PURPOSE: A producing method of shark fin liquid and retort food using shark fins and deep ocean water is provided to remove the unique bad smell from the shark fins.CONSTITUTION: A producing method of shark fin liquid and retort food using shark fins and deep ocean water comprises the following steps: soaking the shark fins in the deep ocean water for 1-2 hours(S11) inserting onion, ginger, Glycyrrhizae radix, and refined rice wine into the deep ocean water, and heating and cooling the mixture to obtain deodorizing liquid(S12) soaking the water-soaked shark fins in the deodorizing liquid for 3-4 hours(S13) boiling the deodorized shark fins with the deep ocean water for 4-8 hours, and filtering to obtain the shark fin liquid(S20) boiling the shark fin liquid with chicken feet, sea tangle, anchovy, spring onion, and other ingredients in a double boiler for 7 hours, and filtering the mixture to obtain stock(30) inserting the shark fin liquid and the stock into the double boiler, and heating the mixture for 2 hours at 70-80 deg. C after opening a pressure valve of the double boiler(S40) and packaging the obtained food in a pouch before sterilizing at 120-125 deg. C and rapidly cooling(S50, S60, S70).COPYRIGHT KIPO 2013[Reference numerals] (AA) Heating and filtering deep sea water and deodorized shark fin to obtain shark fin liquid (BB) Boiling deep sea water, chicken feet, sea tangle, anchovy, spring onion, dried pollack, ginger, radish, onion, garlic, glycyrrhiza, dried shrimp, pear, apple, and refined rice wine to obtain stock (CC) Mixing the shark fin liquid and the stock to obtain soup (DD) 120-125 deg. C, atmospheric pressure of 1.25 (S10) Deodorizing (S11) Soaking process : soaking the shark fin in the deep sea water (S12) Deodorizing liquid producing process : deep sea water+onion+ginger, Glycyrrhizae radix+refined rice wine (S13) Dipping process: deodorizing liquid+soaked shark fin (S20) Shark fin liquid producing process (S30) Stock producing process (S40) Soup
