| 摘要 |
A method of salting fish or shellfish by soaking fish or shellfish in saline water followed by fruit extract and drying is provided to improve the taste and flavor and remarkably reduce the number of general bacteria and a fishy smell. Fish whose inedible portion is removed is soaked in saline water containing 1.5 to 8.5 parts by weight of saline and 100 parts by weight of water at 5 to 15deg.C for 20 to 250min while operating a bubble generator and washed with sea water at 5 to 15deg.C. The washed fish is soaked in fruit extract, dried and vacuum-packaged. The fruit extract is obtained by washing fruit several times, soaking the fruit in a mixed solution containing water and vinegar in a weight ratio of 10:1 for 15 to 25min. The fish is selected from live pomfret fish, live Japanese Spanish mackerel and live flatfish. The fruit is selected from an orange, lemon, grape, pine apple, lime, pomegranate, cherry, grapefruit, plum, mango, citron, peach, kiwi fruit, apple and strawberry. |
