PURPOSE: Flatfish paste having excellent palatability, and a producing method thereof are provided to produce functional fried, steamed, or roasted fish cake using the paste. CONSTITUTION: A producing method of flatfish paste comprises the following steps: washing and dehydrating flatfish； mixing 100 parts of flatfish by weight, 3-5 parts of sorbitol by weight, 3-5 parts of sugar by weight, 0.1-0.25 parts of polyphosphate by weight, and 0.1-0.25 parts of pyrophosphate by weight, and grinding the mixture； rapidly freezing the ground mixture at 23-27 deg. C below zero； thawing the obtained flatfish surimi, finely grinding the surimi before adding salt, and eluting salt-soluble protein from the surimi； mixing 100 parts of flatfish surimi by weight, 8-12 parts of starch by weight, and 7-10 parts of water by weight； and molding the mixture before frying, steaming, or roasting. [Reference numerals] (AA) Thawing； (BB) Grinding meat； (CC) Adding salt and additional materials； (DD) Molding； (EE) Steaming； (FF) Calcinating； (GG) Cooling； (HH) Finished product본 발명은 제주광어 튀김어묵 및 이의 제조방법을 제공하는 것으로서, 보다 구체적으로 반응표면분석법을 이용하여 최적의 제조조건으로 제조된 광어 튀김어묵 및 이의 제조방법을 제공하는 것이다. 본 발명에 따른 어묵은 시판 어묵에 비해서 기호도 면에서 우수하며, 광어의 영양성분을 모두 포함할 수 있다.
