The present invention relates to a method of manufacturing a seasoned dried pollack by adding seasoning to a pollack and freezing and aging the pollack for roasting on a fire. The method includes: a pollack sorting step (a) of sorting a pollack which is big and good enough for manufacturing a dried pollack； a pollack processing step (b) of removing bones and impurities from the sorted pollack by cutting the pollack； a pollack washing step (c) of washing the pollack from which the bones and impurities have been removed； a dual dried pollack processing step (d) of processing the flesh of the pollack into a dual dried pollack； a seasoning and mixing step (e) of mixing the flesh, seasoning, and additives； a freezing and aging step (f) of inserting the pollack flesh, mixed with the seasoning and additives, into a freezer at -5--15 °C to freeze and age the flesh for 10 hours to several days； a drying preparation step (g) of arranging the frozen and aged pollack on a multistep drying tray to dry the pollack with cool air； a cool air drying step (h) of obtaining a seasoned dried pollack by drying the pollack flesh at 15-20 °C for 10-15 hours until the moisture content of the flesh becomes 88-92%； and a weighing and packing step (i) of measuring the dried pollack at a predetermined weight and then packing the pollack in a packing bag. In step (f), the seasoning is made by mixing 25-35 kg of brown sugar, 1.5-2 kg of bay salt, 1-3 kg of glutamic acid sodium, 2-5 kg of synthetic sweetener, and 10-30 g of green tea powder, the additives are made by mixing 15-20 l of water, 0.1-0.3 l of plum extract, made by aging sugar and plums for one year, 0.1-0.3 l of refined rice wine, and 10-30 g of plum powder, and 50 kg of pollack flesh is mixed with the seasoning and additives.본 발명은 불에 굽어 먹을 수 있도록 조미료를 첨가시켜 냉동 숙성한 조미 명태포 제조방법에 관한 것으로, a) 명태포 제조에 적당한 크기와 신선도의 명태를 선별하는 명태 선별단계, b) 선별된 명태를 개복시켜 뼈와 불순물 등을 제거하는 명태 가공단계, c) 뼈와 불순물 등이 제거된 명태를 세척하는 명태 세척단계, d) 명태살을 이중포로 가공하는 이중포 가공단계, e) 명태살과 조
