METHOD FOR MANUFACTURING MARSUPENAEUS JAPONICUS-ANCHOVY AEKJEOT

摘要

The present invention relates to a method for producing a raw Kuruma shrimp-anchovy fermented sauce. More specifically, a raw Kuruma shrimp-anchovy fermented sauce is produced by mixing a raw Kuruma shrimp fermented sauce produced by using raw Kuruma shrimps and an anchovy fermented sauce produced by using anchovies; and the raw barely shrimp fermented sauce and the anchovy fermented sauce are mixed at a ratio of 10-90:90-10 based on parts by weight. According to the present invention, each fermented sauce produced by using raw Kuruma shrimps and anchovies is mixed with each other, so original tastes of raw Kuruma shrimps and anchovies can be preserved compared to a fermented sauce in which raw Kuruma shrimps and anchovies are aged together. In particular, nutrients in shells and fleshes of raw Kuruma shrimps are soaked in soup, and the soup is repeatedly heated and filtered, so sterilization is performed and the Kuruma shrimps have good colors, tastes, and smells.