JPH0698714A - Seasoning for dried fish meat and production of seasoned dried fish meat using the same - Google Patents

Abstract

PURPOSE:To obtain a seasoning useful for drying and preserving meat including fish meat, having antiseptic, antifungal and bactericidal effect, by formulating a specific liquid seasoning, antiseptic, seasoning, fruit juice, any spice and water. CONSTITUTION:The seasoning can be obtained by formulating the following components: (A) >=30 (pref. >=40)vol.% of a liquid seasoning containing 15-23 (pref. 18-20)wt.% of common salt in water as solvent (e.g. soy sauce), (B) an antiseptic, e.g. an aqueous solution of ethyl alcohol at a concentration of >=5wt.%, (C) a seasoning such as a saccharinity-preserving sweetener (e.g. sugar) or acid seasoning (e.g. vinegar), (D) fruit juice such as orange juice or pineapple juice, (E) a spice such as Guinea pepper or garlic, and (F) >=10vol.% of water. Meat (e.g. fish meat) is immersed in this seasoning and then dried using e.g. a far-infrared irradiation-type hot dryer.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a seasoning for dried fish meat and a method for producing seasoned dried fish meat with the seasoning for dried fish meat, and more particularly, for dried fish meat such as tuna or bonito or tuna, fish similar to bonito. The present invention relates to a seasoning and a method for producing seasoned dry fish meat using the seasoning for dried fish meat.

[0002]

2. Description of the Related Art Conventionally, fish meat and animal meat have been dried and stored. Especially when blessed with a large amount of fish, or when a large amount of livestock is processed for meat, it is better to keep the fish meat and beef in a dry condition than other methods for long-term preservation. It is easy and easy to use, and the drying technology is diverse, and due to the differences in the properties of various fish meats and meats, the characteristics of each fish meat and meats are utilized,
Making proper dried meat has been practiced in various places.

[0003]

However, their main purpose is to produce dry meat for long-term storage, and there is no consideration for seasoning dry meat.
If at all, nothing more than trying to preserve the taste and aroma of those dried meats themselves. Moreover, it has reached the present day without further research. In particular, fish meat is very different from beef meat in that there are many kinds of fish, and because the properties of various different fish meats are different, by drying different fish with different drying methods suitable for the fish,
Although it is possible to make different dried fish suitable for each fish, that is, dried fish, it is necessary to have a long period of experience to acquire the technique, and especially in the case of easily changed fish meat, Making dried fish is extremely difficult. By the way, since tuna or bonito or fish similar to tuna or bonito is larger than ordinary small fish, it has a drawback that it is difficult to easily make dried fish, that is, dried fish like ordinary small fish. The present invention has as its first object to eliminate the above drawbacks. Further, conventionally, it is extremely difficult to make dried fish, that is, dried fish. It is a seasoning for dried fish meat and a seasoning for dried fish meat for seasoning fish meat such as tuna or bonito or tuna and fish similar to bonito. It is a second object of the present invention to provide a method for producing dried fish meat.

[0004]

The present invention has a volume ratio of 30%.
As described above, a liquid seasoning having umami, sweetness and saltiness such as soy sauce containing 15% to 23% of salt in water as a solvent, and edible alcohol such as ethyl alcohol having a concentration of 5% or more in water as a solvent Preservatives, sweeteners for maintaining a desired amount of sugar content, respective seasonings such as acidic seasonings such as vinegar, fruit juice, various spices, and a volume ratio of 1
A seasoning for dry fish meat prepared by mixing 0% or more water,
The present invention provides a liquid seasoning having a umami, sweetness and saltiness such as soy sauce containing 30% or more by volume of water and containing sodium chloride having a concentration of 15% to 23%, and a concentration using water as a solvent. A preservative with edible alcohol such as 5% or more of ethyl alcohol, a desired amount of sweetener for maintaining sugar content, each seasoning such as acid seasoning such as vinegar, fruit juice, various spices, and a volume ratio. Soak the fish meat with a seasoning for dry fish meat prepared by mixing 10% or more water, and then
The soaked fish meat is sun dried or heated and dried by a heating and drying device having a heating body for drying charcoal, combustion gas and other suitable fish meat, and the fish meat is dried to a desired degree to obtain dried fish meat. It is a seasoning method using a seasoning for dried fish meat.

