| 摘要 |
PURPOSE: A method of cooking loach soup by removing seawater sediments from a loach by adding lump salt or iron oxide and then boiling with kimchi, soybean paste or red pepper paste is provided. The product is removed in a fishy smell peculiar to the loach while having good taste. CONSTITUTION: A loach is added with iron oxide in an amount of 5 to 10% by weight in the first stage and then lump salt in an amount of 5 to 10% by weight in the second stage, based in the weight of the loach. Thereafter, the loach is added with 20% by weight of lump salt, parboiled or boiled in a pressure kettle in which far infrared ray is emitted and then heated with kimchi, soybean paste or red pepper paste. |
