| 摘要 |
PURPOSE: A method of manufacturing salted mackerel is provided to have excellent storage quality, and to contain abundant minerals. CONSTITUTION: A mackerel is washed with flowing water after removing gill and internal organs of mackerel. Brine salting is performed by immersing the washed mackerel in a seasoning container containing brine for 30 minutes to 6 hours. Same salt which is used for brine salting is sprinkled to the mackerel in which moisture is removed after dehydration for 10 minutes to 3 hours, by placing the head of brine salted mackerel upward and the tail of brine salted mackerel downward. A mackerel is placed slantly at an aging board with the tail of mackerel upward to eliminate the remaining water. A sea mustard extract is added to the salted mackerel by spraying. The sea mustard extract added mackerel is aged. The mackerel is Scomber japonicus or Scomber australacius. [Reference numerals] (AA) Salted mackerel with 0.5% of seaweed; (BB) Storage period(days) |
