JPS55102348A - Smoked cuttlefish with "daruma" shape and production of smoked product - Google Patents

Smoked cuttlefish with "daruma" shape and production of smoked product

Info

Publication number
JPS55102348A
JPS55102348A JP11084978A JP11084978A JPS55102348A JP S55102348 A JPS55102348 A JP S55102348A JP 11084978 A JP11084978 A JP 11084978A JP 11084978 A JP11084978 A JP 11084978A JP S55102348 A JPS55102348 A JP S55102348A
Authority
JP
Japan
Prior art keywords
smoked
trunk
cuttlefish
daruma
shape
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.)
Pending
Application number
JP11084978A
Other languages
Japanese (ja)
Inventor
Tadao Sunakawa
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to JP11084978A priority Critical patent/JPS55102348A/en
Publication of JPS55102348A publication Critical patent/JPS55102348A/en
Pending legal-status Critical Current

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  • Meat, Egg Or Seafood Products (AREA)

Abstract

PURPOSE: To trunk of cuttlefish is cut opened for drying, peeled the skins in hot water, boiled lightly, seasoned primarily, further smoked, thus producing said new type of smoked cuttle fish with "Daruma", a kind of tumbler toy, shape, being suitable for "chinmi", a kind of relish.
CONSTITUTION: Fresh or frozen cuttlefish, e.g., Loligo budo, is processed to remove the fin, legs, internals, together with the ink bag and internal shell and to leave only the trunk. The trunk is opened by cutting lengthwise and the skin is peeled off by stirring in hot water at about 53W56°C. Then, the inside of the trunk is rapidly washed with water, hardened by boiling in hot water at about 65W75°C and cooled rapidly. The cooled trunk is immersed in a seasoning solution containing seasonings and quality modifiers and dried with hot air at 50W60°C. Further, the trunk is smoked to give the smoked cuttlefish with "Daruma" shape. The water content of the smoked cuttlefish is 42W46% and the yield is 52W50% on the basis of the weight of the flesh when seasoned.
COPYRIGHT: (C)1980,JPO&Japio
JP11084978A 1978-09-07 1978-09-07 Smoked cuttlefish with "daruma" shape and production of smoked product Pending JPS55102348A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP11084978A JPS55102348A (en) 1978-09-07 1978-09-07 Smoked cuttlefish with "daruma" shape and production of smoked product

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP11084978A JPS55102348A (en) 1978-09-07 1978-09-07 Smoked cuttlefish with "daruma" shape and production of smoked product

Publications (1)

Publication Number Publication Date
JPS55102348A true JPS55102348A (en) 1980-08-05

Family

ID=14546211

Family Applications (1)

Application Number Title Priority Date Filing Date
JP11084978A Pending JPS55102348A (en) 1978-09-07 1978-09-07 Smoked cuttlefish with "daruma" shape and production of smoked product

Country Status (1)

Country Link
JP (1) JPS55102348A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5768736A (en) * 1981-02-06 1982-04-27 Tadao Sunakawa Preparation of smoked roasted product

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5768736A (en) * 1981-02-06 1982-04-27 Tadao Sunakawa Preparation of smoked roasted product

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