KR101372562B1 - Manufacturing method of dried salmons - Google Patents

Abstract

The present invention relates to a manufacturing method of half dried salmon half dried with 45 to 60% w/w of moisture content and a dried yellow corvina form of salmon and half dried salmon or dried yellow corvina form of salmon produced therefrom. The half dried salmon or the dried yellow corvina form of salmon are not processed by using additional additives but still have excellent color, taste, flavor, etc., and have less moisture thereby delaying acidification of unsaturated fatty acids, therefore the salmon have excellent storage stability and can be easily distributed. Also, the salmon are provided as a half-dried form or a dried yellow corvine form of processed fish allowing people who are familiar with the western-type of smoked salmon products and who are familiar with the traditional cooking method to easily use the salmon, thereby increasing the usability of salmon compared to the existing salmon. [Reference numerals] (AA) (One step) step for removing entrails of salmon and washing them with distilled water; (BB) (Second step) step for adding 5-10%(w/v) salinity of brine to the washed salmon and salting them for 1-5 hours; (CC) (Third step) step for controlling the moisture content of salmon to 45-60%[w/w] by drying the salted salmon with cold air at 15-20°C for 24-48 hours; (DD) (Fourth step) step for packaging the salmon dried with cold air in vacuum and keeping them in a freezing state

Description

Manufacturing Method of Semi-Dried Salmon or Salmon Oysters {Manufacturing method of dried salmons}

The present invention relates to a method of preparing a semi-dried salmon or salmon oyster and a semi-dried salmon or salmon oyster prepared therefrom.

It was not easy to eat fish that caused corruption easily in the inland area because transportation was not developed until 40-50 years ago. For this reason, inland areas such as Andong, Gyeongsangbuk-do, the technology for producing salted purplish fish was developed for use as fish food, but the concentration of salt used to prevent corruption is high, and It was difficult to maintain the fish's inherent taste, and it was not easy to keep the health of the eaters, especially since it was not consumed more actively than meat.

However, in recent years, the technology of storage and transportation has been developed to facilitate the intake of fish, and the awareness of health is very high due to the change of people's living standards and values. Increasingly, the selection and intake of healthy foods such as seaweed and fish products are increasing. In other words, while preference for animal foods that cause dyslipidemia, arteriosclerosis, stroke, and cardiovascular disease gradually decreases, the preference and consumption of vegetable foods and aquatic products, which help to improve health and diet, is gradually increased. Is increasing.

Salmon (chum salmon / keta salmon) is a mothic regressive anadromous fish that hatches from the river, goes out to the sea, and returns to the river where it was born, spawns and dies once in its lifetime. Mature, become a sexual word and regress in spawning. The type of salmon is salmon ( Oncorhynchus keta ), Humpback salmon ( Oncorhynchus gorbuscha ), King salmon ( Oncorhynchus tschawytscha ), Sockeye salmon ( Oncorhynchus nerka ), coho salmon ( Oncorhynchus kisutch ) and flax salmon ( Oncorhynchus rhodurus ).

Salmon grows faster, reproduces more well, and tastes better than other fish, making it a popular fish. The global market for salmon is about 12 trillion won, and Korea imports about 193,000 tons (300 billion won) and produces about 26 billion won in domestic water. Salmon is also one of the world's top 10 health foods. Unsaturated fatty acid content is about 73.8% of the total fatty acids, especially the high content of omega-3 (n-3, ω-3) fatty acids such as DHA, EPA, etc. Prevents cardiovascular diseases such as hypertension, arteriosclerosis, and stroke and improves cholesterol levels In addition, it is known to have various beneficial functions in our body, such as improving blood circulation, strengthening immune function and smoothing brain activity.

Salmon processed foods are mainly consumed by foreign countries such as sausage, ham, fish cake, beef jerky, canned food, salad, fried food, steak, smoked products, etc. Consumption was heavily concentrated in a live fish sashimi or Maeuntang, so the recipe did not develop in various ways. In recent years, however, as Western-style restaurants, such as buffets and family restaurants, have increased, consumption of smoked products using the smoking method, a processed food mainly eaten in foreign countries, is becoming more popular with younger people. Without this, there is a limit to what is consumed.

