PRODUCTION OF SALTED DRY FISH OF MACKERELS AND RED TILEFISH USING FRUIT JUICE OF CITRUS UNSHIU AND SALTED DRY FISH PREPARED THEREBY, IN WHICH SALTED DRY FISH IS FREE FROM IN A FISHY SMELL WHILE CONTAINING THE NUTRITION, TASTE AND FLAVOR OF THE FISH AS WELL AS THE TASTE AND FLAVOR OF FRUITS

摘要

PURPOSE: A method of making salted dry fish by immersing a dressed fish such as mackerels and red tilefish in a brine solution and then in fruit juice of Citrus unshiu is provided. The salted dry fish is free from in a fishy smell while containing the nutrition, taste and flavor of the fish as well as the taste and flavor of fruits. CONSTITUTION: The salted dry fish is prepared by the following steps of: immersing a dressed fish, such as mackerels and red tilefish in a brine solution with a concentration of 1 to 10% for 0.5 to 1.5hr; immersing the salted fish in fruit juice for 0.5 to 1.5hr; drying the fishes for 3 to 6hr to a moisture content of 70 to 80%; quick-cooling the dried fish to a temperature of 40 to 60deg.C; and storing the frozen fish at -20 to -30deg.C. The fruit is selected from Citrus unshiu, grapes, apples, peaches, strawberries, tomatoes, lemons, pineapples and the like.