The manufacturing method of offunctional health foods for the fishhaving a green-color back like Clupanodon, Cololabis saira, Spanish mackerel

摘要

The present invention is to provide a dry aged gizzard shad, saury, mackerel, herring and fish with a large amount of nutrients by allowing them to eat in season, one that greatly improves the flavor is greatly promote the health of people who eat of course gizzard shad, saury, mackerel, such as deungpureun relates to a method for producing a functional nutrition with fish. ; In particular, the present invention is the first step to minus 10 frozen enough to buy a parrot fish like deungpureun, saury, mackerel, and herring; A second step by melting the frozen fish deungpureun removing other foreign substances on the surface, such as the scales; A third step of the liver by dipping the washed deungpureun fish in brine of salt 2~3 (PSU); 10-20 hours in a 5 ~8 deungpureun fish pickled in salt fourth step of maturing at a low temperature; Aged between 12-24 hours deungpureun fish 35 ~45 fifth step of air drying; A sixth step of freezing by rapid cooling to below minus 10 the primary deungpureun dried fish; A seventh step of re-drying in a hot air so that the water content is 70-80%; An eighth step of the freeze-dried deungpureun grade fish through the seventh step to less than minus 10 ; A ninth step of drying the moisture content is between 35 ~45 such that 40 to 70%; 35 and again dried fish in fumigation chambers ~45 deungpureun 10th stage of fumigated between ;. Characterized by sequentially through the packaging