HALF-DRIED PACIFIC MACKEREL PIKE AND HERRING

摘要

The present invention relates to a method for compensating a limitation in which Korean half-dried Pacific herring (Guamegi) that is partially dried mackerel pike or herring is used made during the winter. When a head or an intestine of the mackerel pike or the herring is removed and cleaned, non-salty water is used in a final cleaning process due to salinity thereof. However, when seawater or refined salt water (salinity of 3.5 or more) is used as rinsing water for the final cleaning, and the Guamegi is dried to have water content equal to or less than 20%, the Guamegi can be stored for a long time, and thus the Guamegi can be produced and used throughout the year. Also, for the people who cannot eat the Guamegi due to fishy smell thereof, when Guamegi is produced by maturing the Guamegi in a cooking sauce for removing the fishy smell more than 10 minutes, many people can eat the Guamegi, and people′s health can be enhanced.;COPYRIGHT KIPO 2017