A Method of Fermentation of Salmon Using Micro Soybean Paste Mixtures and Seaweed

摘要

The present invention relates to a method of maturation of salmon using a fine miso mixture and seaweed, and more particularly, through a micro miso mixture application step of applying a micro miso mixture to the upper and lower surfaces of salmon, and the micro miso mixture application step It consists of a seaweed wrapping step of wrapping the salmon coated with a fine enteric mixture with seaweed, a sealing step of sealing the salmon wrapped with seaweed through the seaweed wrapping step, and a maturation step of aging the sealed salmon through the sealing step. The aging method of salmon made through the above process exhibits excellent preservation, has no fishy smell and is rich in various nutrients, and has the effect of providing salmon with excellent taste and texture.