| 摘要 |
PROBLEM TO BE SOLVED: To develop a manufacturing method of a smoked food capable of adding favorable taste to a food by controlling the quality of smoke, and provide a smoked food of high quality.SOLUTION: A plant raw material is combusted, imperfectly combusted, or decomposed by heat, and smoke thus generated is heated with a secondary heating device to improve the smell of the smoke. In particular, when dried smoked fish is produced as a smoked food, boiled and matured fish is dried with heated air for a prescribed period of time so that its moisture content becomes 30 mass% or less, and the dried fish is kept under a smoking atmosphere to make the component of the improved smoke adhere to the fish. It is preferable that the temperature of the heated air is reduced from 120°C or higher at the start of the drying to lower than 120°C at the end of the drying. The method adds a favorable taste to a food and reduces a harmful component such as benzopyrene. In particular, the dried fish produced by the method is dried in a short time without generating a fishy smell and is given a favorable smoke taste in a short time. |
