PURPOSE: A method of manufacturing pickled sea tangle is provided to improve the mouthfeel of the pickled sea tangle by removing the unique fishy taste of fresh sea tangle and the salty taste due to excess of salinity.CONSTITUTION: Sea tangle is washed with flowing water. The washed sea tangle is dipped in the water of 90 deg. C to 110 deg. C for 3 to 5 minutes before taking out for parboiling. The parboiled sea tangle is washed in seawater and flowing water. The washed sea tangle is refrigerated at -1 deg. C to -20 deg. C for 20 hours or more. The refrigerated sea tangle is defrosted in 10 deg. C to 15 deg. C for 4 to 6 hours. The defrosted sea tangle is cut with the width of 1 cm to 3 cm and the length of 1 cm to 3 cm. Soy sauce 100 parts by weight, sugar 25 to 35 parts by weight, and vinegar 75 to 85 parts by weight are mixed. The mixed solution is boiled. The boiled mixed solution is cooled to manufacture a seasoning. The cut sea tangle is dipped in the seasoning and maintained at 1 deg. C to 10 deg. C for 2 to 10 days. The sea tangle parboiling step further includes a cooling process by dipping the parboiled sea tangle in the water of 1 deg. C to 10 deg. C. The step of refrigerating the washed sea tangle is conducted by refrigerating the washed sea tangle at -4 deg. C to -10deg. C for 24 to 45 hours.COPYRIGHT KIPO 2013[Reference numerals] (S1) Parboiling step (S2) Washing step (S3) Freezing step (S4) Defrosting step (S5) Cutting step (S6) Seasoning manufacturing step (S7) Dipping step본 발명은 다시마 장아찌의 제조방법에 관한 것으로, 상세하게는 본 발명의 다시마 장아찌 제조방법은 통상의 장아찌제조방법에 있어서, 다시마 생체를 데치는 데침 단계 상기 데친 다시마를 세척하는 단계 세척한 다시마를 냉동하는 단계 냉동한 다시마를 해동하는 단계 해동한 다시마를 절단하는 단계 양념장 제조단계 및 상기 양념장에 다시마를 침지시키는 단계를 포함하는 것을 특징으로 하는 다시마 장아찌 제조방법이다.
