| 摘要 |
PURPOSE: A method of cooking a processed fish product by salting fish fresh in mixed liquid of salt brine and a flavor enhancer and then smoking is provided. It permits a consumer to convenient cook and eat the fish product without the necessity of ventilation during cooking. CONSTITUTION: After removal of heads and bones from a fish, fish fresh is salted in salt brine with a salinity of 3 to 20% for 5 to 72hr, washed with fresh water and then dried with hot air for 5 to 30min at 50 to 70deg.C in a smoker. Thereafter, the dried fish is smoked for 5 to 30min at 50 to 70deg.C, cooked for 30 to 120 at 70 to 90deg.C and then cooled for 30 to 60min at 15deg.C or less. The cooled fish is vacuum-packed and sterilized for 5 to 15min at 80 to 100deg.C. An additive for enhancing a flavor of fishes such as green pepper extract, wine, ginger juice or pineapple juice is added to the saline water. |
