| 摘要 |
A dried yellow corvina with red pepper paste containing chitin/chito-oligosaccharide and a preparation method thereof are provided to reduce fishy smell while maintaining the specific taste of the yellow corvina by adding chitin/chito-oligosaccharide to red pepper paste. A method for preparing a dried yellow corvina with red pepper paste containing chitin/chito-oligosaccharide comprises the following steps of: removing scales, head bones, tails and internal organs from the dried yellow corvina and crushing the yellow corvina to obtain yellow corvina flesh; mixing 0.5-20 parts of chitin/chito-oligosaccharide and 0.1-5 parts of additives to 100 parts of red pepper paste to prepare red pepper mixture; and putting 40-100 parts of the yellow corvina flesh to the 100 parts of red pepper mixture and mixing, fermenting and aging the mixture. The additive represents one or more additives selected from the group consisting of lactobacillus, persimmon vinegar, organic acid, plum extract, wild field berry extract, green tea extract, Glycyrrhiza extract, ginseng extract, cinnamon extract, onion extract, onopsis lanceolata extract and ginger extract. The polymerization degree and molecular weight of the chitin/chito-oligosaccharide are 6 or greater and 1,000~100,000 respectively.
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