PURPOSE: A processing method of mackerels is provided to reduce fishy smell of marckerels, let flesh chewy as well as soft and has pleased flavor. CONSTITUTION: Prepare Hizikia fusiforme which is spilt. Prepare for black soybean. Form mackerels cannonade by removing bones of mackerels. Form a compound power by mixing prepared Hizikia fusiforme and black soybean at a weight ratio of 1:0.01~0.5. Form the dip solution by diluting compound powder to water and salt. Dip mackerels cannonade in the dip solution. Compound powder is formed with a diameter of 0.001 mm to 0.1 mm. Form with roller grinder in a powder formation step.본 발명은 고등어 및 고등어 가공방법에 관한 것으로서, 보다 상세하게는 톳과 검은콩의 분말을 이용하여 비린내는 줄어들고, 육질이 졸깃하고 부드러워 지며, 고소한 풍미가 있는 고등어 및 고등어 가공방법에 관한 것이다.
