METHOD FOR PREPARING A SEASONED ANGLER FRY AND ANGLER FRY

摘要

A method for preparing the seasoned anglerfish fry is provided to maintain the texture and freshness of the flesh of an anglerfish by using cooling water and maturing it at a low temperature. A method for preparing the seasoned anglerfish fry comprises the steps of removing the internal organs and skin of an anglerfish and washing it with the cool water of 1~10°C; cutting the washed one by 10~40g; soaking 100 parts by weight of the cut anglerfish in the seasoning solution comprising sodium L-ascorbate 0.05~0.5 parts by weight, refined salt 0.5~3 parts by weight and water 40~80 parts by weight and maturing it at -4~4°C; soaking the firstly matured one in the seasoning solution comprising sorbitol 1~5 parts by weight, sodium L-ascorbate 0.01~0.5 parts by weight, refined salt 0.5~3 parts by weight and water 40~80 parts by weight and maturing it at -4~4°C; coating the secondly matured one with a frying material; and coating it with a seasoned fry powder comprising the seasoning mixture 4~10 parts by weight, starch 2~8 parts by weight and wheat flour 3~8 parts by weight.