KR20200076912A - The method of producing Aekjeot(fish sauce) using sand lance(Hypoptychus dybowskii) - Google Patents

Abstract

The present invention relates to a method of producing sand lance sauce, comprising the following steps of: (a) washing sand lance by using deep sea water; (b) mixing the washed sand lance with a predetermined amount of deep sea water salt; (c) adding separation and identification strains to sand lance mixed with the deep sea water salt, putting a mixture in a fermentation container, and fermenting the same for a predetermined time; (d) inserting the fermented sand lance in a compression extractor to extract an undiluted solution of fish sauce; (e) aging the extracted undiluted solution; and (f) sterilizing and filtering the aged undiluted solution to produce sand lance sauce. According to the present invention, it is possible to establish production conditions and quality standards for sand lance sauce by using deep sea water salt and separation and identification strains, and to improve the quality of sand lance sauce and convenience of producing the same.

Description

The method of producing Aekjeot(fish sauce) using sand lance(Hypoptychus dybowskii)}

The present invention relates to a method for manufacturing a fish sauce, and more specifically, it is possible to establish a manufacturing condition and a quality standard for a fish sauce by using deep seawater salt and an isolated strain, and improve the quality and convenience of manufacturing the fish sauce. It relates to a method of manufacturing a fish sauce that can be improved.

Humanity must constantly absorb nutrients to survive. Protein, carbohydrates, fats, vitamins and minerals are called as five nutrients necessary for human survival. Through fish sauce, we absorb protein and minerals. Salt and fish made from fish is one of the important inventions for human survival.

As the soy sauce is made by combining salt and soybeans, the fish is fermented by mixing fish with salt through a bucket. The advantage of fish sauce is that you can eat almost any part of your head, intestines, fins, and bones that you can't eat and eat when cooked using other recipes, and you can also keep them for a long time. In particular, it is a useful seasoning that has the advantage of being able to stably ingest the mineral called salt and the effect of Ilseok Samjo that preserves the taste and aroma of dishes.

The Korean fish sauce industry is centered on anchovies and canaries. Anchovies in the West Sea and Anchovies in the South Sea have been living for a long time, but recently, as the catch of canaries and anchovies has decreased, the proportion of catches has gradually increased, and anchovies and canaries barely fill 50%.

Because fish sauce is made from fresh fish, all fish sauce made in Korea is made using domestic fish. However, this depletion of fish stocks has made Korea's fish farming industry difficult, and now it is difficult to find pure anchovy, 100% canary fish sauce.

In addition, the consumption of fish sauce is stagnant despite its utility due to consumers who are reluctant to consume sodium. Compared to Southeast Asia's fish sauce, the amount of use is increasing in the affection of the local people and expanding to export routes. The way to overcome this difficulty can be seen as producing fish sauce using high quality fishery fish and producing high quality fish sauce through standardization of manufacturing process.

Yangmi-ri, a fish on the east coast, is a fish that has a similar similarity to a canary in the West Sea, but has a different size and nutritional status because of different fishing seasons. In addition, because the fishing season is in the winter season, the fish prices are very high and low depending on the catch. The development of fish sauce using Yangmi-ri can be accomplished by using appropriate materials such as deep sea salt and production of high-quality fish sauce.

The present invention aims to develop a new fish sauce that can be consumed with confidence by consumers by improving the disadvantages and negative aspects of the existing fish sauce through a standardized manufacturing process using these sheep meat as a raw material, and the manufacturer can also produce with more scientific indicators. do.

Korean Registered Patent No. 10-1385294 (Registration Date 2013.08.20.) Korean Registered Patent No. 10-1559169 (Registration Date 2014.01.27.)

The object of the present invention is to standardize the manufacturing process of fish sauce by establishing a standardized manufacturing environment and a strain that is separated and identified under a controlled environment using Yangmiri and deep seawater salt, and check the manufacturing status of fish sauce through step-by-step indicator measurement. Therefore, it is to provide a method for manufacturing fish sauce, which can stabilize the quality of the shipment and to objectively target the timing of shipment. In addition, it is to provide a standardized manufacturing method of fish sauce for fish sauce that anyone can eat with confidence by minimizing and managing problems occurring during the production of fish sauce.

