The present invention relates to a salted pollack preparation method for fishy smell removal and food texture enhancement and, more particularly, to a salted pollack preparation method by which pollack smell and fish smell are removed and food texture is enhanced by the use of persimmon vinegar and grape wine. This salted pollack preparation method includes: a step in which a pollack is dissected and washed with its internal organs and gills removed a step in which the washed pollack is dipped into a diluted persimmon vinegar solution a step in which the diluted solution is removed from the pollack dipped in the diluted persimmon vinegar solution a step in which the diluted persimmon vinegar solution-removed pollack is dipped into a red grape wine diluted solution containing onion juice and grape juice a step in which the diluted solution is removed from the pollack dipped in the red grape wine diluted solution a step in which the red grape wine diluted solution-removed pollack is salted with sun-dried salt and the salted pollack is obtained and a step in which the salted pollack is rapidly cooled.COPYRIGHT KIPO 2016본 발명은 간명태의 비린내 제거 및 식감을 증대시키기 위한 제조방법에 관한 것으로 보다 상세하게는 감식초와 포도 와인을 이용하여 명태의 특유한 잡내와 비린내를 제거하고, 식감을 증대시키기 위한 간명태의 제조방법에 관한 것이다.이를 위한 본 발명은, 간명태 제조방법에 있어서,명태를 할복하여 내장과 아가미를 제거하고 세척하는 단계세척된 명태를 감식초 희석액에 침지시키는 단계감식초 희석액에 침지된 명태의 희석액을 빼는 단계감식초 희석액을 뺀 명태를 양파즙, 포도즙을 포함한 적색 포도 와인 희석액에 침지시키는 단계적색 포도 와인 희석액에 침지된 명태의 희석액을 빼는 단계적색 포도 와인 희석액을 뺀 명태를 천일염으로 염장하여 간명태를 완성하는 단계상기 간명태를 급냉하는 단계 를 포함하여 이루어지는 것을 특징으로 한다.
