KR101466748B1 - Manufacturing method of natural seasoning using fermented salted shrimp and the natural seasoning made by the method - Google Patents

Abstract

The present invention relates to a natural seasoning using fermented salted-shrimps and a method to manufacture the same. The method includes: a salted shrimp preparation step; a washing step of washing the fermented shrimps; separating the salted shrimps from saltwater including impurities; a saltwater filtration step of separating the impurities from the saltwater including the impurities; a mixing step of preparing a mixture of the fermented shrimps and the saltwater; a fermentation step of fermenting the mixture; a shell removing step of removing the shells and the antennas of the shrimps contained in a material processed obtained by the fermentation step; extracting a material to obtain juice from which the remaining shrimp shells, antennas, and impurities are separated; a juice filtration step of filtrating the juice; a precipitation step of forming precipitate in the material; a separation step of storing liquid, separated from the material, in a separate container; a drying step of drying the precipitate; and a granulizing step of producing granules while a raw material, obtained by the drying step, is dried. According to the present invention, a fishy smell unique to salted shrimps can be minimized; thus, preference of the salted shrimps can be enhanced.

Description

Technical Field [0001] The present invention relates to a natural seasoning using fermented shrimp,

The present invention relates to a natural seasoning using a shrimp sauce and a method for producing the same, and more particularly, to a natural seasoning using a fermented shrimp sauce which maximizes popularity by reducing the salty flavor of salted shrimp.

Shrimp is a high-protein, low-fat food that is rich in calcium and taurine, making it an effective food source for preventing and growing hypertension.

These shrimps are used as steamed, roasted, fried, etc. Small sized ones are usually used for shrimp.

Salted salted shrimps are salted seafoods, and they are called as sake, sake, sake, etc. depending on the season of production.

Salted salted shrimps are used in the preparation of kimchi, or in a variety of foods such as lettuce, cucumber, and so on.

It is known that these shrimps contain many nutrients beneficial to the human body. They contain essential amino acids, vitamins, niacin, calcium, minerals, amino acids, proteins, chitosan and other ingredients that increase immunity and digestive enzymes. have.

Studies have shown that these nutrients are effective for many diseases.

It is also known that the shrimp sauce contains a large amount of components called "x-min" (free amino acids, various low molecular nitrogen compounds, organic acids, low molecular carbon, etc.).

Extract Nitrogen contains the most free amino acids, glutamine and glutamate, which are contained in the free amino acid components, which are the same components of Group L glutamine as the artificial seasoning.

However, it is very difficult to expect the effect because the shrimp sauce is highly salted and its usage is limited, so it is very difficult to expect the effect. In order to consume large amount of shrimp sauce, it is recommended to use it for various foods or lower the salt content .

A method for manufacturing a seasoning using a shrimp sauce for this purpose is disclosed in Korean Patent Laid-Open Publication No. 10-1989-0016928 (Patent Document 1), which discloses a process for producing seasonings for fishery products, which comprises grinding shrimp and mixing with water After filtration, the filter cake was added to the filtrate, and the filter cake was refluxed with ethyl alcohol. The extract was mixed with the vegetable hydrolyzate, dextrin was added, and the mixture was dried. Then, sodium glycine L-glutamate , Sodium inosinate, and sodium guanylate are added to produce a seasoning.

In addition, in a method of manufacturing a powder of a fermented shrimp (Korean Patent Registration No. 10-1141505, Patent Document 2), the powder of the fermented shrimp is soaked in milk, dried, and then separated into an alkali solution, Hydrochloric acid solution and potassium permanganate solution to obtain chitin, adding the chitin to an alkaline solution to obtain chitosan, and then decomposing the chitosan to obtain chitosan oligosaccharide, followed by mixing the chitosan oligosaccharide with the powder.

However, recent consumer demands for seasonings require the development of techniques that exclude the use of chemical additives such as Patent Document 1 in order to eliminate the chemical additives as much as possible in the seasoning.

Patent Document 2 is useful in that it contains a large amount of chitosan oligosaccharide. However, since it is subjected to various chemical treatment processes such as hydrochloric acid, potassium permanganate, alkali solution and the like, there is a problem in that it is reluctant to buy it in trust from a consumer.

Especially, the salted shrimps used in Patent Documents 1 and 2 have a specific fishy smell, and consumers who feel disgust with such smell can not help but feel the use of them.

