A METHOD FOR PRODUCING SALTED, FERMENTED MANDARIN FISH AND MANDARIN FISH BY THE METHOD

摘要

The present invention relates to a processing method for salting and fermenting a mandarin fish, and the mandarin fish salted and fermented thereby and, more specifically, to a method for processing a mandarin fish into a fermented mandarin fish with a new flavor by salting the mandarin fish in a brine solution or salts and fermenting the same for a predetermined period of time, and to the fermented mandarin fish manufactured thereby. The salted and fermented mandarin fish processed by the method has a dramatically improved taste with dense meat and enhanced savory taste, and can drastically solve the drawbacks of freshwater fish which has a short preservation period and spoils easily since the quality can be maintained for a long term even in a frozen state. Therefore, mandarin fishes which are mainly consumed as simple soup or sliced raw fish in the vicinity of a catching area are made into fermented mandarin fishes having good storability and an enhanced taste with a new flavor, and the mass consumption of mandarin fishes is promoted anywhere in the country in the forms of steamed mandarin fish, mandarin fish boiled in soy sauce, and the like which can be stably stored for a long term and have new flavors. Therefore, the cultivation of mandarin fishes which has currently began in earnest to be farmed in bulk can be activated as a new promising business.