KR102013253B1 - Method for Manufacturing Fried Stockfish - Google Patents

Abstract

The present invention relates to a method of preparing dried fish fried foods after seasoning dried fish and then fried.
The dried fish fry prepared by the method of the present invention fry the dried fish, so not only the fried food but also the fish have a crispy texture, and the alginate applied to the surface of the dried fish blocks the moisture and fried oil from the dough soaking into the dried fish. In addition, since the batter firmly binds to the dried fish, it is not easily separated, and the alginate film on the surface of the dried fish blocks the dried fish from the outside, so that the fried fish is not easily changed even after long-term storage.

Description

Method for manufacturing fried fish stock {Method for Manufacturing Fried Stockfish}

The present invention relates to a method of preparing dried fish fried foods after seasoning dried fish and then fried.

Consumption of fish shows various aspects from hot cooking such as hot water, roasted fish and steamed fish to live fish. In general, the tendency to prefer live fish tends to increase but the demand for semi-finished or finished products is increasing.

It is difficult to keep the fish caught in the live state, and the fish of the biological state is easy to rot, and processing technology has been developed to increase the shelf life of the fish. The drying, salting, or smoked methods are mainly used. The method is preferred.

Dried fish is mainly used for roasting or stewed foods, and is used as a food for fried foods to express various tastes.Fried fish is mainly made of semi-dried fish coated with batter batter and fried in oil so that the fish changes in oil. It has evolved into a way of varying the taste of dishes while minimizing the need to do so.

However, the fried fish has a limitation that the type of fish is limited due to the fishy fish, the dried fish has a problem that the taste is felt because the oil is easily immersed in the process of frying in the oil.

In addition, when the batter is applied to the dried fish, the moisture of the dough soaks into the dried fish and the fish becomes wet. If the batter is fried, the batter shows a crispy texture, but as time passes, the moisture that has soaked into the fish flows into the batter. Moisture in the water is absorbed by the batter and the crispy texture of the batter is reduced.

In addition, the frying oil is absorbed into the frying cloth to consume excessive calories and carbohydrates, and the moisture flowing out of the fish lowers the adhesion of the frying cloth, so that the frying cloth is separated from the fish.

In order to solve this problem, Korean Patent Publication No. 0270894 discloses glutinous rice flour and fish flour on the surface of fish cloth instead of the conventional method of frying glutinous rice powder mixed with starch on the surface of fish fillet and applying it at a temperature of 70-80 ° C. After drying, fried at a temperature of about 180 ° C., a method of preparing a fried fish food food is provided by applying syrup to the fried surface and drying again.

The invention is applied to the surface of the fish sack instead of the dough, and then dried and fried, so that the moisture contained in the fish sack is absorbed in the powder and then removed during the drying and frying process, so the fish sack has a crunchy texture, and fried after applying starch syrup Since dried starch syrup serves as a protective film for frying, it increases the shelf life of fried fish food.

However, the fried fish meat food is absorbed by the glutinous rice flour and fish meat powder from which moisture is removed in the frying process and then absorbed by fish fillet to feel the taste of fish fillet. Due to the starch syrup there is a disadvantage that you can not enjoy the crispy texture of tempura.

Therefore, Korean Patent Publication No. 1549474 proposes a method for preparing crispy squid tempura, which is seasoned and dried by vacuum freeze drying of seasoned and cut roasted seasoned squid, and then subjected to high pressure treatment to crosslink potato starch, dried potato powder, squid oil, Squid tempura is prepared by applying a composition for forming a moisture migration prevention layer including a protein and an emulsifier and then frying it with a cloth for frying.

The present invention forms a moisture movement prevention layer on the surface of the crispy squid dried by vacuum freeze drying, the composition for forming a moisture movement prevention layer has a high water retention due to the ability to bind a large amount of water to prevent the movement of the squid moisture to the fried clothes It is kept in a low moisture state to maintain a crispy texture.

However, the composition for forming a moisture transfer layer has a high water holding ability, and when the batter is applied to the dried squid, the moisture of the batter is absorbed by the composition for forming the moisture transfer layer and subsequently dried in a vacuum squid with low moisture content by vacuum freeze drying. Because it moves, it doesn't remove enough moisture from the cuttlefish, resulting in a damp texture of the cuttlefish.

