| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for manufacturing dried fish fins in a hygienic manner and in a short time, from which tasty hot sake flavored with fish fins can be made.SOLUTION: Raw material fresh fish fins are sequentially subject to an immersion step, a drying step, and a finishing step. In the immersion step, fresh fish fins are immersed in a salt composition liquid for 5 to 20 minutes. In the drying step, the fish fins taken out from the salt composition liquid are arranged on a perforated metal plate modified with a treatment water including a metal ion-containing solution dissolving one or more metal ions at a predetermined concentration, and the fish fins are accommodated in a metal frame rack so as to be dried by blowing air for 4 hours or more. In the finishing step, both upper and lower sides of the fish fins are baked to finish with heat sources disposed above and below the fish fins. |