In order to achieve this object, the method for preparing fish sauce according to the present invention includes: (a) washing both sides using deep sea water, (b) mixing the washed both sides with a certain amount of deep sea salt, (c) ) Adding an isolated strain to the parsley mixed with the deep sea water salt and putting it in a fermentation container for fermentation for a certain period of time, (d) adding the fermented parsley to a squeeze extractor to extract the raw salted fish, (e) The step of aging the extracted stock solution, (f) may be configured to include sterilizing and filtering the aged stock solution to prepare a fish sauce.

The Yangmiri is a Yangmiri caught on the East Coast, the deep sea water is deep water taken from the East coast, and the deep sea water salt may be salt made of deep water taken from the East Sea.

The isolated identification strain may be a Bacillus subtilis strain.

The deep sea water salt may be mixed in an amount of 0.15 to 0.25 parts by weight based on the total weight of the washed parsley, and the isolate strain may be included in an amount of 0.005 to 0.015 parts by weight based on the total weight of the washed parsley.

The step (c) may be performed at 37 to 42° C. for 67 to 72 days.

The manufacturing method of fish sauce according to the present invention has the effect of establishing the manufacturing conditions and quality standards of fish sauce by using deep sea salt and separation strains, and improving the quality and convenience of manufacturing fish sauce.

1 is a block diagram showing a sequence of a method for manufacturing a fish sauce in Yangri according to an embodiment of the present invention.
Figure 2 is a photograph showing the appearance of the caught fish used in the manufacturing method of fish sauce Yangmiri according to an embodiment of the present invention.
Figure 3 is a photograph showing how to prepare a fish sauce by washing the Yangri and mixing the salt in the method for preparing fish sauce.
4 is a photograph showing a fish sauce product prepared by a method for manufacturing a fish sauce in Yangmi according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. In describing the present invention, when it is determined that detailed descriptions of related known configurations or functions may obscure the subject matter of the present invention, detailed descriptions thereof will be omitted. In addition, in describing the embodiments of the present invention, specific numerical values are only examples.

FIG. 1 is a block diagram showing a sequence of a method for manufacturing a fish sauce according to an embodiment of the present invention, and FIG. 2 shows a view of a caught fish meal used in a method for manufacturing a fish sauce with fish sauce according to an embodiment of the present invention. A photograph is disclosed, and FIG. 3 discloses a photograph showing a state in which a fish sauce is prepared by washing the fish sauce and mixing salt in the method of manufacturing a fish sauce according to an embodiment of the present invention.

FIG. 4 discloses a photograph showing a fish sauce product prepared by a method for manufacturing a fish sauce of Yangmiri according to an embodiment of the present invention.

Referring to these drawings, a method for manufacturing a fish sauce according to the present invention includes: (a) washing the seaweed using deep sea water (S100), and (b) mixing the washed seaweed with a certain amount of deep sea water salt. (S110), (c) a step of fermenting the fermented container for a certain period of time by adding a separation strain to the parsley mixed with the deep sea water salt (S120), and (d) adding the fermented parsley to the compression extractor for salted raw fish The step of extracting (S130), (e) aging the extracted stock solution (S140), (f) sterilizing and filtering the matured stock solution to prepare a fish sauce (S150) Can.

In other words, the method of manufacturing fish sauces according to the present invention is fermented by adding sea salt water and isolated strains to wash both sides with deep sea water that can be easily washed while maintaining the state and freshness of both sides. Then, by squeezing and extracting this, by preparing the fish sauce, it is possible to manufacture the fish sauce of excellent quality under optimal time conditions, and establish the manufacturing conditions and quality standards of the fish sauce.

Some scholars claim that Yangmi-ri is the same species as the canary on the west coast, but it is a fish with a very different place of residence, shape, size, catching time, and physical condition at the time of fishing. Unlike Yangmi-ri, who lives on the east coast, Yangmi-ri, which lives in the shallow sea, lives in the deep sea and then comes to the winter coast during the spawning season and lays eggs.