In a technique related to the removal of fish from among the above-mentioned problems, "seaweed containing shrimp is enzymatically decomposed and then treated with 1 Tea and secondly, roasted at high temperature, and powder of onion, pepper, rosemary and the like was added thereto to remove fish smell.

However, in the case of Patent Document 3, in the process of roasting the shrimp, the protein or calcium component contained in the shrimp is heated, and a unique smell different from that of the shrimp sauce is produced. As a result, the smell is removed by using pepper or rosemary , There is a problem in that it does not have a neat flavor because it acts to paralyze the olfactory sense by using the smell of the material other than the one suppressing the smell generated by the shrimp.

KR 10-1989-0016928 (December 14, 1989) KR 10-1141505 (April 24, 2012) KR 10-0979787 (Aug. 27, 2010)

The present invention has been made to solve the problems occurring in the prior art as described above, and it is an object of the present invention to provide a process for producing a fermented soybean paste which does not add a synthetic substance, .

More specifically, the salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted

In addition, when washing shrimp, it is washed with brine, and the brine is filtered to treat salted shrimp to minimize the generation of wastewater during processing.

In addition, the salty flavor of the granular seasoning prepared through salting fermentation of washed salted shrimp can be added.

In addition, after fermentation of salted salted shrimp, it extracts necessary raw materials after extraction, juice and filtration process, and extracts by using precipitation method, thereby preventing the occurrence of unique ripe odor caused by heating, thereby enhancing popularity.

Also, by adding the precipitate and the separated liquid to the sediment so that the saltiness of the mixture is in the range of 26 to 35 degrees, the seasoning can have a salinity equivalent to that of the salt, so that the seasoning of the present invention I would like to.

At this time, the fermentation temperature is set to be in a low-temperature environment of minus temperature so that the fermentation does not cause smell or smell.

In addition, before the addition of saline water, the salting water is added to the salting water and aged, so that the saliva-specific saliva can be reduced even further.

A method for preparing a natural seasoning using fermented shrimp according to the present invention comprises the steps of preparing a shrimp sauce and storing it in a low temperature warehouse at an internal temperature of -9 to 10 캜; Preparing a brine having a salinity of 24 to 28 degrees, adding the shrimp and brine to a mixing vessel, and mixing and washing the shrimp; A washing step of passing the coarse contents through a sieve structure to separate washed salted shrimp and foreign substances; A brine filtration step of passing the brine containing the foreign matter through a filter having a sieve size of 0.1 to 0.7 μm to separate foreign matter; A mixing step of mixing the salted shrimp having been subjected to the washing step and the brine having been subjected to the brine filtration step at a weight ratio of 1: 0.5 to 1.5 to prepare a mixture; A fermentation step of adding the mixture to a fermentation vessel and fermenting the mixture at a temperature of -3 to 20 DEG C for 60 to 365 days; Crushing the contents after the fermentation step and then passing through a sieve having a sieve size of 0.5 to 1 mm to remove shrimp shell and beard contained in the contents; A step of pouring the contents having undergone the peeling step to produce a juice having a remaining amount of shrimp shell, mustard, and foreign matter separated; A juice filtration step of passing the liquid juice through a filter having a sieve size of 0.1 to 0.7 탆 and filtering the juice; A step of putting the contents through the juice filtration step into a transparent container and storing the product at a temperature of 0 to 10 ° C for 7 to 10 days to form a precipitate in the lower part of the transparent container; A separating step of separating the liquid from the contents after the precipitation step and storing the separated liquid in a separate container; A drying step of drying the precipitate in which the liquid is separated in the separation step, using a spray dryer; And a granulation step of adding the raw material having been subjected to the drying step to a drying granulator to produce granules while being dried in a second order.

In this case, the liquid separated in the separation step is mixed with the precipitate so that the salt content of the mixed contents is 26 to 35 degrees.

The fermentation step is characterized by fermentation at a temperature of -3 to -1 DEG C for 150 to 180 days.

In addition, the brine to be added in the dewatering step is prepared by adding 1 to 2 parts by weight of white flour to 100 parts by weight of brine, aging the flour at room temperature for 5 to 7 days, and then separating the white flour.

The natural seasoning using the fermented shrimp of the present invention is characterized by being produced by the above-mentioned production method.

