PURPOSE: Mixed raw walleye pollack capable of storing for a long time is provided to secure the original taste of walleye pollack after aging, and to offer chewy texture.CONSTITUTION: Mixed raw walleye pollack is obtained by the following steps: preparing clean and thawed walleye pollack slicing the walleye pollack into the size of 7cm, and the thickness of 1cm mixing the walleye pollack flesh with 3kg of sugar, 1.3kg of salt, and 300ml of edible acetic acid aging the walleye pollack mixture for 12-16 hours adding 600g of red pepper powder, 1kg of sugar, 35g of monosodium L-glutamate, 20g of black sesame seeds, 300g of ginger, 280g of garlic, 50ml of vinegar, 100ml of sesame oil, and 3kg of starch syrup into the walleye pollack mixture and aging the mixed walleye pollack at 10-15 deg. C for 36 hours.COPYRIGHT KIPO 2013[Reference numerals] (AA) Palatability(50 people) (BB) Taste (CC) Texture (DD) Flavor (EE) Good (FF) Mediocrity (GG) Bad본 발명은 명태회 무침의 제조방법에 관한 것으로 해동이 된 명태 10Kg, 설탕 3Kg, 소금 1.3Kg, 식용빙초산(300ml)과 갖은 양념(고춧가루600g, 설탕 1Kg, L-글루타민산 나트륨(향미증진제)35g, 검은깨 20g. 생강300g, 마늘280g, 식초50ml, 참기름100ml, 물엿3Kg)으로 잘 배합한 후 골고루 버무려 상기 성분들이 잘 혼합하여 맛과 풍미가 우수하고 식감이 좋은 명태회 무침을 만들 수 있다.
