PRODUCTION OF 'OKIZUKE' (PICKLE IN VINEGAR CONTAINING SAKE (JAPANESE RICE WINE) AND COMMON SALT) OF CUTTLEFISH

摘要

PURPOSE:To obtain 'OKIZUKE' [pickle in vinegar containing SAKE (Japanese rice wine) and common salt] of cuttlefish in a short time without destroying cells or denaturing proteins, by bringing a fresh cuttlefish into contact with a high-osmotic pressure substance through a semipermeable membrane, seasoning the resultant dehydrated cuttlefish and bringing the seasoned cuttlefish into contact with a high-osmotic pressure substance through a semipermeable membrane to dehydrate the cuttlefish. CONSTITUTION:A raw cuttlefish 5 wrapped in a semipermeable membrane, e.g. cellophane, etc., is wrapped in a dehydrating sheet 1 hermetically sealing a high-osmotic pressure substance 3, e.g. gelatinous aqueous solution of sucrose, etc., and a high polymer water absorbent 4, e.g. acrylic acid polymer, etc., between semipermeable membranes 2, e.g. cellophane, etc., contained in a refrigerator for 3-10hr and dehydrated. The resultant cuttlefish 5 is then dipped in a seasoning solution consisting essentially of soy sauce, 'MIRIN' [sweet SAKE (Japanese rice wine)] and SAKE for 3-7 days, taken out when the seasoning solution is moderately permeated and drained. The obtained cuttlefish is wrapped in the sheet 1, brought into contact with the high- osmotic pressure substance 3 through the semipermeable membranes 2 again and dehydrated.