[0005]

In the seasoning for dried fish meat of the present invention, soy sauce containing salt having a concentration of 18% to 20% in water as a solvent at a volume ratio of 40% or more can be effectively used at a volume ratio of about 50%. ,
It can be made into soy sauce as a liquid seasoning having flavor, umami, sweetness and saltiness. Further, edible alcohol such as ethyl alcohol having a concentration of 5% or more with water as a solvent can function as a preservative. By increasing the amount of edible alcohol such as ethyl alcohol, not only the antiseptic effect but also the sterilizing effect can be produced. In addition, a sweetener for maintaining a sugar content such as sugar in a weight ratio of 15 G with respect to the whole seasoning may have a desired sugar content. It is also possible to virtually eliminate the use of sugar by limiting the use of sugar as much as possible in order to maintain the sugar content so that it can be replaced by the sugar content contained in fruit juice and the like. . In addition, the fruit juice having a volume ratio of 10% can give a flavor and aroma peculiar to the fruit and a gentle mouthfeel. In addition, an acidic seasoning such as vinegar having a volume ratio of 1.5% is an acidic liquid having a refreshing feeling, which makes it feel refreshing and has an antiseptic effect. Also, the total amount of seasonings is 1 KG, whereas 3
It has a spicy taste and a condiment due to a hot spicy pepper such as hawk's claw with a weight ratio of 0G. Also, the black pepper having a weight ratio of 5 G with respect to the whole seasoning having 1 KG gives the spiciness and the spiciness peculiar to black pepper. In addition, the sesame having a weight ratio of 15 G to the whole seasoning has a flavor of 1 KG and a flavor unique to sesame and a taste of sesame oil. In addition, garlic having a weight ratio of 5G with respect to the whole seasoning having 1KG gives a garlic-specific taste and flavor. Then, the spices such as the above-mentioned pepper, black pepper, sesame, and garlic, and the vital material are mixed in appropriate amounts to enhance the synergistic effect.
Then, water having a volume ratio of 10% or more can be prepared to impart fluidity. In addition, the method for producing seasoned dry fish meat with the seasoning for dried fish meat of the present invention is, in advance, frozen tuna or bonito or tuna, thinned fish meat of fish similar to bonito by a slicing machine, per unit volume. Increase the surface area, and then, on the surface of the fish meat with the large surface area, the volume ratio is 30% or more, and the concentration in water is 15% to 23%.
A liquid seasoning having an umami, sweetness and saltiness such as soy sauce containing salt, a preservative with an edible alcohol such as ethyl alcohol having a concentration of 5% or more in water as a solvent, and a sweetener for maintaining a desired sugar content, , Each seasoning such as acid seasoning such as vinegar, fruit juice, various spices,
In order to spread the seasoning for dried fish meat prepared by mixing water with a volume ratio of 10% or more, the fish meat is immersed, and then the immersed fish meat is heated and dried by a far infrared irradiation type heating and drying device, Then, the fish meat is dried to a desired degree and the dried fish meat is seasoned so that the seasoned dry fish meat can be obtained. Therefore, the production of the seasoned dry fish meat using the seasoning for dried fish meat of the present invention according to the above-mentioned specific configuration. According to the method, in advance, frozen tuna or bonito or tuna, thinned the fish meat of fish similar to bonito by a slicing machine, the fish meat is immersed in the seasoning for dried fish meat of the present invention, Since the seasoning is spread over the surface and then the soaked fish meat is heated and dried by a far-infrared irradiation type heating and drying device, heat is sufficiently applied to the inside of the fish meat, which results in high quality. Dry Those capable of readily producing a fish meat. And, in particular, the fish meat is immersed in the seasoning for dried fish meat of the present invention, and the immersed fish meat is dried to a desired degree by heating and drying with a far-infrared irradiation type heating and drying device to produce dried fish meat, and the desired It can be seasoned with dried fish meat.

