PROBLEM TO BE SOLVED: To propose dried fish boiled down in soy having crispy soft texture and easy to be taken and a manufacturing method therefor.SOLUTION: After adjusting moisture content to 10 to 20% by drying dried fish which is softened by water absorption and boiling, the dried fish is heated at 190 to 200°C for 40 to 50 min. and swollen, then swollen dried fish is seasoned with a seasoning material. In the dried fish boiled down in soy obtained by the method, not only flesh part but also bone part are made porous by swelling the dried fish, soft crispy and light texture is provided, and soft crispy light texture feeling is provided by seasoning the swollen dried fish with the seasoning material and the dried fish boiled down in soy which is sufficiently seasoned by the seasoning material and is easy to be taken is provided.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2018,JPO&INPIT【課題】サクサク感のある軟らかい食感で食べ易い煮干佃煮及びその製造方法を提案する。【解決手段】吸水させ且つ煮沸により軟化された煮干を乾燥させて水分量を10~20%に調整した後、190~200℃で40~50分加熱して膨化させるとともに、この膨化した煮干に調味材で味付けする。係る方法により得られる煮干佃煮では、煮干が膨化してその肉質部のみならず骨部も多孔質化し、軟らかくサクサクした軽い食感をもつとともに、この膨化した煮干に調味材で味付けすることで、軟らかくサクサクした軽い食感をもち且つ十分に調味材による味付けがされた食べ易い煮干佃煮が得られる。【選択図】図1
