KR101038515B1 - Manufacturing method of seasoning sauce contaning anchovy - Google Patents

Abstract

The present invention relates to a method of preparing anchovy seasoning liquid. Anchovy seasoning liquid production method of the present invention by mixing the anchovy and salt in a weight ratio of 3: 1 and aged for 1 to 3 years at 15-20 ℃, the step of separating the anchovy fish chops formed on the top of the maturation, anchovy salt sauce and water weight ratio 1: 0.3-1 and boiled at 100-120 ° C. for 10-15 minutes, then boiled at 60-70 ° C. for 20-30 minutes to produce anchovy seasoning solution. The anchovy seasoning solution was quenched at 1-2 ° C., followed by anchovy seasoning solution. Anchovy seasoning and salt crystals are obtained simultaneously, including the step of filtration with a 1-3 μm filtration membrane and the filtered anchovy seasoning for 15-16 days, followed by refiltration of the anchovy seasoning with a 0.1-0.2 μm filtration membrane.

Soy sauce, anchovy, bad breath, anchovy salt

Description

Manufacturing method of anchovy seasoning liquid {Manufacturing method of seasoning sauce contaning anchovy}

The present invention relates to a method for producing anchovy seasoning, and more particularly, to a method for preparing anchovy seasoning by adding water to a fish sauce which is matured anchovy to adjust the temperature and amount of water.

Soy sauce refers to raw materials containing protein and carbohydrates, such as empire or meju as the main ingredients, fermented with saline, etc., and processed filtrate obtained by hydrolysis by enzymatic or acid decomposition.

In general, soy sauce is used for brewing soy sauce, soy sauce, and soy sauce, and these soy sauces are inexpensive, while they have a weak taste and aroma and lack nutrients. In addition, the liver generally has a salinity of 16%, but when the salinity is less than 16%, bacterial growth occurs actively, so the salinity of the liver is maintained at 16%. However, if the salinity is maintained at 16%, soy sauce is salty, so there is a problem of using an additive containing harmful ingredients to remove the salty taste and enhance the sweetness.

Anchovy, called "King of Calcium", is often used as a natural seasoning that is harmless to humans instead of artificial seasonings that acidify the human body.

These anchovies contain nutrients such as calcium, iron, phosphorus, vitamin B, niacin, polyunsaturated fatty acids (EPA, DHA), taurine, etc., so the nutritional value of the pregnant and developing children as well as the elderly are enormous. In addition, it is cheap and tastes good, making it one of the important side dishes of our table. However, because the processed form is a dry product, it is sensitive to ambient moisture and temperature, so when anchovies are stored at room temperature, it becomes damp and off-flavor occurs due to oxygen, light and enzymes in the air. Therefore, anchovy is used a lot.

Salted fish refers to fish, crustaceans, molluscs, echinoderm, etc., which are all or part of which are fermented and aged by salting, or processed by adding other foods or food additives to the filtrate.

Conventionally, there is a limitation in the taste of soy sauce mainly by using soybeans, and soy sauce using anchovies are not only used additives harmful to the human body for sweetness, but also because of the unique smell and taste of anchovies There is a problem that the incense falls. In addition, there is a problem that bad breath occurs due to the smell of anchovies contained in the soy sauce when ingested anchovy soy sauce. In addition, the conventional soy sauce manufacturing method does not produce additionally other than soy sauce, so that the added value is not high.

Accordingly, the present invention is to provide a method for producing anchovy seasoning liquid having a sweet taste and sweet and gentle aroma without using additives containing harmful chemical components.

In another aspect, the present invention is to provide a method for preparing anchovy seasoning liquid that can remove bad breath when ingested.

In another aspect, the present invention is to provide an anchovy seasoning liquid production method that can be obtained at the same time anchovy seasoning and salt.

To this end, the method for producing anchovy seasoning liquid according to the present invention is to mix the anchovy and salt in a weight ratio of 3: 1, the first step of aged for 1 to 3 years at 15-20 ℃, to separate the matured maturation with anchovy sauce and residue A second step of mixing the anchovy sake with water separated from water by 0.3-1: 1 in a weight ratio of 0.3-1: 1 and then boiling at 100-120 ° C. for 10-15 minutes and then boiling at 60-70 ° C. for 20-30 minutes to produce anchovy seasoning solution, The fourth step of quenching the resulting anchovy seasoning to 1-2 ℃ and then filtered with a filter membrane of 1-3 ㎛ and aged the filtered anchovy seasoning solution for 15-16 days and the anchovy seasoning liquid is re-made with a 0.1-0.2 ㎛ filter membrane And a fifth step of filtration.