[0006]

Example 1 The present invention relates to a preservative such as soy sauce having a volume ratio of about 50% and an edible alcohol such as ethyl alcohol having a concentration of 5% or more in water as a solvent, for example, beer, wine,
Edible alcohols such as whiskey and shochu, sweeteners for maintaining sugar content such as desired amounts of sugar, seasonings such as acid seasoning such as vinegar, fruit juice, various spices, and a volume ratio of around 20% It is a seasoning for dry fish meat prepared by mixing the above water.

[0007]

Example 2 The present invention is a preservative disinfectant using soy sauce in a volume ratio of about 50% and distilled alcohol such as ethyl alcohol in a concentration of about 70% in water, for example, distilled alcohol such as whiskey, shochu, and wottsuka. And a desired amount of sweeteners such as sugar for maintaining sugar content, respective seasonings such as acidic seasonings such as vinegar, fruit juice, various spices, and water at a volume ratio of about 20%. It is a seasoning for dried fish meat.

[0008]

[Example 3] The present invention is an edible product such as soy sauce containing 30% or more by volume of water and containing sodium chloride having a concentration of 18% to 20%, and ethyl alcohol having a concentration of 5% or more using water as a solvent. Preservatives with alcohol, sweeteners for keeping sugar content such as sugar in desired amounts, seasonings such as acidic seasonings such as vinegar, fruit juice, various spices, and water at a volume ratio of 10% or more. It is a seasoning for dry fish meat prepared by mixing.

[0009]

[Example 4] The present invention comprises a concentrated mouth soy sauce containing 40% or more by volume of water and containing sodium chloride having a concentration of 18% to 20%, and ethyl alcohol having a concentration of 5% or more using water as a solvent. Preservatives with edible alcohol, sweeteners for maintaining sugar content such as a desired amount of sugar, each seasoning such as acid seasoning such as vinegar, fruit juice, and various spices,
It is a seasoning for dried fish meat prepared by mixing water with a volume ratio of 10% or more.

[00010]

[Embodiment 5] The present invention is an edible product such as soy sauce having a volume ratio of 40% or more and containing sodium chloride having a concentration of 18% to 20% in water, and ethyl alcohol having a concentration of 5% or more in water. Preservatives with alcohol, sweeteners for maintaining sugar content such as sugar in desired amounts, seasonings such as acidic seasonings such as vinegar containing citric acid, and fruits such as oranges, pineapples or apples as raw materials. It is a seasoning for dried fish meat prepared by mixing the fruit juice, various spices, and water at a volume ratio of 10% or more.

[0011]

[Embodiment 6] The present invention is an edible product such as soy sauce having a volume ratio of 40% or more and containing sodium chloride having a concentration of 18% to 20% in water, and ethyl alcohol having a concentration of 5% or more in water. Antiseptic by alcohol, sweetener for maintaining sugar content such as desired amount of sugar, acidic seasoning such as vinegar, and fruit juice made from fruits such as yuzu or orange or pineapple or lemon or orange or plum or apple. , A seasoning for dry fish meat prepared by mixing various spices and water at a volume ratio of 10% or more.

[0012]

[Embodiment 7] The present invention is an edible product such as soy sauce having a volume ratio of 40% or more and containing salt having a concentration of 18% to 20% in water, and ethyl alcohol having a concentration of 5% or more in water. Preservative with alcohol, sweetener for maintaining sugar content such as desired amount of sugar, desired amount of acidic seasoning such as vinegar, desired amount of fruit juice, desired amount of pepper, desired amount of pepper, and desired amount It is a seasoning for dried fish meat, which is made of only natural products prepared by mixing sesame in an amount, a desired amount of spices such as garlic, and water in a volume ratio of 10% or more.

[0013]

[Embodiment 8] According to the present invention, concentrated mouth soy sauce containing 18% to 20% of sodium chloride in water as a solvent and ethyl alcohol having a concentration of 5% or more in water was used at a volume ratio of about 50%. Preservatives with edible alcohol, sugar for maintaining sugar content such as a desired amount of sugar, acidic seasoning such as vinegar, a desired amount of fruit juice, a desired amount of pepper, a desired amount of pepper and a desired amount of It is a seasoning for dried fish meat made from only natural products prepared by mixing sesame, a desired amount of spices such as garlic, and water at a volume ratio of 10% or more.

