| 摘要 |
A process for producing a ginseng extract-soaked flatfish product to prevent saprophyte contamination of flatfish and to remove the fishy smell using ginseng extract as a main ingredient is provided. The product has no fishy smell and off-flavor while maintaining constant moisture contents for a long period of storage and thus has excellent mouth feel, commercial value and palatability. Flatfish is immersed in a mixed solution of 8 to 15% by weight of saline, 3 to 5% by weight of ginseng extract and 3 to 5% by weight of benzoic acid, dried in the first step, immersed in a mixed solution of 1 to 3% by weight of hydrogenated starch hydrolysate syrups and 8 to 15% by weight of saline and then dried in the second step to give the ginseng extract-soaked flatfish having a salt concentration of 4 to 10% and a water activity of 0.65 to 0.85. The ginseng extract is obtained by extracting one or more selected from ginseng, raw ginseng, the root hair of ginseng, white ginseng or red ginseng in ethanol or hot water and filtering. |
