| 摘要 |
PURPOSE:To obtain the titled food having soft texture and fluffs and free from fishy smell, suppressing the generation of taurine, by subjecting the raw cuttlefish successively to salting, boiling, seasoning and drying procedures under respective specific conditions. CONSTITUTION:The arms, guts and fins are removed from a raw cuttlefish, and the body of the cuttlefish is opened, washed, drained and immersed in saline water of 4-5 deg. Be for 20min. The cuttlefish is then washed with water and boiled in water at 50-70 deg.C for 1-2min to decrease the water-content in the meat and contract the texture of meat. The boiled meat is immersed in a seasoning mixture obtained by adding vinegar to sugar, salt, soy sauce, etc., and stirred for 3-4hr. The seasoned cuttlefish meat is dried in air at 35-40 deg.C for 10hr to decrease the water-content to 30-40%, and smoked in a cold place at -20--10 deg.C for >=48hr to obtain an unskinned DARUMA (a whole body of cuttlefish) having uniform water-content. |
