| 摘要 |
PURPOSE: A method of processing a dried corvina by salting a corvina and immersing the salted corvina with a mixed extract of green tea and ginseng is provided. The product is eliminated in a fishy smell, rancidity, astringency taste or the like and prevented in deterioration. CONSTITUTION: A corvina is salted with sea salt for 2 to 8hr to give a salted corvina. Ground green tea leaves and water are mixed in a weight ratio of 1:2 to 4, agitated for 2 to 4hr in a constant-temperature water tank of 60 to 90deg.C to elute polyphenol and then filtered for 20 to 40min. Ginseng is mixed with water in a weight ratio of 1:5 to 10, extracted for 20 to 30min at 105 to 121deg.C and filtered. Then, the salted corvina is immersed in a mixture of the green tea leaves extract and ginseng extract in a weight ratio of 1:0.1 to 10 and dried. |
