KR20200114641A - Manufacture method of dried alaska pollack with green tea and plum as main ingredients - Google Patents

Abstract

The present invention relates to a method of manufacturing dried pollock with green tea and plum as main ingredients. The method comprises: a) a step of selecting pollock of size and freshness suitable for manufacturing dried pollock; b) a step of cutting the selected pollock to remove bones and impurities; c) a step of washing the pollock from which bones and impurities have been removed; d) a step of processing pollock meat into double fillet; e) a step of mixing the pollock meat, seasoning, and auxiliary additives; f) a step of inputting the pollock meat mixed with the seasoning and auxiliary additives into a freezer at -5 to -15°C and freezing and aging the pollock meat for 5 to 10 hours; g) a step of arranging the frozen-aged pollock in a multi-stage drying tray to dry the pollock with cold air; h) a step of drying the pollock with the cold air of 22 to 27°C; and i) a step of measuring the cold-air dried pollock with a predetermined weight and then putting the pollock in a packaging bag and packaging the pollock. In step f), the seasoning is a mixture of 5 to 15 kg of brown sugar, 1.5 to 2 kg of sea salt, 1 to 3 kg of sodium glutamate, 2 to 5 kg of synthetic sweetener, and 100 to 300 g of green tea powder, the auxiliary additives are a mixture of 15 to 20 liters of water, 0.5 to 5 liters of plum liquid, which has been aged for 1 year of sugar and plum, 0.4 to 0.8 liters of sake, and 100 to 300 g of plum powder, and the pollock meat is 50 kg seasoned and mixed with the seasoning and auxiliary additives. 0.3 to 1 liter of a Codonopsis lanceolata extract may be further mixed with the auxiliary additive. 100 to 300 g of green tea powder may be further mixed with the seasoning. In step h), the moisture content of pollock meat may be maintained at 80 to 92% by drying for 20 to 30 hours with cold air at 22 to 27°C. Accordingly, there is no fishy smell.

Description

Manufacturing method of dried alaska pollack with green tea and plum as main ingredients {Manufacture method of dried alaska pollack with green tea and plum as main ingredients}

The present invention relates to a method of manufacturing pollack roe made mainly of green tea and plums, and in detail, by mixing green tea and plums and adding seasonings for freezing and aging, pollock sack without fishy smell and soft texture is provided.

In general, pollock is a Korean-type saltwater fish belonging to the Gadiformes and Gadidae families, and is a Korean-type fish with large heads and mouths.

It is a major aquatic product of Russia, Japan, including Korea, and is caught using nets or nets, and is captured at most times of the year. From ancient times, it has been regarded as an indispensable fish for ceremonial ceremonies such as ceremonies, ceremonies, and traditional wedding ceremonies, and is characterized by being called by various names depending on the condition, time, place, and habit of being caught.

Pollack is rich in methionine, an essential amino acid, which protects the liver. Potassium also helps relieve hangovers. It has warm properties that help with cold body aches and stamina, and improves digestive function to protect the body warmly. It is considered food. Even when you have a fever or chills, consumption of pollock smoothes blood circulation, discharges sweat and cools off heat, and is known to help protect our body warm with various nutrients and even help recover from fatigue.

Pollack's head, tail, flesh, and intestines are all used as ingredients. Lean meat and goni are used for soup or stew, and eggs and intestines are used for cod roe and changnan, respectively. It is rich in protein and contains a variety of essential amino acids such as leucine and lysine. Foods using pollack include ecological stew, ecological maeuntang, grilled yellow tae, steamed yellow tae, bukot soup, and bukeo marinated.

In addition, there is a pollack, which is dried after adding seasoning and served as snacks, snacks, and side dishes. However, the seasoning is insufficient, so the taste not only deteriorates, but when grilled over fire, it gradually shrinks and becomes hard or tough. , Therefore, there were several problems such as inconvenient to eat, poor digestion, and harmful to dental health.

On the other hand, plum is the fruit of the plum tree (Prunusmume) belonging to the rosaceae family, and has been used as an ingredient or medicinal material for food and beverages such as alcohol, tea, and pickles since ancient times.

