KOREAN SAUCE AND PASTE USING SALTED LIQUEFIED PACIFIC SAURY AND PROCESS FOR PREPARING THE SAME

摘要

PURPOSE: Traditional sauce and paste using saury sauce, and a producing method thereof are provided to effectively remove the fishy smell of the saury sauce. CONSTITUTION: A producing method of traditional sauce and paste using saury sauce comprises the following steps: preparing soybean blocks and the saury sauce; mixing the soybean blocks and the saury sauce, and fermenting the mixture; separating solid parts from the fermented mixture to obtain fermented soybean paste; and refining the liquid part to obtain soy sauce. The saury sauce is obtained by the following steps: mixing saury with a phosphate buffer; grinding the mixture using a homogenizer, and stirring the mixture at 0-10 deg C for 1-20 hours before extracting enzymes; centrifugal-separating the extract for 1 minute-1 hour to obtain a crude enzyme liquid; and inserting the saury, the crude enzyme liquid, water, and salt into a fermenter, and fermenting the mixture.