| 摘要 |
PURPOSE:To obtain salted guts of firefly squid having improved productivity, shelf stability and taste, by blending sparkling enope squid meat prepared by removing internal organs from it and preserving it with salt with liver in the removed internal organs, which is subjected to treatment of seasoning and preservation improvement, and treating the blend in a desired way. CONSTITUTION:Meat obtained by removing internal organs, etc. from raw firefly squid is blended wit 4-8wt% salt, 1-5wt% malate preservative, 3-8wt% alcohol preparation, and preserved with salt to give the dehydrated material (A). On the other hand, liver in the moved internal organs is washed with water, 100pts.wt. of the liver is mixed with 30-50pts.wt. reducing starch saccharide, 10-50pts.wt. natural inhibitor of oxidation and decomposition having inhibitory action on fermentation, 30-50pts.wt. fermented seasoning solution comprising a rice KOJI as a main raw material, 5-30pts. wt. natural paste preparation, 1-5pts.wt. natural seasoning derived from animal pro tein, 0.5-4pts.wt. lactic acid preparation, and 1-7pts.wt. emulsifying agent, to give the solution of seasoning and preservation improvement (B). 100pts.wt. of the compo nent A is blended with 15-40pts.wt. of the component B, the prepared total amounts are mixed with 0.5-4wt% crystallization inhibitor and water release inhibitor and aged to give salted guts of firefly squid. |
