PROBLEM TO BE SOLVED: To provide a method for producing processed fish containing a large amount of lactobacilli and having palate feeling inherent in fish, which has no need of addition of a large amount of the lactobacilli when producing the processed fish and is suppressed in production cost.SOLUTION: The method for producing processed fish containing a large amount of lactobacilli includes: gutting fresh fish (a gutting process) stuffing the internal organ-removed part of the fish with salt and sprinkling salt over the fish body (a salting process) leaving the salt-sprinkled fish body as it is for a prescribed period of time (a pickling process) and thereafter hanging the fish body with salt attached (a hanging process) and leaving the fish body as it is (a naturally leaving process) while exposing the fish body in the natural environment where temperature is changed repeatedly.COPYRIGHT: (C)2013,JPO&INPIT【課題】乳酸菌を多量に含有する加工魚の製造方法を提供すること。特に、加工魚の製造に際して多量の乳酸菌を添加する必要がなく製造コストを抑制し、また、魚本来の食感を有する加工魚を製造すること。【解決手段】本発明では、乳酸菌を多量に含有する加工魚の製造方法において、活きた魚の内臓を除去し(内臓除去工程)、内臓に塩を詰め込むとともに魚体に塩をまぶし(塩処理工程)、その状態で所定期間放置し(塩漬け工程)、その後、温度変化が繰り返される自然環境下で塩を付着させたままの魚体を吊下げて(吊下げ工程)所定期間放置する(自然放置工程)ことで、乳酸菌を多量に含有する加工魚を製造することにした。【選択図】図1
