JPS57102164A - Preparation of slit cuttlefish - Google Patents
Preparation of slit cuttlefishInfo
- Publication number
- JPS57102164A JPS57102164A JP55179289A JP17928980A JPS57102164A JP S57102164 A JPS57102164 A JP S57102164A JP 55179289 A JP55179289 A JP 55179289A JP 17928980 A JP17928980 A JP 17928980A JP S57102164 A JPS57102164 A JP S57102164A
- Authority
- JP
- Japan
- Prior art keywords
- cuttlefish
- water
- slit
- content
- dried
- 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
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
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 0.05W0.1% alum solution for 10W20min, mixed uniformly with seasonings obtained by properly mixing sugar, salt, chemical seasoning, etc., left to stand overnight, dried with hot air at 25W40°C for about 8W12hr to reduce the water-content to about 35W45%, maintained at -5W-15°C for about 3 days to impregnate the seasoning uniformly and to make the water-content uniform, roasted at 150W180°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 25W30%.
COPYRIGHT: (C)1982,JPO&Japio
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP55179289A JPS57102164A (en) | 1980-12-18 | 1980-12-18 | Preparation of slit cuttlefish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP55179289A JPS57102164A (en) | 1980-12-18 | 1980-12-18 | Preparation of slit cuttlefish |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS57102164A true JPS57102164A (en) | 1982-06-25 |
| JPS5756860B2 JPS5756860B2 (en) | 1982-12-01 |
Family
ID=16063218
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP55179289A Granted JPS57102164A (en) | 1980-12-18 | 1980-12-18 | Preparation of slit cuttlefish |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS57102164A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5840076A (en) * | 1981-08-31 | 1983-03-08 | Nippon Suisan Kaisha Ltd | Preventing method for sticking of cuttlefish ring (round slice) |
| JPS5878567A (en) * | 1981-11-05 | 1983-05-12 | Nippon Solid Co Ltd | Gloss preservative for laver |
-
1980
- 1980-12-18 JP JP55179289A patent/JPS57102164A/en active Granted
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5840076A (en) * | 1981-08-31 | 1983-03-08 | Nippon Suisan Kaisha Ltd | Preventing method for sticking of cuttlefish ring (round slice) |
| JPS596633B2 (en) * | 1981-08-31 | 1984-02-13 | 日本水産株式会社 | How to prevent squid rings from melting |
| JPS5878567A (en) * | 1981-11-05 | 1983-05-12 | Nippon Solid Co Ltd | Gloss preservative for laver |
| JPH022583B2 (en) * | 1981-11-05 | 1990-01-18 | Nippon Solid Co Ltd |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5756860B2 (en) | 1982-12-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JPS57102164A (en) | Preparation of slit cuttlefish | |
| LU102711B1 (en) | Preparation method of preserved grass carp with pomelo aroma and honey flavour | |
| KR100490695B1 (en) | Seasoned Stingray Dried-fish-slice Manufacturing Process | |
| JPS55159749A (en) | Preparation of dried fish flesh | |
| JPS55150879A (en) | Preparation of seasoned flatfish by heating at high pressure | |
| JPS56137871A (en) | Preparation of edible film consisting of fish meat protein essentially | |
| JP3048676U (en) | Steamed Kamaboko with three kinds of seafood | |
| JPS56131369A (en) | Preparation of processed food similar to flattened dried cuttlefish | |
| JPS6455164A (en) | Preparation of cabbage roll | |
| KR19980036663A (en) | Manufacturing method of dried fish popping chips | |
| JPS5545374A (en) | Preparation of won ton having long-term preservability | |
| JPS55118366A (en) | Method of preparing seasoning with preserving property | |
| JPS5621548A (en) | Preparation for food of cuttlefish of delicate flavor like sliced piece of dried bonito from arm of ommastrephes bartrami | |
| JPS5672665A (en) | Preparation of food having delicate flavor like sea urchin | |
| JPS5564786A (en) | Preparation of novel cuttle paste | |
| KR890004002B1 (en) | Process for softening of dried fish slice by gelatin | |
| JPS56144042A (en) | Preparation of "fushi" (dried and smoked fish) | |
| JPS55108262A (en) | Rice ball and its preparation | |
| JPS55141180A (en) | Product of fish paste | |
| JPS55102348A (en) | Smoked cuttlefish with "daruma" shape and production of smoked product | |
| JPS56113251A (en) | Kusaya (horse mackerel dipped in salt water and dried in sun, which has very characteristic odor) and its preparation | |
| JPS57141279A (en) | Production of roasted cuttlefish product | |
| JPS55138379A (en) | Preparation of seasoned "wakame" seaweed | |
| JPS5519069A (en) | Preparation of flavoring pickles of scallops | |
| JPS58179469A (en) | Making method for food product consisting of kneaded paste of ground fish meat |