In addition, even if the moisture of the squid to block the movement of the squid as in the invention as described above, the moisture in the air is absorbed by the fry clothes, so that the fried clothes gradually become damp, so that the crispy texture of the whole fried quickly disappears with the wet squid. There is this.

In addition, the powder type of the composition for forming the anti-moisture transfer layer absorbs not only moisture but also oil components, and the emulsifier mixes water and fried oil well. Therefore, the frying oil is absorbed by the composition for forming the anti-moisture transfer layer during frying, thereby increasing the frying oil content. There is a drawback to the tempura taste.

The present invention is to solve the above problems, to provide a manufacturing method of fried fish fried food to prevent the fried food is not easily separated from the dried fish while making the texture of the fried food to prevent the moisture and fried oil of the fried food to be absorbed by the dried fish will be.

In order to solve the above problems, the present invention comprises the steps of trimming the seafood to remove the non-edible portion; Cooling and drying the trimmed seafood at 20 to 30 ° C .; Preparing dried fish by wrapping or covering the cold air dried seafood with a cloth and then hot air drying at 40 to 60 ° C. in a state where the cloth and the seafood are separated from each other; Basing the dried fish; Adding water to potassium alginate and heating to prepare a potassium alginate solution; Applying the potassium alginate solution to the base dried fish; Cooling the dried fish coated with the potassium alginate solution to form an alginic acid film on the surface of the dried fish; Preparing at least one flour by mixing 80 to 120 parts by weight of at least one powder selected from the group consisting of flour, fried powder and starch powder, and adding 3 to 7 parts by weight of soy flour to 100 parts by weight of water; It provides a method of producing a dried fish fried food comprising; and fried by coating the fried clothes on the dried fish formed with the alginic acid film.

At this time, the hot air drying is preferably dried by hot air passed through the edible wood vinegar solution.

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The dried fish fry prepared by the method of the present invention fry the dried fish so that not only the fried food but also the fish have a crispy texture, and the alginate applied to the surface of the dried fish blocks the moisture and fried oil from the dough soaking into the dried fish. Can be.

In addition, since the batter is firmly bound to the dried fish, it is not easily separated, and the alginic acid film on the surface of the dried fish blocks the dried fish from the outside air so that the fried fish is not easily deteriorated even after long-term storage.

In the present invention, dried dried edible portion of the seafood and apply the alginic acid to it to prepare a fried fish fry in the process of coating and frying.

Dried fish is dried fish, molluscs, crustaceans, shellfish, algae, etc., which can be stored for a long time by inhibiting the development of microorganisms.

First, the seafood can be trimmed to remove the non-edible portion, and then the dried portion can be dried as it is or, if necessary, cut and dried to a size suitable for ingestion. It may be purchased and used, or a cut may be placed on the surface of the dried fish to prevent drying of the dried seafood (dried fish) in the subsequent frying process.

In the present invention as described above, before drying the seafood to remove the moisture contained in the seafood by drying, by drying the seafood, as well as fried clothes and seafood also exhibit a crispy texture, the fishy unique to the seafood is removed, the drying method of the seafood is particularly limited However, hot air drying is most advantageous in terms of cost and time.

When hot air is dried, it is preferable to pass hot air through edible wood vinegar and then supply it to seafood. The wood vinegar is a sample of smoke generated by making wood into charcoal and liquefied and falling. It is included, it filters waste products in the body, emits far infrared rays, activates metabolism, and has deodorizing power, so it can remove fishy fishy smell and strong sterilizing power to suppress the growth of microorganisms, and it feels like smoke in dried dried fish. Can be.

As described above, if the hot air is passed through the edible wood vinegar solution and supplied to the seafood, the hot air drying the seafood while the wood vinegar contained in the hot air improves the flavor of the seafood, removes fishy smell and gives antimicrobial effect, The addition of wood vinegar while removing moisture increases the addition effect of wood vinegar.

Hot air drying is a method of drying hot water by contacting hot air with food to evaporate moisture by convective heat transfer.There is a large temperature difference between the surface of the seafood and the inside, causing cracks on the surface or inside of the seafood and uneven drying quality. There is a disadvantage that the color of the dried dried fish is dark.

