METHOD FOR PRODUCING FISH-SAUCE-SOAKED YOUNG SWEETFISH ROASTED AND DRIED

摘要

To provide a method for producing a fish-sauce-soaked young sweetfish roasted and dried capable of being safely produced at a low cost without using chemical additives, extended in a storage period and eaten easily as it is from a head to bones.SOLUTION: In a method for producing a fish-sauce-soaked young sweetfish roasted and dried, a young sweetfish cultivated is disjointed into a body part by removing visceral parts, and the body part is dipped in fish sauce lees prepared by using sweetfishes as a raw material for 5 to 20 minutes; the body part is baked on a surface at a relatively high temperature of 180 to 200°C for 2 to 4 hours to such an extent that it is scorched on a surface, and it is baked internally at a relatively low temperature of 100 to 110°C so that it can be eaten from a head to bones; and minced off-specification sweetfishes and visceral parts of the young sweetfish are used as raw materials of the fish sauce lees.SELECTED DRAWING: Figure 1