| 摘要 |
PURPOSE:A curry composition is applied to the roughened surfaceof dried and torn cuttlefish and subjected to the first and secondary drying to produce dried and torn cuttlefish with high storability and high uniformity of curry applied. CONSTITUTION:Internal organs, feet, surface skins are removed from raw cuttlefish and the cuttlefish is seasoned and the water content is adjusted to 40%. The cuttlefish is roasted and torn to prepare torn cuttlefish. The torn cuttlefish is passed through between a pair of rollers rolling at different revolution number from each other to make the surface rough. In the meantime, a curry seasoning is prepared using a curry powder, water, sugar, chemical flavors, natural sweeteners and a pH regulator and applied to the surface of the torn cuttlefish. The resultant cuttlefish is subjected to the first drying at 40-50 deg.C until the water content becomes about 35% and stod for about 5-10hr to effect the uniform distribution of water. Then, the resultant cuttlefish is sprayed with vegetable oil on the surface by about 2wt% and is subjected to the secondary drying until the water content becomes about 25-30%. |