Yangmi-ri is larger than canary, and the position of fins is different and the fat content in the body is different. It also has the feature of catching the intestines in a reduced state as the size of the eggs and testes increases. The fermentation of fish is often due to the nutrition of the intestines and the action of fungi in the intestines, but it is a fish that is difficult to manufacture because it is very difficult to set the temperature suitable for fermentation because the condition of catching is not good for fermentation of fish sauce and the caught season is winter. .

The present invention is to solve the negative conditions of Yangmiri and to prepare a fish sauce with a clear condition for standardization of products.

Meanwhile, the method of manufacturing fish sauce according to the present invention can be applied not only to Yangmiri but also to a method of manufacturing fish sauce using fish, which is similar to East Coast fish. Both Yang-Miri and Doru-Jung are fish belonging to the Chordata, which are defined as cartilage with cartilage in the body or spinal column with bones, and neural tube in the spine, through which the central nervous system can be defined. Can. It is a fish that is cooked in a variety of ways, such as grilled salt, steamed rice, and stew. It has no fishy smell, and its taste is light and cool.

The Yangmiri is a Yangmiri caught on the East Coast, the deep sea water is deep water taken from the East coast, and the deep sea salt can use salt made of deep water taken from the East Sea.

In this regard, there is a possibility of contamination and contamination of foreign substances in the process of separating from the fishing and fishing nets and carrying them. If you make fish sauce without washing it, there may be foreign substances or insect larvae. In the case of conventional fish sauce production, there was a case where it was difficult to obtain deep water and was washed with fresh water, but in this case, the salinity of the fish was changed, which sometimes interfered with fermentation. However, since it is difficult to ensure cleanliness when manufactured without washing, and washing with fresh water may damage the fish, it is preferable to perform the method by mixing with deep water salt after washing with deep water. At this time, the deep sea water for washing the Yangmiri may be used as deep water or concentrated water. Raw water refers to deep water with a salinity of 3.4%, and concentrated water refers to deep water with a concentration of 6-7%.

The isolated identification strain may be a Bacillus subtilis strain. These Bacillus subtilus (Bacillus subtillis) is a bacterium belonging to the genus Bacillus mainly inhabiting the soil, and is a spore forming bacterium that shows a positive reaction in the Gram reaction. Bacillus subtilus is very strong in life, survives at a high temperature of 150°C or higher, and survives even at the high temperature of the human body.

The deep sea water salt may be mixed in an amount of 0.15 to 0.25 parts by weight based on the total weight of the washed parsley, and the isolate strain may be included in an amount of 0.005 to 0.015 parts by weight based on the total weight of the washed parsley, and the deep sea water salt It is preferred that the washed parsley is mixed in 0.2 parts by weight based on the total weight, and the isolate-identified strain is included in 0.01 parts by weight based on the total weight of the washed parsley.

The step (c) in which fermentation vessels are added to the fermentation vessel for a predetermined time by adding a strain of separation and identification to both sides mixed with the deep sea water salt is preferably performed at 37 to 42°C for 67 to 72 days, and at 40°C More preferably, it is performed for 70 days.

One embodiment of the present invention presents a standardized manufacturing process in the production of fish sauce.

Examples of devices that enable the present invention include 1. fermentation vessels, 2. boiling and sterilizing devices, 3. filtration devices 4. aging containers, and 5. measuring devices.

1. Fermentation container is a container in which fermented fish sauce is fermented. The container can be made of various materials such as pottery, wood, PE, cement. It is not necessary to insist on a specific material as long as it is a material in which no harmful substances are extracted from the material without deformation.

2. Boiler sterilization device can be of various types as a heating device and a pot with a space to contain fish sauce. There is an advantageous aspect for the flat cooker to work.

3. The filtration device can be applied in various ways. Since the fish sauce has a part of particles and is particularly oily, the mesh is clogged well, so you need to be careful in selecting it, and the multi-stage method can be efficient.

