| 摘要 |
PURPOSE: To obtain seasoned dried fish or seasoned boiled and dried young sardine which can be readily seasoned and uniformly seasoned all over the whole part of raw fish meat for producing dried fish. CONSTITUTION: A sticker such as a thin wire or thin tube is stuck into raw fish meat 1 to be dried to form two or more stuck holes 2 and the fish meat 1 is kept together with a seasoning solution for a certain time, then the protein is coagulated with heat to give 'NAMARI' (half-dried fish meat). Then, the NAMARI is processed according to the customary procedures to give seasoned dried fish (for example, dried bonito) or boiled and dried young sardine. The raw fish meat to be dried having two or more stuck holes 2 is held together with the seasoning solution in vacuo or under pressurized conditions for a certain time. The stuck hole is formed on the raw fish to be dried at a depth of 1/3 the thickness of the fish meat or thrust through the fish meat. |