To prevent this, it is preferable to wrap the seafood with a cloth or cover the cloth and then dry it with hot air.When the seafood is wrapped or covered with the cloth, the hot air is dried, the hot air temperature is first transmitted to the cloth, and the temperature of the cloth increases the air inside the cloth. Since the heated air dries the seafood, the hot air temperature is gradually transmitted to the seafood so that a rapid temperature gradient does not occur between the surface and the inside of the seafood, so that the occurrence of cracking due to the temperature difference inside and outside the seafood is suppressed.

In addition, the water evaporated from the seafood is first trapped inside the cloth and then discharged to the outside through the micro crevices of the cloth, so that the water stays inside the cloth for a certain time, so that the humidity inside the cloth does not change rapidly and the seafood is located inside the cloth. The rapid drying of the fabric is suppressed, and the drying quality is uniform. Also, due to the hot air velocity passing through the surface of the cloth, low pressure is formed in the fabric's micro-gap according to Bernoulli's theorem. Can be.

In addition, the cloth wraps or covers the seafood, so the moisture from the seafood is absorbed and removed by the cloth, and the seafood dries more quickly. The cloth wrapped around the seafood is soaked by juicy, so the hot air temperature does not affect the seafood immediately. Instead, the moisture in the seafood is discharged to the surface, which reduces the color change of the seafood during drying.

In order to make the drying of the seafood more uniform, it is preferable that the cloth is spaced apart by a predetermined distance without being in direct contact with the seafood. While supplying to the to be supplied in a direction parallel to the cloth.

In the case where the cloth is in contact with the seafood, the hot air temperature is transmitted to the cloth and the temperature of the cloth is directly transmitted to the surface of the seafood by conduction, so the temperature difference between the surface of the seafood and the inside is increased so much. When dried, the hot air temperature is transmitted to the seafood through convection by air circulation inside the cloth after conduction through the cloth, so that rapid temperature change of the seafood can be suppressed and the hot air temperature can be uniformly transmitted to the seafood.

In addition, when the hot air is supplied in a direction parallel to the cloth, the direction of the hot air and the direction of the micropores formed in the cloth are at right angles, so that the Bernoulli effect is maximized, and the water-containing air in the cloth is more smoothly discharged to the top of the cloth.

In order to make the drying of the seafood more uniform, cold air drying may be performed before hot air drying, and cold air and hot air may be gradually replaced while cold air drying and hot air drying are performed in succession without time difference.

When the seafood is first cold-dried, the moisture of the seafood is gradually removed from the inside of the seafood by the cold wind, and then the moisture inside the seafood is removed by vaporization. Occurrence is suppressed and color change is reduced.

The hot air temperature during the hot air drying is suitable for 40 ~ 60 ℃ and if the cold air drying before hot air drying is cold air temperature is preferably 20 ~ 30 ℃.

When the drying of the seafood is complete, dried dried fish is dried, but it is preferable to use dried salt simply, and 1 to 5 parts by weight of salt can be added to 100 parts by weight of dried fish, and depending on the diet, pepper, soy sauce, sake, minced garlic It is also possible to use more.

Next, the fried fish is coated with fried clothes and fried, and the powder material used for the fried clothes may be mixed without being limited to those types such as flour, fried powder, and starch powder, and the powder material 80 to 100 parts by weight of water. The batter can be prepared by mixing 120 parts by weight.

After a certain period of time, fish and shellfish produce rigor mortis, in which muscles contract and become hard, followed by autolysis, in which the substances that make up fish and shellfish are degraded by the action of enzymes contained in tissues. When the dried fish fry of the present invention is stored for a long time, fish and shellfish proteins are decomposed by autolytic enzymes, and thus the original taste of fish and shellfish may change, and the quality of fish and shellfish may be altered.

In order to prevent this, it is preferable to add soy flour to the batter dough, and 3 to 7 parts by weight of soy flour based on 100 parts by weight of water, and protease inhibitor that inhibits the action of proteolytic enzymes in soybean. ), Which can increase the preservation of dried fish by inhibiting autodigestion of fish and shellfish proteins by autolytic enzymes.

Soy flour is finely ground after heating, cooling and defatting soybean meal or undegreased soybean. Soybean contains abundant protein. Soy vegetable protein, together with animal protein of fish and shellfish, lowers blood cholesterol level to atherosclerosis. Soybeans are alkaline foods that can reduce the harmful effects of acidic fish and shellfish on the human body. Soy flour pulverized increases the nutritional value of fried fish. It makes the taste plain and light.

