PROBLEM TO BE SOLVED: To make processed seafood having increased flavor delicious.SOLUTION: Conger eels 1... are attached with taste, e.g., by being immersed into the first taste attachment agent 2 (the first taste attachment step), are coated with starch powder 3 (coating agent) (coating step), are roasted at 120 to 210°C by a roasting machine 4 and are baked to a degree of being carbonized and not browned (roasting step) to increase their flavor and deliciousness. The conger eels 1... are cooled/dried by an ordinary temperature fan or the like to stabilize their flavor (drying step). The conger eels 1... are deep-fried with fry oil 7 at 120 to 210°C in an oil deep-fry machine 6 (oil deep-frying step), and are attached with taste, e.g., by being immersed into the second taste attachment agent 8 (the second taste attachment step). There hardly exist a temperature difference between the deep-frying temperature in the oil deep-frying step and the roasting temperature in the roasting temperature, and the flavor component produced in the roasting step does not reduce by thermal decomposition in the oil deep-frying step and rather increases.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2018,JPO&INPIT【課題】風味が増した加工魚介類を美味しくする。【解決手段】穴子片1…を第一味付け剤2に浸すなどして味がつけられ(第一の味付け工程)、デンプン粉3(コーティング剤)が塗付され(塗付工程)、焙焼機4で摂氏120度乃至210度で焙焼され、炭化せず焦げ目がつかない程度に焼かれ(焙焼工程)、風味・うま味が増加される。この穴子片1…が常温送風機などで冷却/乾燥され、風味が安定される(乾燥工程)。この穴子片1…は、油揚機6の中の摂氏120度乃至210度の天ぷら油7で揚げられ(油揚工程)、第二味付け剤8に浸すなどして味がつけられる(第二の味付け工程)。上記油揚工程の油揚温度と上記焙焼工程の焙焼温度との温度差はほぼ無く、上記焙焼工程で生み出されたうま味成分が、油揚工程で熱分解されて減ることがなくむしろ増える。【選択図】図1
