| abstract |
A flavor of smoke generated by combustion, incomplete combustion, or heat decomposition of a plant material is improved by heating the smoke with a secondary heater. In particular, when a dried smoked fish is produced as a smoked food, a boiled fish is dried by hot blast for a predetermined time so as to reduce a water content thereof to 30% or less than 30% by mass, and smoke of the improved flavor is attached by keeping the dried fish under an atmosphere of the smoke. The temperature of hot blast is preferably decreased from 120 DEG C or higher than 120 DEG C at the initial drying step, to lower than 120 DEG C at the final drying step. According to the method of the present invention, a preferable flavor is imparted to the food, and toxic ingredients such as benzopyrene are reduced. The present invention provides a method for producing the dried and smoked fish wherein a fish can be dried without generating a fishy smell and further a preferable smoke flavor can be attached in a short time. |