Fecha de publicación: 09/10/2018 Fuente: Wipo Olive Table The invention relates to an instant cuttlefish can processing method which comprises the following steps: 1) cleaning; 2) blanching and cooking: blanching prepared cuttlefish in the step 1) in boilingwater for 2 to 3 minutes and fishing cuttlefish out to be drained; 3) seasoning: preparing a seasoning material and evenly stirring and mixing 3 to 5 parts of soy sauce, 1 to 2 parts of cooking wine,0.5 to 1 part of star aniseed powder, 0.3 to 0.5 part of ground pepper, 1 to 2 parts of tapioca flour, 8 to 10 parts of olive oil, 3 to 5 parts of green plum juice, 1 to 2 parts of table salt, 3 to 5parts of starch, 0.5 to 1 part of bruised ginger and 2 to 3 parts of carboxymethyl chitosan, evenly coating the seasoning material on the surface of the cuttlefish which is treated in the step 2), scattering hypsizygus marmoreus which is cut into pieces on the surface of the cuttlefish and standing for 2 to 3 hours to make the cuttlefish tasty; 4) canning and adding soup: filling the cuttlefish which is seasoned into a can, adding soup into the can at the same time and sealing the can and sterilizing to obtain an instant cuttlefish can.