PROBLEM TO BE SOLVED: To provide a method of producing a freeze-dried squid of a good flavor/texture free from losing a squid flavor, in which shrinking and warping of the squid is prevented when hot water is poured thereonto, and the squid has good appearance subsequent to its restoration.SOLUTION: In a method of producing a freeze-dried squid, a squid is heat-treated with superheated steam and subsequently freeze-dried. A temperature of the squid subsequent to the heat treatment with the superheated steam preferably is 80 to 99°C. The temperature of the superheated steam preferably is 150 to 180°C, and the processing time preferably is 8 to 60 minutes.COPYRIGHT: (C)2013,JPO&INPIT【課題】本発明は、注湯時イカが収縮して反り返るのを抑制し、復元後のイカの見栄えを良くし、イカの味抜けがない良好な食味・食感を有する凍結乾燥イカの製造方法を提供することを目的とする。【解決手段】イカを過熱蒸気で加熱処理した後、凍結乾燥することを特徴とする凍結乾燥イカの製造方法である。なお、前記過熱蒸気で加熱処理した後のイカの品温が80~99℃であり、前記過熱蒸気の温度が150~180℃、処理時間が8分~60分間であるのが好ましい。【選択図】図1
