PRODUCTION OF RAW MATERIAL OF SAKI-IKA (DRIED AND SPLIT CUTTLEFISH)

摘要

PURPOSE:To obtain a raw material of SAKI-IKA (dried and split cuttlefish) giving a SAKI-IKA having delicious taste and soft feeling and resistant to getting slimy, moldy and brown, by immersing a raw cuttlefish in a softened water free from Na<+> ion and subjecting the product to flow freezing treatment, etc. CONSTITUTION:Arms and guts are removed from a raw cuttlefish. The body of the fish is opened without skinning, washed and immersed in a running soft water free from Na<+> ion for about 40-60min to adjust the pH of the cuttlefish meat to 4.7-5.6. The meat is dried with hot air to a semi-dried state having a water-content of about 50-60% and slowly frozen at -20--30 deg.C spending about 10-12hr. The frozen cuttlefish meat is thawed e.g. with hot air stream and continuously or independently dried simultaneous to or after the thawing process.