PRODUCTION OF SEASONED DRIED FISH OR SEASONED DRIED SMALL SARDINE

摘要

PROBLEM TO BE SOLVED: To rapidly and uniformly season a raw material when seasoned dried fish and seasoned dried small sardines are produced. ;SOLUTION: A thrusting tool such as fine needle-like or pipe-like thrusting tool is thrust into a NAMARIBUSHI 1 (fish meat whose protein is sufficiently thermally coagulated by boiling, irradiation of high frequency wave, microwave, etc.) to form two or more thrust holes and the NAMARIBUSHI 1 is retained for a definite time together with a seasoning and then processed by a conventional method to afford the seasoned dried fish or seasoned dried small sardines. The NAMARIBUSHI 1 in which two or more thrust holes 2 are formed is retained for a definite time under reduced pressure or/and under pressure together with the seasoning. The thrust holes 2 are formed so as to have depth of ≥1/3 from the surface of the NAMARIBUSHI 1 based on the thickness of the NAMARIBUSHI 1. The thrust holes 2 are penetrated into the NAMARIBUSHI 1.;COPYRIGHT: (C)1997,JPO