Surimi and kamaboko manufacturing method using protein of Daio squid from South America

摘要

PURPOSE: A process for preparing boiled fish paste and surimi using a cuttlefish is provided by dipping a cuttlefish in distilled water to remove an ammonium chloride component and mixing a freezing agent, thereby, the titled product having a good taste peculiar to a cuttle at low cost is produced. CONSTITUTION: In the process for preparing surimi by the process consisting of: separating the internals and the skin of fishes; crushing the fishes; and freezing, a cuttlefish is used for the fishes, dipped in distilled water at about 4 to 8deg.C for about 6 to 8hr, which is changed every 2 hr, crushed and added with 5% by weight of a freezing agent.