| 摘要 |
PURPOSE:To obtain the titled product having soft texture and red brown color and resistant to the discoloration and the peeling of the skin during storage, without causing the clouding of the immersed liquid, by drying and/or smoking a heat-treated sparkling enope squid, and immersing in or coating with edible oil or fat. CONSTITUTION:A sparkling enope squid is heat-treated (in wet state, dry state or with an electronic oven) and dried (e.g. by freeze-, heat- or vacuum-drying) and/or smoked, and the product is immersed in or coated with an oil or fat layer composed mainly of exible oil or fat. The obtained sparking enope squid product has soft texture and red brown color, is resistant to the discoloration and the peeling of the skin during storage, and keeps the immersed liquid from clouding. A sparkling enope squid is usually cooked and processed without degutting, and accordingly, it is liable to emit fishy smell or ill odor caused by the oxidizatrion of oil and fat. The present process prevents the occurence of the above problems, and gives a soft product having excellent appearance and preservable for a long period without emitting fishy smell and ill odor. |
