METHOD FOR MANUFACTURING CITRON TASTE POLLACK ROE

A method of manufacturing salted pollack roe(Myeongran jeot) containing citron juice by addition of citron juice to salted pollack roe is provided, which reduces the characteristic fishy smell of salted pollack roe by the flavor of citron and extends keeping quality. First, 100 parts by weight of po...

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Bibliographische Detailangaben
Hauptverfasser:	SON, YOUNG HEE, KANG, CHI BEUM
Format:	Patent
Sprache:	eng
Schlagworte:	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
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Beschreibung
Zusammenfassung:	A method of manufacturing salted pollack roe(Myeongran jeot) containing citron juice by addition of citron juice to salted pollack roe is provided, which reduces the characteristic fishy smell of salted pollack roe by the flavor of citron and extends keeping quality. First, 100 parts by weight of pollack roe is soaked in saline containing 2 to 20 parts by weight of salt. Second, foreign material is removed from the salted pollack roe. Third, 100 parts by weight of the peel and flesh of citron are mixed with 3 parts by weight of salt and squeezed to produce citron juice. Finally, 100 parts by weight of salted pollack roe is mixed with 0.01 to 0.5 parts by weight of citron juice, aged at 0 to 5deg.C for 48 to 72hr and quickly frozen at -20 to -50deg.C.