| 摘要 |
PURPOSE: A manufacturing method of aged mackerels is provided to add savory tastes of mackerels while removing fishy smell, and to increase shelf life by using soaking water gained by all kinds of herbal medicines and parched low-salt. CONSTITUTION: A manufacturing method of aged mackerels comprises the following steps: preparing Ligusticum wallichii Franch or Angelicae Gigantis Radix 6-8 weight%, laminaria japonica 9-11 weight%, zingiberis Rhizoma crudus 2-4 weight%, onion 9-11 weight%, radish 8-11 weight%, laminaria japonica 9-11 weight%, mushroom 9-10 weight%, vinegar 2-4 weight%, wine 4-6 weight%, lemon-lime soda 4-6 weight%, and salt 9-11 weight%; boiling each ingredient into the middle fire for 30 ~ 60 minutes; heating the ingredients with vinegar for 4 ~ 20 minutes; making water for dipping the ingredients; preparing materials in which bay salt 85-95 weight% and wine 5 ~ 15 weight%; parching and cooling the bay salt; manufacturing the aged salt; dipping the washed mackerels in water for 1 ~ 2 hours; and aging the mackerels after scattering the aged salt on the mackerels. |
