JPS5768764A - Production of "saki surume" (dried cuttlefish torn into strips) - Google Patents

Production of "saki surume" (dried cuttlefish torn into strips)

Info

Publication number
JPS5768764A
JPS5768764A JP55132115A JP13211580A JPS5768764A JP S5768764 A JPS5768764 A JP S5768764A JP 55132115 A JP55132115 A JP 55132115A JP 13211580 A JP13211580 A JP 13211580A JP S5768764 A JPS5768764 A JP S5768764A
Authority
JP
Japan
Prior art keywords
cuttlefish
strips
torn
dried
surume
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
JP55132115A
Other languages
Japanese (ja)
Other versions
JPS5758913B2 (en
Inventor
Minoru Oshio
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.)
ZENCHIN KK
Original Assignee
ZENCHIN 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 ZENCHIN KK filed Critical ZENCHIN KK
Priority to JP55132115A priority Critical patent/JPS5768764A/en
Publication of JPS5768764A publication Critical patent/JPS5768764A/en
Publication of JPS5758913B2 publication Critical patent/JPS5758913B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Meat, Egg Or Seafood Products (AREA)

Abstract

PURPOSE: Cuttlefish is roasted until foaming in an electronic oven and torn into strips while it is hot to produce chewing SURUME (dried cuttlefish) with moderate softness, comfortable resistance to chewing teeth, good taste unique to cuttlefish and high nutrition.
CONSTITUTION: Fresh cuttlefish is cut to remove the internal organs by usual methods, washed thoroughly and dried naturally under the sun for about one week to prepare dried cuttlefish. The resultant cuttlefish is peeled mechanically and roasted in an electronic oven for about 20 seconds until it is partily foamed. Then, while hot, it i mechanically torn into strips of about 5mm width and treated with seasonings such as salt, glutamate salt, Guinea pepper or the like.
COPYRIGHT: (C)1982,JPO&Japio
JP55132115A 1980-09-22 1980-09-22 Production of "saki surume" (dried cuttlefish torn into strips) Granted JPS5768764A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP55132115A JPS5768764A (en) 1980-09-22 1980-09-22 Production of "saki surume" (dried cuttlefish torn into strips)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP55132115A JPS5768764A (en) 1980-09-22 1980-09-22 Production of "saki surume" (dried cuttlefish torn into strips)

Publications (2)

Publication Number Publication Date
JPS5768764A true JPS5768764A (en) 1982-04-27
JPS5758913B2 JPS5758913B2 (en) 1982-12-11

Family

ID=15073769

Family Applications (1)

Application Number Title Priority Date Filing Date
JP55132115A Granted JPS5768764A (en) 1980-09-22 1980-09-22 Production of "saki surume" (dried cuttlefish torn into strips)

Country Status (1)

Country Link
JP (1) JPS5768764A (en)

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5581571A (en) * 1978-12-13 1980-06-19 Susumu Hashimoto Preparation of shredded cuttlefish

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5581571A (en) * 1978-12-13 1980-06-19 Susumu Hashimoto Preparation of shredded cuttlefish

Also Published As

Publication number Publication date
JPS5758913B2 (en) 1982-12-11

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