On the other hand, oysters are described in the Jeungbo Forest Economy (增補 山林 經濟), salted whole fish and dried, most of which are produced using early. The processed oysters made from fish other than early age include Korean Registered Patent No. 584875, 'Salted salt solution containing pine needle extract, Low salted fish oyster ratio manufactured using the same, and Minerfish gulbi prepared by the method' and Korean Registered Patent No. 826868 There are only 'methods for manufacturing saltwater salt products using deep sea salt,' and other fish are rarely used as raw materials.

Thus, the present inventors dried for 15 to 48 hours at 15 ~ 20 ℃ without processing using a separate additive to produce a semi-dried salmon or salmon oyster made of moisture content 45-60% [w / w] color than before, The present invention has been completed by confirming that the product is excellent in taste, flavor and the like, and is excellent in preservation and convenient in circulation.

On the other hand, to improve the shelf life of the salmon, although techniques for producing pickled fish such as zaban mackerel have been disclosed, not only the salinity is very high but the manufacturing period is long, the freshness of the salmon may be reduced or the taste may be reduced.

In addition, although the trout drying method is disclosed in Korean Patent No. 886059, which dried the washed trout at +3 ~ -10 ℃ for 72-90 hours, garlic, deodeok, Astragalus, ginseng juice containing Wet salted with brine and then aged 45-50 hours at +3 ~ -10 ℃, dried again by 168 ~ 240 hours with a wind of +3 ~-10 ℃, UV sterilization and sealing packaging method, Compared with the complicated manufacturing method, the manufacturing time is very long.

Korean Patent No. 813901 discloses a method of making purplish fish such as trout or salmon using deep sea salt. After salting or salting various fish with salt produced in deep sea water, the salt salt is placed on rice straw. Place a fish and dry it until the water content of the fish is around 70wt%, ferment it into useful microorganisms such as Bacillus subtilis or basophils in rice straw, and dry fish is sucrose or trehalose. The salt is dried and salted with deep ocean salt added thereto, and aged for 4 to 48 hours at −2 to 5 ° C. for aging. Thus, the method of drying and drying the salmon differs from the present invention.

In Japanese Patent No. 4027275, after salting and salting salmon directly, the salt is washed out and wrapped around the salmon with a dry rice straw filled with a ventilated sheet and kept at a temperature of 12 to 17 ° C. for 6 to 10 hours, then 0 ° C. ±. A technique of aging 12 to 13 days at a temperature of 2 ° C. is disclosed. The method of drying salmon is different from the present invention, and the manufacturing time is also very long compared to the present invention due to the characteristics of drying salmon at a low temperature. .

In Korean Patent No. 419421, salt and lemon, carrots, onions, celery, parsley, marjoram, rosemary, and bay leaves are salted with salt, and then salted at a temperature of 8 ~ 10 ℃ for 2-3 seconds. DETAILED DESCRIPTION OF THE INVENTION A method for producing a purple salmon is disclosed by vacuum drying a salmon in which 8-8% moisture is removed by drying in cold air for 1 hour and drying for 1 to 2 hours at room temperature of 25 to 30 ° C. Is a state in which water is hardly removed, and it can be said that the technical configuration is different from the present invention for producing semi-dried salmon or salmon oyster.

Korean Registered Patent No. 584875 (Salt salt composition containing pine needle extract, low salted fish oyster fertilizer manufacturing method using the same and fresh fish oyster ratio manufactured according to the method, registered on May 3, 2006) Korean Registered Patent No. 886059 (Trout Drying Method, Feb. 20, 2009) Korean Registered Patent No. 813901 (Method of making purplish fish using salt produced from deep sea water, registered on March 10, 2008) Japanese Patent No. 4027275 (Salmon processing method, 2007.10.19. Registration) Korean Registered Patent No.421941 (Manufacturing method of purple salmon, registered on Feb. 25, 2004)

An object of the present invention is to provide a method of producing a semi-dried salmon or salmon oyster and a semi-dried salmon or oyster prepared therefrom.

The present invention relates to a method of manufacturing a semi-dried salmon or salmon oyster, in detail,

(Step 1) removing the intestines of salmon and washing with purified water;

(Step 2) salting for 5 hours to 1 to 5 hours by adding a salt concentration of 5 ~ 10% (w / v) to the washed salmon;

(Step 3) cold-dried the salted salmon at 15 ~ 20 ℃ for 24 to 48 hours to adjust the moisture content of the salmon to 45 ~ 60% [w / w]; And

(4 steps) vacuum-packing the cold air dried salmon frozen storage;

It provides a method for producing a semi-dried salmon or salmon oyster comprising a.

