FUNCTIONAL SALTED LIQUEFIED PACIFIC SAURY AND PROCESS FOR PREPARING THE SAME

摘要

PURPOSE: Functional saury sauce with reduced fishy smell, and a producing method thereof are provided to offer unique flavor and taste of the saury sauce to users. CONSTITUTION: A producing method of functional saury sauce with reduced fishy smell comprises the following: adding a solvent to fresh saury for stirring and extracting enzymes, and centrifugal separating the mixture before collecting supernatant to obtain crude enzyme liquid; mixing 100 parts of saury by weight, 1-20 parts of crude enzyme liquid by weight, and 1-300 parts of water by weight, and fermenting the mixture after adding salt at 10-90 deg C for 1 hour-6 months; adding 0.1-1% of sodium bicarbonate into the fermented saury sauce, and stir-heating the mixture at 80-100 deg C for 1-60 minutes; and adding a functional agent into the fermented saury sauce before heating to dissolve the agent, and cooling and filtering the mixture.