PROBLEM TO BE SOLVED: To provide a method for producing a high-quality scallop dried, without seasoning by which the dried scallop having proper light brown color and containing rich taste component is produced, while causing little browning.SOLUTION: The method for producing the high-quality scallop dried without the seasonings includes carrying out roasting and drying by superheated steam at 110-250°C, at roasting and drying step and maturing the roasted and dried product, in an atmosphere having a controlled temperature and moisture condition from at least the midway of a maturing step in the maturing step.COPYRIGHT: (C)2009,JPO&INPIT【課題】製造中の褐変が少なく適度のアメ色を有し、かつ呈味成分を豊富に含む高品質ホタテ白干しの製造方法を提供する。【解決手段】ホタテ貝柱に、焙乾工程で110~250℃の過熱水蒸気により焙乾を行い、そして、あん蒸工程で、少なくとも該工程の途中から温湿度条件が管理された雰囲気中であん蒸を行うこと、により高品質ホタテ白干しを製造する。【選択図】なし