Salmon of the first step is salmon ( Oncorhynchus keta ), Humpback salmon ( Oncorhynchus gorbuscha ), King salmon ( Oncorhynchus tschawytscha ), Sockeye salmon ( Oncorhynchus nerka ), coho salmon ( Oncorhynchus kisutch ) and flax salmon ( Oncorhynchus rhodurus ) may be selected.

Salting in the second step may be performed using brine of 0.5 to 10 times the weight of the salmon.

In the first step, the semi-dried salmon is partially cut in such a manner that the fish meat of the salmon is connected to the back or the belly, the intestines are removed in a state where the partially cut fish meat is developed, and then washed and salted in the state where the fish meat is developed. And dried.

The salmon oyster, in the first step, the stomach side of the salmon is cut, but only the incision of the belly end below the intestines and remove the intestines, can be prepared by washing, salting and drying.

Accordingly, the present invention provides a semi-dried salmon or salmon oyster prepared by the above method.

Hereinafter, the present invention will be described in detail.

The semi-dried salmon, in the first step, partially cut the fish meat of the salmon so as to connect the back or belly side, cut in half in the center of the bone, so that the salmon fish meat is not cut 0.5-2 cm After cutting and removing the intestines while leaving, it can be prepared by washing, salting and drying the fish meat in a developed state.

The brine of the second step can be prepared using the sun salt, it is preferable to use a high quality sun salt with almost no bitter taste by removing the salt water for more than three years.

In addition, the salt concentration of the brine is preferably 5 to 10% (w / v), even if less than 5% (w / v), the liver may not bleed well or due to low salt concentration, the corruption may proceed, 10% ( It is not good because the semi-dried salmon or salmon oysters have a strong salty taste.

In the second process, salting may be performed for 1 to 5 hours. If salting time is less than 1 hour, the liver may not bleed well or rot due to low salt concentration, and salting time exceeds 5 hours. Not good because, semi-dried salmon or salmon oysters have a strong salty taste.

In addition, the salmon of the present invention can be dried using cold air drying, the wind speed during the cold air drying is preferably 5 ~ 10m / sec. If the wind speed is lower than 5m / sec, the moisture content is more than 60% [w / w] to dry, or the drying time is longer than 48 hours, it is easy to rot or deteriorate the quality of the salmon, If it exceeds 10m / sec, the overall moisture content is less than 45% [w / w] or only the outside of the fish meat is first dried to a low moisture content may lower the quality of semi-dried salmon or salmon oysters.

The cold air drying temperature of salmon is 15 ~ 20 ℃, and if it is less than 15 ℃, the moisture content is more than 60% [w / w], or the drying time is long. In addition, even if it exceeds 20 ℃ due to the high temperature the meat quality of the salmon is deteriorated easily prone to corruption.

In addition, the drying time is appropriate to be carried out for 24 to 48 hours, when less than 24 hours drying proceeds in the state that the water content of fish meat exceeds 60% [w / w], so it is easy to rot during storage after manufacture If it is more than 48 hours, the water content of fish meat is less than 45% [w / w] can be reduced the quality of semi-dried salmon or salmon oysters. On the other hand, in the present invention, using the cold air drying method instead of the natural drying method and the hot air drying method of the typical fish drying method of salmon, the salmon has a higher content of unsaturated fatty acids than other fish, in particular, mainly Omega-3 such as DHA or EPA Due to the high content of polyunsaturated fatty acid (PUFA), called fatty acid, fatty acid plaque is easily generated by oxidation by external energy such as visible light and heat, resulting in acid odor and deterioration of product quality and consumer's preference. This is because the back is lowered.

The present invention relates to a method for preparing a semi-dried salmon or salmon oyster prepared by a water content of 45 ~ 60% [w / w] and a semi-dried salmon or salmon oyster prepared therefrom, the semi-dried salmon or salmon oyster is a separate Although it is not processed using additives, it has excellent color retention, taste and flavor, but also has low moisture, which prevents rancidity of unsaturated fatty acids. In addition, those who are familiar with smoked products of Western salmon as well as those who are familiar with traditional cooking methods are provided as semi-dried processed fish that can easily use salmon, thereby increasing the availability of salmon compared to the conventional.