According to the present invention, it is possible to increase the preference of the shrimp sauce while minimizing the occurrence of fish shrimp-specific malt beverages while the synthetic material is not added and processed while excluding the use of synthetic materials in the processing step.

More specifically, the salted salted salted fish is initially washed with saline water to prevent the fish salty saliva from being produced in a saliva-specific manner.

In addition, when washing shrimp, it is washed with brine, and this brine is used to salted shrimp after filtration, thereby minimizing generation of wastewater in the processing process.

In addition, the salty flavor of the granular seasoning prepared through salting-fermentation of the washed shrimp can be added.

In addition, after fermentation of salted salted shrimp, it extracts necessary raw materials after extraction, juice and filtration process, and extracts by using sedimentation method, thereby preventing the occurrence of unique ripe odor due to heating, thereby increasing popularity.

Also, by adding the precipitate and the separated liquid to the sediment so that the saltiness of the mixture is in the range of 26 to 35 degrees, the seasoning can have a salinity equivalent to that of the salt, so that the seasoning of the present invention .

At this time, since the fermentation temperature is set in a low-temperature environment of minus temperature, there is no smell or smell due to over fermentation.

In addition, before the addition of saline water, the salting water is added to the salting water and aged, so that the saliva-specific saliva can be further reduced.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram showing a process for producing a natural seasoning using fermented shrimp of the present invention. FIG.

Hereinafter, the natural seasoning using the fermented shrimp of the present invention and the preparation method thereof will be described in detail.

1. Preparation stage of shrimp sauce

Prepare shrimps and store them in a low-temperature warehouse at an internal temperature of -9 to 10 ° C.

Salted shrimps contain many nutrients beneficial to the human body.

Specifically, it contains the essential amino acids, vitamins, niacin, calcium, minerals, amino acids, proteins, chitosan and other ingredients that increase immunity and digestive enzymes. I'm out.

Especially, it is known that the extract contains a large amount of components (free amino acids, various low molecular nitrogen compounds, organic acids, low molecular carbon, etc.), and the extract minerals contain the most free amino acids, glutamic acid, and glutamine are known to be the same components as glutamine in Group L, which is an artificial seasoning.

Accordingly, as described in the background art, various processes for manufacturing a seasoning by processing shrimp or shrimp are being developed.

However, there are some people who avoid salted salted shrimp by themselves when they are cooked or cooked, and when they heat shrimp and shrimp sauce, they have a different arousal ingredient from salted salted salted salted shrimps.

In the present invention, in addition to various processes to be described later, it has been found that shrimp sauce is more effective in suppressing odor when prepared and stored in a low-temperature warehouse reaching -9 to 10 캜.

If the temperature is too low, the shrimp may freeze depending on the salinity of the shrimp sauce. If the temperature is too high, the sauce may be frozen more than the preparation time during storage. Fermented or uncooked, which makes the stench more foul.

In this preparation step, the purchased shrimp sauce is not fermented at low temperature. The time required for the temperature of the whole shrimp sauce to reach the temperature range may be stored according to the capacity of the stored shrimp sauce.

2. Cleaning step

Salt water having a salinity of 24 to 28 degrees is prepared, and the shrimp and salt water are added to a mixing vessel and mixed to wash the shrimp.

Conventional manufacturing processes such as Patent Documents 1 to 3 utilize purified water.

However, when salted shrimps with high salinity are put in containers and washed with purified water, salinity contained in salted shrimps is separated from salted salted shrimps due to the difference in salinity between purified water and salted salted shrimps. At this time, not only salinity but also various nutrients And the loss of nutrients contained in the shrimp may occur.

Therefore, in the present invention, salty shrimp are washed using salt water, which is not a general constant, to prevent the nutrients contained in the salted shrimps from escaping, and the foreign substances on the surface of the salted salted shrimps can be washed.

In particular, since the shrimps are stored at a low temperature in the preparation stage of the shrimps described above, the surface of the shrimps is relatively hard, so that the detachment of the nutrients is prevented as much as possible even though the containers are washed by agitation mixed with salt water.

In addition, the initial preparation of the shrimp sauce and the washing step are followed by the primary reduction of fish shrimp-specific maltose.