In addition, plums are fruits with high acidity. Plums contain about 5% of organic acids such as citric acid, 32-34%, malic acid, 08-15%, succinic acid, and tartaric acid. And compared to other fruits, it has more protein, lipids, and minerals, and ash is an important strong alkaline food that is more important than walnuts and figs. It contains beneficial nutrients such as calcium, iron, and phosphorus, making the human blood weakly alkaline and healthy, and picric acid. (Picric acid) improves the function of the liver.

As for the pharmacological properties of plum, it is known that it has antibacterial, anti-allergic, and weak alkalinity due to blood stasis, and is known to have an excellent effect on high blood pressure, diabetes, diarrhea, and constipation, and is also effective in removing hangovers. Is known. In addition, as the medicinal effects recorded in various oriental medicine books such as Bonchogangmok, Shinnongbonchogyeong, Myungbyeolnok, etc. It has been documented to cure abdominal pain, vomiting, tapeworm control, and ringworm.

In addition, plum is an alkaline food containing a large amount of organic acids and sugars such as citric acid, and is used as a folk medicine for antibacterial activity, fatigue recovery, and appetite enhancement. In particular, the organic acids and inorganic components of plums promote the secretion of gastric juice in the body, contributing to digestion and absorption, and are processed into plum concentrate, plum liquid (sugar immersion), plum tea, plum drink, plum wine, plum vinegar, pickled plum, etc. It is in the spotlight as a health food for modern people.

Furthermore, plums are bacteria and food spoilage bacteria that cause food poisoning and intestinal diseases, such as Vibrio parahaemolyticus, Salmonella Typhimurium, Salmonella paratyphimurium, Escherichiacoli, Staphylococcus epiderimiureus, Staphyloccus aureus, and Bacillus aureus. (Bacillus subtilis, Bacillus careus), Enterobacter cloacae, Enterobacter aerogenes, Shigella dysenteriae, Shigella flexneri, Shigella sonnei, etc., as well as yeast and fungi, are known to exhibit antimicrobial activity against various microorganisms. .

In addition, green tea is a dried leaf of tea (Camellia sinensis), an evergreen tree of the tea tree family, and has been studied to be useful for the human body, and contains a large amount of catechins. In addition to these catechins, green tea ingredients contain various polyphenols and flavonoids, amino acids, vitamins, and phytoestrogens, including caffeine and organic acids, as well as anti-oxidation, anti-cancer effects, reducing blood lipids for cardiovascular organs, preventing atherosclerosis, It is known to have effects such as promoting blood circulation and treating acute and chronic enteritis and bacterial dysentery on the digestive system.

In addition, the deodeok (codonopsis lanceolata Bentham et Hooker) is a perennial herb belonging to the companulaceae family, and is distributed in Korea and China, and has been widely used as a substitute for ginseng since ancient times as it is called sasam (沙參). Since it is effective in Jinhae, expectorant, detoxification, asthma, pulmonary tuberculosis, anti-ulcer, tonsillitis, etc., in oriental treatment, there is generally fever and dry mouth. When you have lung fever, cough and phlegm, as well as when you vomit blood, the bronchi It is used as a medicinal material, and it has been found experimentally to reduce blood cholesterol, coercion, excite breathing, promote fatigue recovery, and increase blood sugar. Coughing with fever due to lack of lung eum, dry mouth and thirst, long cough, pneumonia, mastitis, spear, scabbard, lobster, and other cancer prevention and improvement It is also known to be effective.

Korean Patent Application Publication No. 1992-0003867 (Name of invention: Drying method for producing pollock, 1992. 03. 27. Patent publication) Korean Patent Publication No. 89-003255 (Name of the invention: Manufacturing method of pollock, 1989. 08. 31. Patent notice)

An object of the present invention is to provide a method for manufacturing pollacks made from green tea and plums as the main ingredients by mixing green tea and plums and adding seasonings and then freezing and aging them without fishy smell.

Another object of the present invention is to provide a method for producing a pollack having functionality by further mixing a deodeok extract (deodeok extract, or deodeok extract).

