| 摘要 |
PURPOSE: A producing method of sikhae(fermented fishes with grains) using sterilized seasoning liquid is provided to reduce the fishy smell of fish or shellfish. CONSTITUTION: A producing method of sikhae(fermented fishes with grains) using sterilized seasoning liquid comprises the following steps: removing non-edible parts from fish or shellfish(S1100); soaking the dressed fish or shellfish in seasoning liquid at 3-5 deg. C for 1-24 hours(S1200); separating the seasoning liquid, and heating and sterilizing the seasoning liquid(S1300); cooling the seasoning liquid, and soaking the fish or shellfish(S1400); mixing the seasoned fish or shellfish with supplementary raw materials(S1500); and low temperature fermenting and aging the mixture(S1600). [Reference numerals] (S1100) Removing non-edible parts from fish or shellfish; (S1200) Soaking the dressed fish or shellfish in seasoning liquid; (S1300) Separating the seasoning liquid, and heating and sterilizing; (S1400) Cooling the seasoning liquid, and soaking the fish or shellfish; (S1500) Mixing the seasoned fish or shellfish with supplementary raw materials; (S1600) Low-temperature fermenting and aging the fish or shellfish mixed with the supplementary raw materials |
