| 摘要 |
The present invention relates to a method for manufacturing salted mackerel fillets by using Artemisia capillaris. According to the present invention, while extracting effective ingredients exhibiting antioxidative and antibacterial effects from Artemisia capillaris, to remove color, including greenish yellow, of various kinds of coloring components exhibited in an extracted extract, Artemisia capillaris is treated by enzyme and is extracted by ethanol, the color components are re-precipitated by adding water to the extract, and mackerel is salted by a wet salting solution adding the extract acquired by filtering and separating precipitates to salt water. According to the present invention, using effective ingredients of Artemisia capillaris, 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. |
