METHOD FOR HALF-COOKING CUTTLEFISH HAVING SUITABLE MOISTURE CONTENT AND SOFT TEXTURE BY DRYING PEELED CUTTLEFISH, FOLLOWED BY HEAT TREATMENT AT HOT AIR ATMOSPHERE

摘要

PURPOSE: A method for half-cooking cuttlefish by drying peeled cuttlefish at 30deg.C, followed by heat treatment at hot air atmosphere(60 to 80deg.C) is provided. The half-cooked cuttlefish has a suitable moisture content and soft texture and is far more sanitary than existing cuttlefish products. CONSTITUTION: In the method for half-cooking cuttlefish, a fresh or thawed cuttlefish is peeled, dried at 30deg.C for 4 to 5hr in a rotary drier(B) and then heat-treated at 60 to 80deg.C for 40 to 80min at a hot air atmosphere to give a heat-treated cuttlefish having a moisture content of 40 to 50%. The rotary drier comprises hanging rods(B4) formed with numeral hanging devices(B4') vertically fixed to upper and half frames(B2, B3) and is driven by a motor(B5).