The batter is made by mixing flour, batter, and starch in water, so if you put the batter on the dried fish, the moisture of the batter will soak into the dried fish. Since the moisture is not removed, the fry clothes have a crispy texture, but the dried fish has a damp texture, and the overall crispy texture of the dried fish is lowered.

In order to prevent this, in the present invention, after applying alginic acid to the dried fish, it is fried by wearing a fried cloth, and the alginic acid applied to the surface of the dried fish serves to block the moisture of the fried cloth from permeating the dried fish.

Alginic acid is a kind of polysaccharide contained in seaweed, and it is a very useful health food material because it has functions such as cholesterol absorption suppression, heavy metal emission, and intestinal action, and alginic acid does not dissolve in cold water but exhibits a very high viscosity because it is slightly dissolved in hot water.

After adding water to alginic acid to make it into a viscous solution state, the base dried fish is immersed in alginic acid solution or sprayed alginic acid solution on dried fish to apply alginic acid solution on the surface of dried fish, and after applying water in hot alginic acid solution Is evaporated and removed, and the remaining alginic acid gradually cools and hardens to form a film on the dried surface.

If you put on the batter, the alginate film will block the moisture of the batter from permeating the dried fish and prevent the dried fish from getting wet.If you fry the dried fish with the batter in the frying oil, the alginate polymer constituting the film will be viscous. As it binds with batter batter, batter batter is firmly bound with dried fish through alginic acid.

In addition, as the moisture is removed during the frying process, the pores are formed in the frying cloth, and the frying oil can penetrate the dried fish through the pores, but since the alginic acid has oleophobic properties, the alginate membrane blocks the dried fish from the frying oil. While the fried oil is prevented from being absorbed into the dried fish, the oxygen of the outside air may come into contact with the dried fish through the pores during the storage of the dried fish, but the alginic acid membrane serves to block the dried fish from the outside air, thereby preventing oxidation of the dried fish. Improve the shelf life of dried fish.

In addition, since the dried fish is salted with salt, the sodium component of salt is considered as a cause of adult disease, and it is currently emerging as a social problem.Alginate is combined with sodium and is discharged in the form of sodium alginate. Alginate applied to the surface of dried fish is converted to sodium alginate which is easily soluble in water by combining with salt based on dried fish. Since the fried clothes are more attached to the dried fish.

In addition, when hot air is passed through edible wood vinegar during hot air drying, the organic acid contained in the wood vinegar converts alginic acid softly and softly, and the moisture remaining in the dried fish after hot air drying is easily vaporized at a high temperature frying temperature, and then the membrane of soft alginic acid is evaporated easily. Dried fish can have a more crunchy texture because it passes through.

Potassium alginate may also be used as the alginic acid, and the aqueous potassium alginate solution is tacky so that the dried fish and the fried food are bound and the intake of the dried fish fry causes potassium alginate to react with stomach acid and decomposes into alginic acid and potassium, and alginic acid is sodium in the small intestine. Combined with and discharged out of the body, potassium also has the function to discharge the sodium in the body outside the body can further prevent the development of adult diseases due to salt used in the liver.

Hereinafter, the present invention will be described in more detail based on the following Examples, Comparative Examples and Test Examples.

However, the following examples are only for illustrating the present invention, and the present invention is not limited to the following examples, and may be changed to other embodiments equivalent to substitutions and equivalents without departing from the technical spirit of the present invention. It will be apparent to those skilled in the art to which the present invention pertains.

<Example 1>

The frozen squids were thawed and then halved to remove the intestines and bones, and then washed. The dried squids were dried for 5 hours in a drying chamber with hot air at 50 ° C.

After the sheath was placed on the surface of the dried squid, the salt corresponding to 3% by weight of the dried squid was sprinkled, and left standing for 1 hour to cut the base.

Alginic acid and drinking water were mixed in the same weight ratio, and then heated to dissolve the alginic acid, and then the dried squid was immersed in and dried to cool naturally.

Flour and drinking water were mixed and kneaded in the same weight ratio, and then the alginate was coated and cooled to dry the squid, and fried in fried oil heated at 175 ° C. for 100 seconds to prepare fried squid.

<Example 2>

In Example 1, the dried squid fry was prepared in the same manner as in Example 1, except that the squid was covered with a cloth and supported by a support under the cloth so as not to come into contact with the squid.

