PURPOSE: A method of manufacturing sanitary filefish jerky is provided to enable anyone to chew the filefish jerky since the filefish jerky has tender meat texture compared to existing filefish jerky and a thickness that is easy to be adjusted. CONSTITUTION: Filefish flesh slices at a predetermined size are prepared. Flesh tissue of the filefish flesh slices is cut into portions and pressed or directly pounded to be thin out at a predetermined thickness. 1 to 2 wt% of sugar, 1 to 2 wt% of table salt, 2 to 3 wt% of L-sodiumglutamate, 3 to 4 wt% of a jujube concentrate, 1 to 2 wt% of a maesil concentrate, and 1 to 2 wt% of fruit juice are added to 80 to 90 wt% of the softened filefish flesh slices. A predetermined amount of the seasoned filefish flesh slices is evenly spread on a mold having the shape of a window blind. After removing moisture from the molded filefish jerky, the filefish jerky is separated from the mold. The filefish jerky is cold air dried for a predetermined period of time to manufacture a filefish jerky product. The size of the filefish flesh slices is a length of 5 to 7 cm, a width of 1 to 2 cm, and a thickness of 0.1 to 5 mm. [Reference numerals] (AA) Filefish jerky； (S100) Step of preparing fish flesh slices； (S200) Step of softening the tissue of fish flesh； (S300) Step of seasoning； (S400) Step of aging； (S500) Step of attaching on a frame and shaping； (S600) Step of detaching from the frame； (S700) Step of drying with cool air본 발명은 쥐치포의 기계적 제조방법에 관한 것으로서, 구체적으로는 원료가 되는 쥐치편육을 어육조직을 완화시키도록 하는 전처리단계를 거쳐 조미를 한 후 숙성시키고 조미숙성된 쥐치편육을 일정량을 틀에 올려놓은 후 일정한 두께로 편 후에 탈발시켜 냉풍건조하여 제조되는 쥐치포의 기계적 제조방법에 관한 것이다.본 발명에 의한 쥐치포 기계적 제조방법은 기존의 쥐치포에 비해 육질이 부드러우며 두께 조절이 용이하여 남녀노소 누구든지 쉽게 씹을 수 있고 먹을 수 있고 위생적인 쥐치포를 생산할 수 있다는 장점이 있다.
