PRODUCTION OF DRIED YELLOW CORVINA MIXED WITH RED PEPPER PASTE CONTAINING POLYPHENOL AND DRIED YELLOW CORVINA THEREOF

摘要

PURPOSE: A method of making the dried yellow corvina by soaking a dried yellow corvina in polyphenol from green tea leaves, separating flesh from the yellow corvina, soaking the flesh in ethyl alcohol and then mixing with red pepper paste(kochujang) is provided. It prevents deterioration of a product by retarding the rancidity of fat during processing and removes a fishy smell and rancidity peculiar to a yellow corvina. CONSTITUTION: Green leaf powder is mixed with water in a weight ratio of 1:2 to 4 and agitated for 2 to 4hr in a constant-temperature water tank of 60 to 90deg.C to elute polyphenol, which is filtered for 20 to 40min with a centrifugal separator at 5,000 to 10,000rpm and then sprayed on a dried yellow corvina. Dried yellow corvina flesh is soaked in 10 to 40% ethyl alcohol for 20 to 30min and dried. Then, 8 to 28% by weight of the corvina flesh is mixed with 55 to 87% by weight of red pepper paste and 5 to 17% by weight of yellow corvina extract. Thereafter, 97.0 to 99.9% by weight of the yellow corvina mixed with red pepper paste is added with 0.1 to 3.0% by weight of garlic juice and then aged.