[0014]

[Embodiment 9] The present invention is an edible product such as soy sauce containing 40% or more by volume of water and containing sodium chloride having a concentration of 18% to 20% and ethyl alcohol having a concentration of 5% or more using water as a solvent. Preservative with alcohol, sugar for sugar content retention sugar such as sugar in weight ratio of 15G to 1KG for all, acid seasoning such as vinegar in volume ratio of 1.5%, for 1KG in total 5 g of 30 g weight ratio of hot pepper such as hawk's claw and 1 kg of whole.
Black pepper with a weight ratio of G, sesame with a weight ratio of 15G to the whole 1KG, fruit juice with a volume ratio of 10%, and spices such as garlic with a weight ratio of 5G to the whole 1KG. It is a seasoning for dried fish meat made from only natural products prepared by mixing water with a volume ratio of 10% or more.

[0015]

[Embodiment 10] A liquid seasoning having a umami, sweetness and saltiness such as soy sauce containing 15% to 23% of sodium chloride in a solvent of water at a volume ratio of 30% or more, and water as a solvent. A preservative with an edible alcohol such as ethyl alcohol having a concentration of 5% or more, and a desired amount of sweetener for maintaining sugar content,
Dip the fish meat with each seasoning such as acid seasoning such as vinegar, fruit juice, various spices, and a seasoning for dry fish meat prepared by mixing 10% or more by volume of water,
Next, the soaked fish meat is dried in the sun or by a heating / drying device having a built-in heating element for drying fish such as charcoal, combustion gas or the like, and the fish meat is dried to a desired degree and dried. A method for seasoning with a seasoning for dried fish meat, characterized in that fish meat can be obtained.

[00016]

[Embodiment 11] A liquid seasoning having a umami, sweetness and saltiness such as soy sauce containing 30% or more by volume of water and containing sodium chloride having a concentration of 15% to 23%, and water as a solvent. A preservative with an edible alcohol such as ethyl alcohol having a concentration of 5% or more, and a desired amount of sweetener for maintaining sugar content,
Dip the fish meat with each seasoning such as acid seasoning such as vinegar, fruit juice, various spices, and a seasoning for dry fish meat prepared by mixing 10% or more by volume of water,
Next, the soaked fish meat is heated and dried by a far infrared irradiation type heating and drying device, and the fish meat is dried to a desired degree to season the dried fish meat to obtain seasoned dried fish meat. A method for producing seasoned dry fish meat using a seasoning for dry fish meat, comprising:

[0017]

Twelfth Embodiment The present invention is a tuna or bonito or tuna, fish meat of fish similar to bonito is thinned by a slicing machine to increase the surface area per unit volume, and then the surface of the fish meat with a large surface area. In addition, a liquid seasoning having a umami, sweetness and saltiness such as soy sauce containing 15% to 23% of sodium chloride in a solvent of water in a volume ratio of 30% or more and a concentration of 5% or more in a solvent of water. A preservative with edible alcohol such as ethyl alcohol, a sweetener for retaining a desired amount of sugar, each seasoning such as acid seasoning such as vinegar, fruit juice, various spices, and a volume ratio of 10% or more. In order to spread the seasoning for dry fish meat prepared by mixing water, the fish meat is soaked, then the soaked fish meat is heat-dried by a far-infrared irradiation type heating and drying device, and the fish meat is desired. Dried to the extent of It has to be to obtain a seasoning dried fish with a seasoned dried fish is a method for producing seasoned dried fish by drying fish seasoning characterized by.

[0018]

EXAMPLE 13 In the present invention, frozen tuna or bonito or tuna, fish meat of a fish similar to bonito is thinly sliced by a slicing machine to increase the surface area per unit volume, and then the large area. On the surface of the surface area of the fish meat, soak the fish meat so that the seasoning for dried fish spreads, then heat-dry the soaked fish meat with a far-infrared irradiation type heating and drying device, and then the fish meat as desired. A method for producing a seasoned dry fish meat using a seasoning for dried fish meat, which is characterized in that the dried fish meat is seasoned so that the taste is soaked into the dried fish meat to obtain a seasoned dry fish meat.

