MANUFACTURING OF RIPEN FISH, A CACTUS

摘要

PURPOSE: A method for producing fish aged with fermented cactus liquid is provided to improve taste of the fish while increasing shelf life of the fish, and to remove fish smell of the fish by using the fermented cactus liquid. CONSTITUTION: A method for producing fish aged with fermented cactus liquid comprises the following steps: washing cactus fruits with drinking water; pulverizing the cactus fruits to a size of 1 mm ~ 5 mm; mixing the pulverized cactus and oligosaccharide with a weight ratio of 10: 4 ~ 10 : 1; fermenting the prepared materials in 25°C - 32°C for 3 ~ 7 days; and cooling the fermented materials and drinking water in 5°C - 10°C. The salt is added in extract. The fish is aged in the fermented cactus liquid for 30 minutes ~ 3 hours.