| 摘要 |
PROBLEM TO BE SOLVED: To obtain the subject food paste having desired viscosity by heat- treating the liver of a cuttlefish and reducing the fishy smell, harsh taste, etc. SOLUTION: The fishy smell, the harsh taste, etc., of cuttlefish liver are reduced by using the heat-treatment of the liver and the masking effect with white wine, milk, onion and spices. For getting mild palatability, the liver paste is solidified with a solidifying agent such as gelatin (in an amount of preferably 0.5-2.5%) using a fresh cream (the ratio of the cuttlefish liver to the fresh cream is preferably 15-50%) as a base to obtain the objective paste having desired viscosity. |
