SALT-FERMENTED FISH PRODUCTS OR FISH SAUCES HAVING REDUCED PUTRIFIED FLAVOR AND HARMFUL INGREDIENTS BY ADDITION OF KELP AND REFRIGERATION, AND PREPARATION METHOD THEREFOR

摘要

The present invention relates to a preparation method for salt-fermented fish products and fish sauces and, more specifically, to salt-fermented fish products and fish sauces prepared by a method of: mixing fish with salt and kelp; then, storing the same in a freezer (refrigerator) for several days until the salt completely penetrates into the fish flesh, so that the freshness of the fish does not deteriorate; and thereafter, fermenting the same at room temperature. The salt-fermented fish products or fish sauces prepared by the method of the present invention inhibit the production of: volatile basic nitrogen ingredients, which are unpleasant fish flavors; and histamines which are harmful ingredients, resulting from the deterioration in freshness of the fish. Thereby, the present invention has an effect of being capable of preparing high-quality salt-fermented fish products and fish sauces which do not have an odor of rotten fish, and which are hygienically safe.