| 摘要 |
PURPOSE:To reduce an unpleasant smell derived from oxidation of fats, by drying fish flesh of highly fatty fish for cooking under specific conditions, allowing it to be cooled with its headless cross section facing downward, making melted subcutaneous fat flow out. CONSTITUTION:Heads and internal organs are removed from highly fatty fishes (e.g., sardine), the fishes are washed with water, the flesh is divided laterally along the backbone, the backbone is removed to give fish flesh for cooking, the flesh is arranged in a row with the skin part put downward and the headless cross section lined in the fixed direction on a metallic drainboard, dried by hot air at 120-160 deg.C (standard 140 deg.C) for 30-45min, the flesh is sloped with the headless cross section being at an angle of downward inclination of about 70 deg., and the flesh is allowed to be cooled with melted fats flowing down. |
