| 摘要 |
PURPOSE: A smoke-processing method of fish is provided to improve the taste of the fish by uniformly supplying smoke to the fish to be absorbed, and to secure the unique taste of the fish. CONSTITUTION: A smoke-processing method of fish comprises the following steps: steaming fresh fish; removing the moisture generated in the firstly cooked fish by supplying steam with the lower temperature than the steam used in the previous step; hot-air drying the fish, and smoking; completely cooking the firstly smoked fish using the steam with the high temperature; removing the moisture from the secondly cooked fish using the low temperature steam; secondly hot air drying and smoking the fish; cooking the smoked fish, and vacuum-packing; and sterilizing the fish. |
