The salmon production method of the paragraph and the salmon shaving paragraph is disclosed roughly. The filet where the salmon roughly production method of the paragraph, (a) the head-end process which designates the salmon as the filet of the skin attachment, (b) the Shimizu or salinity density which is made temperature below the 20 5 weight % the water bleach process which makes the filet of 5 - 30 minute mesothelium attachments the water below contact, (c) throwing the filet in the hot water of 60 - 80 , 5 - 20 minutes after the maintaining, heats heats and the boiling ripening process which being warm, designates the filet as under the 90 above the 84 in 30 - 60 parts, (d) boils and passes ripening process atmosphere temperature of 56 - the 85 So it does at least to the 6th fire, dry process, including, it becomes.鮭荒節、鮭削り節の製造方法が開示される。鮭荒節の製造方法は、(a)鮭を皮付きのフィレとする前処理工程、(b)20℃以下の温度とした清水又は塩分濃度が5重量%以下の水に5~30分間皮付きのフィレを接触させる水晒し工程、(c)60~80℃の湯中にフィレを投入して5~20分間維持後、加熱昇温し30~60分の間にフィレを達温で84℃以上90℃未満とする煮熟工程、(d)煮熟工程を経たフィレを56~85℃の雰囲気温度で少なくとも6番火まで行う焙乾工程、を含んでなる。
