| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for preparing raw material cuttlefish for deep-frying use, solving the conventional problems that because of insufficient removal of free water from raw material cuttlefish, drippings occur, after prepared, and the raw material cuttlefish gets wet and smeary, or when cooked with a hot edible oil for making deep-fried cuttlefish, oil splashes often occur, presenting a danger associated with the cooking operation, and further, because of excessive quantities of salt added, there has been concern about developing health disorders due to excessive intake of salt as a result of eating deep-fried cuttlefish. SOLUTION: This method for preparing raw material cuttlefish for deep-frying use comprises the steps of incorporating thawed cuttlefish with common salt and a seasoning and, optionally a spice, and treating the resultant cuttlefish with separating powder; wherein the common salt to be use is dry one with low moisture content (<=0.5 wt.%), and the particles of the common salt and the seasoning/spice are made fine (<=0.7 mm in size) to raise dehydrating effect and homogeneously mix them with the cuttlefish. |
