PRODUCTION OF MYUNGTAE(ALASKA POLLACK) SIKHAE AS PROCESSED FISH PRODUCT HAVING ENHANCED SHELF LIFE USING ALASKA POLLACK AND RADISH

摘要

PURPOSE: A method of making myungtae(Alaska pollack) sikhae as a processed fish product by mixing Alaska pollack, radish, cereal such as rice, millet, malt powder or the like and then aging it at low temperature is provided. It inhibits the formation of excessive acids by maintaining the pH at low levels and thus enhances the shelf life of the product. CONSTITUTION: Alaska pollack and radish are washed and salted to a salinity of about 4.2%. Then, 47.4% by weight of salted Alaska pollack is mixed with 19% by weight of salted radish, 9.5% by weight of cooked rice, 9.5% by weight of cooked millet, 7% by weight of red pepper powder, 3.8% by weight of malt powder(yotkirum), 2.4% by weight of garlic and 1.4% by weight of ginger. The mixture is fermented for 60hr at room temperature(212deg.C) and aged at 5deg.C.