The present invention comprises the steps of: a) selecting pollock of a size and freshness suitable for manufacturing pollock; b) opening the selected pollock to remove bones and impurities; c) washing pollack from which bones and impurities have been removed; d) processing pollock meat into double cloth; e) mixing pollock meat, seasoning, and auxiliary additives; f) Injecting pollock flesh mixed with seasoning and auxiliary additives into a freezer at -5 to -15°C and freezing and aging for 5 to 10 hours; g) arranging the frozen-aged pollock in a multi-stage drying tray to cool-air drying; h) drying pollock meat with cold air of 22~27℃; i) weighing the cold-air dried pollack with a predetermined weight and then putting it in a packaging bag and packing it; Including, but in the step f), the seasoning is a mixture of 5 to 15 kg of sugar, 1.5 to 2 kg of sea salt, 1 to 3 kg of sodium glutamate, and 2 to 5 kg of synthetic sweetener, and the auxiliary additive is water 15 ~20ℓ, 0.5~5ℓ of plum liquid aged for 1 year of sugar and plum, 0.4~0.8ℓ of cheongju, and 100~300g of plum powder are mixed, and 50kg of pollock meat mixed with seasoning and auxiliary additives It is characterized by being.

0.3 to 1ℓ of Deodeok extract may be further mixed (included) with the auxiliary additive.

100 to 300 g of green tea powder may be further mixed (included) with the seasoning.

In step h), the moisture content of pollock meat may be maintained at 80-92% by drying for 20 to 30 hours with cold air at 22 to 27°C.

In the present invention, green tea and plum are mixed, seasonings are added, and then frozen aging gives a savory, light and clean taste, so there is no fishy smell, the texture is soft and easy to consume, and the taste and nutrients are doubled by freezing aging. , It is an excellent food for side dishes and snacks, and it does not become hard even when baked, has excellent texture, and has the effect of enjoying a softer taste by freezing aging.

When not baked, the pollack of the present invention is light and has a humidity of 80 to 92%, so it is kept soft, so it has a good texture when eaten and is good for dental health.

In the present invention, health is further enhanced by the functionality of pollock, green tea, plum, and deodeok.

The longer the pollack of the present invention is aged, the softer it becomes, the better the taste, and the less fishy smell.

In addition, in the case of general pollack, the more it is baked, the harder it becomes, but the pollack of the present invention has an appropriate humidity (80-92%), so it is not only good to eat, but also tastes good, and matured It tastes more worrisome and has a good taste and texture, making it a great food for snacks, snacks, and side dishes, and it is good for dental health.

The pollock odor of the present invention is removed by green tea and cheongju, and the pollack is softer by the plum liquid or plum powder, and there is an effect that can be used immediately without separate processing when attaching ritual food or jeon.

The present invention has the effect of being able to produce a pollack rich in deodeok's effective physiologically active substances (saponins, amino acids, antioxidants, etc.) as well as maintaining the unique scent of Deodeok (Codonopsis lanceolata).

The pollack of the present invention has good taste and lightness by freezing aging and cold air drying, and is soft and fishy, so it can be enjoyed by anyone of all ages, so it can be conveniently provided as a snack for adults as well as nutritious snacks for children and the elderly. It is a very useful invention.

Figure 1: Process diagram showing an example of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. In describing the embodiments of the present invention, the same components in the drawings are indicated with the same reference numerals as much as possible, and detailed descriptions of related known configurations or functions are omitted so as not to obscure the gist of the present invention, and the accompanying drawings The items expressed in are schematic drawings for easy explanation of embodiments of the present invention and may be different from the actual implementation form.

1 is a view showing the manufacturing process of pollack, as an example of the present invention, a) pollock selection step of selecting pollock of a size and freshness suitable for manufacturing pollock when the raw pollack is received, and b) selected pollock A pollock processing step of removing bones and impurities by opening the pollock, c) a pollock washing step of washing pollock from which bones and impurities have been removed, d) a double cloth processing step of processing pollock into a double cloth, and e) double A step of seasoning and mixing the fabric; f) a frozen aging step of putting the seasoned pollock into a freezer at a predetermined temperature and aging for a predetermined time; and g) a drying preparation step of arranging the frozen pollack in a multi-stage drying tray to dry And, h) drying with cold air for a predetermined period of time to obtain seasoned pollock, and i) weighing the dried pollack with a predetermined weight and putting it in a packaging bag to seal or vacuum packaging.

A detailed description of the manufacturing process of pollock in the present invention is as follows.

1. Screening step

When pollock (ecological or defrosted), which is the main ingredient, is in stock, pollock that maintains the appropriate size and freshness for manufacturing pollack is selected. The pollock is a state in which the tofu (head) and the intestines have been removed, and ecological or thawed pollock is exemplified.

