A PREPARATION METHOD OF GREEN TEA CONCENTRATE WITH HIGH FISHY SMELL CONTROL EFFECT AND A PREPARATION MEHOD OF FISH WITH SUPPRESSED FISHY SMELL USING IT

The present invention relates to a method for manufacturing processed fish in which fishy smell is suppressed, comprising the following steps: preparing an immersion liquid containing a green tea extract, salt, and water; and immersing the fish in the immersion liquid. Processed fish manufactured by...

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Bibliographische Detailangaben
Hauptverfasser:	BONG SIK MIN, JUNG DONG SHIN, MIN SOO KIM, MUN KI KANG, JIN KEUN HONG, JOON TAEK IM, DONG WOOK YANG
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ITS PREPARATION METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	The present invention relates to a method for manufacturing processed fish in which fishy smell is suppressed, comprising the following steps: preparing an immersion liquid containing a green tea extract, salt, and water; and immersing the fish in the immersion liquid. Processed fish manufactured by the method of the present invention has excellent consumer preference because fishy smell is suppressed, and freshness retention is improved. 본 발명은 녹차 추출물, 소금 및 물을 포함하는 침지액을 준비하는 단계;및 상기 침지액에 생선을 침지하는 단계를 포함하는, 비린내가 억제된 가공 생선의 제조 방법에 대한 것이다.