The manufacturing of high quality salted-fermented anchovy in fish sauce

摘要

PURPOSE: A method for producing high quality salted anchovies using anchovy extract is provided, thereby rapidly producing the salted anchovies and preventing their shape from being destroyed. CONSTITUTION: The method for producing high quality salted anchovies comprises the steps of: trimming anchovies to remove a head, internal organs, a back bone, a tail and skin then washing them with 3 to 5% saline; mixing the washed anchovies with matured anchovy extract in the ratio of 1:2, inserting the mixture into a container, and maturing it at room temperature for 2 to 3 months; removing the remaining fine bones from the matured salted anchovies, and packing them into 100-150g packing container with a filler selected from olive oil, oligosaccharide, cottonseed oil, a mixture of olive oil and oligosaccharide, a mixture of cottonseed oil and oligosaccharide, and a mixture of olive oil and cottonseed oil.