| 摘要 |
A method of manufacturing a dried abalone is provided to remove a fishy smell of abalone and improve the taste of dried abalone by heating a dressed abalone with Chrysanthemum sibiricum and seasoning water containing Chrysanthemum sibiricum extract. Chrysanthemum sibiricum flowers are spread on a container, a dressed abalone is placed on the Chrysanthemum sibiricum flowers and heated with steam for 35 to 45min. Seasoning water is poured into the container until the steamed abalone is submerged and the abalone is then aged for 1 to 3hr. The aged abalone is taken out from the container, dried with a sea breeze and coated with seasoning water 3 to 4hr after drying. The seasoning water is obtained by mixing 40 to 70 parts by weight of kelp, 1,000 to 1,100 parts by weight of soy sauce, 400 to 600 parts by weight of crabs, 400 to 600 parts by weight of Chrysanthemum sibiricum extract, 20 to 50 parts by weight of onions, 10 to 30 parts by weight of red pepper, 5 to 20 parts by weight of dried red pepper, 70 to 120 parts by weight of garlic, 10 to 30 parts by weight of ginger, 20 to 50 parts by weight of Welsh onions, 40 to 70 parts by weight of pears, 10 to 20 parts by weight of dried shiitake and 1,000 to 1,100 parts by weight of water, heating at 90 to 100deg.C for 20 to 40min, adding 30 to 400 parts by weight of Chrysanthemum sibiricum flower water and heating for 5 to 10min. |
