PROBLEM TO BE SOLVED: To provide a production method for a fish processed food, capable of making a plurality of sardine processed foods in which a ground sesame adhesion layer is formed on a surface whole area, and which are excellent in palate feeling and taste.SOLUTION: A production method for a fish processed food includes: drying sardines 16 for processing at a prescribed temperature for a prescribed time followed by baking the dried sardines 16 for processing: leaving the baked sardines 16 for processing at a room temperature for a prescribed time so as to naturally release heat form the sardines 16 for processing infiltrating taste components mixed with flavor components of the sardines 16 for processing, and a seasoning liquid on the whole of the cooled sardines 16 for processing maturing the sardines 16 for processing, infiltrated with the taste components, in a vacuum atmosphere at a prescribed temperature followed by exuding out the taste components on the surface whole area of the sardines 16 for processing and coating ground sesame 11 on the surface whole area of the sardines 16 for processing, from which the taste components ooze out, and making a plurality of fish processed foods 10 in which a ground sesame adhesion layer 12 is formed on the surface whole area.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2018,JPO&INPIT【課題】表面全域にすり胡麻付着層が形成された食感および食味に優れた複数の鰯加工食品を作ることができる魚加工食品製造方法を提供する。【解決手段】魚加工食品製造方法は、それら加工用鰯16を所定温度で所定時間乾燥させた後、乾燥させたそれら加工用鰯16を焼き上げ、焼き上げたそれら加工用鰯16を所定時間室温で放置して加工用鰯16の熱を自然に放熱させ、冷ましたそれら加工用鰯16の全体に加工用鰯16のうま味成分と調味料液とが混ざった味覚成分を染み込ませるとともに、味覚成分を染み込ませたそれら加工用鰯16を所定温度の真空雰囲気で所定時間熟成して加工用鰯16の表面全域に味覚成分を染み出させ、味覚成分が染み出したそれら加工用鰯16の表面全域にすり胡麻11を塗して表面全域にすり胡麻付着層12が形成された複数の魚加工食品10を作る。【選択図】図1
