| 摘要 |
A process for producing a pine needle extract-soaked flatfish product by soaking in pine needle extract as a main ingredient is provided. The product has no fishy smell and off-flavor, maintains constant moisture contents when stored for a long period of time and thus has excellent mouth feel, commercial value and palatability. To make the pine needle extract soaked flatfish product, flatfish is soaked in a mixed solution of 8 to 15% by weight of saline, 3 to 5% by weight of pine needle extract and 3 to 5% by weight of benzoic acid at 20 to 35deg.C for 12 to 48hr, dried in the first step, soaked in a mixed solution of 1 to 3% by weight of hydrogenated starch hydrolysate and saline and then dried in the second step. The pine needle-extract soaked flatfish has a salt concentration of 4 to 10% and a water activity of 0.65 to 0.85. The pine needle extract is obtained by extracting with ethanol or hot water. |
