KRILL AUTOLYTIC FERMENTATION PRODUCT, ITS PRODUCTION AND METHOD FOR IMPROVING QUALITY OF FERMENTED FOOD USING THE SAME

摘要

PURPOSE:To improve yield and hydrolytic ratio and further flavor, color tone and nutritional properties of a krill autolytic fermentation product by finely pulverizing the whole krills before the autolytic fermentation and omitting a shelling step after the autolytic fermentation. CONSTITUTION:Whole krills are finely pulverized to an extent so that texture may not be impaired before autolytic fermentation and the finely pulverized krills are subjected to the autolytic fermentation while regulating the temperature and pH as operation factors.