THE SAUCE FOR DRIED SLICE OF SWEET FISH, THE DRIED SLICE OF SWEET FISH, AND THE MANUFACTURING METHOD OF THE DRIED SLICE OF SWEET FISH

摘要

PURPOSE: Sauce for dried sweet fish slices, the dried sweet fish slices, and a producing method of the dried sweet fish slices are provided to improve the storage property and the functionality of sweet fish. CONSTITUTION: Sauce for dried sweet fish slices contains a Japanese apricot extract obtained by aging a mixture of sugar and Japanese apricot for 2-3 months, fermented lotus leaves, and medical herbs in a ratio of 1L:300-500g:700-900g. A producing method of the dried sweet fish slices comprises the following steps: washing and dressing fresh sweet fish; slicing the flesh of the sweet fish before removing the moisture; dipping the obtained sweet fish slices in the sauce for 5 days at 2-5 deg C; removing the dipping liquid, and spraying natural pyroligneous liquor to the sweet fish slices; drying the sweet fish slices for 12-24 hours at 50 deg C; spraying a medical herb hot water extract obtained by ginseng, cnidium officinale roots, or angelicae radix to the dried sweet fish slices; and age-drying the sweet fish slices for 24-48 hours at 45 deg C.