In the present invention, it goes without saying that it may be not only pollock (Myeongtaepo), but also filefish, wheatfish, anglerfish, red catfish, squid, saury, sweet meat, sandfish, and the like.

2. Processing step

Pollack of excellent quality selected through the wearing and inspection process is completely opened and processed by removing bones. In other words, the selected pollock is cut and the intestines and impurities are removed. Pollack fins and/or skins may be removed, or may not be removed as they are not impurities. If fins and/or skins are not removed, processing time and processing costs are reduced.

3. Washing step

After putting the processed pollock meat into clean water, wash it so that blood or impurities are removed using a cleaning tool or a cleaning tool and auxiliary cleaning tool.

4. Double fabric processing step

The washed pollack is evenly or flattened so that it is not too thick and processed into a size that is suitable for snacks, snacks, and side dishes.

5. Seasoning and mixing step

Seasonings and auxiliary additives are prepared so that the processed double-poll can be seasoned, and mixed and seasoned with pollock meat.

The seasoning is a mixture of 5 to 15 kg of sugar, 1.5 to 2 kg of sea salt or salt, 1 to 3 kg of sodium glutamate, and 2 to 5 kg of synthetic sweetener, and the auxiliary additive is 15 to 20 liter of water, sugar and A diluted plum solution is prepared by mixing 0.5~5ℓ of plum liquid aged plums for 1 year and 0.4~0.8ℓ of Cheongju, and mixing the seasoning, auxiliary additives, and 50kg of pollock meat with a blender to ensure even seasoning.

The fishy smell of pollock meat can be almost removed by mixing 100-300 g of green tea powder in the seasoning, and green tea powder can be used instead of sake, or 0.4-0.8 liter of cheongju and 100-300 g of green tea powder can be mixed together. Is removed.

The auxiliary additive may further include 0.3 to 1 L of deodeok extract (Deodeok extract, or Deodeok extract) extracted from the root of Deodeok. When the deodeok extract is mixed with pollock meat, the flavor of pollock is improved and the texture of pollock is improved, along with health promotion by the deodeok extract.

The Deodeok extract may be Deodeok extract or Deodeok extract extracted by adding 1kg of washed Deodeok root to 10ℓ of water and boiling for 2 to 5 hours, and it is possible to effectively extract the fragrance component and physiologically active substance of Deodeok by a very simple method. have.

The deodeok root contains components such as protein, sugar, fiber, ash, calcium, phosphorus, iron, vitamin B, calcium, saponin and inulin, and anticancer, immunity, blood pressure lowering, blood sugar lowering , Anti-inflammatory and antioxidant effects, as well as protecting the gastrointestinal system, lungs, kidneys, etc., it is known to have the effect of expectorant, relieve, tonic, antipyretic, dry stomach, detoxification.

If the content of the deodeok extract is too small, the effect of improving preservation and flavor due to the deodeok extract becomes insignificant, and if it becomes excessive, the overall taste of pollack is lowered due to the strong flavor of deodeok and the bitter taste of saponin, the main ingredient of deodeok. It can be mixed properly in the range of 0.3 to 1ℓ.

In addition to the health promotion by the deodeok extract, the product quality of pollock is promoted and the flavor is improved. The deep flavor of Deodeok improves the sensory preference, and the texture is further enhanced by the excellent color tactile.

The auxiliary additive may further include 100 to 300 g of plum powder. When the plum powder is mixed, the moist moisture of pollock meat is maintained so that it is soft and the pollack meat is not steamed. The color of the auxiliary additive becomes green or blue due to the plum powder.

The blender is stirred for 1 to 5 minutes at 5 to 15 rpm so that the seasoning, auxiliary additives, and pollock meat are evenly mixed.

In the present invention, the synthetic sweetener may include sorbito, asparta, and the like, and may be replaced or further included with sweeteners such as oligosaccharide, jocheong, and honey in addition to the synthetic sweetener. In addition, instead of synthetic sweeteners, sweetness may be added by dressing fruits and vegetables that give a sweet taste, such as apples, pears, onions, kiwis, pineapples, strawberries, melons, nuts, etc. with a blender and dressing.

