METHOD OF MANUFACTURING WILD GINSENG ROOT CULTIVATEDINCLUDED SALTING MACKEREL AND SALTING MACKEREL MANUFACTURED THEREBY

From the paper

Abstract

A method of manufacturing salted mackerel by coating salted mackerel with a tissue cultured root solution of wild Panax ginseng C.A. Mayer or soaking therein is provided to effectively remove a fishy taste and smell and give the efficacy of wild Panax ginseng C.A. Mayer. A mackerel is dressed, washed, soaked in brine containing 3.5 to 4% by weight of sea salt and 0.15 to 0.2% by weight of fermented soybeans containing Phellinus linteus for 2 to 3hr, dried in a shelf and coated with a tissue cultured root solution of wild Panax ginseng C.A. Mayer containing 0.05 to 0.1% by weight of tissue cultured root of wild Panax ginseng C.A. Mayer or soaked therein. The salted mackerel is then dried for 24hr in a low temperature refrigerator of 3deg.C and 70 of 75% humidity and aged in a low temperature refrigerator of 0 to 2deg.C and 70 of 75% humidity. The fermented soybeans containing Phellinus linteus comprises 30% by weight of Phellinus linteus and 70% by weight of fermented soybean powder.