PROCESS FOR PREPARING SALTED-FISH JUICE

摘要

A low-salt pickled fish juice is prepd. by (a) pulverizing small fish in the chopper (diameter = 3-5 mm), (b) mixing the obtd. paste with 50-150 % water and autolysing at 50-55 deg.C for 5-10 hrs., (c) filtering the autolysed paste through 30-40 mesh sieve, (d) cooling the filtered paste at 4-5 deg.C for 10-15 hrs. and removing oil, (e) steaming the obtd. soln. at 120 deg.C for 15-30 min. and pressing to obtain the dehydrated fish meat, (f) crushing the obtd. fish meat and mixing with 5-30 wt.% starch, (g) autoclaving the mixt. for 20-40 min and cooling, (h) innoculaing the cooled mixt with Aspergillus sp. and fermenting at 30-40 deg.C for 72-96 hrs. and (i) aging the obtd. mixt. for 10-20 days, heating at 80-100 deg.C for 20-30 min. and filtering to obtain the final product.