| 摘要 |
PURPOSE: A method for processing Branchiostegus japonicus, red tilefish by preserving a dressed fish with bay salt and mixing a herb is provided. It removes a fishy smell by reducing a trimethylamine component as a main component of the fishy smell and reduces the sticking to a cooker during cooking. CONSTITUTION: A dressed Branchiostegus japonicus is preserved with bay salt, mixed with a herb such as mint, lemon balm, lemon grass, basil or the like in a ratio of 2/10,000 to 4/10,000 and stored in a cool place at 15 to 17deg.C. Thereafter, salted fish is washed 2 to 3 times, dried to a moisture content of 75% or less and stored at -25deg.C or less. |
