PROCESSING OF DRIED YELLOW CROAKER BY WASHING DRIED YELLOW CROAKER WITH BRINE SOLUTION AND SOAKING IN DILUTED SOLUTION OF NATURAL SMOKE FLAVORINGS HAVING EFFECTS OF ELIMINATING FISHY SMELL AND RANCIDITY AND IMPROVING PRESERVING PROPERTIES AND PALATABILITY OF PRODUCTS

摘要

PURPOSE: A method for processing a dried yellow croaker by washing a dried yellow croaker with a brine solution and soaking in a diluted solution of natural smoke flavorings is provided. It eliminates a fishy smell and rancidity and improves preserving properties and palatability of products. CONSTITUTION: A dried yellow croaker is preserved with salt whose natural bittern is removed for 2 to 8hr, washed with a brine solution 2 to 3 times and then dried. Then, the dried yellow croaker is soaked in a diluted solution containing 1 to 10% by weight of natural smoke flavorings and 90 to 99% by weight of drinking water for 10 to 180deg.C and dried. The smoking liquid is a pyroligneous acid solution.