PROBLEM TO BE SOLVED: To develop a production method of dried fish in which drying and smoking are separated in the production method of the dried fish, and besides it is performed in a short time while performing smoking control, and thereby an aroma quality of the dried fish is maintained and the reduction of harmful components such as benzopyrene is possible, and the dried fish of high quality is provided.SOLUTION: When producing dried fish, the smoking/drying process of a conventional dried fish production method is completely separated into drying and smoking, and it is performed in a short time while controlling the smoking after the drying, and thereby the occurrence of harmful components such as benzopyrene is reduced while maintaining an original aroma quality of the dried fish. Specifically, the shaped and boil-ripened fish is subjected to hot-air drying until vitrified at the moisture content of 18% or less, and the fish after the drying is deposited of a smoking component in a short time by a commercial electronic smoke device. The smoking is generated by subjecting a plant material to incomplete combustion or thermal decomposition at 400°C or less, and furthermore the air flow of the smoking is controlled in the ratio of 0.01-0.03 m3/second to a smoking chamber of approximately 0.3 m3. Also, a high voltage of 10-15 kV is applied to the smoking to electrify the smoking, and thereby the adhesion to the dried/shaped fish is facilitated in a short time. According to the method of the present invention, the original aroma quality of the dried fish can be maintained, and the harmful components such as the benzopyrene can be reduced.SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT【課題】 魚節の製法において乾燥と燻煙を分離し、なおかつ燻付け制御しながら短時間で行うことで、魚節の香り品質を維持し、ベンツピレン等の有害成分の低減が可能な魚節の製造方法を開発し、高品質な魚節を提供する。【解決手段】魚節を製造する場合、従来の魚節製法の燻乾工程を乾燥と燻付けに完全に分離し、乾燥後に燻付けを制御しながら短時間で行うことにより、魚節本来の香り品質を維持しつつベンツピレン等の有害成分の発生を低減させる。具体的には、整形、煮熟した魚を、その水分含量が18%以下でガラス化するまで熱風乾燥し、乾燥後の魚を市販の電子スモーク装置によって燻煙成分を短時間で付
