| 摘要 |
PURPOSE:To prepare the titled food having excellent taste, by treating the liver of cuttlefish with Japanese sake to remove the fishy smell and stiffen the meat, and adding cod roe particles and pure Guinea pepper. CONSTITUTION:A fresh cuttlefish such as MAIKA (Sepia esculenta), AKAIKA (Doryteuthis kensaki) etc. is opened, and the liver is extracted as a whole, washed thoroughly with water, scattered with about 10wt% of table salt, and stored at about -10 deg.C for about 10 days. After the storage, the liver is taken out, sprinkled with about 3% of Japanese sake, and again stored for about 10 days. The stored liver is mixed with the same amount of cod roe particles obtained by removing the skin of the salted cod roe, and proper amounts of pure Guinea pepper, other seasonings and antioxidants. |