4. Ripening containers have similarities to fermentation containers, but it is useful to be made of pottery, wood, and PE materials. There are various other devices required, but these are generally used and have not been indicated. The device can be used singly or in combination, once or repeatedly as necessary.

Hereinafter, the present invention will be described in detail by examples. However, the following examples are only illustrative of the present invention, and the contents of the present invention are not limited to the following examples.

[Example 1]

Deep sea water salt and fish sauce manufacturing experiment

-Purchase of experimental materials

Yangmi-ri (hypoptychus dybowskii, Nonghyup Hanaro Mart, Korea) for fish sauce production was purchased and used, and the deep sea salt used for salting was produced by deep sea water collected from Goseong, Gangwon-do. Korea).

-Preparation of fish sauce

The purchased Yangmiri was used for experiment after washing with deep ocean water. Deep water to be washed may be raw water or concentrated water. Raw water refers to deep water with a salinity of 3.4%, and concentrated water refers to deep water with a concentration of 6-7%.

After the washing was completed, Yangmi Lee was set up with four comparison groups to conduct the experiment. Groups 1 and 2 boiled for 5 minutes to remove moisture for about an hour, and then mixed with salt to prepare fish sauce. Groups 3 and 4 conducted experiments by mixing raw parsley with salt. Among them, groups 1 and 3 were tested at a temperature of 30°C, and groups 2 and 4 were tested at a temperature of 40°C.

In order to reduce the variables of the experiment, after removing the eggs of Yangmiri, the scales were removed and washed. It was prepared by homogenously mixing 20% of the prepared sheep's weight with marine deep hydrogen salt and sealing it with a hygiene bag after putting it in Jangdok (horizontal, vertical, 50 Х 80). Each prepared fish sauce was aged at 30℃ and 40℃ in a thermo-hygrostat (OF-50, JEOTECH, Korea), respectively, and quality characteristics were confirmed.

[Table 1]

Sample types with different aging temperature and Yangmi-ri sauce

-Measurement of the number of microorganisms (total number of bacteria, E. coli) and pH

The total number of microorganisms and the number of E. coli were diluted by a decimal method by mixing and grinding 225 mL of sterile saline solution in 25 g of the sample according to the Food Code Measurement Method. 1 mL of each dilution was inoculated into each 3M film, and colonies formed by incubating at 37° C. for 48 hours were measured and expressed as colony forming units (CFU/g) per g of sample. The pH was measured by taking 5 g of the sample, homogenizing it by adding 45 mL of distilled water, and measuring it with a pH meter (Mettler Toledo, SevenEasy pH, Switzerland).

-Total nitrogen content measurement

The total nitrogen content is about 0.5 g of the sample taken from the food test general test method, placed in a paper, placed in an acid-decomposition flask, and then added with 2 decomposition accelerators and 15 mL of hydrochloric acid. ) Is used as a test solution. The filtrate is measured for total nitrogen using an automatic nitrogen/protein analysis device (Foss, Kjeltec™ 7100, USA).

-Measurement of volatile basic nitrogen (VBN) content

The content of volatile basic nitrogen (VBN) is a micro diffusion method (Pharmaceutical Society of Japan, 1980) using a conway unit using a parsley fish sauce, after mixing 2 mL of 20% trichloroacetic acid solution and 16 mL of distilled water in 2 g of sample. After grinding with a Homogenizer, filtered, injected into the conway, left at 37°C for 80 minutes, and titrated with 0.01 M HCL.

-Sensory test

The sensory test consists of 15 panelists who are well trained in the scent, taste, color, and texture of food and drink, and has 7 levels of ratings (very bad, 1 point; very good, 7 points) for color, taste, aroma, texture, and overall preference. ).

