| 摘要 |
PROBLEM TO BE SOLVED: To produce a dried octopus, capable of utilizing a head as an Ochoko [a cup for Sake (Japanese rice wine made from fermented rice and water)] and making the arm part edible as a relish and having a high merchandise value by taking out the entrails from the head (a saclike body corresponding to the trunk part containing the entrails) of a live octopus raw material, washing the resultant octopus raw material with cold salt water, treating the washed octopus raw material under specific conditions and readily separating the head and arm part. SOLUTION: The entrails are taken out of the head 2 of a live octopus raw material 1 and the resultant octopus raw material 1 is then washed with cold salt water and subsequently seasoned with salt water to rub off mud, sand or slime. The prepared octopus raw material 1 is then rewashed with cold salt water and a cylindrical mold member 5 is subsequently inserted into the head 2 of the octopus raw material 1 to half-dry the octopus raw material 1. Only the arm part 11 of the half-dried octopus raw material 1 is then dipped in a seasoning solution and seasoned. When the seasoning is completed, the arm part 11 of the octopus raw material 1 is taken out of the seasoning solution and dried until the raw material 1 becomes a completely dried octopus. After the octopus raw material 1 is dried and shrunk to provide the dried octopus, the mold member 5 is taken out of the head 2 to afford the dried octopus. Furthermore, a cut for facilitating the separation of both the head 2 and the arm part 11 is preferably formed between both. |
