Methods for Preparing Low-Salt Fermented Fish and Shellfish Jeotkal

摘要

The present invention comprises: (a) that the dangchim the salted seafood step; (b) the step of inoculating the lactic acid bacteria in the dangchim seafood ; And (c) a method of producing a low-salt seafood fermented salted fish comprising the step of fermenting lactic acid bacteria are inoculated with the shellfish , and will be functional and functional to an improved fermentation Fermented significantly low salt seafood . Salted Pickled various properties of oysters while lowering the salinity of salted fish , especially large , according to the present invention, the functional (eg, tight little texture and flavor of the guljeot ) can greatly enhance and permanence . ;