| 摘要 |
PURPOSE: A salted pollack roe(myongnan chot) product having a low salinity obtained by sanitarily aging and fermenting pollack roe with bamboo salt at low temperature is provided together with a method for producing the same. The product is superior in texture,the inhibition for oxidation of lipid, the residual ratio of a polyunsaturated fatty acid and the odor, and has enhanced preservability. CONSTITUTION: Freeze dried pollack roe is thawed at room temperature for 20hr, washed with 10% saline aqueous solution and then hydrated. The pretreated pollack roe is soaked at 4deg.C for 24hr in a first seasoning liquid containing 19.5% by weight of bamboo salt three times, washed with 10% saline aqueous solution and hydrated. The pollack roe is aged at 4 to 6deg.C for 10 to 15 days in a second seasoning liquid containing 6.8% by weight of bamboo salt. The first seasoning liquid contains purified water, bamboo salt, sugar, sorbitol, ethanol, ascorbic acid, alanine and sodium glutamate. The second seasoning liquid contains purified water, bamboo salt, hot pepper powder, sugar, sorbitol, kelp extract, corn syrup, glycine, garlic powder and clear strained rice wine. |
