JP2003116491A - Method for producing squid dried overnight - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing squid dried overnight, comprising drying highly fresh squid with airstream in proper conditions, by which the squid dried overnight having an excellent quality can be produced. SOLUTION: This method for producing the squid dried overnight is characterized by drying raw squid with radiant heat emitted from the lighted lamps of fire on a boat to lure the squid and with the natural air of sea breeze. The lamp is preferably an HID lamp or an incandescent lamp, and the ventilation speed is preferably 2 to 8 m/sec. Further, it is preferable to use raw squid immersed in deep ocean water.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention provides a squid having a good freshness, which has a good flavor by being dried by ventilation using radiant heat in combination.
The present invention relates to a method for producing overnight dried squid having excellent quality.

[0002]

2. Description of the Related Art Squid (crow bandits) have a cylindrical body, ten legs, and "fins" on the left and right sides of their torso. It is a familiar marine mollusk. This squid is sashimi,
Dried overnight, grilled food (Tanpan ware), stewed food (miso simmered), salted,
It is used for many foods that Japanese people like, such as sardines, squid sake, squid rice, pickled rice, smoked squid, squid fry, and squid oden. Under these circumstances, overnight dried squid has a unique flavor and is a food that is especially liked by foodies.

[0003] Conventionally, for overnight drying of squid, a technique of opening raw or thawed squid, removing the internal organs, and drying it in the sun is adopted. This sun-dried product is manufactured by drying the moisture of the carcass (body) to about 50 to 70% for about 3 to 10 hours. Although squid has a transparent body color in the sea, the epidermis of the caught squid immediately turns a glossy amber to brown color.
This discolored color changes to a peculiar milky white color as the freshness is lost over time. Therefore, it is said that the freshly caught squid keeps its freshness while the amber or brown color continues. In general,
Raw squid loses its freshness quickly and loses its glossy amber or brown color about 10 hours after being caught.

In the case of overnight drying of squid by the above-mentioned sun, since it takes a long time to dry, even if fresh fresh squid having a glossy candy color or brown color is used as a dry material, after drying overnight, There is a problem that the product value is lowered because the color fades and the appearance is the same as when the'squid 'with poor freshness is used. It is also clear that the same result can be obtained by quick-freezing as described above, thawing the squid whose skin is amber or brown, and drying it overnight in the sun. On the contrary, it can be said that it is not preferable because the flavor is deteriorated by freezing. Moreover, the drying conditions of squid by the sun greatly depend on the weather, which causes a serious problem of unstable production and quality. For this reason, there is a case where the squid is opened, the internal organs are removed, and then a strong wind is forcibly sent to dry the squid in a shorter time (about 3 to 8 hours). However, this is only to a degree that the time is slightly shortened as compared with sun drying, and the candy color or brown color after drying is lost, and the situation is the same as in the above sun drying. Therefore, when such a method is used, it is the fact that frozen squid is used rather than maintaining the quality (flavor) and the manufacturing cost is reduced.

[0005]

SUMMARY OF THE INVENTION In view of the above problems, the present invention provides a method for producing overnight dried squid, which has a good flavor and is excellent in quality by subjecting fresh squid to ventilation drying under appropriate conditions. The challenge is to provide.

[0006]

The present inventor has found that the conventional problems can be solved by proper drying by radiant heat and ventilation. The present invention is based on this finding. 1. A method for producing an overnight squid, characterized by drying raw squid overnight using a heat source from a fishing lamp and natural airflow from the sea breeze on the ship. 2. A method for producing an overnight squid, which is characterized in that squid, which is an object to be dried, is ventilated by drying while squid being dried at 5 to 30 ° C when the raw squid is dried. 3. The method for producing squid overnight dried as described in 2 above, wherein an HID lamp or an incandescent lamp is used as a radiant heat source for overnight dried. 4. The method for producing overnight dried squid according to the above 2 or 3, wherein 2 to 8 m / sec of wind is used as the ventilation speed. As a material for overnight drying, squid having a high degree of freshness in which the mantle of the squid is transparent or the skin has a tan or brownish brown color is used to produce the overnight squid. A method is provided. 6. 7. A method for producing overnight dried squid according to each of the above 1 to 5, characterized in that raw squid immersed in deep water is used. The above 6 characterized by using sterilized deep water
7. Method for producing overnight dried squid 8. The above 6 characterized by using concentrated deep water
Or a method for producing overnight dried squid according to item 7.

