SALT-FERMENTED AND SHRIMP FLAVORED ANCHOVY SAUCE ADDED WITH SHRIMP BYPRODUCTS AND MANUFACTURING METHOD THEREOF

SALT-FERMENTED AND SHRIMP FLAVORED ANCHOVY SAUCE ADDED WITH SHRIMP BYPRODUCTS AND MANUFACTURING METHOD THEREOF

A method for making shrimp-flavored pickled anchovies is provided to reduce the cost required for making pickled anchovies, to shorten the aging period, and to impart a unique taste to pickled anchovies. The method for making shrimp-flavored pickled anchovies comprises the steps of: providing 100 pa...

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Bibliographische Detailangaben
Hauptverfasser: KIM, HYE SUK, SHIM, NAM HYUK, OH, HYUN SEOK, PARK, CHAN HO, SYE, YOUN EON, KIM, JIN SOO, KANG, KYUNG TAE, YANG, SOO KYEONG, HEU, MIN SOO
Format: Patent
Sprache:eng
Schlagworte:
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Zusammenfassung:A method for making shrimp-flavored pickled anchovies is provided to reduce the cost required for making pickled anchovies, to shorten the aging period, and to impart a unique taste to pickled anchovies. The method for making shrimp-flavored pickled anchovies comprises the steps of: providing 100 parts by weight of crushed anchovies; mixing and agitating 10-30 parts by weight of crushed byproducts obtained from shrimp processing with the crushed anchovies to provide an anchovy-shrimp mixture; and adding 10-30 parts by weight of edible salt to 100 parts by weight of the anchovy-shrimp mixture, followed by aging. The crushed anchovies and the crushed byproducts are obtained by crushing anchovies and shrimp processing byproducts at room temperature to a size of 1-2.5 mm.