| 摘要 |
PURPOSE: A functional fish processing method using herbs, and functional fish are provided to effectively remove the fishy smell from processed fish for improving the savory taste. CONSTITUTION: A functional fish processing method using herbs comprises the following steps: steaming more than 100 parts of two kinds of herbs by weight in a sealed pressure type cooker after mixing with 20-150 parts of water by weight at 100 deg C for 1-3 hours; extracting the herbs to obtain an herb liquid extract; mixing 100 parts of herb liquid extract by weight with 70-150 parts of salt by weight and 500-1,500 parts of water by weight; preprocessing fish, and completely dipping the fish into the mixture for aging; and semi-drying the fish before rapidly freezing. The herbs are selected from rosemary, thyme, or sweet bay. |
