abstract |
The present invention relates to an antibacterial source and a method for preparing the same. By dipping seafood, such as sashimi, in the antibacterial sauce of the present invention, food poisoning caused by enteritis Vibrio or Vibrio vulnificus can be prevented, and the flavor of seafood can be improved and the peculiar fishy smell of seafood can be reduced. In addition, the antibacterial sauce of the present invention can be expected to improve health by containing a large amount of ingredients beneficial to health. |