PREPARATION OF PROCESSED CUTTLEFISH PRODUCT

PURPOSE:To obtain processed cuttlefish product having excellent restorable property in hot water, texture proper and preservability by boiling raw cuttlefish, seasoning, adjusting to specific pH, semi-drying to adjust to specific water activity, enclosing in packing bag and sterilizing in hot water....

Ausführliche Beschreibung

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Bibliographische Detailangaben
1. Verfasser:	MAKIYA RIEKO
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PURPOSE:To obtain processed cuttlefish product having excellent restorable property in hot water, texture proper and preservability by boiling raw cuttlefish, seasoning, adjusting to specific pH, semi-drying to adjust to specific water activity, enclosing in packing bag and sterilizing in hot water. CONSTITUTION:Raw cuttlefish is boiled and seasoned with seasoning material, then simultaneously pH of the cuttlefish itself is adjusted to 5.0-6.2. The cuttlefish is semi-dried to adjust water activity to 0.84-0.90 and enclosed in a packing bag composed of heat-resistant film, then sterilized in hot water to afford the objective processed product.