PREPARATION METHOD OF COLD RAW FISH SOUP HAVING IMPROVED FLAVOUR AND THE COLD RAW FISH SOUP PREPARED THEREBY

摘要

PURPOSE: cold raw fish and raw material have good flavor and its manufacturing method, provide the cold raw fish for improving taste and raw material. ;CONSTITUTION: the manufacturing method of the cold raw fish blank of one kind has following steps: chili paste 100 parts by weight of mixing in component, the weight of the jam of 10-30 parts by weight, the Japanese apricot juice weight in the parts 5-20, the garlic weight % of 1-10 parts by weight and 0.The ginger of 1-5 parts by weight, by weight, to obtain soy sauce; Boil Codiumfragile(sur.) Hariot., and radish, pears, shrimp, lemon and kelp obtain blank in water; And sauce and above-mentioned raw materials and raw fish slice are plugged. ;The 2013 of copyright KIPO submissions