| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing boiled-dried fish comprising eliminating subcutaneous fat from boiled-dried fish, drying the fish into better dried one so as to reduce generation of foul odor causing color deterioration or fishy smell, or generation of turbidity of stock so as to enable distribution, storage and long shelf life at normal temperature. <P>SOLUTION: The method for producing boiled-dried fish comprises steaming raw material fish, drying the steamed raw material fish followed by roasting the surface of the dried raw material fish so as to melt the subcutaneous fat of the boiled-dried fish obtained through the drying process to eliminate the subcutaneous fat to prevent generation of color deterioration or foul odor and reduce the turbidity of the stock, and enable distribution, storage and long shelf life at normal temperature through obtaining most favorable dried condition of the boiled-dried fish. <P>COPYRIGHT: (C)2008,JPO&INPIT |
