PROBLEM TO BE SOLVED: To provide fishery processed foods that are extremely reduced in salt contents and superior in conservation nevertheless, and provide its production method.SOLUTION: A production method of fishery processed foods of the present invention includes an immersion treatment step of immersing fishery products in whey, and a smoking treatment step of smoking the fishery products after the immersion step. According to such invention, first of all, the fishery products are immersed in the whey, and thereby the breeding of microorganisms contained in the fishery products can be suppressed which causes corruption and food poisoning, by the antibacterial substance produced by lactic acid bacteria contained in the whey in a fermentation process. Also, the unique cheese flavor held by the whey can be applied to the fishery products. Also, the smoking treatment is performed to the fishery products after the immersion treatment, and thereby the conservation of the processed food can be increased further, and the taste is improved by special flavor being added.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2018,JPO&INPIT【課題】塩分含有量が極めて少なく、それでいて保存性に優れた水産加工食品及びその製造方法を提供する。【解決手段】本発明の水産加工食品の製造方法は、水産物を乳清に浸漬させる浸漬処理工程と、浸漬工程後の水産物を燻煙する燻煙処理工程とを備える。かかる発明によれば、まず水産物を乳清に浸漬させることにより、乳清に含まれる乳酸菌が発酵過程で産出する抗菌性物質によって、腐敗や食中毒の原因となる、水産物に含まれる微生物の繁殖を抑えることができるとともに、水産物に乳清の持つ独特のチーズ風味を付与させることができる。また、浸漬処理後の水産物に対して燻煙処理を行うことにより加工食品の保存性をさらに高めることができるとともに、特有の風味が付加されることにより嗜好性が向上する。【選択図】図1
