Processing and Packaging of Anchovy Sauce

멸치액젓의 가공공정 및 포장에 대한 검토

  • Published : 1996.12.01

Abstract

Current processing and packaging of anchovy sauce was reviewed and a new method of anchovy sauce processing was proposed for standardized production and quality management. The proposed procedure for liquid type anchovy sauce involves mixing of anchovy fishes and salt(20%), stored aging and fermentation under controlled temperature condition, filtration/centrifuge, secondary fermentation and filtration of residue added with brine solution, combining of first and second filtrates, packaging into container, and pasteurization. Treatment of residue waste was also considered.