| 摘要 |
PROBLEM TO BE SOLVED: To provide a processed cuttlefish product that gives good texture. SOLUTION: Frozen raw cuttlefishes are thawed, put in a tank filled with 1-10% lactalbumin aqueous solution and soaked for 24-3 hours. After drained for about 20 minutes, the cuttlefishes are cut about 50mm long, about 5mm wide and about 8mm thick. This processing treatment gives god texture, almost the same level of texture, chewiness and feeling on tongue, as those of the cuttlefish SASHIMI (sliced raw fish) prepared by cutting just captured one. Since lactalbumin that is easy to handle, inexpensive and usually added to food products is used, processed cuttlefish products of good texture can be readily obtained without damage to the flavor of cuttlefish. This food product is safe, can inhibit consumers from hating and can be usually cooked without any inhibition of use of various kinds of seasonings or flavors. |
