JPS5521718A - Preparation of roasted cuttle - Google Patents

Preparation of roasted cuttle

Info

Publication number
JPS5521718A
JPS5521718A JP9348378A JP9348378A JPS5521718A JP S5521718 A JPS5521718 A JP S5521718A JP 9348378 A JP9348378 A JP 9348378A JP 9348378 A JP9348378 A JP 9348378A JP S5521718 A JPS5521718 A JP S5521718A
Authority
JP
Japan
Prior art keywords
cuttle
water
semi
dried
roasted
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
JP9348378A
Other languages
Japanese (ja)
Other versions
JPS6158155B2 (en
Inventor
Akihisa Toyoyama
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
MARUTO BUZAN SHIYOKUHIN KK
MARUTO BUZAN SHOKUHIN KK
Original Assignee
MARUTO BUZAN SHIYOKUHIN KK
MARUTO BUZAN SHOKUHIN KK
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by MARUTO BUZAN SHIYOKUHIN KK, MARUTO BUZAN SHOKUHIN KK filed Critical MARUTO BUZAN SHIYOKUHIN KK
Priority to JP9348378A priority Critical patent/JPS5521718A/en
Publication of JPS5521718A publication Critical patent/JPS5521718A/en
Publication of JPS6158155B2 publication Critical patent/JPS6158155B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Meat, Egg Or Seafood Products (AREA)

Abstract

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 80W90°C for 1W 2 munutes to tenderize the collagen layer. After cooling to the room temperature, it is seasoned, and dried at about 35°C for about 4 hours to obtain a semi-dried cuttle having a water-content of 35W50%. The semi-dried cuttles are stacked in a container, and left to stand at 20W25°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 150W200°C for about 3 minutes to obtain a product of a water-content of 27W35%, which is again seasoned, if necessary.
COPYRIGHT: (C)1980,JPO&Japio
JP9348378A 1978-07-31 1978-07-31 Preparation of roasted cuttle Granted JPS5521718A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP9348378A JPS5521718A (en) 1978-07-31 1978-07-31 Preparation of roasted cuttle

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP9348378A JPS5521718A (en) 1978-07-31 1978-07-31 Preparation of roasted cuttle

Publications (2)

Publication Number Publication Date
JPS5521718A true JPS5521718A (en) 1980-02-16
JPS6158155B2 JPS6158155B2 (en) 1986-12-10

Family

ID=14083585

Family Applications (1)

Application Number Title Priority Date Filing Date
JP9348378A Granted JPS5521718A (en) 1978-07-31 1978-07-31 Preparation of roasted cuttle

Country Status (1)

Country Link
JP (1) JPS5521718A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01309663A (en) * 1988-06-08 1989-12-14 Takewa Suisan Kk Production of soft broiled cuttlefish

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS51148058A (en) * 1975-06-12 1976-12-18 Tadashi Inoguchi Method of producing seasoned cuttlefish
JPS5235742A (en) * 1975-09-17 1977-03-18 Nippon Steel Corp Method to manufacture wire rods for metal fibre including multiple stainless steel fine wires
JPS535743A (en) * 1976-07-06 1978-01-19 Mitsubishi Electric Corp Observati on device of bus protecting relay
JPS535741A (en) * 1976-07-07 1978-01-19 Hitachi Ltd Grounding detecting device

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS51148058A (en) * 1975-06-12 1976-12-18 Tadashi Inoguchi Method of producing seasoned cuttlefish
JPS5235742A (en) * 1975-09-17 1977-03-18 Nippon Steel Corp Method to manufacture wire rods for metal fibre including multiple stainless steel fine wires
JPS535743A (en) * 1976-07-06 1978-01-19 Mitsubishi Electric Corp Observati on device of bus protecting relay
JPS535741A (en) * 1976-07-07 1978-01-19 Hitachi Ltd Grounding detecting device

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01309663A (en) * 1988-06-08 1989-12-14 Takewa Suisan Kk Production of soft broiled cuttlefish

Also Published As

Publication number Publication date
JPS6158155B2 (en) 1986-12-10

Similar Documents

Publication Publication Date Title
US3294549A (en) Partially-defatted nut meats and process
CA1087449A (en) Method for producing instant-cooking rice
WO2013008910A1 (en) Method for producing dried food
US3914454A (en) Preparation of cereal foods
JP3769054B2 (en) Production method of instant dried rice cake
JPS5521718A (en) Preparation of roasted cuttle
JPS5521717A (en) Preparation of roasted cuttle
JPS5739758A (en) Turtle dish keeping its original shape
JPS5521716A (en) Preparation of semi-processed raw cuttle
JPS5692753A (en) Seasoning of food having expanded tissue, such as fried bean curd
JPH0246261A (en) Production of readily loosened cooked rice
JPS5577858A (en) Method of preparing chestnut for cook
CN212574064U (en) Marinating equipment
Ward et al. The effect of cooking temperature and applied pressure on the release of liquor from fish
JP6788567B2 (en) Manufacturing and processing method of dried squid that has soft meat and develops the original pigment of squid
JPS57102164A (en) Preparation of slit cuttlefish
CN105918909A (en) Shrimp-flavored fermentation goose sausage capable of supplementing qi and preparation method of shrimp-flavored fermentation goose sausage
JP3774054B2 (en) A method for producing rice crackers bound with rice grains
US1484970A (en) Process of making soup powder
JPS56137870A (en) Oil frying and seasoning method of fish
JPH04330265A (en) Production of swollen fish or shellfish food
JPS5642566A (en) Preparation of baking seasoning
JPS5621548A (en) Preparation for food of cuttlefish of delicate flavor like sliced piece of dried bonito from arm of ommastrephes bartrami
JPS5581556A (en) Soluble instant food and its preparation
JPS56106579A (en) Preparation of highly nutritive baked food product comprising water oat as raw material