- Experiment result

Changes in the number of bacteria and E. coli during fermentation by temperature of Yangmiri fish sauce

Table 2 shows the results of observing the change in the number of bacteria by preparing the Yangmi-ri fish sauce and warming them at 30°C and 40°C, respectively. On the 10th day of aging, the fermented fish sauce (boiled) was 8.70Х103 CFU/g at 40℃, and the initial number of bacteria was similar to that of the fermented fish sauce (boiled) at 30℃. In the case of Yangmi-ri-jok (fresh), the number of bacteria increased at 40°C to 1.90Х106 CFU/g, compared to Yang-ri-jok-ri (raw). From the 20th day of aging, the total number of bacteria was gradually decreased in all Yangri fish sauce, and it is predicted that the bacteria will gradually die out due to the high temperature and high salt aging conditions. From the 40th day of aging, the total number of bacteria did not appear in the Yangri liquid sauce (boiled) aged at 40℃, and the total number of bacteria did not appear from the 60th day of ripening. In the case of Yangmiri fish sauce (raw), the total number of bacteria did not appear from the 80th day as the total number of bacteria decreased at 30℃ and the total number of bacteria decreased gradually from the 60th day of aging. Did not appear. Overall, the total number of bacteria in all samples was gradually reduced, but in the case of the boiled parsley fish, there was a heating process, so the number of bacteria was lower than that of the boiled parsley fish, which is 103 CFU/g. It is believed that the maturation was not achieved in the early stage and died. In the case of Yangmi-ri fish sauce (raw), the initial number of bacteria was relatively high at 105~6 CFU/g at aging of 30℃ and 40℃, and it was observed that the bacteria slowly participated in aging and diminishing. It was expected to be.

In the case of E. coli, E. coli did not appear until the final ripening date in all samples, and was confirmed to be safe against E. coli during the ripening process.

[Table 2]

Changes in the total number of bacteria during the ripening period of Yangmiri fish sauce

(Unit: CFU/g)

* N.D: not detected

[Table 3]

Changes in the number of E. coli during the ripening period of Yangmiri fish sauce

(Unit: CFU/g)

* N.D: not detected

Changes in volatile basic nitrogen and pH content during fermentation by temperature

Table 4 shows the change of volatile basic nitrogen in each parsley fish sauce during the 80-day aging period. On the 10th day of aging, Yangmi-ri fish sauce (boiled) was aged at 30℃ and 40℃ to 18.7mg/100g, 4.5mg/100g, respectively, and Yang-miri fish sauce (fresh) at 30℃ and 40℃ aging at 25.5mg/100g, 22.0mg/100g. Compared to the total number of bacteria due to the heating process, it has a relatively low content, and is considered to have a relatively low initial number of bacteria.

It was confirmed that the amount of volatile basic nitrogen content increased rapidly compared to the sample aged 40℃ at 30℃, and the amount of VBN content increased rapidly to 121.9mg/100g at day 50 for the sample aged 40℃ at Yangri Did. The aging sample of Yangmi liquid fish (fresh) 30℃ was also found to increase to 105.1mg/100g from the 70th day of aging, and the high temperature aging showed a relatively rapid increase in VBN content.

In the case of pH, as shown in Table 5, all samples exhibited an initial pH of 6.4 to 6.5, and slightly increased pH to pH6.5 to 6.6 until the 80th day of final maturation, but did not show a significant change.

[Table 4]

Changes in volatile basic nitrogen during fermentation period

(Unit: CFU/g)

[Table 5]

Changes in pH during the ripening period of Yangmiri fish sauce

(Unit: pH)

Sensory evaluation results during fermentation of Yangmiri fish sauce by temperature

