| 摘要 |
PROBLEM TO BE SOLVED: To season a dried cuttlefish not reducing its freshness while reserving a flavor peculiar to the dried cuttlefish. SOLUTION: This method for producing the dried cuttlefish delicacy comprises immersing the dried cuttlefish 1 into a seasoning liquid 2 for infiltrating a taste from a component contained in a fish saurce 2a instantaneously into the inside of the dried cuttlefish, taking it out before it returning to a raw state and roasting for reserving the in filtrated taste without its escaping to the outside of the meat. |
