PROCESSING METHOD OF MACKEREL USING THE GARLIC FERMENTATION ENZYMES

摘要

One kind is provided and uses garlic fermenting enzyme for handling mackerel and Japanese Spanish mackerel. The processing method, the present invention: blood purification can enhance human body and contain various vitamins, enzyme, minerals, fibroid material by processing mackerel and Japanese Spanish mackerel garlic fermenting enzyme; Passing through removal fishy smell and improving the mackerel of food texture and Japanese Spanish mackerel enhances the elastic flesh of fish. In addition, this method is used to handle the mackerel and Japanese Spanish mackerel that mackerel and Japanese Spanish mackerel spray fermenting enzyme using garlic fermenting enzyme permission user, it therefore can be than the immersion Spanish mackerel of reduction operation time and Japanese Spanish mackerel, even and if can increase the fermenting enzyme of the garlic fermenting enzyme garlic a small amount of to mackerel and Japanese Spanish mackerel, thus there is preferable economic benefit. This method includes: that step 1 is rapid for handling mackerel and Japanese Spanish mackerel using garlic fermenting enzyme, in washing mackerel and Japanese Spanish mackerel; Step 2: preparing mixed solution passes through the sauce for mixing the purification rice wine generated containing natural fructose garlic fermenting enzyme from fermentation process with the weight ratio of 10:1 in room temperature; Third step impregnates the 4& deg cryogenic temperatures of Spanish mackerel and Japanese Spanish mackerel into mixed solution; C; Four steps, the mackerel for immersion of fermenting and Japanese Spanish mackerel 12; 5th step air-dries fermentation mackerel and Japanese Spanish mackerel; And the 6th step, it is vacuum-packed and air-dries mackerel and Japanese Spanish mackerel is identical to refrigerate. ;The 2016 of copyright KIPO submissions