KR20190057926A - Method for producing rapid salted fish sauce having flavor unique to salted fish sauce - Google Patents

Abstract

The present invention relates to a method for manufacturing a quickly made fish sauce, a quickly made fish sauce manufactured thereby, and a fish soy sauce manufactured by using the quickly made fish sauce. The method for manufacturing a quickly made fish sauce having a unique flavor of a fish sauce comprises: a step (a) of firstly fermenting a mixture in which salt is added to washed sailfin sandfish; a step (b) of crushing the firstly fermented fermentation product in the step (a), and secondly fermenting the same by adding salt; a step (c) of adding salt in the secondly fermented fermentation product in the step (b), and thirdly fermenting the same at high temperature; and a step (d) of aging a fermentation liquid, that is, a product after filtering the thirdly fermented fermentation product in the step (c). Therefore, the method for manufacturing a quickly made fish sauce can be provided at the right time, satisfy quality standards of a fish sauce, and have excellent preference by optimizing manufacturing conditions thereof.

Description

TECHNICAL FIELD [0001] The present invention relates to a method of producing a salted sauce having a unique flavor,

The present invention relates to a method for preparing a fermented soybean milk, comprising the steps of: mixing fish and salt into a container; A second step of pulverizing the mixture after a predetermined period of time to promote fermentation; The present invention relates to a method for producing a fish sauce while maintaining the inherent flavor of the fish sauce in an economical manner in a short period of time through three steps of adding salt and fermenting at a high temperature. There is an advantage that the sauce can be manufactured.

Salt and protein intake is very important for human survival and prosperity. Human beings have developed various methods for stable and continuous ingestion of salt and protein for survival. One of them is the manufacture of fish sauces. Proteins are known to be easily decayed over time, and if decomposed they produce toxic substances, which is a very difficult material to keep for long periods of time. Especially, since animal protein is difficult to store and store, there have been various attempts to solve this problem. As a result, the development of fish sauce manufacturing technique using fish and salt was the result. Fish sauce is made by fermenting natural fish by the fungi in the fish by mixing the fish with salt and storing it in a container. Since the fish can be consumed for a long time, various kinds of fish sauces have been manufactured .

In the case of the Republic of Korea, the yellow sea urchin of the West Sea and the anchovy sauce of the south sea are famous. In addition to Korea, fish sauces featuring fish resources mainly caught by regions around the world have been developed and used. Vietnam, Laos, Cambodia, Nambra in Thailand, and Anchovy in Scandinavia are some of the world's best-known fish sauces. As such, sauce made from salt and fish is an important food for human survival.

Fish sauce is fermented by mixing whole fish with salt. When making fish sauces like this, they eat almost all parts such as hair, internal organs, fins, and bones that are not eaten and can be stored for a long time when fish are consumed by other methods. Furthermore, it is possible to steadily intake precious salt, and when it is added, the taste and function of the food are improved and the effect of adjusting the liver of the food is also obtained.

Until now, the production of fish sauces has been a traditional method in which fish are put in a container with salt and then left in a container so as not to exert any artificial influence in the natural environment, and a method in which a specific ingredient (herb or certain useful substance) And fermentation processes such as enzymes and strains are added to the fermentation process. However, most of the currently manufactured fermented fish sauces are manufactured by conventional methods. This is because it is not easy to manufacture sauces, it is difficult to keep the quality homogeneous, and there are many cases where the flavor is harmed if other methods are applied.

It is known that the manufacture of sauces usually takes one to two years. It usually takes six months to manufacture it as an attribute. Of course, the technology to manufacture it faster has been suggested, but the fact that commercialization has not been made in earnest shows that it does not satisfy consumers' expectations in terms of flavor or manufacturing cost.

Korean Patent No. 10-1641413 discloses a method of producing a fermented aged sauce of fish sauce at a constant temperature by adding a stock solution of the sauce after the first fermentation in the method of manufacturing a sauce of fish sauce and the sauce prepared by the prepared sauce, In patent No. 10-1382230, anchovy sauces and fermented fermented anchovy liquor were prepared by inoculating the culture broth after inoculation of the fermented anchovy juice, and adding salt to ferment anchovy sauce .

Although the prior art methods disclose a method of producing an attribute, it suggests a method of manufacturing by adding an artificial strain or continuously maintaining the environment such as constant temperature and high temperature, and there is a risk of losing original flavor of the sauce, There is a problem in that a large amount of money is put into.

