The invention relates to a
processing method of a
cuttlefish sauce food. The
processing method comprises the following steps of a) performing
raw material pretreatment: using ice fresh
cuttlefish as raw materials, squeezing out
cuttlefish sepias,
cutting cuttlefish heads into small blocks or
squid tentacle granules of which the sizes are equal, and performing refrigerating for standby application;b) performing
water retention and dip treatment: putting the cuttlefish diced meat or
squid tentacle granules which are accurately weighed in a
polyphosphate solution of which the
mass concentrationis 1-3%, performing
water retention and dip treatment for 1-5h, after the cuttlefish diced meat or
squid tentacle granules are dipped for certain time, performing stirring once every 26-36 min, afterthe treated cuttlefish diced meat or squid tentacle granules are taken out, performing water draining on a net sheet; c) performing compounding to obtain a cuttlefish sauce: after the cuttlefish sepias are diluted by a certain quantity of deionized water, uniformly mixing the diluted cuttlefish sepias with the cuttlefish diced meat or squid tentacle granules in a certain proportion, and a
thickening agent, and adding a certain amount of table salt for
seasoning; and d) performing canning, sterilizing and cooling: loading the compounded cuttlefish sauce into sterilized glass bottles, performingsealing when the glass bottles are hot, performing sterilization under 110-130 DEG C for 10-20min,and after the glass bottles with the cuttlefish sauce are taken out, rapidly performing cooling to
room temperature.