Composition of low-salt Myungran-jeot and Changran Jootkal using Chinese pepper and Method for Manufacturing the same

摘要

The present invention relates to a salted pollack roe and pollack tripe composition having the lower salt content using an extract of Chinese pepper and to a method for manufacturing the same. The salted pollack roe and pollack tripe composition is developed by selecting an optimal extraction condition capable of maximally extracting effective components (Sanshool) which increase a taste cognitive ability from Chinese paper through a reaction surface analysis method. Accordingly, the salted pollack roe and pollack tripe composition has the significantly reduced salt content and has excellent taste, texture, preference and flavors.