METHOD FOR PRODUCING SMOKED FISH AND SHELLFISH

PROBLEM TO BE SOLVED: To provide a method for producing smoked fish and shellfish comprising smoking fish and shellfish to proceed with surface dry of the fish and shellfish while inhibiting heat coagulation of the flesh thereof and also elution of the fat therefrom, so as to seal off the fat and aged delicious taste in the flesh to sufficiently give smoking color and flavor to the fish and shellfish. SOLUTION: The method for producing smoked fish and shellfish comprises: subjecting the flesh part of raw fish and shellfish such as mackerel, herring, sea bream, smelt, sandfish or scallop to salting treatment followed by cooling and drying the flesh part after salting treatment at a temperature of (-2)- 15°C so as to have moisture activity of ≤0.95; subjecting the cooled and dried flesh to smoking treatment at a temperature of 20-40 °C for 90-150 min; and thereafter subjecting the smoked flesh to finishing temperature-raising treatment. The finishing temperature-raising treatment preferably comprises a finishing smoke treatment at a temperature of 45-65°C and a humidity of 40-60% for 2-5 min. COPYRIGHT: (C)2010,JPO&INPIT