PRODUCTION OF SALTED DRY FISH USING FRUIT JUICE SUCH AS CITRUS UNSHIU AND SALTED DRY FISH PREPARED THEREBY, IN WHICH THE SALTED DRY FISH IS FREE FROM A FISHY SMELL WHILE CONTAINING THE NUTRITION, TASTE AND FLAVOR OF THE FISH AS WELL AS THE TASTE AND FLAVOR OF FRUITS

摘要

PURPOSE: A method of making a salted dry fish by immersing a dressed fish except for mackerels or red tilefish in a brine solution and then in fruit juice such as Citrus unshiu is provided. The salted dry fish is free from a fishy smell while containing the nutrition, taste and flavor of the fish as well as the taste and flavor of fruits. CONSTITUTION: The salted dry fish is prepared by the steps of: immersing a dressed fish except for mackerels or red tilefish in a brine solution with a concentration of 1 to 10% for 0.5 to 1.5hr; immersing the salted fish in fruit juice for 0.5 to 1.5hr; drying the fish for 3 to 6hr to a moisture content of 70 to 80%; quick-cooling the dried fish to a temperature of 40 to 60deg.C; and storing the frozen fish at -20 to -30deg.C. The fruit is selected from Citrus unshiu, grapes, apples, peaches, strawberries, tomatoes, lemons, pineapples and the like.