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Shiokara squid

Ika-Shiokara Squid (muscle, liver). Fermented squid Japan... [Pg.378]

Figure 16.3 Recipe for Shiokara, squid pickled in salt. Figure 16.3 Recipe for Shiokara, squid pickled in salt.
Because of the high effectiveness of CPase Top to eliminate bitterness, and because it is obtained from the edible parts of squids (Japanese traditonal food, Shiokara), the safety of this enzyme is assured. It is hoped that the development of this method for eliminating the bitterness of bitter peptides will be used widely in the food industry. [Pg.172]

Eujii, T., Matsubara, M., Itoh, Y., Okuzumi, M., (1994). Microbial contribution on ripening of squid shiokara. Nippon Suisan Gakkaishi, 60, 265-270. [Pg.389]

See other pages where Shiokara squid is mentioned: [Pg.380]    [Pg.380]    [Pg.381]    [Pg.381]    [Pg.381]    [Pg.381]    [Pg.382]    [Pg.382]    [Pg.380]    [Pg.380]    [Pg.381]    [Pg.381]    [Pg.381]    [Pg.381]    [Pg.382]    [Pg.382]   


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