PURPOSE:To obtain salted cuttlefish gut having light brown or yellow color, by adding an oil or fat, etc., to cuttlefish liver, emulsifying or mixing the product to obtain GORO (processed liver) and aging cuttlefish meat using the GORO. CONSTITUTION:A cuttlefish liver is added with one or more components selected from an oil or fat (e.g. soybean oil, lard, etc.), emulsified oil or fat, soya milk and cow's milk and optionally added with a colorant. The composition is emulsified or mixed to obtain GORO. Separately, meat of cuttlefish is washed with water, cut to thin strips, added with about 10% salt, dehydrated for a night, drained, added with about 5-30wt% GORO prepared above, optionally added with seasoning, colorant, etc., and aged at about 15-5 deg.C for about 1-3 weeks to obtain the objective salted cuttlefish gut.
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