| 摘要 |
PURPOSE: A method for processing a cuttlefish by coating a cuttlefish containing a suitable amount of moisture with chocolate is provided. Therefore, it improves the storability of the processed cuttlefish and gives optimum texture to it by preventing moisture evaporation. CONSTITUTION: A cuttlefish(1) is washed, dried to a moisture content of 25 to 45% and cut into a predetermined size after roasting at 60 to 250deg.C. The cut pieces of the cuttlefish are coated with chocolate(2) and quickly cooled to 10deg.C or less. The chocolate is obtained by mixing 10 to 20% by weight of cocoa powder, 35% by weight of cocoa butter and a suitable amount of sugar, dried whole milk powder, an emulsifier or the like and agitating at 40 to 70deg.C. |
