The present invention relates to a method for preparing steamed walleye pollack and to a steamed walleye pollack prepared thereby. The purpose of the present invention is to provide a method for preparing steamed walleye Pollack which maintains walleye pollack&primes own shape and taste by a rapid steaming, which applies high temperature steam to walleye pollack aged for a fixed period, and makes excellent taste by containing moisture and sauce inside the steamed walleye pollack, and to provide steamed walleye pollack prepared thereby. The method for preparing steamed walleye pollack comprises the following steps: defrosting frozen walleye pollack cutting the defrosted walleye pollack into a fixed size making aged walleye pollack by dipping and aging the walleye pollack in a liquid sauce for 20-28 hours adjusting the liquid sauce by removing the liquid sauce being flowed along the walleye pollack after putting the walleye pollack on a wicker tray after the adjustment of the liquid sauce, cool-air drying the aged walleye pollack low-temperature aging the cool-air dried aged walleye pollack at 4-5 deg.C for 3-5 months making steamed walleye pollack by steaming the low-temperature aged walleye pollack at 1000-1050 deg.C for 9-10 minutes after the steaming, drying the steamed walleye pollack naturally and after the drying, vacuum packing the steamed walleye pollack and storing it in a refrigerator. The liquid sauce comprises: 30-35 wt% of pure soy sauce, 12-16 wt% of starch syrup, 7-10 wt% of Siberian ginseng extract or Hovenia dulcis extract, 7-10 wt% of Korean angelica root, 7-10 wt% of licorice, 7-10 wt% of ginger extract, 7-10 wt% of sugar, 1.3-1.8 wt% of bay leaf extract, 0.7-1.0 wt% of cinnamon extract, 6-7 wt% of refined rice wine, and 1-2 wt% of plum extract.COPYRIGHT KIPO 2015본 발명은 명태찜 제조방법과 그 방법에 의해 제조된 명태찜에 관한 것으로, 그 목적은 소정기간 숙성된 명태를 고온의 수증기로 속성 찜하여, 명태 고유의 형태와 맛을 유지하고, 명태찜내에 양념액과 수분이 함유되어 우수한 맛을 구비할 수 있는 명태찜 제조방법과 그 방법에 의해 제조된 명태찜을 제공하는 것이다. 본 발명은 냉동명태를 해동하는
