| 摘要 |
Provided is a method for preparing a green tea mackerel to remove the fishy smell or offensive odor during storage, to prevent the acidification during circulation and to improve taste. The method comprises the steps of salting a mackerel in an antibacterial agent comprising an organic acid and an alcohol and firstly drying the mackerel; and mixing a green tea extract and a sugar alcohol as a moisturizer and soaking the mackerel in the mixture and secondly drying the mackerel. Preferably the sugar alcohol comprises 1-3 wt% of at least one selected from sorbitol, maltitol and hydrogenated starch syrup; and the organic acid is at least one selected from acetic acid, citric acid, tartaric acid and benzoic acid. |
