| 摘要 |
PROBLEM TO BE SOLVED: To provide a food product like soused cuttlefish guts pickled in salt that can be smoothly eaten by anyone without resistance and can retain the fresh and flexible texture even after storage by dissolving the odor unique to fish or shell in the salted cuttlefish guts and can prevent the cuttlefish meat from thinning during the aging. SOLUTION: One or two or more kinds of vegetables are, when necessary, hated, ground into vegetable paste. Then, the vegetable paste is used instead of the liver of the cuttlefish whereby the objective soused cuttlefish guts pickled in salt having no smell from the liver and preventing the cuttlefish meat from thinning during the storage. |
