| 摘要 |
PURPOSE: A method for manufacturing blue fish extract is provided to enhance taste and nutrition of foods by removing fishy smell of the blue fish and adding the blue fish extract to varieties of foods. CONSTITUTION: Organs of blue fish are removed and the fish is washed before cutting. The cut blue fish is boiled in hot water and water is removed. The fat released from the fish is eliminated and the fish is primarily dried. The dried fish is crushed and secondarily dried to make fish powder. Cooking oil 0.5-1.0wt.% to water is heated up to 100deg.C and 15-30wt.% of fish powder is put to stir and reheat. The reheated mixture is naturally cooled to 60deg.C, and 1.0-1.5wt.% of soy sauce based on the water amount is added to ferment for 10hours. The fermented mixture is filtered to separate into a first extract and fish waste. The fish waste is dipped and heated in 60% of the water used for manufacturing the first extract. The heated fish waste is naturally cooled to 60deg.C and 1.5-2.5wt.% of soy sauce based on the water amount is added to ferment for 10hours. The fermented mixture is filtered to get a second extract. The first and the second extracts are mixed. Refined salt 5wt.% based on the water amount used at the first time is added to concentrate by heat up to 30wt.% of water amount used at the first time. |
