PRODUCTION SEASONED DRIED FISH OR SEASONED BOILED AND DRIED YOUNG SARDINE

摘要

PURPOSE: To obtain seasoned dried fish or seasoned boiled and dried young sardine which can be readily seasoned and uniformly seasoned all over the whole part of raw fish meat for producing dried fish by using, as a raw material, red meat fish such as bonito, frigate mackerel, mackerel, horse mackerel, sardine or the like. CONSTITUTION: A sticker such as a tin tube is stuck into raw fish meat 1 to be dried to form two or more stuck holes 2 and a seasoning solution is poured through the holes into the fish meat 1. Then, the fish meat 1 to be dried is heated to coagulate the protein to give 'NAMARI' (half-dried fish meat). Then, the NAMARI is processed according to the customary procedures and seasoned. As the sticker is stuck into the raw fish meat 1 to be dried, or the sticker is pulled back, the seasoning solution is injected. In a sticker 2, the holes for flowing out the seasoning solution are formed at its top end or on the peripheral wall near the top end or at both the top end and the peripheral wall near the top end.