METHOD OF PRODUCING DRIED FISH

IN THIS APPLICATION ARE DISCLOSED A METHOD OF PRODUCING DRIED FISHES, WHICH COMPRISES THE STEPS OF SIMMERING OF STEAMING A MATERIAL FISH FOR DRIED FISH, LOOSENING THE RESULTING SIMMERED OR STEAMED FISH MEAT IN SUCH A MANNER THAT THE MYOSEPTUM OF THE SIMMERED OR STEAMED FISH MEAT ARE EXPOSED TO THE OUTSIDE AND THE LOOSENED PIECES HAVE A LENGTH OF 4 TO 20CM, AND THEN SMOKE-DRYING THE LOOSENED FISH MEAT PIECES, AND THE ABOVE-MENTIONED METHOD OF PRODUCING DRIED FISHES, WHICH COMPRISES FURTHER THE STEP OF APPLYING AN EXTRACT OF A FOOD MATERIAL CONTAINING A NITROGEN-CONTAINING COMPOUND ONTO THE SURFACES OF THE SAID LOOSENED FISH MEAT PIECES, FOLLOWED BY SMOKE-DRYING THE EXTRACT-APPLIED FISH MEAT PIECES. ACCORDING TO THESE METHODS, DRIED FISHES WHICH HAVE VERY STRONG FLAVORS INHERENT IN THE DRIED FISH AND ARE WELL BALANCED IN FLAVORS, CAN BE PRODUCED, AS COMPARED WITH A CONVENTIONAL DRIED FISH PRODUCING METHOD. IN THIS APPLICATION IS ALSO DISCLOSED A LOOSENING APPARATUS OF A SIMMERED OR STEAMED FISH MEAT, WHICH COMPRISES A ROTARY ROLL DISPOSED IN THE HORIZONTAL POSITIONS, WITH SEVERAL ROWS OF PINS BEING ATTACHED THERETO IN PARALLEL POSITIONS, AND FIXED PINS FACING THE ROTARY PINS IN POSITIONS AT DOWNWARD ANGLES OF 10 TO 30 DEGREES, PREFERABLY 15 TO 25 DEGREES, FROM THE HORIZONTAL POSITION. WITH THE USE OF THIS APPARATUS, A SIMMERED OR STEAMED FISH MEAT CAN BE SURELY LOOSENED IN SUCH A MANNER THAT THE MYOSEPTUM ARE EXPOSED TO THE OUTSIDE, AND THE LOOSENED MEAT PIECES HAVE AN APPROPRIATE SIZE, IN PRODUCING DRIED FISHES WHICH COMPRISES SIMMERING OR STEAMING A FISH AS MATERIAL FISH FOR DRIED FISH, LOOSENING THE SIMMERED OR STEAMED FISH, AND SMOKE-DRYING THE LOOSENED FISH.