The sugar is preferably brown sugar than white sugar or brown sugar. Brown sugar is sugar that has been browned by heat by making syrup of white sugar and going through a recrystallization process. Unlike brown sugar, it is sugar without added molasses or caramel. Brown sugar, like white sugar or brown sugar, is a kind of refined sugar, but the sweetness of the fermented product is not excessive and subtle than when using white sugar, and it is preferable because it can save the aroma and taste of pollock flesh than when using brown sugar.

The sorbito is a sugar that cannot be decomposed by bacteria, so it helps to prevent tooth decay.Cheongju removes the fishy smell of pollock meat, and plum powder and plum liquid maintain the moist moisture of pollock meat, and the pollack meat is not sticky and soft. Keep it as

It goes without saying that the mixing amount of the seasoning and auxiliary additives in the present invention may vary depending on the size of pollock meat.

6. Frozen ripening stage

Pollack meat mixed with seasoning and plum liquid is put into a freezer at a predetermined temperature, such as -5 to -15°C, and aged for a predetermined time, for example, 5 to 10 hours, and the seasoning and auxiliary additives are evenly impregnated into the pollack meat and frozen and aged. . The longer the frozen aging time is, the better the taste, softer and less fishy smell.

7. Drying preparation stage

Take out the frozen-aged pollock and arrange it on a multi-stage drying tray to prepare it for cold air drying.

8. Cold air drying step

It is dried with cold air of a predetermined temperature, such as 22 to 27°C for a predetermined time, such as 20 to 30 hours, and dried with cold air so that the moisture content of pollock meat is maintained at 80 to 92%, thereby obtaining pollock. Since the cold air temperature is gradually dried over time, it is preferable to gradually increase the cold air temperature.

9. Weighing and packing step

After weighing the cold-air dried pollack with an appropriate weight, such as 0.5kg, 1kg, 3kg, 5kg, 10kg, 20kg, 50kg, etc., put it in a packaging bag and store it in airtight packaging or vacuum packaging or to the consumer. It is structured to be able to supply.

The pollack obtained by the above manufacturing step is light when not baked, and has a humidity so that it remains soft, so it has a good texture when eaten and is soft and good for dental health. In addition, when grilled over the fire, it is a little hard, but when it enters the mouth, it becomes soft and tasting.

In the present invention, green tea and plum, which are the main ingredients, are mixed with pollock meat, seasonings are added, and then frozen and ripened to have a savory, light and clean taste, so there is no fishy smell, the texture is soft and easy to consume, and taste and nutrition by freezing aging Since the ingredients are doubled, it is a great food for snacks, side dishes, and snacks. It does not become hard even when baked, and has excellent texture, and you can enjoy a softer taste by freezing aging.

In the present invention, health is further enhanced by the functionality of pollock, green tea, plum, and deodeok.

The present invention promotes health promotion by the added deodeok extract (Deodeok extract) and promotes product quality, and improves the flavor of pollock by deodeok and has excellent color tactile effect, thereby increasing the texture.

In the pollack of the present invention, the peculiar scent of Deodeok (Codonopsis lanceolata) is continuously maintained, and the pollock containing abundant effective physiologically active substances (saponins, amino acids, antioxidants, etc.) of Deodeok is obtained.

The main pharmacological components of the extract of Deodeok contain ingredients such as protein, sugar, fiber, ash, calcium, phosphorus, iron, vitamin B, calcium, saponin and inulin, and anticancer, immunity enhancement, Not only has blood pressure lowering, blood sugar lowering, anti-inflammatory and antioxidant effects, but also protects the gastrointestinal system, lungs, kidneys, etc., is known to have the effect of expectorant, relieve, tonic, antipyretic, dry stomach, and detoxification. Mixed), which is very helpful for health.

The present invention can be preserved for a long time if stored frozen in a packaged state, and is an excellent food for snacks, side dishes, and snacks, and it does not become hard even when baked, so it is easy to eat and has excellent texture, and it is soft and light by freezing aging, so that the taste and texture are improved. good.

In the present invention, the longer it is frozen and aged, the softer it is, the better the taste, and the nutritional component is doubled. In addition, due to the action of sake, there is little fishy smell, and it is easy to consume because it has a savory and light taste.

In the processing step of removing the intestines and impurities after cutting the pollock selected in the sorting step, the fins may not be removed because they are not impurities, and in this case, processing cost and processing time can be saved.

