| 摘要 |
PURPOSE:To prepare an edible, tasty roast cuttle from a cuttle having relatively thick coolagen layer, by opening and spreading a cuttle, followed by washing with water, tenderizing with hot water, seasoning, semi-drying, aging and press-roasting. CONSTITUTION:Raw cuttle having relatively thick collagen layer at the skin, are opened, spread, washed with water, and immersed in hot water at 80-90 deg.C for 1- 2 munutes to tenderize the collagen layer. After cooling to the room temperature, it is seasoned, and dried at about 35 deg.C for about 4 hours to obtain a semi-dried cuttle having a water-content of 35-50%. The semi-dried cuttles are stacked in a container, and left to stand at 20-25 deg.C for >=24 hours while preventing the drying. After the aging, it is pressed between a pair of hot plates under a pressure of about 30 kg, and roasted at 150-200 deg.C for about 3 minutes to obtain a product of a water-content of 27-35%, which is again seasoned, if necessary. |
