MANUFACTURING METHOD FOR MACKEREL FLAVORED USING LOESS GLASSWORT SALT AND ASTRAGALUS MEMBRANACEUS

摘要

A method for preparing a salt applied mackerel using an astragalus membranaceus and a loess glasswort salt is provided to ferment the salt applied mackerel in an astragalus membranaceus/loess glasswort salt solution at a low temperature, thereby preventing a fishy taste and improving fleshiness. A method for preparing a salt applied mackerel using an astragalus membranaceus and a loess glasswort salt comprises the following steps. A head and internal organs are removed from a mackerel and a body is cut(i). The astragalus membranaceus is washed, frozen-dried and pulverized to obtain astragalus membranaceus powder(ii). The cut mackerel is washed with purified water. 0.5-1.5wt% of astragalus membranaceus powder is put in a 9-10wt% of a loess glasswort salt solution. The cut mackerel is soaked in the loess glasswort salt solution at a temperature of 10-11°C for 25-30 minutes and fermented at a temperature of 4-6°C for 10-12 hours(iii).