In addition, in the case of general pollack, the more it is baked, the harder it becomes.However, the pollack of the present invention has an appropriate humidity (80-92%), so it is not only good to eat, but also tastes more concerned with the aged taste as it remains soft even if baked. It has a good texture and is a great food for snacks, snacks, and side dishes.

Cheongju in the present invention removes the fishy smell, and plum liquid softens pollack.

The present invention has the advantage that the pollack can be used immediately without separate processing when pasting it as a ritual food or a side dish.

The present invention is a food that can be enjoyed by anyone of all ages because it tastes good, soft, and does not have a fishy smell by the manufacturing step.

Taste (savory), fishy smell, texture (lightness), and for a total of 20 men and women (male 10 / female 10) in their 20s to 60s using the present invention pollack and general pollack prepared through the above examples. The preference for digestive power, which is the degree of feeling of strength (softness) and feeling bloated after eating, was investigated. As a result of the investigation, when comparing the pollack pollack of the present invention with the general pollock, the savory taste is excellent, the texture is light and the texture is good, the chewiness is good because it is not hard and soft even if it is grilled over the fire. As the number of appealing people is significantly less than that of regular pollack, it shows excellent digestion satisfaction, so it is considered that the marketability as a snack, snack, and side dish will be high. In addition, it has been reported that there is an improvement in hangover symptoms such as headache, heartburn, nausea and fatigue when consumed as an alcoholic beverage.

In the sensory evaluation, the sensory elements were evaluated in a 5-point scale (5 points: very good, 4 points: good, 3 points: normal, 2 points: bad, 1 point: very bad), and Table 1 below shows each The numerical value for the item is a table of results of a comparison experiment according to the evaluation criteria for each sensory factor (5-point scale method) after having 20 people participating in the sensory test eat general pollack and pollack of the present invention respectively.

division Common Pollack Invention Pollack flavor 2.2 4.9 The degree to which it is not fishy 2.4 4.9 Texture 2.6 4.8 Chewiness 2.6 4.8 Digestive power 2.2 4.6 Overall preference map 2.5 4.8

As can be seen in Table 1 above, the general pollack was rated between 2.2 and 2.6 points, and the overall acceptance was 2.5 points, whereas the pollack of the present invention was evaluated between 4.6 and 4.8 points, and the overall acceptance reached 4.8 points, which is about twice as large as the general pollack. It can be seen that it was evaluated very well.

The present invention described above is not limited to the present embodiment and the accompanying drawings, and various substitutions, modifications and changes can be made within the scope of the technical spirit of the present invention, which is in the technical field to which the present invention belongs. This is obvious to those of ordinary knowledge.

Claims (3)

a) selecting pollock of a size and freshness suitable for manufacturing pollack;
b) a processing step of removing bones and impurities by opening the selected pollock;
c) washing the pollack meat from which the bones and impurities have been removed;
d) processing pollock meat into double cloth;
e) mixing pollock meat, seasoning, and auxiliary additives;
f) Injecting pollock flesh mixed with seasoning and auxiliary additives into a freezer at -5 to -15°C and freezing and aging for 5 to 10 hours;
g) arranging the frozen-aged pollock in a multi-stage drying tray to cool-air drying;
h) drying pollock meat with cold air of 22~27℃;
i) weighing the cold-air dried pollack with a predetermined weight and then putting it in a packaging bag and packing it; Including,
In the step f), the seasoning is a mixture of 5 to 15 kg of sugar, 1.5 to 2 kg of sea salt, 1 to 3 kg of sodium glutamate, and 2 to 5 kg of synthetic sweetener,
The auxiliary additive is a mixture of 15 to 20 liter of water, 0.5 to 5 liter of plum liquid aged for 1 year of sugar and plum, 0.4 to 0.8 liter of sake, and 100 to 300 g of plum powder, and the seasoning and auxiliary additive are mixed Pollack meat is a method of manufacturing pollack, characterized in that 50 ㎏ green tea and plum as the main ingredients. The method according to claim 1;
A method of manufacturing pollock sack made of green tea and plum as the main ingredients, characterized in that 0.3~1ℓ of Deodeok extract is further mixed with auxiliary additives. The method according to claim 1 or 2;
In the step h), a method for producing pollock pollack made from green tea and plums, characterized in that the moisture content of pollock is maintained at 80 to 92% by drying with cold air at 22 to 27°C for 20 to 30 hours.

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