[0019]

[Effect] Since the seasoning for dried fish meat of the present invention can practically make soy sauce containing salt having a concentration of 18% to 20% in water at a volume ratio of 40% or more at a volume ratio of about 50%, As a liquid seasoning having flavor, umami, sweetness and saltiness, it has the effect of making it a soy sauce flavor. In addition, the concentration of water as a solvent is 5%
The above-mentioned edible alcohol such as ethyl alcohol has the effect of acting as a preservative. By increasing the amount of edible alcohol such as ethyl alcohol, there is an effect that not only the antiseptic effect but also the antifungal and sterilizing effect can be produced. In addition, the sweetener for maintaining the sugar content such as sugar in a weight ratio of 15 G with respect to the total amount of the seasoning is 1 KG, and it has an effect that the desired amount of sugar content can be retained. It is also possible to virtually eliminate the use of sugar by limiting the use of sugar as much as possible in order to maintain the sugar content so that it can be replaced by the sugar content contained in fruit juice and the like. effective. In addition, the fruit juice having a volume ratio of 10% has an effect of imparting a flavor and aroma peculiar to the fruit and a gentle mouthfeel. In addition, acid seasoning such as vinegar with a volume ratio of 1.5%,
It is an acidic liquid with a refreshing sensation, which makes it feel refreshing and has an antiseptic effect. In addition, since the seasoning has a weight ratio of 1 KG and a weight ratio of 30 G, hot peppers such as hawk's claws have a spicy taste and a condiment, which has the effect of increasing appetite. Also, the whole seasoning is 1
The black pepper having a weight ratio of 5G to KG has an effect of imparting the spiciness and spice peculiar to black pepper. In addition, the sesame having a weight ratio of 15 G to the whole seasoning has an effect of imparting a sesame-specific flavor and a sesame oil taste. Also, the total amount of seasonings is 1 KG, while 5 is
Garlic having a weight ratio of G has an effect of giving a taste and flavor peculiar to garlic. Then, spices such as chili pepper, black pepper, sesame, garlic, etc. and vital materials are mixed in appropriate amounts so that a synergistic effect can be obtained, and 10% or more by volume of water is mixed to impart fluidity. There is an effect that can be. In addition, the method for producing seasoned dry fish meat with the seasoning for dried fish meat of the present invention is, in advance, frozen tuna or bonito or tuna, thinned fish meat of fish similar to bonito by a slicing machine, per unit volume. Widen the surface area, and then, on the surface of the fish meat with the large surface area, the umami, sweetness and saltiness of soy sauce containing salt at a volume ratio of 30% or more and having a concentration of 15% to 23% in water as a solvent. A liquid seasoning, a preservative with an edible alcohol such as ethyl alcohol having a concentration of 5% or more in water as a solvent, a sweetener for maintaining a desired sugar content, and a seasoning such as an acid seasoning such as vinegar. , Fruit juice and various spices, volume ratio 10
%, In order to spread the seasoning for dried fish meat prepared by mixing water, the fish meat is immersed, and then the immersed fish meat is heated and dried by a far-infrared irradiation type heating and drying device,
Then, the fish meat is dried to a desired degree and the dried fish meat is seasoned so that the seasoned dry fish meat can be obtained. Therefore, the production of the seasoned dry fish meat using the seasoning for dried fish meat of the present invention according to the above-mentioned specific configuration. According to the method, in advance, frozen tuna or bonito or tuna, thinned the fish meat of fish similar to bonito by a slicing machine, the fish meat is immersed in the seasoning for dried fish meat of the present invention, The seasoning is spread over the surface, and then the soaked fish meat is heated and dried by a far infrared irradiation type heating and drying device, so that even inside the fish meat, heat is sufficiently applied,
It has an effect that high quality dry fish meat can be easily produced. Then, in particular, the fish meat is immersed in the seasoning for dried fish meat of the present invention,
The soaked fish meat is heated and dried by a far-infrared irradiation type heating and drying device to a desired degree to produce dried fish meat, and there is an effect that it can be seasoned dried fish meat with a desired seasoning. Also, as much salt as possible is supplied with soy sauce, separately,
It is better not to supply salt.

