The present invention relates to a method for manufacturing deep-fried dried pollack with barbecued beef flavor. The method of the present invention comprises the steps: (a) drying pollack well and chopping the same to have a length of 6-8 mm to prepare chopped pollack； (b) putting the chopped pollack prepared on a transfer type grilling device, firstly roasting the same at a temperature of 120-280°；C for 2-5 minutes while transferring the same, and cooling the chopped pollack to have a surface temperature of 30-60°；C by forced blowing； (c) with respect to 100 parts by weight of the chopped pollack cooled, uniformly spraying and seasoning 2-13 parts by weight of seasoning sauce on the surface of the chopped pollack； and (d) putting the chopped pollack seasoned on a transferring grilling device, secondly roasting the same at a temperature of 120-280°；C for 2-5 minutes while transferring the same, cooling the chopped pollack to have a surface temperature of 20-30°；C by forced blowing, and then sealing and packaging the same. According to the method, barbecued beef flavor can be added to high-nutritional chopped pollack, which is then prepared with direct fire, thereby providing deep-fried dried pollack preferred by all ages and sexes.본 발명은 불고기맛 황태깡 제조방법에 관한 것으로,(a) 황태를 잘 말린 후 6 ~ 8mm 길이로 절단 손질하여 황태채를 준비하는 단계와； (b) 준비된 상기 황태채를 이송식 그릴기에 올려놓고 120 ~ 280℃ 온도에서 2 ~ 5분간 이송시키면서 초벌구이한 후 상기 황태채의 표면 온도가 30 ~ 60℃가 되도록 강제송풍 방식으로 냉각하는 단계와； (c) 냉각된 상기 황태채 100 중량부에 대하여, 양념소스 2 ~ 13 중량부를 황태채 표면에 균일하게 분무하여 양념하는 단계와； (d) 상기 양념된 황태채를 이송식 그릴기에 올려놓고 120 ~ 280℃ 온도에서 2 ~ 5분간 이송시켜 재벌구이하고, 황태채의 표면 온도가 20 ~ 30℃가 되도록 강제송풍 방식으로 냉각한 후 밀봉 포장하는 단계로 구성됨으로써, 영양가 높은 황태채에 불고기맛을 가미하여 직화구이로 만듦으로써 남녀노소 모두 좋아하는 황태깡을 제공할 수 있다.
