PROBLEM TO BE SOLVED: To provide a method for producing dried fish capable of suppressing the content of benzo(a)pyrene, and having sufficiently smoke feeling, without using a special production facility and to provide dried fish produced by the method.SOLUTION: In a production method of dried fish, concerning a well-boiled product obtained by well-boiling a dried fish raw material, moisture in the well-boiled product is adjusted within a fixed range, and while keeping a surface temperature of the well-boiled product at 15°C or higher and 40°C or lower, smoke obtained by heating wood chip at 320°C or higher and 370°C or lower is used for smoke attachment.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】特別な製造設備を用いることなく、ベンゾ(a)ピレンの含量が抑えられ、なお且つ煙感も十分有する魚節を製造する方法、並びに当該方法により製造された魚節を提供する。【解決手段】魚節原料を煮熟して得られた煮熟物について、煮熟物の水分を一定範囲内に調節したうえで、煮熟物の表面温度を15℃以上40℃以下に保って、木材チップを320℃以上370℃以下で加熱して得られる煙を燻付に使用する、魚節の製造方法。【選択図】なし