The present invention has been made in view of the above-described needs. The present inventors have found that, when manufacturing a fish sauce, the fermentation conditions are adjusted without any additives in addition to fish and salt, The present invention is to provide a method for providing an acidity sauce which has excellent quality and which satisfies the quality standards of the sauce according to the required time by optimizing the manufacturing conditions such as fish type, salinity and fermentation conditions.

In order to solve the above-mentioned problems, the present invention provides a method for producing a fermented milk, comprising the steps of: (a) (b) pulverizing the first fermented fermented product in the step (a), adding a salt to the fermented product to perform secondary fermentation; (c) adding salt to the fermented product of the second fermentation in the step (b) and then performing a third fermentation at a high temperature; And (d) aging the fermented broth obtained by filtering the fermented fermented product of the third fermentation in the step (c).

In addition, the present invention provides an ingredient sauce made by the above method.

In addition, the present invention provides a fish crockery manufactured using the above-mentioned ingredient fish sauce.

The edible fish sauce prepared by the method of the present invention can be put on the market by controlling the production time according to the necessary time while maintaining the original flavor of the fish sauce by reducing artificial additives or intervention as much as possible. For example, the fermentation of three stages of low-salt fermentation, two-stage fermentation, and three-stage high-temperature fermentation produces fermented fish sauce suitable for quality for at least three months. And the product can be released, resulting in a significant reduction in manufacturing time and cost. In addition, if the market is to be delayed, the fermentation of stage 1 and stage 2 can be completed for a long period of time, and the fermentation of stage 3 can be shortened to 10-20 days immediately prior to the market launch.

In addition, since the manufacturing process is constantly controlled and the final process is performed through high-temperature fermentation, the culture of germs can be reduced, and there is an advantage that the inherent flavor of the fermented fish sauce coming from natural fermentation can be saved because there is no input of external strains. In addition, since the high-temperature fermentation period is performed within a short period of time within one month, the cost for maintaining the high-temperature environment is also reduced.

Fig. 1 shows a manufacturing process of the edible fish sauce according to the present invention.
Fig. 2 is a photograph showing fishes of various kinds.
3 is a photograph of a mixture of washed fish and salt according to the present invention.
Fig. 4 is a photograph showing the first fermentation of a mixture of fish and salt of the present invention. Fig.
Fig. 5 is a photograph showing the fermentation of the primary fermentation product after pulverization and then the secondary fermentation with the addition of salt.
Fig. 6 is a photograph showing the third fermentation at a high temperature by adding salt to the fermented product after the second fermentation.
Fig. 7 is a photograph of the final sauce product made through aging process.

In order to achieve the object of the present invention,

(a) primary fermentation of a mixture with salt added to the washed cork;

(b) pulverizing the first fermented fermented product in the step (a), adding a salt to the fermented product to perform secondary fermentation;

(c) adding salt to the fermented product of the second fermentation in the step (b) and then performing a third fermentation at a high temperature; And

(d) aging the fermented broth obtained by filtering the fermented fermented product of the third fermentation in the step (c).

In step (a) of the method of the present invention, preferably, the salt-added salt-added 17-20% mixture may be firstly fermented at 20-30 ° C for 20-180 days, , More preferably a salt-added 17-20% mixture of washed mullum can be firstly fermented at 20-30 ° C for 20-90 days. It is preferable to wash the surface with clean seawater during the washing. By washing with seawater, it is possible to effectively remove the foreign substances on the surface while preventing damages of the doruk that may occur when washing with fresh water, and to remove beneficial fungus I could protect it. Further, the fermentation was continued under the low salt condition as described above, and the fermentation could proceed relatively fast while maintaining the flavor of the saururus. However, if the fermentation conditions are out of the above ranges, the fermentation does not progress sufficiently, and the fish sauce and flavor of the final sauces are lowered, and there is a high possibility of propagation of germs.

Preferably, the step (b) is a step of pulverizing the first fermented fermented product and then adding 20 to 23% of the salt-added mixture to 20 to 30 占 폚 and 20 to 180 The fermentation product can be subjected to secondary fermentation for 20 to 30 days at a temperature of 20 to 30 DEG C after pulverization of the fermented product of the primary fermentation and then adding salt to the 20 to 23% . By controlling the salinity to the neutralized state under the above conditions, the generation of germs was suppressed, and after the pulverization, the fermentation was further promoted while maintaining the inherent flavor of the sauce by secondary fermentation under the above conditions.

