| 摘要 |
PURPOSE:To prepare slit cuttlefish with the skin on, having the natural flavor, taste and color of the dried cuttle fish, without peeling the skin rich in the taste component of the cuttlefish, by cooking a raw cuttlefish treated with an alum solution to tighten and fix the skin layer, pigment and the meat surface of the cuttlefish. CONSTITUTION:The entrails, etc. are removed from a raw cuttlefish, and the cuttlefish is washed with water, drained, immersed in a 0.05-0.1% alum solution for 10-20min, mixed uniformly with seasonings obtained by properly mixing sugar, salt, chemical seasoning, etc., left to stand overnight, dried with hot air at 25-40 deg.C for about 8-12hr to reduce the water-content to about 35-45%, maintained at -5--15 deg.C for about 3 days to impregnate the seasoning uniformly and to make the water-content uniform, roasted at 150-180 deg.C under a pressure of about 10kg, crushed and slit to a desired shape, seasoned again with seasonings obtained by mixing salt, sorbitol, spices, etc., and finally dried in an infrared drier to adjust the water-content to 25-30%. |
