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 bartrami

Info

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
Application number
JP9655779A
Other languages
Japanese (ja)
Inventor
Heitaro Hamada
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.)
KIYOUGIYOUKUMIAI DAIREI
Original Assignee
KIYOUGIYOUKUMIAI DAIREI
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 KIYOUGIYOUKUMIAI DAIREI filed Critical KIYOUGIYOUKUMIAI DAIREI
Priority to JP9655779A priority Critical patent/JPS5621548A/en
Publication of JPS5621548A publication Critical patent/JPS5621548A/en
Pending legal-status Critical Current

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
JP9655779A 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 Pending JPS5621548A (en)

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)

* Cited by examiner, † Cited by third party
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

Cited By (1)

* Cited by examiner, † Cited by third party
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

Similar Documents

Publication Publication Date Title
JPS5621548A (en) Preparation for food of cuttlefish of delicate flavor like sliced piece of dried bonito from arm of ommastrephes bartrami
KR19980036663A (en) Manufacturing method of dried fish popping chips
JPS6455164A (en) Preparation of cabbage roll
JPS56131369A (en) Preparation of processed food similar to flattened dried cuttlefish
JPS55150879A (en) Preparation of seasoned flatfish by heating at high pressure
JPS55159749A (en) Preparation of dried fish flesh
JPS57102164A (en) Preparation of slit cuttlefish
JPS5672665A (en) Preparation of food having delicate flavor like sea urchin
KR890003255B1 (en) Process for making dried alaskan pollack fresh
JPH0534940B2 (en)
JPH02142453A (en) Production of process sardine food production
JPS55153584A (en) Production of smoked cuttlefish-like eatable with "sake"
JPH0564571A (en) Production of seasoned laver
JPS61224966A (en) Dried powdery food raw material made from undenaturated raw meat and production thereof
JPS568667A (en) Production of processed meat
JPS5678558A (en) Processing of coffee bean
KR920005914A (en) Manufacturing method of skin seasoned squid
JPS5642566A (en) Preparation of baking seasoning
JPS635496Y2 (en)
JPS5655180A (en) Preparation of boiled salmon paste
JPS5564786A (en) Preparation of novel cuttle paste
JPS57177680A (en) Preparation of processed food having delicate flavor with cuttlefish
JPS5545309A (en) Preparation of ingredient with a slight dry shrinkage
JPH03254666A (en) Production of food of delicate flavor
JPS6112666B2 (en)