The salted anchovy sauce is prepared by (1) adding 40-60wt.% pure water, and the precursors of maillard reaction containing 0.1-1.0wt.% fructose syrup, 0.1-0.8wt.% thiamine hydrochloride salt, 0.1-0.8wt.% l-cystine, and 0.1-0.6wt.% dl-methionine into 100wt.% pickled anchovy, (2) heating the obtd. mixt. at 100=F2deg.C for 60min. with stirring, and (3) filtering it to obtain the final product.
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