| 摘要 |
PURPOSE:To obtain a seasoned and dried Japanese sagittated calamary, having a flavor and capable of maintaining the while quality for a long period by stretching the body by directly seasoning a raw Japanese sagittated calamary good in freshness, facilitating the permeation of taste thereinto and adding a taste imparted with a seasoning to the tastiness essential to the Japanese sagittated calamary. CONSTITUTION:This method for producing a seasoned and dried Japanese sagittated calamary is to take out viscera from the Japanese sagittated calamary, open the raw Japanese sagittated calamary, mix and stir the opened raw Japanese sagittated calamary with arms in a seasoning prepared by mixing water with Guinea pepper, sorbitol, sugar, common salt, sodium glutamate, a nucleic acid-based seasoning and a pH adjuster, permeate the raw Japanese sagittated calamary with the seasoning in an amount of 2-5wt.% based on the raw Japanese sagittated calamary, then dry the resultant Japanese sagittated calamary in the sun, roast the dried Japanese sagittated calamary, take out the arms once, roll the body with a rolling machine, stretch the body, subsequently stick the arms thereto with gelatin and adjust the stretched Japanese sagittated calamary to the whole shape and form thereof. |
