BROILING OF DRESSED FISH IN SAUCES CONTAINING FUNCTIONAL MATERIAL SELECTED FROM EPA, CA AND RED GINSENG IN STONE POT

摘要

PURPOSE: A method of broiling a dressed fish in sauces(yangnyeomjang) containing functional material selected from EPA, Ca and red ginseng together with conventional materials containing red pepper, mirin, chopped garlic, soy sauce and sugar in a stone pot(dolsot) is provided. It reduces the fishy smell of the chilled product and improves the flavor and esthetic appearance. CONSTITUTION: A dressed fish is soaked in a solution containing ginger powder for a predetermined time to remove the fishy smell, added with radish and meat juice and then heated with sauces in a stone pot. The sauces contain 30 to 32% by weight of red pepper powder, 33 to 34% by weight of meat juice, 4.5 to 5% by weight of mirin, 10 to 11% by weight of corn syrup, 3.5 to 4% by weight of chopped garlic, 7 to 8% by weight of soy sauce, 5 to 6% by weight of sugar, 0.5 to 1% by weight of each of black pepper, salt and MSG and 1.0 to 1.2% by weight of each of EPA, Ca and red ginseng.