| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a Japanese horseradish-containing seasoning suppressing a fishy smell of a soused cuttlefish, or the like, and a Japanese horseradish- combined soused cuttlefish with the suppressed fishy smell, and to provide a method for producing the soused cuttlefish. <P>SOLUTION: The Japanese horseradish-combined soused cuttlefish is obtained as follows. Entrails and arms of a cuttlefish are ground down and mixed with common salt. The resultant mixture is fermented and the obtained fermentation product is mixed with slices of the body and arms of the cuttlefish. The resultant mixture is filled and hermetically sealed in a flexible container and then dipped in a liquid medium and ≥5,000 kg/cm<SP>2</SP>pressure is applied thereto for a prescribed time. The contents are taken out from the flexible container and combined with the Japanese horseradish-containing seasoning prepared by dissolving Japanese horseradish power with Mirin (a sweet Sake). <P>COPYRIGHT: (C)2004,JPO |
