| 摘要 |
PURPOSE:To obtain cheese and cuttlefish useful as tasty food, having excellent texture and flavor by boiling raw cuttlefishes, immersing in a solution of seasoning, roasting, calendering to fixed thickness, tearing in given width and uniformly bonding seasoning powder and powder cheese to the cuttlefishes. CONSTITUTION:Raw cuttlefishes such as northern shortfin squid are boiled, immersed in a solution of seasoning having dissolved salt, an organic acid such as succinic acid and a sweetener, roasted at 110 deg.C, calendered into fixed thickness (preferably 2-3mm thickness), teared in several nm width, mixed with seasoning powder (e.g. sugar, malic acid or alanine), further blended with powder cheese, wholly uniformly incorporated and the seasoning powder and the powder cheese are evenly bonded to the teared cuttlefishes to give the objective cheese and cuttlefish. |
