| 摘要 |
Provided is a method for preparing a Spanish mackerel treated with yellow soil which is inhibited in the fishy smell or unpleasant odor and the acidification during storage and circulation and is enhanced in taste. The method comprises the steps of salting a Spanish mackerel in an antibacterial agent comprising a salt water of filtered yellow soil, an organic acid and ethanol; firstly drying the Spanish mackerel; soaking the Spanish mackerel in the mixture comprising a salt water of filtered yellow soil and a sugar alcohol; and secondly drying the Spanish mackerel. Preferably the salt water of filtered yellow soil comprises a filtered yellow soil water where 8-15 % refined salt is dissolved, 3-5 % of an organic acid, and 3-5 % of ethanol; the sugar alcohol comprises at least one selected from the group consisting of sorbitol, maltitol and hydrogenated starch syrup; and the organic acid is any one selected from acetic acid, citric acid, tartaric acid and benzoic acid. |