Claims (14)

[Claims] 1. A liquid seasoning having a umami, sweet and salty taste, such as soy sauce containing 30% or more by volume of water and having a concentration of 15% to 23% of salt in water, and a concentration of 5 in water.
% Or more preservatives such as ethyl alcohol, a desired amount of sweetener for maintaining sugar content, each seasoning such as acid seasoning such as vinegar, fruit juice, various spices,
Seasoning for dry fish meat prepared by mixing water with a volume ratio of 10% or more. 2. A soy sauce having a volume ratio of about 50%, an edible alcohol such as ethyl alcohol having a concentration of 5% or more using water as a solvent, a sweetener for maintaining a sugar content such as a desired amount of sugar, and an acidic seasoning such as vinegar. The seasoning for dried fish meat according to claim 1, wherein each seasoning such as food, fruit juice, various spices, and water at a volume ratio of about 20% are mixed. 3. An antiseptic disinfectant comprising soy sauce in a volume ratio of about 50%, ethyl alcohol in a solvent of water in a concentration of about 70%, a sweetener for maintaining a sugar content such as a desired amount of sugar, and an acidic seasoning such as vinegar. The seasoning for dried fish meat according to claim 1, wherein each seasoning such as food, fruit juice, various spices, and water at a volume ratio of about 20% are mixed. 4. A preservative containing soy sauce containing 30% or more by volume of water and containing sodium chloride having a concentration of 18% to 20% and edible alcohol such as ethyl alcohol having a concentration of 5% or more using water as a solvent. And a desired amount of sweeteners such as sugar for keeping sugar content, respective seasonings such as acid seasoning such as vinegar, fruit juice, various spices, and 10% or more by volume of water. The seasoning for dried fish meat according to claim 1. 5. Preservation by concentrated mouth soy sauce containing 18% to 20% of sodium chloride in a solvent of water at a volume ratio of 40% or more and edible alcohol such as ethyl alcohol in a solvent of water of 5% or more. Agent, sweetener for maintaining sugar content such as desired amount of sugar, each seasoning such as acid seasoning such as vinegar, fruit juice, various spices, and 10% by volume
The seasoning for dried fish meat according to claim 1, which is prepared by mixing the above water. 6. A soy sauce containing 40% or more by volume of water and having a salt concentration of 18% to 20% in water, an edible alcohol such as ethyl alcohol having a concentration of 5% or more in water, and sugar. And other sweeteners for maintaining sugar content, mainly seasonings such as acidic seasonings such as vinegar containing citric acid, fruit juice, various spices, and 10% by volume
The seasoning for dried fish meat according to claim 1, which is prepared by mixing the above water. 7. A preservative comprising soy sauce containing water in a solvent at a concentration of 18% to 20% in a volume ratio of 40% or more and edible alcohol such as ethyl alcohol in a water solvent having a concentration of 5% or more. , A sweetener for maintaining a sugar content such as a desired amount of sugar, an acidic seasoning such as vinegar, a fruit juice made from fruits such as yuzu, orange, pineapple, lemon, orange, plum or apple, and various spices. And water having a volume ratio of 10% or more are mixed.
The seasoning for dry fish meat described. 8. An antiseptic agent containing soy sauce containing water at a concentration of 18% to 20% in a solvent in a volume ratio of 40% or more and edible alcohol such as ethyl alcohol in a water solvent having a concentration of 5% or more. And a desired amount of sugar or other sugar content-maintaining sweetener, a desired amount of vinegar or other acidic seasoning, a desired amount of fruit juice, a desired amount of pepper, a desired amount of pepper, and a desired amount of sesame seeds. The seasoning for dried fish meat according to claim 1, which is prepared by mixing a desired amount of spices such as garlic and water at a volume ratio of 10% or more. 9. Preservation with concentrated soy sauce containing water at a concentration of 18% to 20% in a solvent at a volume ratio of about 50% and edible alcohol such as ethyl alcohol having a water concentration of at least 5%. Agent, sweetener for maintaining sugar content such as desired amount of sugar, acidic seasoning such as vinegar, desired amount of fruit juice, desired amount of pepper, desired amount of pepper, desired amount of sesame, desired Volume of spices such as garlic, volume ratio 10
