PURPOSE:After boiled or steamed, flesh parts of migratory fish such as bonito, mackerel or the like are cut into pieces of specific average particle size, smoked and dried, thus making dried fish with simple process in a short time. CONSTITUTION:After boiled or steamed, flesh parts of migratory fish are cut into pieces of less than 5mm average particle size, smoked and dried, thus permitting the completion of drying in a short time and the uniform dispersion of smoking components into the fleshes. For example, after bonitos from which intestines are removed are steamed in a steam tank for about 2hr, the head and bones are removed. The resulting fleshes are treated with a silent cutter for 20sec into pieces with less than 5mm particle sizes. Then, they are smoked at 90 deg.C for 2hr and dried in a fulid-bed drier with hot air conrolled to 90 deg.C for 20min, thus readily producing dried particle fish with good taste in a short time.
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