PROCESS FOR PRODUCING FERMENTED FISH FOOD

摘要

It is intended to provide novel fermented fish meat foods having a texture comparable to cattle meat products by imparting characteristic taste and flavor to starting fish meat materials by lactic acid fermentation. A process for producing a processed fish product characterized by using a lactic acid bacterium capable of effecting fermentation at 10°C or below and having halotolerant and antibacterial properties in a treatment of the fermentation of fish. The lactic acid bacterium capable of effecting fermentation at 10°C or below and having halotolerant and antibacterial properties is a lactic acid bacterium selected from among those belonging to the genera Leuconostoc, Lactobacillus, Lactococcus and Pediococcus. The lactic acid bacterium belonging to the genus Lactobacillus is one belonging to Lactobacillus sake, preferably Lactobacillus sake D-1001 (FERM No.11708). A process for producing a processed fish product which comprises fermenting a fish material at 10°C or below followed by smoking and drying. Processed fish products obtained by the above process.