<Example 3>

In Example 1, before drying the hot air was dried in the same manner as in Example 1, except that the air was first dried with cold air at 25 ° C. for 1 hour, and the air temperature was gradually increased to 50 ° C. for 3 hours at 50 ° C. Squid tempura was prepared.

<Example 4>

In Example 1, dried squid tempura was prepared in the same manner as in Example 1, except that 2.5 wt% of soy flour was added to the dough.

Example 5

In Example 1, dried squid tempura was prepared in the same manner as in Example 1, except that potassium alginate was used instead of alginic acid.

Comparative Example 1

In Example 1, squid tempura was prepared in the same manner as in Example 1, except that the squid was dried without being dried and then immersed in an alginic acid solution and coated with a dough.

Comparative Example 2

In Example 1, the dried squid tempura was prepared in the same manner as in Example 1, except that the underlying squid was coated with a dough without being immersed in an alginic acid solution.

Test Example 1 Pick-up ratio

The pick-up rate is a numerical value representing the degree of the dough binding to the squid, the weight of the dry (squid) squid before applying the dough in Examples 1 to 5 and Comparative Examples 1 and 2, coated the dough, and then taken out for 1 minute The weight was measured after flowing down naturally, and the average value was shown in Table 1 by repeating the measurement three times and calculating as follows.

Pickup Rate (%) = {(Dried Squid Weight-Squid Weight Before Doughing) / Squid Weight Before Doughing} × 100

Pickup rate measurement result Pickup rate (%) Example 1 18.4 Example 2 18.8 Example 3 19.1 Example 4 19.7 Example 5 20.5 Comparative Example 1 15.3 Comparative Example 2 13.5

In Table 1, the pick-up rate of Example 5, in which the potassium alginate solution was applied to the dry squid surface instead of the alginic acid solution, was the lowest, and Comparative Example 2 without the alginate applied to the dry squid surface was the lowest. Comparative Example 1, coated with alginic acid without a paste, showed the next lowest pickup rate.

Alginic acid is dissolved in heated water and potassium alginate is dissolved in water at room temperature, so when these are applied to dried squid and cooled, alginic acid hardens and potassium alginate remains viscous, so that Example 5 coated with alginic acid coated alginic acid. It is determined that the pickup rate is higher than that of the other embodiments.

Comparing Comparative Example 2 with the Example, the Example binds the dried squid and the batter batter while the alginic acid applied to the dried squid surface melts due to the high frying temperature, but Comparative Example 2 does not apply the alginate to the dried squid surface. The dough seems to have been separated from the cuttlefish a lot.

In Comparative Example 1, since the alginate solution was applied to the raw squid, the moisture contained in the raw squid inhibited the binding of the squid and the alginic acid, and thus the pickup rate was decreased. Therefore, after drying the squid, applying the alginic acid solution and coating the batter It can be seen that the alginic acid component is more stably attached to the dried squid.

Test Example 2 Measurement of Separation Rate of Fried Clothes

The fry squid separation rate indicates the degree of separation between the surface of the squid and the squid cloth from the prepared squid tempura, and it is judged to be caused by the difference between the binding force of the squid and the batter and the shrinkage force during frying. .

Cut the squid tempura prepared in the above Examples and Comparative Examples and measured the separated part length between the fry squid and the surface of the squid and the total length of the fry squid and the squid contact, repeated measurements three times and calculated based on the following formula to calculate the average value 2 is shown.

Temporary Dishes Separation Rate (%) = Separation Length / Full Length × 100

Results of Separation Rate of Fried Clothes Tempura Clothes Separation Rate (%) Example 1 21.3 Example 2 20.9 Example 3 20.8 Example 4 20.5 Example 5 19.2 Comparative Example 1 23.3 Comparative Example 2 23.1

As shown in Table 2, the separation rate of the frying cloth of Example 5 was the lowest, Comparative Example 1 was the largest, and Comparative Example 2 was the next larger, and when the potassium alginate solution was applied to the surface of the squid and the dough was coated as in Example 5, Potassium alginate firmly binds the squid and the dough and fried, so they are not easily separated.

In the case of the comparative example, the moisture of the raw squid decreases the binding capacity of alginic acid (Comparative Example 1), and if the alginate solution is not applied to the surface of the squid, the fried clothes are separated from the squid a lot due to the difference in shrinkage between the squid and the dough during the frying process. have.

