| 摘要 |
PURPOSE: A method of manufacturing sanitary filefish jerky is provided to enable anyone to chew the filefish jerky since the filefish jerky has tender meat texture compared to existing filefish jerky and a thickness that is easy to be adjusted. CONSTITUTION: Filefish flesh slices at a predetermined size are prepared. Flesh tissue of the filefish flesh slices is cut into portions and pressed or directly pounded to be thin out at a predetermined thickness. 1 to 2 wt% of sugar, 1 to 2 wt% of table salt, 2 to 3 wt% of L-sodiumglutamate, 3 to 4 wt% of a jujube concentrate, 1 to 2 wt% of a maesil concentrate, and 1 to 2 wt% of fruit juice are added to 80 to 90 wt% of the softened filefish flesh slices. A predetermined amount of the seasoned filefish flesh slices is evenly spread on a mold having the shape of a window blind. After removing moisture from the molded filefish jerky, the filefish jerky is separated from the mold. The filefish jerky is cold air dried for a predetermined period of time to manufacture a filefish jerky product. The size of the filefish flesh slices is a length of 5 to 7 cm, a width of 1 to 2 cm, and a thickness of 0.1 to 5 mm. [Reference numerals] (AA) Filefish jerky; (S100) Step of preparing fish flesh slices; (S200) Step of softening the tissue of fish flesh; (S300) Step of seasoning; (S400) Step of aging; (S500) Step of attaching on a frame and shaping; (S600) Step of detaching from the frame; (S700) Step of drying with cool air |