In addition, the anchovy seasoning prepared by this method shows 54-56 Kcal / 100g calories, 6-8 g / 100g carbohydrates, 0.00% sugars, 6-7 g / 100g protein and 14.5-16.5% salinity. In addition, even a small amount of ingestion neutralizes more than 99% of various bad breath such as cigarette smell, food smell, and garlic smell in the mouth.

In addition, when the mixture of anchovy salt and water of the third stage is boiled and pulverized, 0.1-0.15 parts by weight of salt crystals are obtained based on 100 parts by weight of the mixture.

As described above, the anchovy seasoning liquid of the present invention can remove the fishy taste of anchovy without adding a chemical component by controlling the temperature of the fire and the amount of water and may have a sweet taste and a sweet and soft aroma.

In addition, the anchovy seasoning solution of the present invention is not harmful to the human body because it does not use additives containing harmful chemical components.

In addition, the anchovy seasoning solution of the present invention can be used as a diet dressing low calories and carbohydrates, salinity is significantly lower than that of the conventional soy sauce and there is no sugar, so it can improve the health of patients, children, the elderly and the like.

In addition, the anchovy seasoning of the present invention can neutralize bad breath that may occur when the food smell or smoking only by ingesting the anchovy seasoning can be used for mouthwash, candy, gum, coffee and the like.

In addition, the present invention can obtain anchovy salt (anchovy salt) at the same time while preparing anchovy seasoning solution can be used as a natural anchovy seasoning can increase the added value.

The present invention relates to a method for preparing a seasoning liquid using anchovy without adding a chemical component.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. However, in describing the embodiments, descriptions of technical contents that are well known in the technical field to which the present invention pertains and are not directly related to the present invention are omitted. This is to more clearly communicate without obscure the core of the present invention by omitting unnecessary description.

1 is a flow chart showing a method for producing anchovy seasoning solution of the present invention.

Referring to FIG. 1, the washed anchovies and salt are mixed in a weight ratio of 3: 1 and aged at 15-20 ° C. for at least 1 year (S110). In this case, the longer the ripening period, the softer the taste of the anchovy seasoning is, so the ripening period is 1 year or more, preferably 1-3 years.

The matured product is then separated into a liquid and residue (a residue). At this time, the residue is discarded and the liquid is used separately (S120). In the aging process, anchovies are decomposed by salt to form a aging product. A liquid is formed on the upper part of the aging and a sunken residue is formed on the lower part of the aging. At this time, the liquid occupies 20-30% by weight of the aged, the residue occupies 70-80% by weight of the aged, and the liquid separated through the ripening process is substantially anchovy.

The anchovy sauce and water separated are mixed in a weight ratio of 1: 0.3-1, put in a cauldron or steam cooker and boiled at 100-120 ° C for 10-15 minutes, then the temperature is lowered and boiled at 60-70 ° C for 20-30 minutes. (S130). Here, water refers to water purified from groundwater or tap water except salt water such as seawater. When boiling the mixture of anchovy sauce and water, 10-30% of the mixture is evaporated and the sediment contained in the anchovy sauce is separated from the anchovy sauce. . At this time, since most of the evaporated water is evaporated, the precipitate is separated as a precipitate such as salt becomes supersaturated. Precipitates, such as separated salt crystals, are formed in an amount of 0.1-0.15 parts by weight based on 100 parts by weight of the mixture of anchovy fish sauce and water. In addition, the boiled anchovy seasoning is yellowish, but the yellowish color after boiling the anchovy seasoning means that it has the most suitable salinity, sugar and aroma.