Table 6 shows the sensory evaluation results for each sample of Yangmiri fish sauce. In the case of Yangmi-ri liquid fish (boiled), both samples at 30℃ and 40℃ were aged until 80 days, and the total nitrogen standard did not meet the standard, so the taste and texture could not be evaluated. As a result of evaluating flavor and color, two samples All of them showed poor evaluation results with 2.1~4.6 points because maturation did not work properly. In the case of fermented fish sauce (raw), the sensory evaluation was conducted from the 40th day when the total nitrogen specification was suitable for the 40°C aged fish sauce, and the sensory evaluation was performed from the 70th day for the 30°C fish sauce. In the case of aging temperature 40℃ Yangmiri fish sauce (raw), sensory evaluation was conducted from the 40th day when the total nitrogen standard was 1.0 or higher, but even if it was above the standard, the sensory evaluation award showed a smell of fish and a sensory evaluation score of 3.3~4.3. From the 60th day of ripening, it started to appear more than 5 points in taste, aroma, color, and texture. In the final 80th day, all were evaluated as 6 or higher with 6.7 points of taste, 6.5 points of aroma, 6.3 points of color, and 6.1 points of texture. It showed 6.3 points and 5.9 points of texture. In this study, although the initial total nitrogen content was in the standard, it was confirmed that the sensory evaluation phase was difficult to ingest as food, and considering this situation, it was concluded that it is suitable as the final product when the sensory evaluation average score exceeds 6 points. .

[Table 6]

Sensory evaluation during the ripening period of Yangmiri fish sauce

(Unit: point)

-Sensory evaluation unavailable

[Example 2]

Preparation experiment of fish sauce with strain added

Example 2 was made by a method of introducing a strain of Bacillus subtilus, which is a strain identified and separated at a temperature condition of 40° C., which is the best fermentation condition for fish sauce identified in Example 1. As a control, a fish sauce containing raw fish without a strain was used.

-Changes in the number of bacteria and Escherichia coli at the aging temperature of 40℃ for strain-added Yangmi-ri fish sauce

The number of bacteria on the 10th day of the initial ripening was 2.50Х108 CFU/g in Yangmi-ri, which was added with the strain, and the initial number of bacteria was higher than that of the non-added, and the number of bacteria was 3.52Х101 CFU/g until the last 80 days. It was predicted that the number of bacteria appeared even at the last stage of ripening because the starter bacterium Bacillus subtilus is an archaebacteria, and has strong heat resistance. Could.

[Table 7]

Changes in the total number of bacteria during the ripening period of Yangmiri fish sauce

(Unit: CFU/g)

* N.D: not detected

[Table 8]

Changes in the total number of bacteria during the ripening period of Yangmiri fish sauce

(Unit: CFU/g)

* N.D: not detected

-Changes in the number of bacteria and Escherichia coli at the aging temperature of 40℃ for strain-added Yangmi-ri fish sauce

The volatile basic nitrogen and pH changes during the maturation of the strain-added fish sauce and the additive-free fish sauce are shown in Tables 9 and 10. When comparing the strain-added and the non-added, it was confirmed that the content of volatile nitrogen in the strain-added sample of the Yangri-ri fish sauce as the number of bacteria increased rapidly with the aging period, and was set at the aging temperature and time on the 70th day of aging. Volatile basic nitrogen content was shown at a level of 80 days at a temperature of 40℃ for an aging temperature.

In the case of pH, there was no significant change in the initial pH6.6 in the non-strained samples, but the initial pH in the strain-added fish was 5.4, which was lower than that in the non-added, and tended to rise to about 6.6 on day 70. I could confirm.

[Table 9]

Changes in volatile basic nitrogen during fermentation period

(Unit: mg/100g)

[Table 10]

Changes in pH during the ripening period of Yangmiri fish sauce

(Unit: pH)

-Change of total nitrogen at 40℃ of aging temperature of Yangmi-ri fish sauce with strain

Table 11 shows the results of sensory evaluation during maturation of the strained Yangmi-ri fish sauce. Sensory evaluation was conducted from the 30th day, when the total nitrogen level was 1.0% or more. The sensory evaluation of the non-strained sample was not possible, and the sensory evaluation of the sample added with the strain showed a low evaluation of 2.7 to 3.1 points, and the sensory evaluation score was high from the 60th day of aging to taste 5.3, flavor 5.2, color 6.0, and texture 5.2. appear. From the 70th day of aging, it was confirmed that all sensory evaluation items had scores of 6.0 or higher.

