| 摘要 |
PURPOSE: A producing method of salt-dried mackerel using rubus coreanus is provided to maintain the optimum freshness of the mackerel using the anti-oxidant activity of the rubus coreanus. CONSTITUTION: A producing method of salt-dried mackerel using rubus coreanus comprises the following steps: washing 5kg of rubus coreanus, and boiling for 30 minutes(S1); mixing rubus coreanus boiled water and alkali water in a ratio of 3:7(S2); removing gills and intestines from fresh mackerel, and washing the mackerel using the alkali water(S3); mixing bay salt, the alkali water, and green tea powder in a ratio of 2:7.5-0.5 to obtain 15-20% of bay salt water, and dipping the mackerel in the bay salt water for 20 minutes(S4); processing the opened mackerel using a manual roller with micro needles, and dipping the mackerel in the rubus coreanus water for 10-15 minutes(S5); drying the mackerel at room temperature for 10 minutes, and rapidly freezing the mackerel at -45 deg C(S6, S7); and vacuum packaging the mackerel(S8).
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