As a method for further reducing the fishy smell, the brine can be prepared by adding 1 to 2 parts by weight of papaya to 100 parts by weight of saline, aging at room temperature for 5 to 7 days, and isolating papaya.

Pyrrhizin is known to have an odor suppressing effect by fermenting at room temperature for several months together with green tea in Patent Registration No. 925020 and the like.

As a result of utilizing the present invention in the process of the present invention with reference to the above-mentioned patent, the inventor tried to utilize white flour, green tea, and the like under the same conditions, but did not have an odor removing effect.

Accordingly, it has been found that the water used for washing in the present invention is salt water, and thus the fermentation days can be recognized to be 5 to 7 days.

3. Dehydration step

After the washing step, the contents are passed through a sieve-like structure to separate the washed salted shrimp and the brine containing foreign matter.

It is assumed that the sieve structure has a particle size enough to remove the shrimp according to the size of the shrimp prepared.

4. Brine filtration step

The brine containing the foreign matter is passed through a filter having a sieve size of 0.1 to 0.7 μm to separate the foreign matter, and the brine in which the foreign matter is separated is stored in a separate container.

5. Mixing step

The salted shrimp having been subjected to the washing step and the brine having been subjected to the salt-filtering step are mixed at a weight ratio of 1: 0.5 to 1.5 to prepare a mixture.

The brine that has been subjected to the salt filtration step contains various nutrients contained in the salted shrimp during the washing process and mixes with the salted salted shrimp to preserve the nutrients to the maximum.

In particular, when the weight of the brine for initial washing is the same as that of the above-mentioned weight, there is no brine to be discarded, so that after the washing, the effective ingredient of the brine shrimp contained in the brine can be preserved and the process can be continued.

6. Fermentation phase

The mixture is put into a fermentation vessel and fermented at a temperature of -3 to 20 ° C for 60 to 365 days.

The fermentation temperature and the time range are relatively wide in the case of general shrimp fermented for 1 to 2 years in a cool place, It is more preferable to ferment at a temperature of 150 to 180 days.

In this case, the fermentation temperature is lower than the fermentation temperature of general shrimp, and the temperature of the fermentation is such that the shrimp does not freeze due to salinity of the shrimp.

The fermentation of the fermented shrimp already fermented as described above is confirmed by the fact that the fermented shrimp was fermented at a low temperature as low as possible, resulting in less specific malting than the general shrimp.

In addition, as the washed fermented shrimp is further fermented, the flavor of the prepared seasoning is increased.

7. Peeling step

The contents after the fermentation step are crushed and passed through a sieve having a sieve size of 0.5 to 1 mm to remove the shrimp shell and beard contained in the contents.

Calcium-containing ingredients, such as shrimp shells and whiskers, are added to the seasoning process to provide a bitter taste when cooked.

The crushing process is carried out using a tool such as a millstone or a garlic clipping tool or an equivalent automatic device.

The crushing of the contents without crushing is done by using a general mixer or the like, and when the crushing is performed, the crust of the crushed crumbles is broken, and the separation of the fine crust and the components intended to be used is inevitable.

Therefore, it is advisable to crush the shrimp shells and whiskers so that they are not crushed finely.

8. Juice stage

The contents having passed through the peeling step are squeezed to prepare a liquid juice in which the remaining amount of shrimp shell, mustard, and foreign substances are separated.

The juice is used to separate shells, whiskers, and finer foreign substances that have not been separated during the process of crushing and separating. Use a conventional juicer or put them in a soft mesh cloth and apply pressure to the juice.

9. Milk filtration step

The liquid juice is passed through a filter having a sieve size of 0.1 to 0.7 탆 and filtered to separate fine foreign matters.

10. Precipitation phase

The contents after the juice filtration step are put into a transparent container and stored at 0 to 10 ° C for 7 to 10 days to form a deposit on the bottom of the transparent container.

The precipitation step is very important. In the patent documents presented in the background art, in contrast to the use of ethyl alcohol or proteolytic enzymes, the present invention uses precipitates to separate the precipitate and liquid phase after the above-mentioned steps .

Particularly, since the brine which is initially put in the washing process is mixed with the contents even after the washing process, the granular type seasoning can be manufactured while preserving the components such as glutamine and the various amino acid components as much as possible.

11. Separation step

The liquid in the contents after the precipitation step is separated and stored in a separate container.

12. Drying stage

The precipitate in which the liquid is separated in the separation step is dried using a spray drier.

