| 摘要 |
A process for making low-salted fish (I) juice products comprises (A) washing 10kg of (I) at below 10 deg.C (B) removing (I)'s blood in 1-2 vol. of 5-10% salt solution for 0.5-1 hr and dehyrating, (C) soaking (B) in salt 10-15%, sugar 5-10%, acetic acid 1.0-1.5% contg. sol. at 5-15 deg.C for 10 days, (D) drying at 30-35 deg.C for 1-3 hrs, (E) grinding garlic 1.5 kg, ginger 0.5kg, red pepper 0.5kg, pepper powder 20g, clove buds 30g in 101 water and filtering, adding sugar 500g, Na glutamate 100g, salt 500g, sorbitol 500g, phosphate salt 30g, vinegar 1l and gums 30g, and pasteurizing at 65-70 deg.C for 50 min. for seasoning solution (II), and (F) mixing 1 part of (D) with 0.5-1 part of (II) and fermenting at 5-15 deg.C fo >5days. The salt concentration of (I) is <6.0%, lower than the sdtraditional salted fish juice; and the low pH of <4.5 prevents microbial growth. |
