PURPOSE: A manufacturing method of cubed snailfish jerky is provided to manufacture cubed snailfish jerky by firming meats by drying the cubed snailfish in 2 steps including a natural drying and a freeze drying and defreezing by soaking in water and coating with seasoning.CONSTITUTION: A manufacturing method of cubed snailfish jerky comprises the following steps: cutting and opening the cubed snailfish and removing unnecessary parts and cutting into a jerky form drying the cut cubed snailfish at -2-7 deg. Celsius for 4-7 days and firming the meat of the cubed snailfish removing moist by freezing the first dried cubed snailfish while firming the same defreezing the second dried cubed snailfish at 10-20 deg. Celsius for 20-30 minutes and macerating the meat surface of the cubed snailfish removing moist of the defrozen cubed snailfish and mixing with seasoning cooking the seasoned cubed snailfish and vacuum packing the cooked cubed snailfish. In the first drying step, drying the cubed snail fish until the moisture content in the cubed snailfish becomes 20%.COPYRIGHT KIPO 2013[Reference numerals] (S100) Cut raw cubed snailfish (S200) Dry 70-80% at a low temperature (S300) Freeze(freeze-dry) (S400) Dip in water and macerate (S500) Season with seasonings containing black garlic/plum extract (S600) Steam the seasoned cubed snailfish (S700) Cool and vacuum package본 발명은 물메기 포 제조 방법에 관한 것으로, 보다 상세하게는 생 물매기를 갈라 펼치고 불필요한 부분을 제거하여 포와 같이 커팅 단계 커팅된 상기 물메기를 노지에서 널어 건조하여 상기 물메기의 육을 단단하게 하는 1차 건조 단계 1차 건조된 상기 물메기를 냉동시켜 수분을 제거함과 동시에 상기 물메기의 육을 보다 단단하게 하는 2차 건조 단계 2차 건조된 상기 물메기를 물에 담가 해동시키고 상기 물메기의 육 표면을 불리는 단계 해동된 상기 물메기의 물기를 뺀 후 양념에 버무리는 단계 양념된 상기 물메기를 조리하는 단계 및 조리된 상기 물메기를 진공 포장하는 단계를 포함하는 물메기 포 제조 방법에 관한 것이다.