The spray dryer can prevent the contents from being damaged due to heat as compared with the general heat type dryer, and can disperse the particles evenly and prevent the peculiar smell caused by the heating of the shrimp by drying with the heat of evaporation.

13. Granulation step

The raw material having been subjected to the above-mentioned drying step is put into a drying granulator and dried to prepare granules.

Since the dry granulator also does not generate heat, a granular form of seasoning is produced while the odor due to the specific heating is suppressed.

Thereafter, the process of confirming whether or not the foreign substance is present, the packaging for packaging the contents, and the sterilization by the method such as ozone or gamma ray may further proceed.

Meanwhile, in the above-described construction, the mixing step may be performed in which the liquid separated in the separation step is mixed with the precipitate so that the salt content of the mixed contents is 26 to 35 degrees.

When the compounding step is carried out, the seasoning of the present invention has a saltiness equivalent to that of the salt, and the seasoning of the present invention allows the cook to adjust the food to be cooked only with the seasoning without the salt.

That is, the present invention plays a role of salt as it goes through the mixing step.

Hereinafter, preferred embodiments of the present invention will be described in detail.

Example 1: Preparation of natural seasoning using fermented shrimp 1

10 kg of domestic shrimp aquacultured from Mokpo Waterway was purchased and stored in a refrigerator at -3 ° C for 12 hours.

Ten kilograms of salt water at 26 ° C was prepared and stored in salt water tank.

After the mixing vessel was prepared, the salted shrimp stored in the refrigerator and the brine stored in the saline tank were all stirred and stirred to mix the shrimp evenly.

In addition, the contents in the mixing vessel were passed through a sieve structure to separate washed salted shrimp and foreign substances.

A separate container was installed at the bottom of the sieve to store the foreign matter-containing brine.

Then, the filter was passed through a filter having a sieve size of 0.3 mu m repeatedly three times with foreign matter-containing salt water to separate the foreign matter.

The salted water and the washed shrimp were mixed so as to have the same weight, and then mixed with each other to prepare a mixture.

The mixture was then put into a refrigerator at -2 DEG C and fermented for 150 days.

Then, the fermented contents were taken out, ground with a millstone, passed through a sieve having a sieve size of 0.7 mm, and the shrimp shell and whisker contained in the contents were removed.

The juice was added to the juice, and the remaining amount of the shell, whisker and foreign matter was separated, and the juice was filtered through a filter having a sieve size of 0.5 탆.

The juice was then placed in a clear container and stored at a temperature of 3 ° C for 8 days.

As a result, sediment was formed at the bottom of the vessel, and a transparent liquid layer was formed at the top.

Then, the liquid was separated and stored in a separate container. Then, the liquid was separated and the remaining precipitate was placed in a spray dryer and dried.

The dried ingredients were then placed in a dry granulator to prepare granular natural seasoning.

Example 2: Preparation of natural seasoning using fermented shrimp 2

The natural seasoning of Example 2 was prepared in the same manner as in Example 1 except that the precipitate and the liquid separated from the precipitate were mixed with the precipitate so that the salt content of the mixture was 30 ° C.

Example 3: Preparation of natural seasoning using fermented shrimp 3

The procedure of Example 1 was followed except that 200 g of pearl was added to 10 kg of salt water and fermented at room temperature for 6 days. The pearl liquor was taken out and washed with saline to prepare the natural seasoning of Example 3.

≪ Comparative Example 1 > Production of natural seasoning using purified water

Proceeding in the same manner as in Example 1, a seasoning of Comparative Example 1 was prepared using water instead of salt water.

≪ Comparative Example 2 > Preparation of natural seasoning using salt water

The procedure of Example 1 was followed except that the salted salted shrimps were washed with brine, and the salted shrimps were discarded without mixing with the washed salted salted salted shrimps. The washed salted shrimps were fermented to prepare the seasonings of Comparative Example 2.

≪ Comparative Example 3 > Production of natural seasoning using general shrimp

The procedure of Example 1 was followed except that the preparation of the fermented shrimp was not carried out and the seasoning of Comparative Example 2 was prepared.

<Experimental Example 1> Sensory Test 1

The seasonings of Examples 1 to 3 and Comparative Examples 1 to 3 were prepared and subjected to sensory test and compared.

