PROCESS FOR SPANISH MACKEREL FLAVORING WITH PINE LEAVES EXTRACTS

摘要

A process for producing a pine needle extract-soaked Japanese Spanish mackerel product to maintain proper moisture, prevent saprophyte contamination of Japanese Spanish mackerels and to remove the fishy smell using pine needle extract as a main ingredient is provided. The product has substantially no fishy smell and off-flavor and especially good reconstitution properties during cooking, causes no fish rancidity and maintains constant moisture contents when stored after pickling. The pine needle extract-soaked Japanese Spanish mackerel product is prepared by the steps of: soaking Japanese Spanish mackerel in a mixed solution of 8 to 15% by weight of saline, 3 to 5% by weight of pine needle extract and 3 to 5% by weight of benzoic acid at 20 to 35deg.C for 12 to 48hr, drying in the first step, soaking in a mixed solution of 1 to 3% by weight of sugar alcohol, aloe powder and saline and then drying in the second step. The pine needle extract-soaked Japanese Spanish mackerel has a salt concentration of 4 to 10% and a water activity of 0.65 to 0.85. The sugar alcohol contains one or more selected from sorbitol, maltitol or hydrogenated starch hydrolysate.