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 by aging dried fish, saury, mackerel, herring and the like with a large amount of nutrients so that they can be eaten all year round, greatly improve the flavor as well as to improve the health of people who eat them saury, saury As a method for producing a functional nutritional food using blue fish such as mackerel,;In particular, the present invention is the first step to purchase a blue fish such as sashimi, saury, mackerel and frozen to about 10 degrees below zero; A second step of thawing the frozen blue fish to remove various foreign matters on the surface such as scales; A third step of dipping the washed blue fish in brine having a salt level of 2 to 3; A fourth step of aging the blue fish marinated in brine at low temperature for 10 to 20 hours at 3 ° C. to 7 ° C .; A fifth step of rapidly quenching the blue fish aged at low temperature to below minus 10 ° C so as to have a water content of 70% to 80% and then drying the hot air between 35 ° C and 45 ° C; A sixth step of weaving dried dried blue fish one by one and drying it with sea breeze between -10 ° C. and 10 ° C. to obtain a water content of 40% to 70%; A seventh step of fumigation the dried blue fish again in the fumigation chamber for a predetermined time between 35 ° C. and 45 ° C .; It is characterized in that it went through sequentially.;Blue fish, tuna, mackerel, mackerel saury, dried, hot air, freezing, ripening