| 摘要 |
It is intended to provide a method of producing a cuttlefish fillet food whereby the strong and offensive taste and the offensive smell characteristic to cuttlefish typified by those belonging to the genus Dosidicus can be sufficiently suppressed within a short period of time and thus a cuttlefish fillet food suitably usable in various cooked products having been lightly flavored or seasoned or a frozen product thereof can be produced. This production method comprises the step (A) of preparing a cuttlefish fillet having a VBN value of 30 mg/100 g or more by peeling a cuttlefish and cutting the meat into a desired size; the step (B) of bringing the fillet into contact with an alkali solution of pH 8.0 to 13.0 having an alkali concentration of 3.0% by weight or more in a container; the step (C-1) of, after the completion of the step (B), adding and mixing an acid solution to the alkali solution and the fillet to thereby adjust the final pH value of the resulting solution to 4.0 to 7.9, or the step (C-2) of, after the completion of the step (B), bringing the fillet into contact with an acid solution of pH 1.0 to 5.0; and the step (D) of finally washing the fillet with water. |
