| 摘要 |
PURPOSE:To obtain a smoked fish having low fishy smell from the meat of fish having relatively strong fishy smell, by keeping the whole preparation system at a low temperature, carrying out each of the processes of salting, desalting and immersion in a seasoning liquid in the presence of crushed vegetables, and carrying out the smoking treatment at a low temperature. CONSTITUTION:The objective smoked food can be prepared from fish meat especially the meat having relatively strong fishy smell, e.g. meat of bonito, sardine, mackerel, young yellowtail, saurel, etc. by carrying out at least one of the processes of salting, desalting and immersion in a seasoning liquid in the presence of one or more crushed vegetables, and carrying out the cold smoking treatment while keeping the whole preparation process at a low temperature. The vegetable is e.g. ginger, onion, Welsh onion, garlic, beefsteak plant, leaf of Japanese pepper tree, celery, parsley, Chinese cabbage, Japanese radish, etc.
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