Manufacture method of dried alaska pollack with green tea and plum as main ingredients

摘要

The present invention relates to a method of manufacturing pollack pollen made mainly of green tea and plum, a) selecting pollock of a size and freshness suitable for manufacturing pollock, b) removing bones and impurities by opening the selected pollock, c) Washing pollock from which bones and impurities have been removed, d) Processing pollock flesh into a double cloth, e) Mixing pollock flesh with seasonings and auxiliary additives, f) Pollack mixed with seasoning and auxiliary additives Putting the flesh in a freezer at -5 to -15℃ and freezing and aging for 5 to 10 hours, g) Arranging the frozen pollock on a multi-stage drying tray for cold air drying, h) cold air at 22 to 27℃ Drying the pollack with a predetermined weight, i) measuring the cold-air dried pollack with a predetermined weight, and then putting it in a packaging bag and packaging, wherein in step f), the seasoning is 5 to 15 kg of brown sugar and 1.5 to of sea salt. 2kg, 1~3kg of sodium glutamate, 2~5kg of synthetic sweetener, and 100~300g of green tea powder are mixed, and the auxiliary additives are 15~20ℓ of water, and 0.5 of plum liquid aged for 1 year of sugar and plum ~5ℓ, Cheongju 0.4-0.8ℓ, and 100-300g of plum powder are mixed, and the pollock meat mixed with the seasoning and auxiliary additives is 50kg. 0.3 to 1ℓ of Deodeok extract may be further mixed with the auxiliary additive. 100 to 300 g of green tea powder may be further mixed with the seasoning. In step h), the moisture content of pollock meat may be maintained at 80-92% by drying for 20 to 30 hours with cold air at 22 to 27°C.