PRODUCTION OF PROCESSED ANCHOVY FOOD BY COATING DRIED ANCHOVY WITH MIXTURE OF AGAR, ISOMALTOOLIGOSACCHARIDE, OPTIONAL INGREDIENT AND TRADITIONAL FERMENTED SOY PRODUCTS AND THEN DRYING

摘要

PURPOSE: A method of producing a processed anchovy food by coating a dried anchovy with a mixture of agar, isomaltooligosaccharide, an optional ingredient and traditional fermented soy products such as red pepper paste, fermented soybean paste and soy sauce and then drying is provided. The product has extended storage, palatability and nutrients. CONSTITUTION: Agar or gelatin as a gelling agent is mixed with isomaltooligosaccharide, concentrated at 108deg.C to 55 to 60Brix and then added with table salt, onion powder, garlic powder, ginger powder, green laver powder, carrot powder, sea tangle powder, red pepper powder, nucleotide seasonings and yeast extract powder to give gel liquid. The gel liquid is concentrated at 116 to 118deg.C to 77 to 78Brix, selectively added with traditional fermented soy products such as red pepper paste, fermented soybean paste and soy sauce and then coated on dried anchovies, followed by coating with a mold release agent and drying at 30 to 45deg.C for 3 to 8hr. The mold release agent is -potato starch or -glutinous corn starch. A mixture of white sugar and ion-exchanged corn syrups in a weight ratio of 1:1 to 1.6 can be used instead of the isomaltooligosaccharide.