% Of water is mixed, The seasoning for dry fish meats of Claim 1 formed. 10. A preservative comprising soy sauce containing water at a concentration of 18% to 20% in a solvent in a volume ratio of 40% or more and edible alcohol such as ethyl alcohol in a water solvent having a concentration of 5% or more. And 1 for all holidays being 1KG
A sweetener for maintaining sugar content such as sugar in a weight ratio of 5G, an acid seasoning such as vinegar in a volume ratio of 1.5%, and a strong pungent taste such as hawk's claw in a weight ratio of 30G to 1KG in total. Pepper, black pepper with 5G weight ratio to IKG as a whole, sesame with 15G weight ratio to 1KG as a whole, fruit juice with a volume ratio of 10% and 1KG as a whole. The seasoning for dried fish meat according to claim 1, which is prepared by mixing spices such as garlic in a weight ratio of 5 G and water in a volume ratio of 10% or more. 11. A liquid seasoning having a umami, sweetness and saltiness such as soy sauce containing 30% or more by volume of water and having a concentration of 15% to 23% of salt in water, and a concentration of 5 in water. % Or more of an edible alcohol preservative such as ethyl alcohol, a desired amount of sweetener for maintaining sugar content, each seasoning such as acid seasoning such as vinegar, fruit juice, various spices, and a volume ratio of 10 % Of water is used to immerse the fish meat in a seasoning for dry fish meat, and then the immersed fish meat is dried in the sun or charcoal fire, combustion gas or other suitable heating body for drying fish meat is built in. The method of seasoning with a seasoning for dried fish meat according to claim 1, wherein the dried fish meat is dried by heating with a heating and drying device, and the fish meat is dried to a desired degree. 12. A liquid seasoning having umami, sweetness and saltiness, such as soy sauce containing 30% or more by volume of water and containing 15% to 23% of sodium chloride in a concentration of 5%, and a concentration of 5 in water as a solvent. % Or more of an edible alcohol preservative such as ethyl alcohol, a desired amount of sweetener for maintaining sugar content, each seasoning such as acid seasoning such as vinegar, fruit juice, various spices, and a volume ratio of 10 % Of water is soaked with the seasoning for dry fish meat, and then the soaked fish meat is heat-dried by a far-infrared irradiation type heating and drying device, and the fish meat is dried to a desired degree. The method for producing seasoned dry fish meat with a seasoning for dried fish meat according to claim 1, wherein the dried fish meat is dried and seasoned to obtain seasoned dry fish meat. 13. Tuna or bonito or tuna, fish meat of fish similar to bonito is thinned by a slicing machine to make the surface area per unit volume wide, and then the surface area of the fish meat having the large surface area is mixed with a volume ratio. 30% or more, 15% concentration with water as solvent
Liquid soy sauce with umami, sweetness and saltiness containing 23% to 23% salt, a preservative with an edible alcohol such as ethyl alcohol having a concentration of 5% or more in water as a solvent, and a desired sugar content retention In order to spread the sweetener, each seasoning such as acid seasoning such as vinegar, fruit juice, various spices, and the seasoning for dry fish meat prepared by mixing 10% or more by volume of water, Dip the fish meat,
Next, the soaked fish meat is heated and dried by a far infrared irradiation type heating and drying device, and the fish meat is dried to a desired degree to season the dried fish meat to obtain seasoned dried fish meat. The method for producing seasoned dried fish meat using the seasoning for dried fish meat according to claim 1. 14. Preliminarily frozen tuna or bonito or tuna, fish meat of fish similar to bonito is thinly sliced by a slicing machine to widen the surface area per unit volume, and then,
On the surface of the fish meat with a large surface area, the fish meat is dipped so that the seasoning for dry fish meat spreads, then the dipped fish meat is heated and dried by a far-infrared irradiation type heating and drying device, and the fish meat is The method for producing seasoned dry fish meat with a seasoning for dried fish meat according to claim 1, wherein the seasoned dry fish meat is obtained by drying the dried fish meat to a desired degree and seasoning the dried fish meat so that the taste is soaked. .