| 摘要 |
A method of producing ready-to-eat blanched cuttlefish in sauce is provided to obtain a blanched cuttlefish dish effective for prevention of obesity and osteoporosis caused by nutritional deficiency. Frozen cuttlefish are separated into a body portion(1) and leg portion(2), washed with water, blanched in boiling water of more than 70deg.C for 1 to 2min and put into cold water of less than 5deg.C for 1 to 2sec. The blanched cuttlefish are punched with a punching machine to tenderize the cuttlefish and spread with sauce. The sauce is prepared by mixing fermented soy sauce, red pepper paste, green onions, garlic, ginger, sugar and the like. |
