘要

The present invention relates to a method for manufacturing an eel sauce and a soybean paste using anchovy residue and meju, which can be used even if only one soy sauce is used without discriminating between soy sauce and soy sauce, (A) Anchovy and salt are mixed at a weight ratio of 3: 1, the anchovy mixture is sealed in a large high pot, and aged for 2 years. The aged product is separated into anchovy sauce and residue (B) 30 to 50 kg of the residue are mixed with 30 to 50 L of water and 3 to 5 kg of salt at a salt concentration of 16 to 20 ° C., Preparing anchovy juice by sieving the anchovy mixture containing the resulting residues by heating for 1 hour, and (C) preparing anchovy liquor by mixing the produced anchovy solution with 30 to 50 kg of meju from 5 to 15 kg In a high pot, aged for 2 months (D) filtering the soy sauce in the aged soy sauce; (E) filtering the aged soy sauce for about 1 hour, filtering the sauce soaked in cottonseed, And then aging for 3 years.