JP2001037449A - Smoked food of ascidian - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a new type smoked food of ascidian improved in the quality of meat and flavor by soaking ascidian of theurochordate called sea pineapple in a pineapple juice or mixed juice followed by adding smoking flavor to the soaked ascidian. SOLUTION: This new type-smoked food is produced, while making use of the shape, color and taste each inherent in ascidian as a food material, by such processes that raw ascidian is soaked in a 3% saline solution, and the soaked ascidian food is dewatered in the dewatering bin of an electric washing machine for 15 min followed by being soaked in a seasoning liquid composed of 330 g of soaking liquid, 200 g of a pineapple juice, 144 g of a Japanese sake, 85 g of Tetrap, 56 g of sorbitol, 50 g of glycine, 50 g of a trehalose, 30 g of a common salt, 20 g of soy sauce, 15 g of a broth, 10 g of a condiment called 'Haimi', 7 g of Vitamin C and 3 g of Guinea pepper powder, and then a pineapple juice ingredient and smoking aroma and flavor are added to the food, and it is steamed in a steamer for 8 min.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to smoked shell squirts and peeled squirts.

[0002]

[Prior art] Apart from raw sea squirts and cucumber vinegar which are often cooked and tasted at home, processed sea squirts manufactured with the conventional technologies are salted, tasted sea squirts, steamed sea squirts and smoked products. There are different types. Salted sea squirt is salted sea squirt, taste sea squirt is immersed in salty or soy sauce flavoring liquid,
They are sold in plastic bags. In addition, steamed sea squirts are seasoned with salt, chemical seasonings, cooked sake, etc., and are often sold in food trays in the form of half-shell squirts. Smoked products are sold in plastic bags or packed in plastic bags and boxed. Until now, all processed sea squirt products have simple cooking methods, and there are not many types.

[0003] The squirt product of sea squirts manufactured by the conventional technology is obtained by stretching and pressing a raw material squirt on a plate.
The original form was completely lost, the color was dark or dark brown, the texture was hard, and the flavor and taste were very different from the raw raw sea squirt. The seasoning is to the extent that salt and seasonings (such as amino acids) are added, and the impression at first glance is close to, for example, beef jerky. This is presumably because conventional sea squirt smoked products were bound by an orthodox manufacturing method. Ascidian smoked products manufactured by the prior art are therefore not immediately understood by consumers as a raw material of the ascidian, unless they read the accompanying instructions.

[0004]

The present invention is a novel smoked product which makes use of the original form, color, fragrance and taste of fresh sea squirt, which is very different from the sea squirt products found in conventional ready-made products. It is aimed at.

[0005]

SUMMARY OF THE INVENTION Therefore, the present invention takes a processing method utilizing the original shape, color tone, fragrance and original taste of sea squirt, instead of conventional conventional smoking. That is, smoking does not take the method of removing water from the body as much as possible in the conventional method, leaving some water to maintain the original form, taste and flavor of the sea squirt, and then looks In this case, a manufacturing method is used which is immediately understood to be a processed product of sea squirts.

[0006] Therefore, the method of making smoke is characterized in that the ascidian is softly smoked in as short a time as possible. There are various methods for making smoked food, such as the hot method, the cold method, the electric method, and the liquid method.
In the present invention, smoked sea squirt products can be produced by any of the methods. However, in the embodiment of the present invention, the liquid smoking method is selected as a simpler means, and steaming with steam is employed as one of the heating methods. By steaming, the product can be softened while removing a certain amount of moisture, and the smoked sea squirt product of the present invention can maintain its original form and taste.

[0007] In addition, the ascidian sea squirt is likened to a pineapple in the sea because of its unique form covered with a hull.
It is also a new aspect of the present invention to combine the marine ascidian with the pineapple of the pineapple family that originates on land. In the present invention, as one of the production methods, the sea squirt and the peeled squirt of raw sea squirt are once immersed in a seasoning liquid prepared with pineapple juice, and the components and flavor of pineapple juice are incorporated into the smoked product, but pineapple juice is The ascidian's flesh is made soft and good and its original flavor is not impaired by incorporating it.

Further, as an extension of pineapple juice, or as a sister product thereof, an attempt is made to combine sea squirts with mixed juices of fruits and vegetables such as apples, pears and lemons.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, the following method is basically used as one of manufacturing methods from the processing of raw materials. In other words, raw sea squirts (shell squirts / peeled squirts) are immersed in a saline solution and then dehydrated once.
Juices and mixed juices are further immersed in a seasoning solution containing a mixture of wood vinegar and smoke, then steamed and cooled once to evaporate the water to give a sea squirt product.

