Detailed Explanation of Processing Methods and Making Techniques for Flavored Dried Fish

Using fish such as rays, white eels, and sea catfish, which inherently have an off-odor, as raw materials, a dried fish product is made that has advantages including good appearance, little fishy odor, resistance to mold, good storability, good surface color after heating and preparation, and a strong fish aroma.

The production method involves taking fish meat with the head, internal organs, etc. removed and seasoning it by methods such as immersion in a 0.1-0.5% (by weight) xylose aqueous solution (or a mixed seasoning liquid containing 0.1-0.5% xylose). Then it is sun-dried or hot-air dried at 60°C or below to make the dried product.

Example 1: 5 kg of halfbeak with internal organs removed and a body length of 15-20 cm is immersed in 3 L of 15 Baume salt water with 25 g of xylose dissolved in it, soaked in a cold storage room for 4 hours, and then air-dried in a well-ventilated place. This yields 3 kg of seasoned dried halfbeak.

Example 2: From pufferfish 10-15 cm long, the fins, dorsal spines, body skin, internal organs, etc. are removed, and 5 kg of the fish meat is soaked for 2 hours in the following seasoning liquid.

Seasoning formula: salt water (15 Baume) 3 L, monosodium glutamate 8 g, white granulated sugar 400 g, xylose 15 g, mirin 500 mL

After soaking, it is air-dried in a ventilated place to obtain 2.5 kg of mirin-dried pufferfish.

Example 3: To 5 kg of mackerel with a body length of 15-20 cm and internal organs removed, a mixture of 700 g salt and 15 g xylose is evenly sprinkled. It is lightly rubbed by hand and then air-dried in a ventilated place to obtain 3.5 kg of dried mackerel.

Example 4: 5 kg of star eel with the head, internal organs, and dorsal spines removed is soaked for 3 hours in the seasoning liquid of the following formula.

Seasoning liquid formula: salt water (17 Baume) 3 L, monosodium glutamate 10 g, white granulated sugar 350 g, xylose 18 g, mirin 600 mL

After soaking, it is hot-air dried at 30°C or below to produce 3 kg of seasoned dried white eel.

Example 5: 5 kg of spotted ray with a body length of 50 cm and the skin of the wings removed is soaked for 3 hours in the following seasoning liquid.

Seasoning liquid formula: salt water (18 Baume) 3 L, monosodium glutamate 15 g, white granulated sugar 400 g, xylose 17 g, mirin 500 mL

After hot-air drying at 35°C, 2.5 kg of seasoned dried ray is obtained.

Example 6: 5 kg of true squid with the eyeballs and internal organs removed is soaked for 1 hour in the following seasoning liquid.

Seasoning liquid formula: salt water (15 Baume) 3 L, xylose 15 g, monosodium glutamate 10 g

After soaking, it is sun-dried in a ventilated place to obtain 3.5 kg of seasoned dried squid.