| 摘要 |
PURPOSE:To produce a cuttlefish KIMUCHI (Korean pickles) having excellent commercial value, workability and preservability and suitable as a relish for sake (Japanese rice wine) etc., by removing a skin, etc., from the cylindrical body of a raw cuttlefish, pickling the body in vinegar, packing the KIMUCHI in the pickled body, storing the body in a bottle. etc., and subsequently pickling the KIMUCHI-packed cuttlefish body in a low temperature state for prescribed days. CONSTITUTION:A method for producing the objective cuttlefish KIMUCHI comprises removing the tentacles and intestines of a cuttlefish so as to maintain the shape of the cylindrical body of the cuttlefish, peeling the skin from the body, pickling the treated body in vinegar for a prescribed time, e.g. for 3 days to a week until the smell of the raw cuttlefish is removed and until the fish thereof is softened, packing the KIMUCHI in the cylindrical body, receiving the body in a bottle, etc., and subsequently pickling the KIMUCHI-packed cylindrical body in a freezing temperature state to provide the objective cuttlefish KIMUCHI. |