In step (c) of the present invention, the step (c) preferably further comprises adding a salted 23 to 25% salt mixture to the second fermented fermented product at 35 to 45 DEG C for 10 to 30 days for 3 The fermentation can be carried out at a temperature of 35 to 45 DEG C for 20 to 30 days, more preferably 23 to 25% of the salt-added fermented product to which the salt is added. The fermented fish sauce prepared by the third fermentation under the above conditions can be manufactured into a fish sauce having excellent flavor and good taste without harming the inherent flavor of the fish sauce while increasing the total nitrogen content to be suitable for the fish sauce quality. However, when the fermentation condition is out of the above-mentioned range, there is a problem that ingredients that do not sufficiently ferment or have a bad influence on the flavor due to the bitter taste and gruel taste produced due to excessive decomposition are produced.

Further, in the method of manufacturing the edible fish sauce of the present invention, the aging in step (d) can be aged preferably at 4 to 10 ° C for 4 to 10 days, more preferably at 7 ° C for 7 days . When the fermented milk is fermented under the above-mentioned conditions, the flavor and taste of the fermented fish sauce can be retained for a long time. However, if the fermentation conditions exceed the above range, there is a problem that the fermented fish tastes bad and tasteless.

More specifically, the method of the present invention for producing a fortified sauce

(a) primary fermentation of a salt-added salt-added 17-20% mixture at 20-30 ° C for 20-90 days in washed cork;

(b) pulverizing the first fermented fermented product in step (a), and then fermenting the 20 to 23% salt mixture having salt added thereto at 20 to 30 ° C for 20 to 90 days;

(c) fermenting a 23 to 25% salt mixture having salt added to the fermented product of the second fermentation in step (b) for 20 to 30 days at 35 to 45 ° C; And

(d) aging the fermentation broth filtered at the third fermentation step of step (c) at 4 to 10 ° C for 4 to 10 days,

More specifically,

(a) primary fermentation of a salt-added salt-added 17-20% mixture at 25-35 ° C at 20-30 ° C;

(b) pulverizing the first fermented fermented product in step (a), and then fermenting the salt-added 20 to 23% mixture at 20 to 30 ° C for 25 to 35 days;

(c) fermenting a 23 to 25% salt mixture having salt added to the fermented fermented product of step (b) at 35 to 45 ° C for 25 to 30 days; And

(d) aging the fermentation broth filtered at the third fermentation step of step (c) at 4 to 10 ° C for 4 to 10 days,

Most specifically,

(a) primary fermentation of a 20% saline 20% mixture with salt added to the washed cork at 25 DEG C for 30 days;

(b) pulverizing the first fermented fermented product of step (a) and then subjecting the 23% salt mixture to a secondary fermentation at 25 ° C for 30 days;

(c) fermenting a salt-added 25% mixture of the fermented fermented product of step (b) for 30 days at 45 ° C; And

(d) aging the fermentation broth obtained by filtering the fermented product of the third fermentation in step (c) for 7 days at 7 ° C.

The present invention also provides an ingredient sauce made by the above method. The fish which can be used in the manufacture of the active ingredient sauce according to the present invention can be, but is not limited to, one or more fish selected from the group consisting of duck meat, anchovy, lentil, crab, beaver, burdock, shrimp and tuna.

The present invention also provides an annex produced using the above-mentioned ingredient fish sauce.

Hereinafter, production examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples are illustrative of the present invention, and the content of the present invention is not limited to the following Production Examples and Examples.

Manufacturing example  1. Dorunmushi sauce (released 3 months later)

(a) A 20% salted salt mixture was added to a corkscrew washed with clean seawater, and the mixture was firstly fermented at 25 ° C for 30 days.

(b) The first fermented fermented product of step (a) was pulverized by a pulverizer, and then a 23% salt-added mixture was added to the fermentation vessel and then subjected to secondary fermentation at 25 ° C for 30 days.

(c) The 25% salt mixture having the salt added to the fermented product of the second fermentation in the step (b) was subjected to tertiary fermentation at 45 DEG C for 30 days.

(d) The third fermented product of step (c) is filtered, and the fermented product is aged at 7 캜 for 7 days, filtered and sterilized.