Here, when the weight ratio of the anchovy fish sauce and water exceeds 1: 1, the amount of water increases, and it takes a long time to prepare the anchovy seasoning liquid, and the salinity is too low so that bacteria can grow. In addition, when boiling the mixture of anchovy sake and water at a high temperature of 100-120 ℃ for less than 10 minutes, the fishy smell of anchovies will not be removed, but the salinity will be lowered and the salinity will be lowered. When boiled for more than 15 minutes, the salinity becomes high, and the anchovy seasoning liquid is squeezed and the sweetness and aroma are lost due to the burnt taste of the residue which remained fine in the anchovy sauce. In addition, when the mixture is boiled below 100 ° C., impurities of the mixture are not removed, and when the mixture is boiled above 120 ° C., the salinity becomes high, so that anchovy seasoning may be squeezed and the sweetness and aroma may be lost. In addition, when boiling the mixture at a high temperature and lowering the temperature, when the temperature is less than 60 ℃, anchovy seasoning liquid may be stored when bacteria are stored, and when the temperature is above 70 ℃, the salinity becomes high and the anchovy seasoning liquid is squeezed. Sweetness and aroma may be lost. In addition, when cooking the mixture at a temperature of 60-70 ℃, less than 20 minutes may not sterilize the anchovy seasoning, and if it exceeds 30 minutes, the fine residue remaining in the anchovy sauce may burn, resulting in a change in taste and smell. have.

The anchovy seasoning liquid thus formed is quenched to 1-2 ° C. and then filtered through a 1-3 μm filtration membrane (Membrane) to separate substances having large particles such as precipitates, thereby obtaining a softer anchovy seasoning liquid (S140). At this time, when the anchovy seasoning solution is rapidly quenched at 1-2 ° C, sediment such as salt crystals separated in step S130 at the bottom of the cauldron or steam cooker containing the anchovy seasoning solution can be quickly settled, and taste and flavor can be preserved for a long time. The salt crystals thus formed contain anchovy, so it can be used as anchovy salt (anchovy salt).

After anchovy seasoning filtered by the filtration membrane for 15-16 days at 15-20 ℃ aged anchovy seasoning liquid is filtered again (secondary filtration) using a 0.1-0.2 ㎛ filter membrane (S150). If the anchovy seasoning is not prepared after 15-16 days of aging, after a certain period of time, a fungus (soy sauce flower) is formed in the container containing the anchovy seasoning by fine debris. This fungus does not harm the human body, but it can be unpleasant for the viewer, so it is desirable to filter it again after 15-16 days of aging.

The salinity of the anchovy seasoning prepared by this procedure is 14.5-16.5%, preferably 15%.

Soy sauce can be produced by using anchovies as described above. Any ingredients that can make soy sauce, such as shrimp, crab, shellfish, octopus and squid, are not limited to anchovies. Can be used. In addition, various flavors and flavors can be added to the anchovy seasoning produced by adding Schizandra chinensis, Bokbunja, Ginseng, Garlic, Pepper, Onion, Kiwi, Apple, etc. to the fish sauce.

Hereinafter, preferred examples are provided to help the understanding of the present invention, but the following examples are only for exemplifying the present invention, and various changes and modifications within the scope and spirit of the present invention are apparent to those skilled in the art and such modifications are possible. And modifications fall within the scope of the appended claims.

Example  One.

300 kg of anchovies and 100 kg of salt were mixed and aged at 20 ° C. for 1 year and 6 months, and the supernatant of the aged product was separated to obtain 120 kg of anchovy sauce. 120 kg of the separated anchovy salt and 80 kg of water were added to the cauldron to boil at 120 ° C. for 10 minutes and to boil at 60 ° C. for 30 minutes to obtain a yellowish anchovy seasoning solution. At this time, the remaining anchovy seasoning liquid is evaporated to 160 kg and quench the anchovy seasoning liquid until it reaches 2 ° C. In order to separate the precipitates, such as salt crystals produced in a small amount in the cooled anchovy seasoning liquid and pure anchovy seasoning liquid, the cooled anchovy seasoning liquid was filtered in a 1 μm filtration membrane. The filtered anchovy seasoning was aged at 20 ° C. for 16 days, and the anchovy seasoning was again filtered through a 0.2 μm filtration membrane to remove fine debris, thereby obtaining pure anchovy seasoning. Also, 0.25 kg of salt crystals were obtained.

Comparative example  One.

Anchovies 300 kg and 100 kg of salt were mixed and aged at 20 ° C. for 1 year and 6 months. The supernatant of the aged product was separated to obtain 120 kg of anchovy sauce.

Comparative example  2.

