| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing a dried fish, by which days required for a drying process can be shortened and which gives the dried fish minimally affected by injurious substances. SOLUTION: This method for producing the dried fish is characterized by comprising cutting a raw fish, boiling the cut fish and then thermally drying the boiled fish by the irradiation of far infrared light. Thereby, a time needed to the drying process can largely be shortened, and the dried fish having the same appearance, storability, smell, taste and flavor as those of conventional dried fishes can be obtained. The method further enables to unnecessitate works for loading and unloading the fishes many times in a conventional drying process to save the labors, and permits to prevent the deformation of the fishes. The omission of the conventional roasting and drying process or the minimization of the roasting and drying time enables to control the shift of injurious substances into food products in an extent not causing a problem on safety. |
