PRODUCTION OF DRY SALTED FISH GUT

摘要

PURPOSE:To obtain the title product with unique sweet taste giving no offensive odor inherent therein without causing putrefaction by boiling thawed raw cuttlefish to make a skin-removing treatment and by chopping pieces which are then dipped into a cuttlefish guts-free flavoring solution followed by drying under air stream. CONSTITUTION:The trunk and legs of thawed raw cuttlefish are boiled in warm water, steam or oil at 40-100 deg.C to make a skin-removing treatment. The resultant cuttlefish is then washed and chopped into pieces of desired size. Thence, the pieces are dipped into a cuttlefish guts-free flavoring solution for ca.12hr. The resultant pieces are then dried at 10-80 deg.C for 3-8hr under air stream, thus obtaining the objective product to be used as a dry food for relishes or a raw material for e.g., fish flour.