[0010]

Embodiments of the present invention will be described below. (1) Smoke product containing squirt pineapple juice As raw squirt as raw material, 3 kg each of squirt with shell and peeled squirt were prepared. These were immersed in a 3% saline solution for 2 hours, then dehydrated in a dehydration tub of a home electric washing machine for 15 minutes, and further immersed in a seasoning solution A made of the following materials for 2 hours, and the components of pineapple juice were added. And added flavor and smoked flavor.

Seasoning solution A (in the case of 1000 g) Kneading liquid 330 g Pineapple juice 200 g Sake 144 g Tetrap 85 g Sorbite 56 g Glycine 50 g Trehaose 50 g Salt 30 g Soy sauce 20 g Dashi (hondoshi) 15 g Hime 10 g Vitamin C 7 g Togashi

The Brix of the seasoning liquid A is 330%.
After dehydrating shell squirts or peeling squirts for 2 hours in this seasoning liquid A having a high osmotic pressure to absorb the components of each material, these were steamed for 8 minutes using a household steamer. After steaming, the shell squirt and the peeled squirt in the steamed state were immediately placed in a freezer stocker whose inside temperature was in the range of -20 ° C to -26 ° C, and the water on the surface was evaporated for 20 minutes. . After cooling, the product was immediately vacuum-packaged to prevent oxidation and drying of the product. After steaming, if it is desired to further remove water, it can be dried with direct heat or hot air.

[0013] In the case of shell squirts, the shell shows a brilliant color and shows the original form and color of the squirt, and the peeled squirt that has been applied only to the body shows a shiny yellow peach or orange color. We understand that it is a processed product. When the finished product was tasted by multiple humans, the product had a rich smoked scent because it was soaked in the liquid, and the meat became better and more elastic with moderate sourness because it was soaked in pineapple juice. And the umami was also improving.

The dried pineapple fruit or seaweed or cheese can be put on the smoked sea squirt if desired.

[0015]

With the exception of the capsule, maboya is edible for both muscles and internal organs. The amino acids contained in sea squirts are glycine, alanine, valine, leucine, serine, threonine,
Tyrosine etc., but 1156% for muscle and 3 for internal organs
There is glycogen as high as 52%. Oyster is 2
The amount of glycogen in sea squirts is noteworthy, as it contains only close to 6% at the peak of the month from March to March. As described above, sea squirts contain many types of amino acids, as well as a large amount of animal carbohydrates that are easy to digest and absorb, but due to their unique flavor, sea squirts are foods that people like and dislike many times. In addition to the raw food made from vinegar with cucumbers, the products were salted, tasted sea squirts, steamed sea squirts, and smoked products that had been rolled up so that the original material could not be stopped. Comprehensively, there are not many types of processed sea squirts. The smoked squirt product of the squirt according to the present invention makes use of the original shape, color, taste, and flavor of the squirt, and is further refined with pineapple juice components, making it a food that is easy to approach even for those who are not good at squirting. It provides a completely new type of processed product that has never existed before. Until now, sea squirt consumption has been limited mainly to production areas mainly in the Sanriku region such as Miyagi and Iwate prefectures and its surrounding areas, as well as short-distance areas. With the development of the law, acceptance and demand in major cities nationwide, including the Tokyo metropolitan area, are expected.
It is thought to be useful for increasing the consumption of sea squirts, whose wholesale price has not fluctuated at a low price of about 400 yen per 10 kg since 0 years.

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Moto Takahashi, Inventor Moto 6-5, Hoshigaoka-cho, Mizusawa-shi, Iwate F-term (reference) 4B042 AC02 AC05 AD11 AG54 AH01 AK11 AK15 AP03 AP07 AP16

Claims (3)

[Claims] 1. A method of immersing a shell squirt or a peeled squirt in pineapple juice or a seasoning liquid containing pineapple juice in the course of the production process, or using a means such as spraying to reduce the components and flavor of pineapple juice. A squirt smoked product characterized by putting on. 2. In the course of the manufacturing process, shell squirts and peeled squirts
Characterized by being immersed in a single fruit or vegetable juice or mixed juice, or immersed in a single fruit or vegetable juice or mixed seasoning solution containing mixed juice, or by a single means such as spraying A squirt product characterized by adding the ingredients and flavor of fruit and vegetable juices or mixed juices. 3. The smoked sea squirt product according to claim 1 or 2,
Products with pineapple fruits, other fruits, vegetable fruits, laver, sesame, cheese, perilla leaves, pickles, etc.