1 is a flow chart showing a method for producing a semi-dried salmon or salmon oyster of the present invention.
Figure 2 is a photograph of the outer surface of the semi-dried salmon prepared by cutting the belly by the method of the present invention.
Figure 3 is a photograph of the outer surface of the semi-dried salmon prepared by cutting the back by the method of the present invention.
Figure 4 is a photograph of the inner surface of the semi-dried salmon prepared by cutting the back by the method of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the intention is to provide an exhaustive, complete, and complete disclosure of the principles of the invention to those skilled in the art.

< Example  1. Preparation of Semi-Dried Salmon>

Salmon ( Oncorhynchus keta ) abdomen (incision, left in 1cm, all incision, divided into 2 and wider around the bone) gills, guts and blood were removed and washed with purified water (drinking tap water). A salt solution was prepared by mixing 10 liters of purified water extracted with 10 liters of purified water to 5 to 10% [w / v]. 15 kg (800 g to 1 kg / married) of the trimmed salmon was salted for 1 to 5 hours using brine, dried at 15-20 ° C. under 7 m / sec of cold air, and sealed in vacuum. See Table 1). Photographs of the trimmed salmon immediately before packaging are shown in FIG. 2 (outer photo). In addition, although the experiment was not performed by cutting the back in the present embodiment, photographs of the back-cut salmon are shown in FIGS. 3 (outer picture) and 4 (inner picture).

Condition Pisces Salinity of salt in brine Salting time Cold air drying temperature Cold air drying time Example 1-1 salmon 7% [w / v] 3 hours 18 ℃ 36 hours Examples 1-2 salmon 10% [w / v] 3 hours 18 ℃ 36 hours Example 1-3 salmon 5% [w / v] 3 hours 18 ℃ 36 hours Examples 1-4 salmon 7% [w / v] 1 hours 18 ℃ 36 hours Examples 1-5 salmon 7% [w / v] 5 hours 18 ℃ 36 hours Examples 1-6 salmon 7% [w / v] 3 hours 15 ℃ 36 hours Examples 1-7 salmon 7% [w / v] 3 hours 20 ℃ 36 hours Examples 1-8 salmon 7% [w / v] 3 hours 18 ℃ 24 hours Examples 1-9 salmon 7% [w / v] 3 hours 18 ℃ 48 hours Example 1-10 salmon 7% [w / v] 1 hours 18 ℃ 24 hours

< Comparative Example  1. Preparation of Comparative Semi-Dried Salmon>

Salmon ( Oncorhynchus keta ) abdomen (incision was left in 1cm, all cut in half, widened to the center of the bone), gills, guts and blood were removed and washed with purified water (drinking tap water). A salt solution was prepared by mixing the natural salt of 10 liters of purified water minus three years with the conditions of Table 3 below. The trimmed salmon 15kg (800g ~ 1kg / horses) was salted with brine and dried at a wind speed of 10 ~ 30 ℃, 7m / sec conditions, one packaged sealed in a vacuum (each condition see Table 2) ).

Condition Pisces Salinity of salt in brine Salting time Drying temperature Drying time Comparative Example 1-1 salmon 15% [w / v] 3 hours 18 ℃ 36 hours Comparative Example 1-2 salmon 3% [w / v] 3 hours 18 ℃ 36 hours Comparative Example 1-3 salmon 7% [w / v] 0.5 hours 18 ℃ 36 hours Comparative Example 1-4 salmon 7% [w / v] 8 hours 18 ℃ 36 hours Comparative Example 1-5 salmon 7% [w / v] 3 hours 10 ℃ 36 hours Comparative Example 1-6 salmon 7% [w / v] 3 hours 30 ℃ 36 hours Comparative Example 1-7 salmon 7% [w / v] 3 hours 18 ℃ 12 hours Comparative Example 1-8 salmon 7% [w / v] 3 hours 18 ℃ 55 hours

< Experimental Example  1.Check the preferences for the saltiness of semi-dried salmon>

In Example 1 and Comparative Example 1, the dried salmon was subjected to the same conditions to 50 men and women of all ages who did not limit their age to confirm the saltiness of salted brine of salted salts and the salting time of the dried salted salmon in Example 1 and Comparative Example 1. After roasting in a frying pan, each salty taste was compared and expressed in the five flavors: 'Fresh, slightly salty, not salty, not too salty, moderately salty, slightly salty, sour'. 3 is shown.

