Method for producing boneless seasoned dried pollack and boneless seasoned dried pollack produced thereby

Method for producing boneless seasoned dried pollack using herbal soaking solution and vacuum packaging

This technology involves processing pollack into boneless fillets, soaking them in a herbal solution, washing and dehydrating them, and then applying a seasoning sauce before vacuum packaging.

Conventional dried pollack products are often inconvenient to eat due to numerous bones and thorns, and it has been difficult to reduce the fishy odor while maintaining both taste and nutritional value.

By soaking boneless pollack in a herbal solution brewed with ingredients such as licorice, cnidium, jujube, and ginger to remove odors, and then applying a seasoning sauce and vacuum packaging, this technology creates a convenient seafood product that can be easily enjoyed by people of all ages.

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Key Features:

• Boneless pollack production step: Processing pollack to remove bones and thorns to create boneless fillets.
• Herbal soaking solution production step: Mixing and heating one or more ingredients from licorice, cnidium, jujube, and ginger to create a brew.
• Thawing and soaking step: Thawing frozen boneless pollack, soaking it in the herbal solution, and then washing and dehydrating it.
• Seasoning and vacuum packaging step: Applying seasoning sauce to the dehydrated boneless pollack and vacuum packaging the product.

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