Manufacturing example  2. Daunmook sauce (released 6 months later)

(a) A 20% salted salt mixture was added into a fermentation vessel and the first fermentation was carried out at 25 ° C for 80 days.

(b) The first fermented fermented product of step (a) is pulverized by a pulverizer, and a 23% salted salt mixture is put into a fermentation vessel and subjected to secondary fermentation at 25 ° C for 80 days.

(c) The 25% salt mixture having the salt added to the fermented product of the second fermentation in the step (b) was subjected to tertiary fermentation at 45 ° C for 20 days.

(d) The third fermented product of step (c) is filtered, and the fermented product is aged at 7 캜 for 7 days, filtered and sterilized.

Comparative Example  1. Scallops

After crushing the cleaned seaweed with clean seawater, the salt-added 25% salt mixture was put into a fermentation vessel, fermented at 45 ° C for 60 days, filtered and sterilized.

Comparative Example  2. Scallops

After crushing the cleaned seaweed with clean seawater, 10% of koji ( Aspergillus kawachii ) was added and then decomposed at 15 ° C for 48 hours. The salt-added 23% salt mixture thus obtained was added to the fermentation vessel and fermented at 18 ° C for 10 months, followed by filtration and sterilization.

Comparative Example  3. Daunmushi sauce (fermentation temperature)

(a) A 20% salted salt mixture was added to a corkscrew washed with clean seawater, and the mixture was firstly fermented at 25 ° C for 30 days.

(b) The first fermented fermented product in step (a) was pulverized with a pulverizer, and then a 23% salted salt mixture was added to the fermentation vessel for secondary fermentation at 15 ° C for 30 days.

(c) The 25% salt mixture having the salt added to the fermented product of the second fermentation in the step (b) was subjected to tertiary fermentation at 55 ° C for 30 days.

(d) The third fermented product of step (c) is filtered, and the fermented product is aged at 7 캜 for 7 days, filtered and sterilized.

Comparative Example  4. Boiled fish sauce (fermentation temperature)

(a) A 20% salted salt mixture was added into a fermentation vessel and the first fermentation was carried out at 35 ° C for 30 days.

(b) The fermented product of the first fermentation in step (a) was pulverized by a pulverizer, and the 23% salt-added mixture was added to the fermentation vessel and then subjected to secondary fermentation at 35 ° C for 30 days.

(c) The 25% salt mixture having the salt added to the fermented product of the second fermentation in the step (b) was subjected to tertiary fermentation at 15 DEG C for 30 days.

(d) The third fermented product of step (c) is filtered, and the fermented product is aged at 7 캜 for 7 days, filtered and sterilized.

Comparative Example  5. Dorunmushi sauce (fermentation period)

(a) A 20% salted salt mixture, which was washed with clean seawater, was placed in a fermentation vessel and firstly fermented at 25 ° C for 8 months.

(b) The fermented product of the first fermentation in step (a) was pulverized by a pulverizer, and then a salt-added 23% salt mixture was placed in a fermentation vessel and subjected to secondary fermentation at 25 ° C for 15 days.

(c) The 25% salt mixture having the salt added to the fermented product obtained in the step (b) was subjected to tertiary fermentation at 45 ° C for 45 days.

(d) The third fermented product of step (c) is filtered, and the fermented product is aged at 7 캜 for 7 days, filtered and sterilized.

Comparative Example  6. Dorunmushi sauce (salty condition)

(a) A 15% salted salt mixture, which was washed with clean seawater, was placed in a fermentation vessel and firstly fermented at 25 ° C for 30 days.

(b) The fermented product of the first fermentation in step (a) was pulverized by a pulverizer, and then a salt-added 19% salt mixture was placed in a fermentation vessel and subjected to secondary fermentation at 25 ° C for 30 days.

(c) A 26% salt mixture with salt added to the fermented product of the second fermentation in step (b) was subjected to tertiary fermentation at 45 ° C for 30 days.

(d) The third fermented product of step (c) is filtered, and the fermented product is aged at 7 캜 for 7 days, filtered and sterilized.

Experimental Example  1. Number of microorganisms

Total microbial counts of fish sauces were prepared by mixing 10 g of sample with 90 mL of sterilized saline and then diluting it in decimal system. One milliliter of each dilution was inoculated on each 3M film and cultured. The colonies formed were counted and expressed as colony forming units (CFU / g) per gram of sample.

