Seasoning food-stuff using side-products by Ammodytes personatus Girard sauce fermentation and method for production thereof

摘要

PURPOSE: A seasoned food product using a by-product of fermented Ammodytes personatus(kanari aekjot) and a method for producing the same are provided. Therefore, the products are effectively used in achieving a desired taste. CONSTITUTION: A mixed liquid prepared by mixing 44.4% to 55.6% by weight of a by-product of fermented Ammodytes personatus and 44.4% to 55.6% by weight of purified water is added with 0.3 to 0.5% by weight of protein and a lipase to carry out enzymatic degradation at 55deg.C and then heated at 90deg.C to inactivate enzyme. The inactivated enzyme liquid is then filtered with a 100 mesh sieve and then concentrated to a solid content of 35%(w/w).