A flavor of smoke generated by combustion, incomplete combustion, or heat decomposition of a plant material is improved by heatingthe smoke with a secondary heater. In particular, when a dried smoked fish is produced as a smoked food, a boiled fish is dried by hot blast for a predetermined time so as to reduce a water content thereof to 30% or less than 30% by mass, and smoke of the improved flavor is attached by keeping the dried fish under an atmosphere of the smoke. The temperature of hot blast is preferably decreased from 120℃ or higher than 120℃ at the initial drying step, to lower than 120℃ at the final drying step. According to the method of the present invention, a preferable flavor is imparted to the food, and toxic ingredients such as benzopyrene are reduced. The present invention provides a method for producing the dried and smoked fish wherein a fish can be dried without generating a fishy smell and further a preferable smoke flavor can be attached in a short time.對於將植物原料予以燃燒、不完全燃燒或熱分解所產生之燻煙,藉由2次加熱裝置進行加熱,藉此將燻煙的味道予以調質。尤其在製造魚燻塊(柴魚燻塊)作為燻製食品時,係對煮熟之後的魚,以使該水分含量成為30質量%以下之方式地進行一預定時間的熱風乾燥,並將乾燥後的魚保持於燻煙氛圍氣體下,使調質後的燻煙成分附著。該熱風的溫度較理想為,從乾燥開始時的120℃以上開始,降低至乾燥結束時未滿120%。藉由本發明之方法,可將較佳的風味賦予至食品,並能夠降低苯並芘等之有害成分。尤其是以本發明之方法所製造出的魚燻塊,係於短時間內進行乾燥而不會產生魚的腥臭,且能夠於短時間內賦予較佳的燻煙風味。2、3...熱交換器4...乾燥燻製部(室)32...燻煙產生部33...電氣加熱器44...托盤45...循環風扇46...循環風扇47...排氣風扇48...炭化槽B1、B2...燃燒器DP4、DP5...節風門T1、T2、T3、T4、T5...溫度感測器
