| 摘要 |
PURPOSE:To obtain the titled fish meat having excellent flavor and texture without changing (decomposing, oxidizing, etc.) fats or oils of fishes, by heating fish meat in nitrogen atmosphere containing smoke of wood pieces, such as Japanese beech, at a specific temperature. CONSTITUTION:Fish meat is heated in nitrogen atmosphere containing smoke of wood pieces, such as Fagus crenata Blume (Japanese beech), Quercus serrata Thunb. (Japanese oak), Quercus glauca Thunb. (oak), Prunus yedoensis Matsum. (cherry) or Quercus acutissima, to 250+ or -10 deg.C at 10+ or -5 deg.C heating rate per min to afford the aimed fish meat.
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