MANUFACTURING METHOD OF THE FUNCTIONAL SEASONED-DRIED SLICED FLATFISH CONTAINING OPUNTIA FICUS-INDICA EXTRACT

摘要

PURPOSE: A method for manufacturing the functional seasoned and dried flatfish slice, and the functional seasoned and dried flatfish slice prepared by the method are provided to improve the antioxidizing activity and the DNA damage inhibition effect. CONSTITUTION: A method for manufacturing the functional seasoned and dried flatfish slice comprises the steps of homogenizing the prepared flatfish with water; chopping it to prepare the flatfish slice; spreading the flatfish slice thinly with a roller; dipping it in a seasoning solution comprising water 50~70g, ganjang 100~150g, red pepper powder 20~30g, sugar 50~100g, starch syrup 10~20g, Mirim 6~7g, and a hot water extract of Opuntia ficus-indica 0.05~1.0g for 10 hours; and drying it with hot wind to maintain the water content to be 15~20%.