300 kg of anchovies and 100 kg of salt were mixed and aged at 20 ° C. for 1 year and 6 months, and the supernatant of the aged product was separated to obtain 120 kg of anchovy sauce. Anchovy seasoning was obtained by adding 120 kg of anchovy salt and 80 kg of water to a cauldron and boiling at 120 ° C. for 5 minutes and boiling at 60 ° C. for 30 minutes. At this time, the remaining anchovy seasoning liquid after evaporation is 190 kg, and the anchovy seasoning liquid is quenched until it becomes 2 degreeC. In order to separate the precipitates, such as salt crystals produced in a small amount in the cooled anchovy seasoning liquid and pure anchovy seasoning liquid, the cooled anchovy seasoning liquid is filtered in a 1 μm filtration membrane. The filtered anchovy seasoning was aged at 20 ° C. for 16 days, and the anchovy seasoning was again filtered through a 0.2 μm filtration membrane to remove fine debris, thereby obtaining pure anchovy seasoning. In addition, 0.1 kg of salt crystals were obtained.

Comparative example  3.

300 kg of anchovies and 100 kg of salt were mixed and aged at 20 ° C. for 1 year and 6 months, and the supernatant of the aged product was separated to obtain 120 kg of anchovy sauce. 120 kg of the separated anchovy liquor and 80 kg of water were added to the cauldron and boiled at 120 ° C. for 20 minutes and boiled at 60 ° C. for 30 minutes to obtain anchovy seasoning. At this time, the remaining anchovy seasoning liquid is 140 kg, and the anchovy seasoning liquid is quenched until it becomes 2 degreeC. In order to separate the precipitates, such as salt crystals produced in a small amount in the cooled anchovy seasoning liquid and pure anchovy seasoning liquid, the cooled anchovy seasoning liquid is filtered in a 1 μm filtration membrane. The filtered anchovy seasoning was aged at 20 ° C. for 16 days, and the anchovy seasoning was again filtered through a 0.2 μm filtration membrane to remove fine debris, thereby obtaining pure anchovy seasoning. Also, 0.25 kg of salt crystals were obtained.

Comparative example  4.

300 kg of anchovies and 100 kg of salt were mixed and aged at 20 ° C. for 1 year and 6 months, and the supernatant of the aged product was separated to obtain 120 kg of anchovy sauce. Anchovy seasoning was obtained by adding 120 kg of anchovy and 80 kg of water to a cauldron and boiling at 120 ° C. for 30 minutes and then boiling at 60 ° C. for 30 minutes. At this time, the remaining anchovy seasoning liquid after evaporation is 125 kg, and the anchovy seasoning liquid is quenched until it becomes 2 degreeC. In order to separate the precipitates, such as salt crystals produced in a small amount in the cooled anchovy seasoning liquid and pure anchovy seasoning liquid, the cooled anchovy seasoning liquid is filtered in a 1 μm filtration membrane. The filtered anchovy seasoning was aged at 20 ° C. for 16 days, and then the anchovy seasoning was again filtered through a 0.2 μm filtration membrane to remove fine debris, thereby obtaining pure anchovy seasoning. 0.3 kg of salt crystals were also obtained.

Comparative example  5.

300 kg of anchovies and 100 kg of salt were mixed and aged at 20 ° C. for 1 year and 6 months, and the supernatant of the aged product was separated to obtain 120 kg of anchovy sauce. 120 kg of anchovy broth and 80 kg of water were added to the cauldron and boiled at 120 ° C. for 10 minutes and boiled at 80 ° C. for 30 minutes to obtain anchovy seasoning. At this time, the remaining anchovy seasoning liquid is evaporated to 110 kg, and the anchovy seasoning liquid is quenched until it becomes 2 degreeC. In order to separate the precipitates, such as salt crystals produced in a small amount in the cooled anchovy seasoning liquid and pure anchovy seasoning liquid, the cooled anchovy seasoning liquid is filtered in a 1 μm filtration membrane. The filtered anchovy seasoning was aged at 20 ° C. for 16 days, and the anchovy seasoning was again filtered through a 0.2 μm filtration membrane to remove fine debris, thereby obtaining pure anchovy seasoning. 0.4 kg of salt crystals were also obtained.

Comparative example  6.