The sensory evaluation was evaluated by using the 9 point method.

A total of 40 men and women were selected for each age group from 10 to 40 in consideration of age and gender.

Sensory evaluation of flavor division incense Example 1 7.4 Example 2 7.5 Example 3 8.3 Comparative Example 1 4.5 Comparative Example 2 5.2 Comparative Example 3 5.4

* Sensory test value (9: very good, 0: very bad)

From the results of Table 1, it can be seen that the seasonings of Examples 1 to 3 are superior to those of Comparative Examples 1 to 3 in flavor.

Particularly, it can be seen that Example 3 using salty water added with papyrus is superior to Examples 1 and 2.

<Experimental Example 2> Sensory Test 2

The seasonings of Examples 1 to 3 and Comparative Examples 1 to 3 were prepared and added to the soy sauce to make the same salinity.

The sensory evaluation was divided into taste, flavor, and preference, and was evaluated using the 9 point rating method.

A total of 40 men and women were selected for each age group from 10 to 40 in consideration of age and gender.

Sensory evaluation of flavor, aroma and taste division flavor incense Likelihood Synthesis Example 1 7.1 7.5 7.6 7.4 Example 2 7.9 7.6 8.3 7.9 Example 3 8.2 8.5 8.3 8.3 Comparative Example 1 4.8 4.3 4.9 4.7 Comparative Example 2 5.2 4.6 4.8 4.8 Comparative Example 3 5.5 4.6 4.9 5.0.

* Sensory test value (9: very good, 0: very bad)

From the results of Table 1, it can be seen that the miso soup of Examples 1 to 3 is superior to the Comparative Examples 1 to 3 in taste and aroma as well as in preference.

Claims (5)

A method for producing natural seasonings using salted shrimps,
Preparing a shrimp sauce and storing it in a low temperature warehouse at an internal temperature of -9 to 10 캜 to prepare a shrimp sauce;
Preparing a brine having a salinity of 24 to 28 degrees, adding the shrimp and brine to a mixing vessel, and mixing and washing the shrimp;
A washing step of passing the coarse contents through a sieve structure to separate washed salted shrimp and foreign substances;
A brine filtration step of passing the brine containing the foreign matter through a filter having a sieve size of 0.1 to 0.7 μm to separate foreign matter;
A mixing step of mixing the salted shrimp having been subjected to the washing step and the brine having been subjected to the brine filtration step at a weight ratio of 1: 0.5 to 1.5 to prepare a mixture;
A fermentation step of adding the mixture to a fermentation vessel and fermenting the mixture at a temperature of -3 to 20 DEG C for 60 to 365 days;
Crushing the contents after the fermentation step and then passing through a sieve having a sieve size of 0.5 to 1 mm to remove shrimp shell and beard contained in the contents;
A step of pouring the contents having undergone the peeling step to produce a juice having a remaining amount of shrimp shell, mustard, and foreign matter separated;
A juice filtration step of passing the liquid juice through a filter having a sieve size of 0.1 to 0.7 탆 and filtering the juice;
A step of putting the contents through the juice filtration step into a transparent container and storing the product at a temperature of 0 to 10 ° C for 7 to 10 days to form a precipitate in the lower part of the transparent container;
A separating step of separating the liquid from the contents after the precipitation step and storing the separated liquid in a separate container;
A drying step of drying the precipitate in which the liquid is separated in the separation step, using a spray dryer;
And a granulation step of preparing granules while drying the granules by a second drying step,
A method for producing natural seasoning using fermented shrimp.
The method according to claim 1,
Mixing the liquid separated in the separating step with the precipitate so that the salt content of the mixed contents is 26 to 35 degrees.
A method for producing natural seasoning using fermented shrimp.
3. The method of claim 2,
Wherein the fermentation step is carried out at a temperature of -3 to -1 DEG C for 150 to 180 days.
A method for producing natural seasoning using fermented shrimp.
The method according to claim 1,
In the dehydration step,
1 to 2 parts by weight of white flour is added to 100 parts by weight of salt water, and the flour is aged at room temperature for 5 to 7 days.
A method for producing natural seasoning using fermented shrimp.
In natural seasoning using shrimp sauce,
A process for producing a polyurethane foam, which is produced by the process according to any one of claims 1 to 4,
Natural seasoning using fermented shrimp.

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