PREPARATION OF SALTED DRY FISH WITHOUT FISH SMELL BY SOAKING FISHES IN HERBAL SAUCE AND ROASTING OR STEAMING DRIED FISHES

摘要

PURPOSE: A method of making a salted dry fish(jaban) by soaking fishes in herbal sauce and roasting or steaming the dried fishes is provided. The product is eliminated in the fish smell and contains effective ingredients of herbs. CONSTITUTION: The salted dry fish is prepared by the following process: preparing herbal sauce by mixing herbal extract, sea salt and water; soaking fishes in the herbal sauce; drying the soaked fishes; roasting or steaming the dried fishes. The herbs contain red ginseng, Paeoniae Radix, Angelicae Gigantis Radix, Atractylodis Rhizoma Alba, Cnidii Rhizoma, Glycyrrhizae Radix, Astragali Radix, Radix Rehmanniae Preparata, Puerariae Radix, Kalopanax pictus(Thunb.) Nakai, Lycii Radicis Cortex, chestnuts, Fructus Jujubae, Ginkgo biloba, pine needles and green onion. The fishes contain a mackerel, yellow corbina, Ilisha elongata, herring, hairtail, horse mackerel, flatfish, salmon, trout or dotted gizzard shad.