Condition Weave (People) Slightly salty
(persons) Not salty or salty
It is appropriate (person) It's a bit fresh
(persons) Fresh
(persons) Example 1-1 0 10 35 5 0 Examples 1-2 2 5 42 One 0 Example 1-3 One 4 39 6 0 Examples 1-4 2 6 38 4 0 Examples 1-5 2 3 39 6 0 Examples 1-6 0 10 34 6 0 Examples 1-7 0 9 34 7 0 Examples 1-8 0 9 33 8 0 Examples 1-9 0 7 35 8 0 Example 1-10 0 6 40 4 0 Comparative Example 1-1 35 10 5 0 0 Comparative Example 1-2 0 0 5 40 5 Comparative Example 1-3 0 0 8 39 3 Comparative Example 1-4 32 8 10 0 0 Comparative Example 1-5 One 4 38 7 0 Comparative Example 1-6 0 10 34 6 0 Comparative Example 1-7 One 8 35 6 0 Comparative Example 1-8 0 10 33 7 0

Referring to Table 3, 'semi-dried salmon prepared by salting for 5 hours using 5-10% [w / v] saline' (Example 1, Comparative Examples 1-5 to 1-8) was prepared. It can be seen that the palatability of salinity is high because it is not easy or salty.

< Experimental Example  2. Check moisture content>

In order to confirm the moisture content of the semi-dried salmon according to the drying method, the dried salmon of Example 1 and Comparative Example 1 was thinly mixed and evenly mixed. Two to three grams of these were taken and dried in a dryer at 105 ° C. until dryness was reached (using a conventional food content measurement method). At this time, the reduced moisture content was measured to confirm the total moisture content of dried salmon of Example 1 and Comparative Example 1 (see Table 4).

Condition Moisture content (% [w / w]) Example 1-1 54.6 Examples 1-2 56.8 Example 1-3 54.6 Examples 1-4 57.7 Examples 1-5 54.8 Examples 1-6 58.7 Examples 1-7 52.8 Examples 1-8 59.5 Examples 1-9 46.2 Example 1-10 59.1 Comparative Example 1-1 43.7 Comparative Example 1-2 63.4 Comparative Example 1-3 64.5 Comparative Example 1-4 41.6 Comparative Example 1-5 77.4 Comparative Example 1-6 35.5 Comparative Example 1-7 77.3 Comparative Example 1-8 36.8

Referring to Table 4, it is confirmed that the method of the present invention according to Example 1 is a method of semi-drying the salmon to a water content of 45 ~ 60% [w / w]. At this time, it can be seen that the moisture content of the salmon of Comparative Examples 1-5 to 1-8, which is a condition in which the drying temperature and the drying time are out of 15 to 20 ° C. and 24 to 48 hours, is remarkably different from that of Example 1, Even if the drying temperature and drying time are included in the above conditions, it can be confirmed that the moisture content is not included in 45 to 60% [w / w] depending on the degree of salting (Comparative Examples 1-1 to 1-4).

< Experimental Example  3. Confirmation of taste for meat of semi-dried salmon>

After roasting the dried salmon of Example 1 and Comparative Example 1 in a frying pan under the same conditions, the taste of the chewy feel was made to check the taste of each age 50 men and women who did not restrict the age and the following Table 5 The score was expressed as a five-point RBI method (five points: very good, four points: good, three points: normal, two points: bad, one point: very bad).

Condition The chewyness of the flesh of salmon Example 1-1 4.0 Examples 1-2 4.1 Example 1-3 3.9 Examples 1-4 4.2 Examples 1-5 4.0 Examples 1-6 4.0 Examples 1-7 3.9 Examples 1-8 4.1 Examples 1-9 4.0 Example 1-10 4.1 Comparative Example 1-1 1.8 Comparative Example 1-2 2.3 Comparative Example 1-3 2.2 Comparative Example 1-4 1.9 Comparative Example 1-5 2.5 Comparative Example 1-6 1.9 Comparative Example 1-7 2.2 Comparative Example 1-8 2.4 (5 points: Very good, 4 points: Good, 3 points: Normal, 2 points: Bad, 1 point: Very bad)

Referring to Table 5, it is confirmed that the semi-dried salmon of Example 1 dried by the method of the present invention has a high degree of palatability. In addition, the investigators, the semi-dried salmon produced by the method of the present invention has a suitable salinity to feel the salmon's inherent taste is not salty or salty, and the drying time and drying temperature is appropriate, does not damage the intrinsic meat of the fish Along with the chewy taste, he said that he felt a lot of light taste and rich flavor.

