| 摘要 |
The present invention relates to a method for manufacturing salted mackerel fillets using Phyllostachys nigra Munro. According to the present invention, while extracting effective ingredients exhibiting antioxidant and antibacterial effects from stems of Phyllostachys nigra Munro, to remove color, including black, of various kinds of coloring components exhibited in an extracted extract, the stems of Phyllostachys nigra Munro are treated by enzyme and are extracted by ethanol, the color components are re-precipitated by adding water to the extract, and mackerel is salted by a wet salting solution containing the extract acquired by filtering and separating precipitates to salt water. According to the present invention, using effective ingredients of Phyllostachys nigra Munro, occurrence of acidification, decomposition or fishy smell is restricted, so preservation properties are improved. Moreover, color of salted mackerel fillets is not changed, so excellent appearance is provided. A change of meatiness and a loss of essential taste ingredients are restricted during freeze storage, so a unique taste and texture can be maintained. |
