JPS5621548A - Preparation for food of cuttlefish of delicate flavor like sliced piece of dried bonito from arm of ommastrephes bartrami - Google Patents
Preparation for food of cuttlefish of delicate flavor like sliced piece of dried bonito from arm of ommastrephes bartramiInfo
- Publication number
- JPS5621548A JPS5621548A JP9655779A JP9655779A JPS5621548A JP S5621548 A JPS5621548 A JP S5621548A JP 9655779 A JP9655779 A JP 9655779A JP 9655779 A JP9655779 A JP 9655779A JP S5621548 A JPS5621548 A JP S5621548A
- Authority
- JP
- Japan
- Prior art keywords
- dried
- arms
- bonito
- bartrami
- cuttlefish
- 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
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
PURPOSE: To prepare a food of cuttlefish of delicate flavor like sliced pieces of dired bonito economically from a raw material which is scarcely utilized, by drying, seasoning, drying and roasting cooked arms of ommasterephes bartrami, followed by slicing them by a dried-bonito plane.
CONSTITUTION: Skin of arms of ommasterephes bartrami is removed by self-digestion method, and the arms are cooled by water, dewatered, and blended with a seasoning (about 10wt% based on the raw material consisting of sodium glutamate, sugar, salt, etc. The solution prepared by soaking is adjusted by tarinsan U to pH of 5.5. The arms are soaked in the solution at 0°C for about 10W20hrs, dried at 45W50°C for about 10hrs by hot-air drying, to make the water content about 40W50wt%. They are seasoned at normal temperature for about 10W15hrs, dried to make the water content about 30wt%. The arms are roasted at 160°C for about 3min by an LPG dryer, and separated one by one. The individual arms are put in order, and fed to a dried-bonito plane to make their sliced pieces, which are dried at 40W45°C for 20min by an infrared dryer to give a product like sliced pieces of dried bonito, having water content about 24W25wt%.
COPYRIGHT: (C)1981,JPO&Japio
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP9655779A JPS5621548A (en) | 1979-07-27 | 1979-07-27 | Preparation for food of cuttlefish of delicate flavor like sliced piece of dried bonito from arm of ommastrephes bartrami |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP9655779A JPS5621548A (en) | 1979-07-27 | 1979-07-27 | Preparation for food of cuttlefish of delicate flavor like sliced piece of dried bonito from arm of ommastrephes bartrami |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS5621548A true JPS5621548A (en) | 1981-02-28 |
Family
ID=14168350
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP9655779A Pending JPS5621548A (en) | 1979-07-27 | 1979-07-27 | Preparation for food of cuttlefish of delicate flavor like sliced piece of dried bonito from arm of ommastrephes bartrami |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS5621548A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20040038586A (en) * | 2002-10-28 | 2004-05-08 | 강종성 | A white processed dry edible cuttle fish and method of processing the same |
-
1979
- 1979-07-27 JP JP9655779A patent/JPS5621548A/en active Pending
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20040038586A (en) * | 2002-10-28 | 2004-05-08 | 강종성 | A white processed dry edible cuttle fish and method of processing the same |
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