MANUFACTURING PROCESS OF A SALTED MACKEREL MAKE USE OF A SEA TANGLE FLUID AND A SALTED MACKEREL CONTAIN A SEA TANGLE FLUID

摘要

PURPOSE: A production method of salted mackerel is provided to remarkably reduce the fishy smell of the salted mackerel, and to perfectly prevent the acidification of fish oil. CONSTITUTION: Frozen mackerel is firstly thawed at 1-15C for 18-22 hours, and secondly thawed at 16-20C for 2-3 hours using flowing water (S10). Byproducts inside the thawed mackerel are removed, and the mackerel is washed with clear water (S20). The washed mackerel is salted in a mixture of salt water and a sea tangle extract for 1-3 hours, and dehydrated (S30). The dehydrated mackerel is salted at 10-20C (S40). The salted mackerel is aged at -3-0C for 18-22 hours (S50). The aged mackerel is vacuum-packaged and shipped (S60). [Reference numerals] (S10) Thawing process of firstly naturally freezing frozen mackerel and secondly thawing the mackerel by using flowing water; (S20) Trimming process of removing byproducts inside the thawed mackerel and washing; (S30) Salting process of wet-salting washed mackerel without byproducts; (S40) Salting process of dry-salting washed mackerel without byproducts; (S50) Aging process of aging the salted mackerel; (S60) Packing process of inter-packing aged mackerel in a vacuum-packaged state, inspecting, and outer-packing