| abstract |
The present invention relates to anchovy fish sauce or canary fish sauce containing a baeknyeoncho component and improved nutrition and a method of producing the same. The method of producing a baeknyeoncho fish sauce of the present invention, the fresh raw anchovy, fresh baeknyeoncho fruit or stem of the stem, and well-mixed so that the natural salt is mixed well, and storing and maturing the mixed material in an underground storage tank And, circulating the material so as to infiltrate the salt evenly every 2-3 months during storage and aging, and after the aging, sifting the liquid if the dark brown fine water is accumulated, and the sieved liquid is 1 And filtration with a cloth, secondly, with a filter, and sealingly packing the filtered fish sauce. Compared with the conventional fish sauce, the baeknyeoncho fish sauce prepared by the above method contains a large amount of minerals such as calcium, amino acids, phenolic substances, and flavonoids, thereby preventing osteoporosis, promoting the growth of children during growth, and preventing diabetes, hypertension, and cancer. Has a great effect. |