THE METHOD FOR MANUFACTURE A PRESERVE SALTED FISH USING A NATURAL SUBSTANCE AND PRODUCT THEREOF

From the paper

Abstract

A method of manufacturing high quality of preserve salted fish sauce is provided to remove a fishy smell and off-flavor, reduce the production period and provide active ingredients of Phellinus linteus and Fomes fomentarius. Phellinus linteus, Fomes fomentarius and malt are dried to a moisture content of less than 5%, ground to a size of 1 to 2 nanometers and mixed in a weight ratio of 55:40:5. Deep sea water is filtered with a diatomaceous earth filter of 0.3 microns and heated at 50 to 70deg.C to a salinity of 6%. The mushroom powder and deep sea water are mixed with glucose in a weight ratio of 75:20:5, added with 7g amylase per 1kg mixture and fermented at 25 to 35deg.C for 5 to 7 days. Thereafter, the fermented material is mixed with raw anchovies and the deep sea water in a weight ratio of 40:50:10, fermented at 17 to 25deg.C for 25 to 30 days in the first step, filtered and fermented at 8 to 15deg.C for 10 to 15 days in the second step.