Methods for Preparing Low-Salt Fermented Fish and Shellfish Jeotkal

摘要

PURPOSE: A producing method of salted and fermented seafood with the low salinity is provided to reduce the salinity of the salted and fermented seafood by adding a sugar-soaking process. CONSTITUTION: A producing method of salted and fermented seafood with the low salinity comprises the following steps: sugar-soaking salted seafood; injecting lactobacillus into the seafood; and fermenting the seafood for 2~25days at 8~30deg C. The sugar-soaking process is performed by using an element selected from the group consisting of hydrogenated starch hydrolysate, maltose, sorbitol, sucrose, glucose, fructose, xylitol, erythritol, paratinose, mannitol, malto-dextrin, and honey.