[PROBLEMS] To lower salt concentration than conventional "karasumi", maintain "salt taste" as "karasumi", and have long-term storage stability similar to that of conventional "karasumi", eliminating the odor. Of course, an object of the present invention is to provide a method for producing a dried and dried fish egg product that adds sweetness, luster, extracts umami components, and produces various flavors. A first method for producing a dried and ripened fish egg product, wherein blood is removed in a state where the fish egg is encased in an egg membrane, and then salted and ripened simultaneously at a refrigerated temperature. And after removing the salt of the fish egg treated in the first step, the second step of simultaneously immersing the seasoning liquid and aging at a refrigerated temperature, and the fish egg treated in the second step, A third step of draining water at a refrigeration temperature and a fourth step of alternately repeating drying and aging at a refrigeration temperature for the fish eggs treated in the third step are provided. And [Selection] Figure 1【課題】従来の「からすみ」よりも塩分濃度を低めにし、且つ、「からすみ」としての「塩味」を維持し、また、従来のからすみと同程度の長期保存性を有し、生臭さを消すことはもちろん、甘みを加え、艶を出し、さらに、旨味成分を引き出し、多様の風味を醸し出す魚卵乾燥熟成食品の製造方法を提供することを目的とする。【解決手段】魚卵乾燥熟成食品の製造方法であって、魚卵を卵膜に被抱された状態で血抜きを行い、その後、冷蔵温度下で塩蔵と熟成とを同時に行う第１の工程と、前記第１の工程で処理した魚卵を、塩抜きした後、冷蔵温度下で調味液浸漬と熟成とを同時に行う第２の工程と、前記第２の工程で処理した魚卵を、冷蔵温度下で水切りする第３の工程と、前記第３の工程で処理した魚卵を、乾燥と冷蔵温度下での熟成とを、交互に繰り返し行う第４の工程とを備えたことを特徴とする。【選択図】 図１