Experimental Example  2. Volatile base nitrogen ( VBN ) Content measurement

The content of volatile basic nitrogen (VBN) was obtained by mixing 2 mL of 20% trichloroacetic acid solution and 16 mL of distilled water in 2 g of sample, grinding it with a homogenizer, filtering and injecting into conway After incubation at 37 ° C for 80 minutes, the solution was titrated with 0.01 M HCl.

Experimental Example  3. Total nitrogen measurement

Approximately 1 g of the sample was precisely taken, placed in a digestion tube, and 2 digestion accelerators were added. The decomposition promoter is composed of H ₂ SO ₄ and K ₂ SO _{4 in} a ratio of 1.4 to 2.0: 1. After dissolving the concentrated sulfuric acid in the decomposition tube and decomposing it in a decomposition apparatus at 420 ° C for 45 to 60 minutes, the decomposed solution becomes clear blue (when using a copper catalyst) or transparent yellow (when using a selenium catalyst) Lt; / RTI >

Experimental Example  4. Salinity measurement

The salinity was measured by moderately diluting with a refractometer.

Experimental Example  5. Sensory testing

Sensory evaluation was carried out on 50 juveniles. The 5-point symbol scale method was used to evaluate 1 point: very bad, 2 points: bad, 3 points: normal, 4 points: good, and 5 points: very good.

Example  1. Quality standard of commercial fish sauce

The quality standards of the sauce were as shown in Table 1, and the quality of various commercially available sauce was tested.

Quality standard of sauce Item standard Color It should have a unique color and no discoloration. Flavor It should have a unique flavor and no odor. Impurity There should be no soil and other impurities. moisture(%) Should be 70.0 or less. salt(%) 23.0 or less. Total nitrogen (%) Must be 1.0 or higher.

The total nitrogen content of commercial fish sauce was more than 1%, salinity was 20 ~ 23.2% and volatile basic nitrogen was 148 ~ 194 mg / 100g.

Quality evaluation of commercial fish sauce Test Items Anchovy juice sauce A company Company Anchovy sauce B Company Balsamic vinegar sauce B company Shrimp sauce Anchovy fish sauce C Company Tuna fish sauce D company Tuna fish sauce E company Number of bacteria
(per gram) 0 0 0 0 100 0 0 0 Total nitrogen
(%) 1.2 1.4 1.1 1.3 0.8 1.4 0.7 One VBN
(mg / 100 g) 194.0 186.8 193.0 148.0 180.7 162.4 178.5 175.1 Salinity
(%) 20.0 22.0 21.0 22.7 21.4 21.0 22.7 23.2

Example  2. High-temperature fermentation experiment

Table 3 shows the number of bacteria, total nitrogen, volatile basic nitrogen (VBN) and salinity according to the fermentation period when fermentation was carried out at a high temperature by the method of Comparative Example 1. The fermentation was carried out at 45 ° C for 60 days, and the quality was measured at intervals of 10 days. As a result, it was confirmed that fermentation was required at 60 ° C for 60 days in order to reach the total nitrogen content suitable for the quality standards of the fish sauce.

However, in order to maintain the temperature condition of 45 占 폚 for 60 days, there is a problem that accompanies a lot of costs, and when the fermentation effect depends only on the high temperature fermentation, The flavor of the final fish sauce product also dropped. In addition, there is a problem in that odor and fishy peculiar to fish are generated due to long-term fermentation at a high temperature.

Quality Characteristics of Fermented Fermented Soybean Sauce Prepared by Fermentation at High Temperature Fermentation period 10 days 20 days 30 days 40 days 50 days 60 days Number of bacteria
(per gram) 67,000 3,700 120 110 120 30 Total nitrogen
(%) 0.20 0.52 0.83 0.91 0.99 1.14 VBN
(mg / 100 g) 20.14 89.54 91.40 110.98 126.50 148.00 Salinity
(%) 25.00 23.70 23.10 22.40 21.30 21.00

Example  3. Total Nitrogen Content of Saururus sinensis by Fermentation in Three Stages

The results of comparison of the total nitrogen contents of the fermented fermented soy sauce fermented in the first, second and third stages by the methods of Preparation Example 1 and Preparation Example 2 are shown in Table 4 below. As a result, since the nitrogen content exceeded 1% at the end of the three-stage fermentation and satisfied the quality standard of the sauce, it was judged that the method of manufacturing sauce of sauce of Preparation Example 1 and Production Example 2 was suitable for the sauce production technology.

