PRODUCTION OF FLAKY PROCESSED FOOD OF CUTTLEFISH

摘要

PROBLEM TO BE SOLVED: To produce flaky processed food of cuttlefishes in which the intrinsic palatable taste components are included in a large amt. in an extremely good state without the decomposition of the palatable taste components intrinsically included in the cuttlefishes by self-digestion and without the loss of these components by dripping. ;SOLUTION: The raw cuttlefishes are roasted for ≥3 minutes in such a manner that the internal temp. thereof attains 70 to 100°C, following which the cuttlefishes are dried at 40 to 80°C to reduce the moisture content to ≤20wt.%. The flaky processed food of the cuttlefishes is produced by cutting the resulted dry matter to a flaky form. Since the self-digesting enzyme is deactivated within the dry temp. range, the nucleic acid org. components, such as inosinic acid, and other palatable taste components contained in the raw cuttlefishes are not decomposed and are retained in the meat.;COPYRIGHT: (C)1998,JPO