PRESERVE-MACKERELS MANUFACTURING METHOD AND PRESERVE MACKEREL WITH SOLT AND GARLIC

• Main Authors: CHOI, BYOUNG MIN, CHOI, BYUNG CHUN
• Format: Patent
• Language: English
• Published: 20.11.2007
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

A method of salting fish such as mackerel, saury and Japanese Spanish mackerel by soaking fish in sauce containing garlic juice and salt and aging it at low temperature is provided to obtain salted fish having improved meat quality and taste, increased shelf life and reduced fishy smell. Fish such as mackerel, saury and Japanese Spanish mackerel is dressed, washed with water at 4 to 5deg.C and sterilized. The sterilized fish is soaked in sauce containing garlic juice and salt, aged in an aging tank with low temperature and sterilized in an ultraviolet sterilizer.