Total Nitrogen Content of Daulchim sauce by Fermentation in Three Stages Production Example 1 Fermentation period Step 1 fermentation -30 days Two-stage fermentation -30 days Three-stage fermentation -30 days Total nitrogen (%) 0.45 0.85 1.80 Production Example 2 Fermentation period Stage 1 fermentation-80 days Two-stage fermentation -80 days Three-stage fermentation -20 days Total nitrogen (%) 0.50 0.95 1.68

Example  4. Total nitrogen content of fish sauce with different fish species

Table 5 shows the results of comparing the total nitrogen content of the fish sauce prepared by the method of Preparation Example 1 and the fish sauce prepared by the different kinds of fishes by preparing the fish sauce according to the method of Production Example 1, As a result, the total nitrogen content of the fish sauces prepared from the fish sauce was the highest, followed by the anchovy and the canary fish sauce. The fish sauce made with tuna and shrimp did not meet the quality standard of the sauce. Therefore, it was confirmed that the most suitable fish sauce could be prepared by using the sea tangle in the production of the fish sauce under the conditions of Production Example 1 of the present invention.

Total nitrogen content of fish sauce with different kinds of fish Fish species Total nitrogen (%) (Preparation Example 1) 1.80 Anchovy 1.23 Canary 1.10 tuna 0.83 shrimp 0.72

Example  5. Sensory evaluation of dorukkim sauce with different manufacturing conditions

The results of sensory evaluation of the fish paste prepared according to the methods of Production Examples 1 and 2 and Comparative Examples are shown in Table 6 below. As a result, the fish sauces of Preparative Examples 1 and 2 showed higher scores in color, flavor, taste, and overall preference than the fish sauces of Comparative Examples, and the fish sauces of Comparative Example 1 showed the lowest scores in all items .

Sensory evaluation result division color incense flavor Comprehensive preference map Production Example 1 4.24 4.52 4.40 4.48 Production Example 2 4.10 4.36 4.35 4.26 Comparative Example 1 3.56 3.48 3.96 3.60 Comparative Example 2 3.93 3.68 3.98 3.78 Comparative Example 3 4.10 4.06 4.08 4.08 Comparative Example 4 4.14 4.26 4.02 4.12 Comparative Example 5 4.08 4.18 4.00 4.04 Comparative Example 6 4.02 4.10 4.28 4.14

Claims (5)

(a) primary fermentation of a mixture with salt added to the washed cork;
(b) pulverizing the first fermented fermented product in the step (a), adding a salt to the fermented product to perform secondary fermentation;
(c) adding salt to the fermented product of the second fermentation in the step (b) and then performing a third fermentation at a high temperature; And
(d) aging the fermented broth obtained by filtering the fermented fermented product of the third fermentation in the step (c). The method according to claim 1,
(a) primary fermentation of a salt-added salt-added 17-20% mixture at 20-30 ° C for 20-180 days in washed cork;
(b) pulverizing the first fermented fermented product in step (a), and then fermenting the 20 to 23% salt mixture having salt added thereto at 20 to 30 ° C for 20 to 180 days;
(c) fermenting a 23 to 25% salt mixture having salt added to the fermented product of the second fermentation in step (b) for 10 to 30 days at 35 to 45 ° C; And
(d) aging the fermented broth obtained by filtering the fermented fermented product of the third fermentation in the step (c). 3. The method of claim 2,
(a) primary fermentation of a salt-added salt-added 17-20% mixture at 20-30 ° C for 20-90 days in washed cork;
(b) pulverizing the first fermented fermented product in step (a), and then fermenting the 20 to 23% salt mixture having salt added thereto at 20 to 30 ° C for 20 to 90 days;
(c) fermenting a 23 to 25% salt mixture having salt added to the fermented product of the second fermentation in step (b) for 20 to 30 days at 35 to 45 ° C; And
(d) aging the fermentation broth filtered at the third fermentation step of step (c) at 4 to 10 ° C for 4 to 10 days. 4. An edible fish sauce prepared by the method of any one of claims 1 to 3. A fish earthen dish made by using the ingredient fish sauce of paragraph 4.

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