METHOD FOR PROCESSING SEASONED JELLY FISH SUBSTITUTIONAL FOR SLICED RAW FISH OF SUSHI AND SEASONED JELLY FISH FOR SUSHI PROCESSED BY THE SAME

摘要

PURPOSE: A seasoned jelly fish for sushi is a substitute for sliced raw fish for sushi and has better taste and longer preservation period than sliced raw fish for sushi. CONSTITUTION: The method for processing the seasoned jelly fish comprises the steps of: washing 1 kilogram of jelly fish in a container continuously supplied with clean fresh water for about one hour; slicing the salt-removed jelly fish in a size appropriate to sushi; dehydrating the jelly fish with a dehydrator or by a natural dehydrating method to have the moisture content of less than 10 to 15% per one slice of jelly fish; seasoning the sliced jelly fish for 24 to 48 hours with 1 kilogram of a sauce comprising 30% cucumber juice, 20% onion juice, 20% radish juice, 13% sugar, 13% vinegar, 3% salt and 1% gardenia seed powder; naturally drying (dehydrating) the seasoned jelly fish in a cleaning room for about one hour; and vacuum packing the completed jelly fish.