| 摘要 |
PURPOSE:To provide a method for producing a liquid seasoning exhibiting a strong flavor of dried fish and having a natural and preferable fragrance of dried fish. CONSTITUTION:Flakes are prepared from highly dried fish improved in the deg of dryness by increasing the time of smoking treatment by a factor of two than usual. A tar-enriched part of the dried fish surface is ground using a grinder to prepare a powder of dried fish tar part. Soup stock is produced by using the flakes of highly dried fish and the powder of dried fish tar part as raw materials and dried fish-boiled liquid generated in steam sterilization of the dried fish is added to the soup stock. This liquid seasoning exhibits a strong flavor of dried fish and has a well-balanced, natural and preferable fragrance of dried fish. There is no problem about safety. |
