This invention provides a method for producing a fish paste by using a mackerel: by selecting the mackerel, and then trim washed and chopped chaeyuk yukgi while using a trimmed mackerel and mackerel preparation of pure meat, mackerel groomed from head, tail, prepared by steaming and drying the bones to prepare a by-product powder using a grinder step (S10) The mackerel was washed six of the prepared material with an alkali solution, washing again with a pre-treatment of natural and dried in a dehydrator step (S20) The pre-treatment material (mackerel meat) were put in a freezer aging step of aging 1-3 days at a temperature of minus 21 ~ 30 (S30) Crushed by an aging chopping the raw material (mackerel six), and then pulverized raw starch in the mackerel six 50 to 80wt /% 18 ~ 40wt /%, and vegetables need 1 ~ 5wt /%, and seasonings 1 ~ 5wt /% by-product powder is blended homogeneously or mackerel meat batter by the addition of 30 ~ 79wt /% 1 ~ 20wt /%, starch 18 ~ 40wt /%, and vegetables I 1 ~ 5wt /%, and the addition of seasonings 1 ~ 5wt /% formulation comprising mixing uniformly blended to (S40) (S40 ) And processing the dough in combination with the shape and the shape of the fish cake, and then cooking the dough to finish processing step (S50) to complete the fish paste characterized by comprising the present invention is accordingly, flavor As with nutrients produced by fish cake with a rich mackerel, consumers simply can emerge as a health food snacks in contact with effortlessly superior nutrients than with the mackerel, there is an effect that can promote the consumption of mackerel at a reasonable price .본 발명은 고등어를 이용하여 어묵을 제조하는 방법에 있어서: 고등어를 선별하여 손질한 다음 세척하여 손질한 고등어를 채육기를 이용하여 잘게 채육하여 순수 고등어육을 준비하고, 손질한 고등어에서 나온 머리, 꼬리, 뼈를 증숙과 건조하여 분쇄기를 이용하여 부산물분말을 준비하는 준비단계(S10) 준비된 원료 중 고등어육을 알칼리용액으로 수세한 다음, 자연수로 재차 수세하여 탈수기로 건조하는 전처리단계(S20) 전처리된 원료(고등어육)를 냉동고에 투입하여 영하 21℃~30℃의 온도로 1~3일간 숙성하는 숙성단계(S30) 숙성된 원료(고등어육)를 쵸핑기를 이용하여 분쇄한 다음 분쇄된 원료인 고등어육 50~80wt/%에 전분 18~40wt/%,
