METHOD FOR MANUFACTURING HAIRTAILS SEASONED WITH VINEGAR AND HAIRTAILS SEASONED WITH VINEGAR MANUFACTURED BY THE SAME

摘要

The method for preparing cutlass fish seasoned with vinegar according to the present invention comprises: a pre-treating step (S100) of removing a non-available portion of cutlass fish; a cutlass fish washing step (S200) of washing the cutlass fish from which the non-available portion is removed; a cutlass fish low temperature aging step (S300) of storing and aging the cutlass fish at a constant temperature; a seasoning preparing step (S400) of preparing seasoning to be mixed with the low-temperature-aged cutlass fish; a seasoning mixing step (S500) of mixing the prepared seasoning at a constant weight ratio; a seasoning aging step (S600) of keeping the mixed seasoning in a low-temperature aging chamber that maintains a low temperature; and a mixing step (S700) of mixing the aged seasoning with the cutlass fish to prepare cutlass fish seasoned with vinegar. Accordingly, in the cutlass fish seasoned with vinegar prepared thereby, various kinds of seasonings are uniformly mixed such that unique fishy taste and smell of cutlass fish are removed, and taste and nutrition of cutlass fish are enhanced, and thus, consumer preference for cutlass fish can be improved.