The make of vitamin few salt saled fish

摘要

PURPOSE: A process for preparing low-salt salted seafood by mixing fishes, shrimps, dried tea leaves or persimmon leaves powder, salt and alcohol is provided, thereby salted seafood is produced, which does not taste salty. CONSTITUTION: The subject low-salt salted seafood is prepared by mixing 60% by weight of fishes and shrimps, 5% by weight of dried tea leaves or persimmon leaves powder and above 30% by weight of ethyl alcohol and fermenting for a specified period.