| 摘要 |
PURPOSE:To keep a tentacle shape, to improve a visible sense and to provide balanced taste, by subjecting raw tentacles separated from cephaloped body to various treatments, drying, injecting cheese after drying and smoking. CONSTITUTION:Raw tentacles separated from cephaloped body are rubbed with salt for a given time, subjected to chemical treatment with a natural enzyme and peeled. Then the tentacles are boiled in boiling water for a given time (e.g., 18-25min), immersed in a seasoning solution for a given time (e.g., 15hr) and seasoned. Then, the tentacles are dried at a fixed temperature (e.g., 15-20 deg.C) for a given time (e.g., 1-2.5hr), cheese 2 is injected into a dried tenta cle 1 and smoked at a desired temperature (e.g., <=80 deg.C) for a given time (e.g., <=3hr). Consequently, the tentacle shape is kept, a visible sense is improved and balanced taste can be attained by combining cephaloped taste with flavor of seasoning and characteristic mellow taste of cheese. |
