| 摘要 |
PURPOSE: Slices of raw fish in iced vermicelli are provided to keep light taste, improve chewing texture and store for the mass production and distribution by dipping the slices of raw fish in a mixture of glacial acetic acid, salt and water. CONSTITUTION: Fish fillet 10kg removed fish bones and guts is cleaned and fermented at room temperature for 2-10 hours by dipping in a mixture of glacial acetic acid 50-75ml, salt 100-400g and water 15-20L. The fermented fish fillet is seasoned with powdered hot pepper, sesame oil, gingers, garlics, large green onions, aged soy sauce, water, sugar and MSG. Dipping in a mixture hardens the fillet by coagulating protein and acetic acid improves the storage period by lowering the acidity.
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