<Test Example 3> Oil absorption rate measurement

The squid tempura of Examples 1, 5 and Comparative Examples 1 and 2 were measured, and the amount of fried oil absorbed by the squid during frying was measured and shown in Table 3 below.

The weight of the dried or fresh squid before immersion in the alginic acid (potassium) solution was measured, and the weight of the cuttlefish removed from the fried squid was measured. The measurement was repeated three times and the average value was calculated based on the following equation.

Oil Absorption (%) = {(Fried Squid Weight-Dry or Fresh Squid Weight) / Dry or Fresh Squid Weight} × 100

Oil absorption rate measurement result Oil absorption rate (%) Example 1 4.3 Example 5 4.8 Comparative Example 1 -2.3 Comparative Example 2 7.1

If alginate (potassium) is applied to the surface of dried squid and the batter is fried after removing the batter, some alginate (potassium) may remain on the surface of the cuttlefish, resulting in a slight error in the calculation result. The oil absorption rate of 4.3% is thought to be the result of the remaining alginic acid, so it is assumed that fried oil is not absorbed by the dried squid.

In Example 5 to which the potassium alginate solution was applied, the potassium alginate solution was a viscous liquid, and thus a very small amount of fried oil was absorbed into the dried squid during the frying process. Since it is removed by evaporation, the weight of the cuttlefish after frying is estimated to be less than the weight of the cuttlefish before frying. In Comparative Example 2, since the alginate membrane is absent, the weight of the fried cuttlefish is greatly increased because the fried oil is absorbed in the dried cuttlefish.

In case of frying dried squid as described above, if alginate (potassium) solution is applied to the surface of dried squid and the dough is fried, the alginate component forms a film or acts as a barrier to prevent the fried oil from being absorbed by the dried squid. Can keep the texture.

Test Example 4 Sensory Test

Taste, aroma, texture, and overall preference of the prepared squid tempura were measured by five-point scale, and the average value of the five squid temperament was determined.

Sensory test result flavor incense Texture Overall preference Example 1 3.8 3.9 4.0 3.9 Example 2 3.9 3.9 4.1 3.9 Example 3 3.9 4.0 4.2 4.0 Example 4 4.0 4.1 4.0 4.0 Example 5 3.7 3.9 3.8 3.8 Comparative Example 1 3.3 3.4 3.3 3.3 Comparative Example 2 3.5 3.6 3.5 3.5 5: very good, 4: good, 3: medium, 2: bad, 1: very bad

Looking at the Table 4, the Example was evaluated better than the comparative example as a whole, but Example 5 was slightly lower in taste and texture than other examples due to the sticky of potassium alginate.

In Comparative Example 1, the raw squid is not crispy and the fishy smell of the raw squid is felt. In Comparative Example 2, the fried oil is soaked in the dried squid during the frying process as the alginic acid is not used. Many people thought that chewing gives a damp texture.

Therefore, if you cook seafood with ingredients, dry the seafood first to give it a crunchy texture, then coat the alginate ingredient on the surface of the dried fish, so that the fried oil does not soak into the dried fish during the frying process to maintain the crispy texture of the dried fish. It can be seen that the flavor of the tempura can be improved.

In the general preference, the Examples were evaluated more than the Comparative Examples to confirm the commerciality of the dried fish fry prepared by the method of the present invention.

Claims (7)

Grooming the seafood to remove the non-edible portion;
Cold air drying the trimmed seafood at 20-30 ° C .;
Preparing dried fish by wrapping or covering the cold air dried seafood with a cloth and then hot air drying at 40 to 60 ° C. in a state where the cloth and the seafood are separated from each other;
Basing the dried fish;
Adding water to potassium alginate and heating to prepare a potassium alginate solution;
Applying the potassium alginate solution to the base dried fish;
Cooling the dried fish coated with the potassium alginate solution to form an alginic acid film on the surface of the dried fish;
Preparing at least one flour by mixing 80 to 120 parts by weight of at least one powder selected from the group consisting of flour, fried powder and starch powder, and adding 3 to 7 parts by weight of soy flour to 100 parts by weight of water; And
And frying the fried fish on the dried fish with the alginic acid film formed therein. The method according to claim 1,
The hot air drying is a method of producing dried fish fry, characterized in that the drying by hot air passed through the edible wood vinegar solution. delete delete delete delete delete