METHOD FOR MANUFACTURING GWAMEGI FISH SAUCE USING DRIED BELLFLOWER AND RED BEAN

• Main Author: CHO, YUN HI
• Format: Patent
• Language: English; Korean
• Published: 05.09.2022
• Subjects: 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

The present invention relates to a method for manufacturing a fish soy sauce by mixing half-dried herring, dried Platycodon grandifloras and adzuki beans, and specifically, to a method for manufacturing a fish soy sauce of half-dried herring, which does not have a fishy taste of fish, has a high sugar content to have an excellent taste, and is good for health as the fish soy sauce of the present invention is rich in potassium to discharge sodium out of the body. 본 발명은 과메기와 건도라지 및 팥물을 혼합하여 어간장을 제조하는 방법에 관한 발명으로써, 어류의 비린맛이 나지 않으며 당분이 높아 맛이 우수하며, 칼륨이 풍부하여 나트륨을 체외로 배출시킴에 따라 건강에도 좋은 과메기 어간장 제조방법에 관한 것이다.