| 摘要 |
The present utility model relates to processes of fermenting tuna viscera comprising the steps of: removal of bile sac and heart, cleaning, washing, draining, mixing with salt, fermenting, draining, chopping, adding spices and bottling. The present process produces fermented fish product that is edible and low in histamine that causes food poisoning. It will further provide a process for producing a fermented fish product that is readily available for consumers at a much lower salt concentration providing better health options for consumers without sacrificing the safety of the product. |
