| 摘要 |
PURPOSE:To obtain smoked and dried fish meat, capable of readily providing the next shaving treatment and useful for flakes of dried bonito, by dry heating a material for smoked and dried fish meat after drying and smoking and before shaving treatment in a rotating hermetically sealed container at a temperature within a specific range. CONSTITUTION:For example, the head, abdominal meat and entrails of a bonito thawed by a conventional method are removed and the fish body is divided into three pieces of two slices and the backbone. The resultant two right and left slices are respectively bisected into the back side and abdominal side to give four pieces of raw meat along the body side. The above-mentioned pieces of raw meat are then arranged in a steaming basket, dipped in hot water, then drained, smoked and dried at 100-120 deg.C for 12hr. The pieces of the smoked and dried raw meat are then allowed to stand at room temperature in a steaming basket, smoked and dried at 90-100 deg.C and then allowed to stand at room temperature in a steaming basket. The resultant treated pieces of meat are then smoked and dried at 40-60 deg.C and allowed to stand at room temperature in a steaming basket. These steps are repeated about 10 times until the moisture content attains 20%. The resultant smoked and dried fish meat material is charged into a rotating drum stopping for 30sec and rotating for 10sec, dry heated at 150 deg.C to discharge air temperature for 30min and taken out of the rotating drum and allowed to stand at room temperature for a whole night and day to homogeneous disperse moisture and afford the aimed smoked and dried fish meat for flakes of dried bonito. |
