Fish sauce and method for producing same

Details Fish sauce and method for producing same Fish sauce and method for producing same

2008-05-27

2008-05-27

Tran, Lien (Department: 1794)

Food or edible material: processes, compositions, and products

Processes

Separating a starting material into plural different...

C426S330000, C426S422000, C426S486000, C426S589000

Reexamination Certificate

active

07378120

ABSTRACT:
A fish sauce is treated for (2) to (16) hours at a pH of (9.0) to (10.0), under a temperature of (40° C.) or lower and under a reduced pressure of (80) to (180) Torr, and the pH is then adjusted, if required, to be (4.5) to (7.0), to thereby obtain a final fish sauce which contains specific odor components having specific values or less as determined by gas chromatography, and which thus contains an acceptable level of undesirable odor components.

REFERENCES:
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Chomiryo•Koshinryo no Jiten (Dictionary of Seasoning and Spice) ; p. 212 (Jul. 15, 1991).
Shimoda et al., J. Agric. Food Chem., vol. 44, pp. 3601-3605 (1996).

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