| 摘要 |
PURPOSE:To obtain the titled mustard pickles suitable as a side dish, by removing the unnecessary parts from cuttlefish, cutting the body and the arms into small pieces, kneading together with salt by hands, washing with water, sterilizing in alcoholic water, washing with fresh water, and pickling together with spices and seasonings. CONSTITUTION:Fresh cuttlefish is washed with cold saline water, and the unnecessary parts are removed therefrom. The obtained body and arms of the cuttlefish are cut into small pieces, added with salt, squeezed and kneaded for about 5min to tighten the tissue of the cuttlefish meat, washed thoroughly with fresh water, and sterilized by immersing in cold water containing about 10% alcohol for about 10min. After sterilization, the cuttlefish is washed again with fresh water, and drained by a dehydrator to obtain pretreated cuttlefish. It is mixed with proper amounts of spices and seasonings such as salt, citron, Guinea pepper, sodium glutamate, amino acids, sweeteners, etc., and pickled to obtain a uniformly seasoned pickles. |
