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In order to process rapid fermented anchovy with low salt contents, processing condition of rapid fermented anchovy by proteolytic bacteria, and its chemical composition and quality stability during storage were examined. Culture was performed(pH 7.0, 40℃, 45strokes/min) for 15hrs after the addition of 1 % of NaCl, 1 % of sodium erythorbate and 20m1 of 8 licheniformis p-5 cultures(3.2 × 10⁴ce11s/㎖) to 100g of raw anchovy, and then low salt fermented anchovy as final product was made by adding of several(3% of NaCl, 4% of KCI, 4% of ethyl alcohol(w/v), 0.5% of ginger, 0.5% of garlic powder) for stability and flavor enhancement. Dining 60days of storage, histamine contents was adequate in a food sanitation aspect, and microflora decry sharply while volatile basic nitrogen increased slowly. Free amino acids are the major part in unique fermented anchovy taste. The volatile fatty acids is the most important component in the anchovy´s flavor. From the results of experiments, it was supposed that rapid fermented anchovy processed with proteolytic bacteria was suitable.
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