| abstract |
The present invention relates to a method for producing a fish meal, which comprises adding 1 to 3% by weight of a complex enzyme to the crushed fish and shellfish product based on the total weight of the crushed fish and shellfish, treating the fish with the enzyme under high pressure for 12 to 20 hours at 40 to 60 ° C and 65 to 80 MPa, Low sodium chloride content is reduced through the step of removing the active, cooling, aging and maintenance, while reducing the content of bitter peptides unique to seafood and improving the peptide content of salty taste enhancers and seasoning ingredients, and a preparation method thereof . |