| 摘要 |
PURPOSE:To prepare a smoked sea food having necessary shelf stability, taste and flavor with full of variety inexpensively, by allowing a ground sea product which is seasoned and molded to stand for a given time, drying and subjecting it to smoking treatment. CONSTITUTION:A ground sea product consisting essentially of meat of fish, e.g., a herring, a salmon, a cuttlefish, a cod, a Pacific halibut, etc. is seasoned to have a given flavor, molded into a given shape, and allowed to stand at not higher than 15 deg.C, preferably at 5-10 deg.C for not shorter than 24hr. The product is then dried at 35-50 deg.C, preferably at about 45 deg.C for 2-7hr and smoked. |
