Title:
SALT-FERMENTED FISH PRODUCTS OR FISH SAUCES HAVING REDUCED PUTRIFIED FLAVOR AND HARMFUL INGREDIENTS BY ADDITION OF KELP AND REFRIGERATION, AND PREPARATION METHOD THEREFOR
Document Type and Number:
WIPO Patent Application WO/2015/030317
Kind Code:
A1
Abstract:
The present invention relates to a preparation method for salt-fermented fish products and fish sauces and, more specifically, to salt-fermented fish products and fish sauces prepared by a method of: mixing fish with salt and kelp; then, storing the same in a freezer (refrigerator) for several days until the salt completely penetrates into the fish flesh, so that the freshness of the fish does not deteriorate; and thereafter, fermenting the same at room temperature. The salt-fermented fish products or fish sauces prepared by the method of the present invention inhibit the production of: volatile basic nitrogen ingredients, which are unpleasant fish flavors; and histamines which are harmful ingredients, resulting from the deterioration in freshness of the fish. Thereby, the present invention has an effect of being capable of preparing high-quality salt-fermented fish products and fish sauces which do not have an odor of rotten fish, and which are hygienically safe.
Inventors:
CHO YOUNG-JE (KR)
Application Number:
PCT/KR2013/011765
Publication Date:
March 05, 2015
Filing Date:
December 18, 2013
Export Citation:
Assignee:
NAT UNIV PUKYONG IND UNIV COOP (KR)
International Classes:
A23L27/24; A23L17/00
Foreign References:
| KR20120018580A | 2012-03-05 | |||
| KR101275750B1 | 2013-06-17 | |||
| KR20030089625A | 2003-11-22 | |||
| KR20120002745A | 2012-01-09 | |||
| KR100350809B1 | 2002-09-05 |
Attorney, Agent or Firm:
KIM, TAE SUN (KR)
김태선 (KR)
김태선 (KR)
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