PROBLEM TO BE SOLVED: To provide smoked fish and shellfish that are full of flavor by one smoke treatment at a constant temperature, and to provide a method for producing the same.SOLUTION: Fish and shellfish passing through a pre-process 10 including the preliminary treatment to take the internal organs, etc., are impregnated in seasoning liquid in a tasting step 1. The seasoning liquid can be prepared by adding a salt of about 2-5% by weight, a sugar of about 10-20% by weight, and wine of about 5-20% by weight to the fish and shellfish. In the tasting step 1, the fish and shellfish are impregnated for about 1-3 days while being returned up and down. The fish and shellfish passing through the tasting step 1 are dried under the conditions of about 20-10°C in the first drying step 2. The fish and shellfish are subjected to the freezing and thawing by at least one time, respectively, and dried to an extent in which moisture may not adhere to hands even if touching the surface, until reaching a state of the moisture remaining in the inside thereof. The fish and shellfish passing through the first drying step 2 are smoked in a smoking step 3, and dried again in the second drying step 4. The second drying step 4 can be performed under the conditions of about -20-10°C.COPYRIGHT: (C)2015,JPO&INPIT【課題】一定の温度での一度のスモーク処理により、風味豊かな魚介類の燻製およびその製造方法を提供する。【解決手段】内臓を取るなどの下処理を含む前工程10を経た魚介類は、味付工程1において調味液に含浸される。調味液には、魚介類に対して、塩が約2~5重量%、砂糖が約10~20重量%、ワインが約5~20重量%とすることができる。味付工程1では、魚介類の上下を返しながら約1~3日間含浸する。味付工程1を経た魚介類は、第1次乾燥工程2において、約-20~10℃の条件下で乾燥される。魚介類は、凍結および解凍を少なくとも1回ずつ経て、その表面は触っても水分が手に付着しない程度に乾燥し、その内部には水分が残存する状態になるまで乾燥させる。第1次乾燥工程2を経た魚介類は、燻煙工程3において燻煙され、第2次乾燥工程4において再乾燥される。第2次乾燥工程4は、約-20~10℃の条件下でおこなうことができる。【選択図】図1
