POLLACK ABSORBED THE DEEP SEA WATER, AND ITS PRODUCTION METHOD

摘要

The present invention relates to pollack semi-dried by using deep sea water and a production method thereof, which absorbs sodium, contained with nutrient salts, thereinto to harden flesh, thereby maintaining a semi-dried state for a long time and enhancing freshness; and absorbs a flavor ingredient liquid extracted from wild cultivated ginseng thereinto to remove fishy smell, thereby providing high quality semi-dried pollack. The present invention provides a method for producing the semi-dried pollack, which comprises: a defrosting step (S1) of defrosting frozen pollack at room temperature or in a defrosting chamber of 20-30°C for one day or less, and intermittently repeating supply of the deep sea water to the pollack in the defrosting process to make the pollack primarily absorb the deep sea water; a cutting step (S2) of opening the pollack to remove internal organs, blood and blood vessels and cleaning the pollack with drinking water; an immersion step (S3) of immersing the pollack in the deep sea water for 10-30 minutes to make the pollack secondarily absorb the deep sea water; a water removing step (S4) of placing multiple pollacks on a rod and hanging the rod on a carriage to remove water; a drying step (S6) of blowing air to the pollack in a drying chamber to make the pollack in a semi-dried state; a flavor ingredient liquid supply step (S7) of putting the pollack, resulted from completion of the drying step (S6), in a chamber storing a flavor ingredient liquid extracted from wild cultivated ginseng and maintaining temperature of 60-70°C for 30 minutes or more to make the pollack absorb the flavor ingredient liquid of the wild cultivated ginseng thereinto to remove the fishy smell.