JPS57174051A - Production of salted guts of cuttlefish - Google Patents

Production of salted guts of cuttlefish

Info

Publication number
JPS57174051A
JPS57174051A JP56059382A JP5938281A JPS57174051A JP S57174051 A JPS57174051 A JP S57174051A JP 56059382 A JP56059382 A JP 56059382A JP 5938281 A JP5938281 A JP 5938281A JP S57174051 A JPS57174051 A JP S57174051A
Authority
JP
Japan
Prior art keywords
cuttlefishes
vessel
cuttlefish
cut
water
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
JP56059382A
Other languages
Japanese (ja)
Other versions
JPS5849144B2 (en
Inventor
Yaozo Watanabe
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.)
WATANABE SHIYOUTEN KK
WATANABE SHOTEN KK
Original Assignee
WATANABE SHIYOUTEN KK
WATANABE SHOTEN 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 WATANABE SHIYOUTEN KK, WATANABE SHOTEN KK filed Critical WATANABE SHIYOUTEN KK
Priority to JP56059382A priority Critical patent/JPS5849144B2/en
Publication of JPS57174051A publication Critical patent/JPS57174051A/en
Publication of JPS5849144B2 publication Critical patent/JPS5849144B2/en
Expired legal-status Critical Current

Links

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  • Meat, Egg Or Seafood Products (AREA)

Abstract

PURPOSE: Cuttlefishes are drained and cut into pieces of 4W5mm width and length to prepare salted guts of cuttlefish of high resistance to putrefaction.
CONSTITUTION: Raw cuttlefishes are cut open to remove internal organs, washed with water, then only their bodies are placed in a vessel for preparing salted guts. These bodies are treated with 6W8% salt for 2W3hr and washed with water. Then, they are placed on a net for draining for about 2hr to adjust the water content to about 30%. The resultant cuttlefishes are cut into pieces of 4W5mm size square and placed in the vessel. Further, salt, liver and seasonings are added to the vessel and they are stirred 5W6 times a day. This operation is repeated for 4W5 days to effect aging.
COPYRIGHT: (C)1982,JPO&Japio
JP56059382A 1981-04-20 1981-04-20 How to make salted squid Expired JPS5849144B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP56059382A JPS5849144B2 (en) 1981-04-20 1981-04-20 How to make salted squid

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP56059382A JPS5849144B2 (en) 1981-04-20 1981-04-20 How to make salted squid

Publications (2)

Publication Number Publication Date
JPS57174051A true JPS57174051A (en) 1982-10-26
JPS5849144B2 JPS5849144B2 (en) 1983-11-02

Family

ID=13111669

Family Applications (1)

Application Number Title Priority Date Filing Date
JP56059382A Expired JPS5849144B2 (en) 1981-04-20 1981-04-20 How to make salted squid

Country Status (1)

Country Link
JP (1) JPS5849144B2 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2011015647A (en) * 2009-07-10 2011-01-27 Toyama Prefecture Seasoning powder of salted-cuttlefish, and method for making the same
JP2011115140A (en) * 2009-11-30 2011-06-16 Toru Wakisaka Method for producing salted fish gut

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2011015647A (en) * 2009-07-10 2011-01-27 Toyama Prefecture Seasoning powder of salted-cuttlefish, and method for making the same
JP2011115140A (en) * 2009-11-30 2011-06-16 Toru Wakisaka Method for producing salted fish gut

Also Published As

Publication number Publication date
JPS5849144B2 (en) 1983-11-02

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