研究了熏烤鲐片的加工技术。用１．３％左右的复合有机酸处理鲐片，，收到了抗氧化、去组胺、去腥去脂等综合效果，制品品质和保藏性大大提高。对调味配方、烘干、液熏、烘烤等方面也进行了研究和选择。结果：制品在含水量２５％以下仍有松软口感；在常温下贮藏６个月以上，未发现发霉和脂肪氧化。１９９４年１０月８日专家鉴定认为，本工艺技术达到国内领先水平。 Research on the processing of smoked roasted tablets. With about 1.3% of the organic acid treatment tablets, received anti-oxidation, to histamine, to fishy and other comprehensive effects, product quality and preservation greatly improved. On the seasoning formula, drying, liquid smoked, baking, etc. also conducted a study and choice. Results: The product still has a soft mouth feel below 25% moisture content; no mildew and fat oxidation were found when stored at room temperature for more than 6 months. October 8, 1994 experts believe that the technology reached the leading domestic level.