300 kg of anchovies and 100 kg of salt were mixed and aged at 20 ° C. for 1 year and 6 months, and the supernatant of the aged product was separated to obtain 120 kg of anchovy sauce. Anchovy seasoning was obtained by adding 120 kg of anchovy and 160 kg of water to the cauldron for 10 minutes and boiling at 120 ° C. for 10 minutes. At this time, the remaining anchovy seasoning after evaporation is 224 kg. The anchovy seasoning is left at 20 ° C. for 90 minutes to cool the hot anchovy seasoning. In order to separate the precipitates, such as salt crystals produced in a small amount in the cooled anchovy seasoning liquid and pure anchovy seasoning liquid, the cooled anchovy seasoning liquid is filtered in a 0.6 µm filtration membrane. The filtered anchovy seasoning was aged at 20 ° C. for 16 days, and then the anchovy seasoning was again filtered through a 0.3 μm filtration membrane to remove fine debris, thereby obtaining pure anchovy seasoning. In addition, 0.05 kg of salt crystals were obtained.

Test Example  One.

Of the present invention Anchovy seasoning was tested in 2007 at the Suwon Women's University Food Analysis Research Center.

end. Calorie: Measure carbohydrate, protein and fat of soy and calculate calories according to the formula.

Calories (Kcal / 100g) = Carbohydrate X 4 + Protein X 4 + Fat X 9

I. Carbohydrates: Measure the protein, water, fat, and ash content of soy sauce and find carbohydrates by the formula.

Carbohydrate (g / 100g) = 100- (protein-moisture-fat-ash)

All. Sugars: Measured by HPLC (Agilent, 1100 Series LC System, USA).

la. Protein: Measured with an automatic Kjeltec 2300 analyzer unit (FOSS, Sweden).

hemp. Salinity: Wash the sample obtained from the batch quantity into 100 mL Erlenmeyer flask, allow to make up to 100 mL, take a certain amount, add 0.5-1.0 mL of 5% K ₂ CrO ₄ solution, and titrate until it becomes pale orange with 0.1 N AgNO ₃ solution.

Table 1 shows the values of calories, carbohydrates, sugars, proteins and salinity of Example 1 and Comparative Examples 1-6.

Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Calories (Kcal / 100g) 55.91 209.74 130.12 160.11 165.12 139.02 80.89 Carbohydrate (g / 100g) 7.48 42.79 7.35 8.96 9.21 7.99 7.84 Sugars (% (g / 100g)) 0.00 0.50 0.45 0.33 0.35 0.31 0.13 Protein (g / 100g) 6.45 9.60 8.48 9.13 9.55 8.84 7.10 Salinity (%) 14.10 21.61 10.10 15.13 19.10 18.70 9.85

Referring to Table 1, the anchovy seasoning liquid prepared in Example 1 has lower calories, carbohydrates and sugars than the soy sauce prepared in Comparative Example 1-6, and compared with conventional soy sauce (salinity of soy sauce made of soybean: 25%). Lowers salinity while suppressing bacterial development. Therefore, the anchovy seasoning of the present invention is not only good for diet, but also suitable for modern people who consume large amounts of salty food.

In addition, the chromaticity of the anchovy seasoning liquid prepared in Example 1 was measured, wherein the chromaticity was measured by a colorimeter (Chromameter CR 300, Minolta, Japan) and measured by L. redness) and b (yellowness), and the standard plate used a white plate having values of L = 97.51, a = -0.18, and b = + 1.67. At this time, anchovy seasoning liquid of this invention was L = 48.5, a = + 21.85, and b = + 23.01.

Test Example  2. Bad breath sensory test

The panels were prepared in Example 1 and Comparative Examples 1-3 immediately after smoking, after garlic intake, and after meals. Anchovy seasoning and anchovy sauce was added to the panel 5ml each mouth for 10 seconds and the degree of bad breath was measured. At the same time, the same panel consisted of men and women in their 20's who were healthy and measured the bad breath immediately after smoking, garlic intake and after meals.

The test results measured the elimination of bad breath over time and indicated that the bad breath was satisfied according to the following index.

      0: No bad breath (neutralized more than 99% of bad breath).

      1: I can not tell whether or not bad breath (75% neutralization of bad breath).

      2: bad breath, but weak or tolerable (50% neutralization of bad breath).

      3: Bad breath is unbearable (0% neutralization of bad breath).

