| 摘要 |
PROBLEM TO BE SOLVED: To provide flakes of dried fish such as dried bonito flakes and dried tuna flakes free from fishy smell and having extremely good flavor. SOLUTION: The dried fish flakes are produced by shaving a dried fish broiled over charcoal. The broiling is carried out until the inner smell is almost vanished while keeping the surface of the dried fish from scorching. In other word, the surface temperature of the dried fish at the end of broiling is about 100-150 deg.C and the inner temperature is about 70-80 deg.C and the broiled fish is spontaneously cooled and shaven at the surface temperature of about 20-30 deg.C.
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