A METHOD FOR PREPARING MYUNGRAN-JEOT SHOWING IMPROVED QUALITY AND ADVANCED PRESERVATION USING DEEP SEAWATER

摘要

PURPOSE: A method for manufacturing salted Pollack roe using deep seawater instead of conventional salt water is provided to enhance low salinity and improve preservation and quality. CONSTITUTION: A method for manufacturing salted Pollack roe comprises: a step of thawing frozen fresh roe; a step of completely freezing and washing the frozen fresh roe; a step of immersing the frozen fresh roe using seasoning liquid; a step of removing foreign material and selecting the frozen fresh roe; a step of mixing with seasoning and packing; and a step of maturing the frozen fresh roe at low temperature. The freezing time is 10 to 36 hours. The deep seawater is collected from surface seawater of East sea.