Table 2 below is a table to find out the degree of elimination of bad breath over time with respect to various causes of bad breath through the panel.

group panel Example 1 Comparative Example 1 30 seconds 1 minute 2 minutes 30 seconds 1 minute 2 minutes Immediately after smoking One 2 One 0 3 3 3 2 2 One 0 3 3 3 3 2 One 0 3 3 2 4 2 One 0 3 3 3 5 2 One 0 3 3 3 After ingesting garlic One 3 One 0 3 3 3 2 2 One 0 3 3 3 3 3 One 0 3 3 3 4 2 One 0 3 3 2 5 2 One 0 3 3 3 After meal One 2 One 0 3 2 2 2 2 One 0 3 3 3 3 2 One 0 3 3 2 4 2 One 0 3 3 3 5 2 One 0 3 3 3 group panel Comparative Example 2 Comparative Example 3 30 seconds 1 minute 2 minutes 30 seconds 1 minute 2 minutes Immediately after smoking One 3 3 2 3 2 One 2 3 3 3 2 2 One 3 3 3 3 3 2 One 4 3 2 2 2 One 0 5 3 3 2 2 2 2 After ingesting garlic One 3 3 3 3 2 One 2 3 3 3 2 2 One 3 3 3 3 3 2 2 4 3 3 3 3 2 One 5 3 2 2 2 3 2 After meal One 3 3 2 2 2 0 2 3 3 3 3 2 One 3 3 3 2 2 One 0 4 3 2 2 3 2 One 5 3 2 2 3 3 2 group panel Comparative Example 4 Comparative Example 5 30 seconds 1 minute 2 minutes 30 seconds 1 minute 2 minutes Immediately after smoking One 3 2 2 3 3 2 2 2 2 One 3 2 2 3 3 One One 3 2 One 4 3 2 One 3 2 2 5 2 2 2 2 2 2 After ingesting garlic One 3 2 2 3 2 2 2 2 2 One 2 2 One 3 3 3 2 3 3 2 4 3 2 One 3 2 2 5 3 3 2 3 3 2 After meal One 3 2 2 3 2 2 2 3 2 One 3 2 One 3 2 One One 2 One One 4 3 2 One 3 2 One 5 3 3 2 3 3 2

group panel Comparative Example 6 30 seconds 1 minute 2 minutes Immediately after smoking One 3 2 One 2 2 2 One 3 3 3 2 4 2 One 0 5 3 2 2 After ingesting garlic One 3 2 One 2 2 2 One 3 3 2 2 4 3 2 One 5 3 3 2 After meal One 2 2 0 2 3 2 2 3 2 One 0 4 3 2 One 5 3 3 2

Looking at Table 2, one minute after leaving the anchovy seasoning solution of Example 1 in the mouth did not cause bad breath for various bad breath causes. On the other hand, the anchovy salt of Comparative Example 1 had bad breath in most of the panels even after 10 minutes after leaving the anchovy fish sauce in the mouth. In addition, in the anchovy seasoning solution of Comparative Example 2-3, the bad breath of the panel was neutralized as time went by, and the degree of bad breath decreased, but the neutralization degree of bad breath was insignificant compared to Example 1. This was found that the intake of anchovy seasoning of the present invention can neutralize various types of bad breath more than 99%.

In addition, the taste and aroma of the anchovy seasoning liquid of Example 1 were obtained as a result of asking the panels participating in the test of taste and aroma.

1 is a flow chart showing a method for producing anchovy seasoning solution of the present invention.

Claims (4)

Anchovy and salt are mixed in a weight ratio of 3: 1, the first step of aged 1-3 years at 15-20 ℃; A second step of separating the matured product into anchovy sauce and a residue; The separated anchovy salt and water were mixed at 1: 0.3-1 and boiled at 100-120 ° C. for 10-15 minutes, followed by 20-30 minutes at 60-70 ° C. to produce salt crystals and anchovy seasonings. A third step of generating 0.1-0.15 parts by weight based on the separated anchovy fish sauce and 100 parts by weight of water; A fourth step of quenching the mixture of the produced salt crystals and anchovy seasoning solution at 1-2 ° C., and then filtering the anchovy seasoning solution first with a 1-3 μm filtration membrane to separate the salt crystals and the anchovy seasoning solution; And The first filtration is an anchovy seasoning liquid separated from the salt crystals and aged for 15-16 days, and then anchovy seasoning liquid comprising a fifth step of secondary filtration with a 0.1-0.2 ㎛ filter membrane. The method of claim 1, Anchovy seasoning of the fifth step is 14.5-16.5% salinity, calorie 54-56 Kcal / 100g and a method of producing anchovy seasoning of 0.00% sugar. The method of claim 1, The anchovy seasoning solution of the fifth step is a method of producing anchovy seasoning liquid that neutralizes bad breath more than 99%. delete

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