| 摘要 |
PURPOSE:To prepare the titled food having excellent whiteness, resistance to browning, high softness and good palatability, by immersing the body meat of raw or dried cuttlefish in a solution of hydrochloric acid. CONSTITUTION:In the conventional preparation process of the seasoned and torn cuttlefish from the body meat of raw or dried cuttlefish (hereinafter called as half-finished good), the half-finished good is immersed in a solution of hydrochloric acid in an arbitrary stage in the preparation process. For example, in the case of using raw cuttlefish as the starting raw material, the cuttlefish is skinned with hot water or by mechanical means, and immersed in 0.5-5% hydrochloric acid solution at <=80 deg.C for >=1min in the boiling process after skinning, and when the half-finished good is used as the starting material, it is immersed in 0.5-5% hydrochloric acid solution at about room temperature for >=5min in the secondary seasoning process. |
