SALTING FISHES OR SHELLS WITH GREEN TEA EXTRACT-CONTAINING SALTING LIQUID WHEREBY ELIMINATING FISHY SMELL AND GIVING LOW CONCENTRATION OF SALT AND CATECHIN TO PRODUCT

摘要

PURPOSE: A method of salting fishes or shells with a green tea extract-containing salting liquid at low temperature is provided. The salted product is eliminated in a fishy smell, contains salt in a relatively low concentration and catechin and has a subtle flavor. CONSTITUTION: Fishes or shells are dipped in a green tea extract-containing salting liquid at 0 to 10deg.C for 6 to 48hr. The green tea extract-containing salting liquid is prepared by the process consisting of: adding 0.2 to 4 parts by weight of green tea and 1.0 to 3.0 parts by weight of table salt to 100 parts by weight of water and extracting at 80 to 100deg.C for 0.5 to 1.5hr; adding 0.1 to 1 part of one or more vegetables to 100 parts by weight of water and extracting; and 0.1 to 1 part by weight of herbs to 100 parts by weight of water and extracting; and then mixing them. The vegetables are selected from onion, green onion and garlic. The herbs are selected from ginseng, Angelicae Gigantis Radix, Atractylodis Rhizoma Alba, Glycyrrhizae Radix, Astragali Radix and bay leaves.