| 摘要 |
The method provides a freeze-dried block containing dried cuttle-fish flake which is regenerated well within 3 minutes after being boiled while preserving an original flavor and musculature of the cuttle-fish. The body part of raw cuttle-fish is cut to remove viscera, limb parts and fin parts, and to leave mantle only. The cuttle-fish mantle is cut to a desired length, and then added to a protease solution which is prepared by dissolving a protease having an optimal enzymatic activity at a temperature of 45-65 degree C and approximately neutral pH into water of a temperature of 30-40 degree C. The cuttle-fish mantle is reacted enzymatically with occasionally stirring for 20-60 minutes. Then, the cuttled-fish mantle is left to dryness by placing at room temperature for at least 30 minutes, and the obtained mantle is freeze-dried or added to instant food to be freeze-dried. |
