| 摘要 |
PROBLEM TO BE SOLVED: To find out a drying condition by the irradiation of far infrared rays under which the flavor and the texture originally possessed by a botargo is reproduced in the production of the botargo or a botargo-like roe-dried food. SOLUTION: The roe-dried food having <=300/g general viable count in the dried food at two months or later after finishing the drying, and <=20% difference of the water content between the surface layer part and the center part of the dried food at three months after the finishing of the drying is produced by drying the ovary of fish obtained by extracting the salt after salting, by irradiating the ovary with the far infrared rays under the condition under which the time when the inner temperature is within the temperature range of not higher than 60 deg.C and not lower than 50 deg.C becomes <=20 hr. |
