JPS5564786A - Preparation of novel cuttle paste - Google Patents

Preparation of novel cuttle paste

Info

Publication number
JPS5564786A
JPS5564786A JP13755878A JP13755878A JPS5564786A JP S5564786 A JPS5564786 A JP S5564786A JP 13755878 A JP13755878 A JP 13755878A JP 13755878 A JP13755878 A JP 13755878A JP S5564786 A JPS5564786 A JP S5564786A
Authority
JP
Japan
Prior art keywords
cuttle
flesh
jelly strength
sodium
seasoned
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
JP13755878A
Other languages
Japanese (ja)
Other versions
JPS5951267B2 (en
Inventor
Shozo Ishiguro
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.)
KANESHICHI KAISAN KK
KANESHICHI KK
Original Assignee
KANESHICHI KAISAN KK
KANESHICHI 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 KANESHICHI KAISAN KK, KANESHICHI KK filed Critical KANESHICHI KAISAN KK
Priority to JP53137558A priority Critical patent/JPS5951267B2/en
Publication of JPS5564786A publication Critical patent/JPS5564786A/en
Publication of JPS5951267B2 publication Critical patent/JPS5951267B2/en
Expired legal-status Critical Current

Links

Abstract

PURPOSE: To prepare a food which resembles in the taste, flavor, color, and appearance to the conventional slitted cuttle, and has soft and delicious taste, at a low cost, by mixing and grinding cuttle flesh and a hydrophilic polymer.
CONSTITUTION: A mixture of cuttle flesh having low jelly strength (major component) and fish meat (e.g. walleye pollack) and starch, is added with about 1% of a hydrophilic polymer such as sodium arginate, sodium cellulose glycolate, sodium casein, etc., and ground. The cuttle flesh having low jelly strength can be converted to the one having high jelly strength by this treatment. It is seasoned with primary seasonings, spread to a desired thickness, heated until the temperature at the center of the paste reaches the cooking temperature (about 80W90°C), dried to a water-content of ≤30% in a hot-air drier, slitted, and seasoned with secondary seasonings.
COPYRIGHT: (C)1980,JPO&Japio
JP53137558A 1978-11-08 1978-11-08 A new manufacturing method for squid squid food Expired JPS5951267B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP53137558A JPS5951267B2 (en) 1978-11-08 1978-11-08 A new manufacturing method for squid squid food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP53137558A JPS5951267B2 (en) 1978-11-08 1978-11-08 A new manufacturing method for squid squid food

Publications (2)

Publication Number Publication Date
JPS5564786A true JPS5564786A (en) 1980-05-15
JPS5951267B2 JPS5951267B2 (en) 1984-12-13

Family

ID=15201517

Family Applications (1)

Application Number Title Priority Date Filing Date
JP53137558A Expired JPS5951267B2 (en) 1978-11-08 1978-11-08 A new manufacturing method for squid squid food

Country Status (1)

Country Link
JP (1) JPS5951267B2 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5916393U (en) * 1982-07-22 1984-01-31 坂　誠 Squid and sea urchin processed foods

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5916393U (en) * 1982-07-22 1984-01-31 坂　誠 Squid and sea urchin processed foods
JPS6310710Y2 (en) * 1982-07-22 1988-03-30

Also Published As

Publication number Publication date
JPS5951267B2 (en) 1984-12-13

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