| 摘要 |
PURPOSE:To obtain dried meat lump in a cake state, having high added value and excellent shelf stability, by entangling head and arm parts of cuttlefish separated from barrel part in such a way that given thickness and an external from are made to form meat lump and drying the meat lump. CONSTITUTION:An internal organ part 3 is removed from a head part 2a and an arm part 2b (head arm part 2) which were cut apart from a barrel part 1 of small-sized cuttlefish, epidermal skin and suckers are removed and the head and the arm parts are washed with water. Then the head and arm parts 2 are pressed, dehydrated, immersed in sauce blended with seasoning and seasoned at 0-5 deg.C for about 14hr. Then the head and arm parts 2 are piled on a drainboard or a wire net 4, placed up to fixed thickness in an entangled way to form a great number of meat lumps 5, dried at 32-34 deg.C for about 24hr, the surface and protruded parts on the outer periphery are removed to give integrated dried meat lumps 6 in a cake state. |
