funtional fish seasoning process using herbs and the fish thereof
- 专利权人:
- 发明人:
- 申请号：
- KR20130044735
- 公开号：
- KR101475452(B1)
- 申请日:
- 2013.04.23
- 申请国别(地区):
- 韩国
- 年份:
- 2015
- 代理人:
- 摘要：
PURPOSE: A producing method of functional fish is provided to effectively remove bad smells and fishy smells from processed fish, and to improve the savory taste of the fish. CONSTITUTION: More than two washed herbs are mixed, and steamed in a sealed pressure type steamer. 100 parts by weight of steamed herbs and 20-150 parts by weight of water are mixed for steaming at 100°C for 1-3 hours and extracting. 100 parts by weight of herb extract, 70-150 parts by weight of bay salt, and 500-1,500 parts by weight of water are mixed. The herbs are more than two kinds selected from rosemary, thyme, or sweet bay. Fish is pre-processed. The pre-processed fish is completely soaked in herb extract seasoning liquid for aging. The aged fish is separated from the herb extract seasoning liquid before semi-drying. The semi-dried fish is rapidly frozen before vacuum packaging. [Reference numerals] (AA) Fish; (BB) Pre-processing; (CC) Herb (thyme, rosemary, sweet bay); (DD) Herb liquid extract; (EE) Water + bay salt; (FF) He
- 来源网站：
- 中国工程科技知识中心