< Experimental Example  4. Check Salmon Freshness>

After drying the dried salmon of Example 1 and Comparative Example 1 for 5 days at 2 ℃ refrigeration conditions, it was confirmed whether the odor and fishy smell due to decay increased (5 points: none, 4 points: almost none, 3 points: slightly present) , 2 points: severe, 1 point: very severe). Determination scores for off-flavor and fishy are shown in Table 6 by measuring the average score of 50 trained panelists.

Condition
Odor Fishy Produce
Immediately Two days later After 5 days Produce
Immediately Two days later After 5 days Example 1-1 4.9 4.2 3.7 4.9 4.6 3.9 Examples 1-2 4.8 4.6 3.8 4.8 4.3 3.7 Example 1-3 4.9 4.3 3.9 4.8 4.4 3.6 Examples 1-4 4.9 4.5 3.9 4.9 4.5 3.9 Examples 1-5 4.9 4.0 3.8 4.9 4.3 3.8 Examples 1-6 4.8 4.2 3.8 4.9 4.4 3.7 Examples 1-7 4.8 4.4 3.7 4.9 4.5 3.6 Examples 1-8 4.8 4.5 3.8 4.9 4.2 3.9 Examples 1-9 4.7 4.4 3.6 4.8 4.3 3.8 Example 1-10 4.8 4.5 3.6 4.8 4.5 3.8 Comparative Example 1-1 4.8 4.0 3.2 4.8 3.8 3.1 Comparative Example 1-2 4.9 3.8 2.3 4.9 3.6 2.6 Comparative Example 1-3 4.6 3.6 2.4 4.8 3.4 2.3 Comparative Example 1-4 4.8 4.1 3.2 4.8 3.8 3.1 Comparative Example 1-5 4.7 2.9 1.4 4.9 2.2 1.5 Comparative Example 1-6 4.1 3.5 2.8 4.0 3.5 2.8 Comparative Example 1-7 4.8 2.8 1.9 4.8 2.2 1.3 Comparative Example 1-8 4.0 3.5 2.9 4.1 3.4 2.9 (5 points: None, 4 points: Almost none, 3 points: Slightly present, 2 points: Severe, 1 point: Very severe)

Referring to the results of Table 6, all of the semi-dried salmon of Example 1 adjusted to a water content of 45 ~ 60% [w / w] was not easily decayed or increased fishy even after long-term refrigerated storage . On the other hand, the less the moisture content is suppressed the progress of the rot, while the salmon of Comparative Examples 1-6 and 1-8 was found to be partially decayed over time despite the 60% [w / w] or less. This is expected to be because the salmon's drying time is too long or the drying temperature is too high, so the freshly trimmed salmon has a lower freshness than in Example 1.

Claims (6)

(Step 1) Salmon ( Oncorhynchus keta ), Humpback salmon ( Oncorhynchus gorbuscha ), King salmon ( Oncorhynchus tschawytscha ), Sockeye salmon ( Oncorhynchus nerka ), Salmon ( Oncorhynchus kisutch ) and Flax salmon ( Oncorhynchus rhodurus ) Removing viscera and washing with purified water;
(Step 2) salting for 1 to 5 hours by adding brine to the washed salmon at a salt concentration of 5 ~ 10% (w / v) salt concentration of 0.5 to 10 times the weight;
(Step 3) cold-dried the salted salmon at 15 ~ 20 ℃ for 24 to 48 hours to adjust the moisture content of the salmon to 45 ~ 60% [w / w]; And
(4 steps) vacuum-packing the cold-air dried salmon to store frozen;
Semi-dried salmon or salmon oyster production method comprising a. delete delete The method of claim 1,
In the first step, the semi-dried salmon is partially cut in such a manner that the fish meat of the salmon is connected to the back or the belly, the intestines are removed in a state where the partially cut fish meat is developed, and then washed and salted in the state where the fish meat is developed. And Method for producing a semi-dried salmon or salmon oysters characterized in that the dried to produce. The method of claim 1,
The salmon oyster is a half-dried salmon or salmon gulbi, characterized in that in the first step, while cutting the belly side of the salmon, incised only the tip of the belly below the intestine and remove the intestines, washed, salted and dried Manufacturing method. A semi-dried salmon or salmon oyster prepared by the method of any one of claims 1, 4 and 5.

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