FISH SOY SAUCE HAVING EFFECTS OF IMPROVING FLAVOR AND PREVENTING HYPERTENSION AND PRODUCTION THEREOF

摘要

PURPOSE: A method of making the titled fish soy sauce by mixing fermented soybeans(meju) and liquid type salt-fermented anchovy(myolchi aekchot) and then adding Saururus chinensis or Houttuynia cordata Thunb. thereto is provided. The product is eliminated in a fishy smell and improved in a flavor while having an effect of preventing of hypertension. CONSTITUTION: About 1 part by weight of fermented soybeans are mixed with 5 parts by weight of liquid type salt-fermented anchovy. Next, the mixed liquid is added with 5% by weight of Saururus chinensis or Houttuynia cordata Thunb., based on the total weight of the mixed liquid and then fermented for 4 months in the light. The fish soy sauce has no off-taste and off-flavor.