| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing a dried fish by which the storable duration of the dried fish in a hardly discolored state is improved, and when the dried fish is formed into a grilled fish, the texture becomes puffy and the taste becomes mellow. SOLUTION: A guts-removed and washed, opened fish, or a washed small fish without removing the guts is soaked in a salt water including charcoal components to allow the charcoal components in combination with the salt component to penetrate into the fish meat part or to attach on the surface, and the soaked fish is properly desalted. The desalted fish is also soaked in an oxidation-preventing liquid of vitamin C, ascorbic acid or the like, and the resultant fish is dried with a cool wind so that the vitamin C weak against heat may not be destroyed. The dried fish is frozen to provide the objective commercial product in the method for producing the dried fish. The fish can be formed into the commercial product without additives by attaching no antioxidant to the fish, and can be formed into a direct sun-dried commercial product. |
