| 摘要 |
A process of producing a loess water-soaked mackerel product to prevent saprophyte contamination of mackerels and to remove the fishy smell by immersing in loess water(jijangsu) as a main ingredient is provided. The product has substantially no fishy smell and off-flavor, maintains constant moisture contents when stored for a long period of storage and thus has excellent mouth feel, commercial value and palatability. To produce the titled mackerel product, mackerel is immersed in a mixed solution of 8 to 15% by weight of loess water containing saline and 3 to 5% by weight of benzoic acid, dried in the first step, immersed in a mixed solution of loess water containing saline and 1 to 3% by weight of hydrogenated starch hydrolysate syrups and then dried in the second step. The loess water-soaked mackerel product has a salt concentration of 4 to 10% and a water activity of 0.65 to 0.85. The loess water is prepared by dissolving loess in purified water and filtering. |
