| 摘要 |
PROBLEM TO BE SOLVED: To obtain a seasoning solution having deliciousness and flavor free from smelling of fish. SOLUTION: This seasoning solution comprises at least one of a dried fish and essence of a dried fish, a peptide and a protease. For example, a raw material fish is cut to give raw fish meat, which is boiled in hot water at 90 deg.C to 95 deg.C for 60 minutes to 120 minutes, dehydrated, roasted/steamed and dried to about 13% water content to give a dried rough fish. The dried rough fish is sterilized with steam, a tar-containing condensate attached to the surface of the dried rough fish is recovered and a boiled solution is taken out. Dried fish powder produced in a process for cutting the surface and arranging the shape and dried fish powder produced as a yield in producing flakes of dried fish are recovered. The dried fish powder is mixed with the boiled solution in the ratio to 1:4 at 50-60 deg.C under stirring. A protease in the ratio to the dried fish powder of 1/25 is added to the mixture while keeping the mixture warm, reacted for 16 hours and a solid content is removed by filtration to give the objective seasoning solution. The seasoning solution is masked by a peptide formed by the degradation of protein and the occurrence of smelling of fish, a decomposition smell and an oxidation smell can be prevented by a fragrant component in the boiled solution. The seasoning solution is provided with excellent characteristic flavor of dried fish. |
