| abstract |
The present invention improves the freshness of frozen rice flour by controlling the pre-treatment conditions of the flounder and the irregular rice and the content of the supplementary ingredient, as well as the addition of turmeric, The present invention relates to a method for producing a flounder having excellent quality that can maintain a quality of flounder, and more particularly, to a flounder prepared by cutting a fin and a tail, including a hairy head and a viscera, in a width of 1 to 1.5 cm and a length of 5 to 7 cm A step (S20) of salting the material cut from the flour polishing step for 3 to 8 hours and a salting step (S20) for 0.5 to 3 hours; (Step S30), which is dried in a cold air at 30 캜, and a step of preparing a salted salty slice for 3 to 8 hours at a salinity of 3 to 8% in a thickness of 3 to 5 mm, a width of 1.5 to 2 cm and a length of 5 to 7 cm S40); and salted pickles from 1 to 5 (S50) drying the surface with cold air of 10 to 30 占 폚 for 10 to 30 占 폚, 40 to 58% by weight of dried flounder, 0.1 to 1.5% by weight of mixed sulfuric acid powder, 0.5 to 2% 3 to 5 wt% of ground garlic, 0.4 to 1.5 wt% of maltose, 12 to 15 wt% of rice husk, 5 to 7 wt% of starch syrup, 12 to 15 wt% of dried mung bean, (S60) consisting of a mixture of water and sodium in a ratio of 6 to 8% by weight, and a material aging step (S70) in which the mixed material is aged in a container. |