PROBLEM TO BE SOLVED: To provide a method for producing paste of large-sized cuttlefish having product quality including the concentration of residual ammonium chloride, breaking strength, breakage depression and jelly strength which are satisfactory as raw material for Kamaboko (steamed fish-paste cake).SOLUTION: The method for producing paste of large-sized cuttlefish includes: a water exposure process S1 for cutting the body flesh of an oceanic large-sized cuttlefish containing ammonium chloride and autopepsia-causing protease, making at least bottomed holes or through-holes on the cut body flesh, and soaking the flesh in a soaking solution having a temperature higher than a freezing temperature but &le10°C for 6-12 hours for water exposure and a grinding process S2 for mixing the water-exposed body flesh, a masking agent for masking odd taste caused by ammonium chloride, and at least one of egg albumen containing a proteinous inhibitor inhibiting the activity of the protease or transglutaminase crosslinking proteins, and then grinding the water-exposed body flesh at a temperature higher than a freezing temperature but &le10°C under negative pressure.COPYRIGHT: (C)2010,JPO&INPIT【課題】蒲鉾の原料として十分な品質、つまり、残留塩化アンモニウム濃度、破断強度、破断凹み及びゼリー強度を備えた大型イカのすり身を製造するための方法を提供する。【解決手段】塩化アンモニウムと自己消化を起こすタンパク質分解酵素を含む外洋性大型イカの胴肉を所定の形状に裁断し、裁断した胴肉に1つ以上の有底穴又は貫通孔を設けて凍結温度よりも高く10℃以下の浸漬溶液に6~12時間浸漬し、水晒しする水晒し工程S1と、水晒しした胴肉と、塩化アンモニウムによって生じる異味をマスキングするためのマスキング剤と、タンパク質分解酵素の働きを阻害する阻害タンパク質を含む卵白、及びタンパク質どうしを架橋結合させるトランスグルタミナーゼのうちの少なくとも一方と、を混合した後、水晒しした胴肉の凍結温度よりも高く10℃以下、且つ陰圧下で水晒しした胴肉をすり潰してすり身にするすり潰し工程S2とを含む。【選択図】図1
