MANUFACTURING METHOD OF SALTING SAURY AND SALTING SAURY MANUFACTURED THEREBY

摘要

A method of manufacturing salted saury is provided, which removes a fishy smell and bitter taste from the saury and provides medicinal efficacy of the herbs to the salted saury. Dressed saury(viscera, backbone, fine bones, head and tail removed) is immersed in immersion liquid at room temperature for 30 to 40min, drained on a wicker tray for 1 to 2hr, aged at 1 to 5deg.C for 24hr, quickly frozen to -35deg.C, sterilized and vacuum-packaged. The immersion liquid contains 90 to 95% by weight of bamboo salt water with a salinity of 40 to 50deg., 2 to 4% by weight of chitosan, 1.5 to 2.5% by weight of green tea, 0.5 to 1.5% by weight of Ledebouriella Root, 0.4 to 0.7% by weight of Ganoderma lucidum, 0.4 to 0.7% by weight of Phellinus linteus and 0.2 to 0.6% by weight of ginger juice.