Manufacturing method for fermented squid sikhae at low salt and low calorie

摘要

It was low calorie using oligosaccharide as an additive to sikhae, and it was maintained at 3 ~ 5% at 8 ~ 12 ℃ for low salt so that it could maintain the taste and aroma not different from conventional sikhae. -1 ℃ ~ 2 ℃ Long term storage at low temperatures was possible.