AGING AND QUENCHING TYPE MANUFACTURING METHOD OF PICKLED PRAWN USING SOY SAUCE AND FREEZING PRAWN

摘要

The present invention relates to a method for manufacturing aged and quick frozen type soy sauce-preserved prawn using frozen prawn and specified soy sauce, which is capable of providing cooked prawn food with sufficient nutrition. According to one embodiment of the present invention, the frozen prawn is acquired through: a fermentation and aging step of immersing raw prawn in soy sauce with 20-30% of salinity to perform fermentation and aging at 5 to 20°C for 10 to 36 hours, wherein the fresh prawn and the soy sauce are prepared by a weight ratio of 6.5 to 3.5 : 3.5 to 6.5; and a quick freezing step of scooping the fermented and aged fresh prawn from the soy sauce and inserting the same into a prepared quick freezer to perform quick freezing under a temperature condition of -19°C or less. Moreover, a method for manufacturing the aged and quick frozen type soy sauce-preserved prawn using the frozen prawn comprises: a packing step of the manufactured soy sauce-preserved prawn by measuring the weight of the frozen prawn, putting the same in a case, and mixing the soy sauce of a predetermined weight corresponding to the weight of the frozen prawn contained in the case; a foreign matter detection step of detecting foreign matter from the packed soy sauce-preserved prawn with a metal detector after the packing step; and a storage and distribution step of aging and storing the soy sauce-preserved prawn in a storage with a temperature condition of -18°C or less, and distributing the same.