Method for Manufacturing Fried Stockfish

摘要

The present invention relates to a production method of fried stockfish which inserts stockfish into batter and fries the same after seasoning the stockfish. The fried stockfish produced by the method has crispy texture of the stockfish and the batter by drying and frying the stockfish, and maintains the crispy texture of the fried stockfish by blocking the permeation of dough water and frying oil into the stockfish by alginic acid applied on a surface of the stockfish. In addition, since the batter is firmly attached to the stockfish and is not easily separated, and an alginic acid film on the stockfish surface blocks the stockfish from the outside air, even if the fried stockfish is stored for a long time, the fried stockfish is not easily deteriorated.