[Table 11]

Sensory evaluation during the ripening period of Yangmiri fish sauce

(Unit: point)

-Sensory evaluation unavailable

conclusion

When the temperature was varied through Examples 1 and 2, when preparing Yangmi-ri fish sauce, the Yangmi-ri was prepared as boiled and biological, and microbiological physicochemical changes were confirmed during the aging period of 80 days, and an appropriate manufacturing process was set in comparison with sensory evaluation.

As a result of setting the appropriate maturation period based on total nitrogen, which is set in the food industry standard, the total nitrogen of the Yangmi-ri fish sauce (boiled) did not reach the standard until 80 days, and the heating process caused the initial killing of the bacteria, resulting in maturation itself. As it was not supported, it was confirmed that it was impossible to manufacture it as a fish sauce product, and in the case of 40 ℃ for fish sauce (raw) in Yangmiri, 30 ℃ from day 40 was higher than 1.0 from 70 days, and the sensory evaluation was conducted for evaluation as a product. In the early stage of nitrogen 1.0, sensory evaluation scores were 3.3 to 5.6, showing low evaluation.

As a result of the final sensory evaluation, it was confirmed that the fermented fish sauce (raw) exhibited a score of 6 or higher in all sensory evaluations at 80°C at 40°C for taste, aroma, color, and texture. Based on this, 40°C of the fish sauce added with starter bacteria Microbiological and physicochemical changes during 80 days of aging were observed at. It was confirmed that the number of bacteria, volatile basic nitrogen, and total nitrogen content increased rapidly compared to the fish sauce to which no starter bacteria were added, which confirmed that the fermentation of the fish sauce was further accelerated through the addition of the starter strain. Based on the sensory evaluation score of 6 points, it was confirmed that it was available as a product on the 70th day of aging, and it was confirmed that the aging date was about 10 days faster than that of the non-strained Yangmi-ri. Finally, raw materials are used as organisms without being boiled. When preparing fish sauce, 79% of raw water, 20% of deep sea salt, and 1% of star strain are prepared. When the food quality analysis was confirmed, the final volatile basic nitrogen content should be 140 mg/100 g or more, total nitrogen 1.3 or more, and pH 6.5 or more to confirm that it could be used as a fish sauce product and to be set as a quality index.

Table 12

Quality standards of fish sauce

As described above, in the present invention, specific matters such as specific components and the like have been described by limited embodiments and drawings, but they are provided only to help the overall understanding of the present invention, and the present invention is not limited to the above embodiments , Anyone who has ordinary knowledge in the field to which the present invention pertains can make various modifications and variations from these descriptions.

Accordingly, the spirit of the present invention should not be limited to the described embodiments, and should not be determined, and all claims that are equivalent to or equivalent to the claims, as well as the claims described below, will fall within the scope of the spirit of the present invention. .

Claims (5)

(A) washing the Yangmiri using deep ocean water;
(B) mixing the washed Yangmiri with a certain amount of deep sea water salt;
(C) adding a separation strain to the Yangmiri mixed with the deep sea water salt, put it in a fermentation container and ferment it for a predetermined time;
(D) the step of extracting the raw chopped salt by introducing the fermented Yangmi Lee into the compression extractor;
(e) aging the extracted stock solution;
(f) sterilizing and filtering the aged stock solution to prepare a fish sauce from both sides;
Yangri fish sauce manufacturing method comprising a.
According to claim 1,
The Yangmiri is a Yangmiri caught on the East Coast, the deep sea water is deep water taken from the East Coast, and the deep sea salt is a salt prepared from deep water taken from the East Sea.
According to claim 1,
The isolated identification strain is Bacillus subtilus (Bacillus subtillis) strain Yangri fish sauce manufacturing method.
According to claim 1,
The deep sea water salt is mixed with 0.15 to 0.25 parts by weight based on the total weight of the washed parsley, and the separation and identification strain comprises 0.005 to 0.015 parts by weight based on the total weight of the washed parsley.
According to claim 1,
The step (c) is a method of preparing fish sauce for fish which is performed at a temperature of 37 to 42° C. for 67 to 72 days.

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