SAUCE FOR FRIED CUTLASSFISH AND METHOD FOR MANUFACTURING FRIED CUTLASSFISH

摘要

The present invention relates to sauce for fried cutlassfish and a method for manufacturing the same. The method for manufacturing fried cutlassfish comprises the following steps: separating flesh and bones from cutlassfish, soaking the flesh of the cutlassfish in saline water of 10-30% for 20 minutes to one hour, picking up the flesh, removing water, and storing the flesh in a quenching chamber; immerging the separated cutlassfish bones in flowing water for 1-3 hours, picking up the bones, and naturally drying the bones for 3-24 hours; preparing a batter for the fried cutlassfish by mixing potato starch, corn starch, wheat flour, and cooking oil at a ratio of 0.5-1.5 : 1.5-3 : 1 : 0.1-0.3; cutting the flesh of the cutlassfish in a predetermined size, applying the batter to the cut flesh, and frying the cut flesh in oil; making the naturally dried cutlassfish bone into the shape of a circle and frying the bone in oil; and slicing sweet potatoes, removing starch elements using flowing water, removing water by sieving the slices, cutting the slices into thin pieces, and frying the thin pieces in oil.;COPYRIGHT KIPO 2017