| 摘要 |
PURPOSE:To manufacture chips of ''arabushi'' having excellent taste and flavor, in a short time, by cutting boiled or steamed fish flesh into fine strips, and roasting the flesh under specific conditions, thereby suppressing the loss of the fish flesh extract as waste liquid. CONSTITUTION:Flesh of a surface fish such as bonito, tuna and mackerel, is optionally divided laterally along the backbone, and boiled or steamed. The processed flesh is cut to 0.5-5cm in thickness and roasted at 80-130 deg.C for 1-5 hours, or is first roasted at 80-130 deg.C, and then cut to 0.5-5cm in thickness, and finally roasted again. |