[0007]

DETAILED DESCRIPTION OF THE INVENTION Squid fishing boats are typically equipped with a fishing fire consisting of a powerful light emitter of a light lamp such as an HID lamp or an incandescent lamp. The glittering lights on the pitch-black sea are also a feature of a midsummer night. The purpose of fishing fire is
This is used to collect and catch squid.
Fishing fires for HID lamps or incandescent lamps
It is a luminous body and at the same time generates a considerable amount of heat. Strong radiant heat is received in the vicinity. HID lamps include metal halide lamps, mercury lamps, high-pressure sodium lamps, etc., but metal halide lamps are usually used. Incandescent lamps include halogen lamps and general electric bulbs.

The present invention utilizes the radiant heat from this fishing fire. That is, after opening the squid on the ship and removing the built-in,
The squid is dried overnight by drying the moisture of the carcass (body) to about 50-70% by utilizing the radiant heat source of the fishing lamp and the natural ventilation of the sea breeze. On board, high freshness squid can be used whose fresh mantle has a transparent or amber-colored or brownish brown skin. Under no circumstances can fresh squid be used. Since there is no obstruction on the sea compared to land, a sea breeze of about 2 to 8 m / sec is usually blowing.
The temperature is 5 to 30 ° C wind. This sea breeze and HID
The squid is dried overnight by a fishing fire consisting of a powerful illuminant of a lamp or an incandescent lamp.

As a result, the pigment cells of the mantle epidermis of squid can be immobilized instantaneously, and the pigment can remain even after drying. In this way, overnight drying can be obtained in which the mantle epidermis of squid exhibits a glossy amber or brown color in a short time. The drying time for overnight drying can be easily adjusted according to the distance from the fishing fire, but it takes about 1 to 5 hours, usually 2 to 3 hours.
In about an hour, you can get dried overnight. Similarly, the degree of dryness is appropriately adjusted by adjusting the distance from the fishing fire. In this way, while maintaining freshness on the sea, it has a unique flavor and umami due to the sea breeze, and overnight drying with excellent quality can be obtained. Moreover, since the natural sea breeze and the fishing fire itself can be used for overnight drying on the ship, there is a significant advantage that the equipment can be manufactured at low cost without requiring special equipment. Furthermore, since it is offshore, it is hygienic because it does not collect flies or the like even if it is dried outdoors.

In the above description, overnight drying on board was described, but a similar method of manufacturing overnight squid can be produced on land. Although it is necessary to use squid with high freshness, a freshly squid with a clear, freshly landed mantle, or a candy-colored or brownish brown skin is also opened and built in. After removing water, the moisture of the carcass (body) is dried to about 50 to 70% using the same heat source and ventilation as the one used for this fishing fire, and the squid is dried overnight. In this case, when the raw squid is dried, a wind of 5 to 30 ° C., preferably 15 to 25
The squid, which is the object to be dried, is ventilated and dried by using radiant heat while ventilating the squid which is the object to be dried. If the environment for ventilation is seaside, it is possible to use the sea breeze, so that the same effect as on board can be obtained. The use of sea breeze is preferable in order to take advantage of the unique flavor, but it is not necessarily limited to sea breeze.

A HID lamp or an incandescent lamp is preferably used as a radiant heat source for overnight drying, but other heat sources such as a ceramic heater and a radiator using steam may be used. Similar to overnight drying on board, the pigment cells in the mantle epidermis of squid are instantly fixed and the pigment remains after drying. In this case, the distance between the energy of the heat source and the material to be dried and the wind at 5 to 30 ° C, preferably 1
It is important to ventilate and dry the object to be dried by ventilating the air at 5 to 25 ° C. It is desirable to use a wind of 2 to 8 m / sec as the ventilation speed.

The drying air is blown evenly onto the object to be dried so that the surface temperature of the squid is kept constant. The squid to be dried has a radiant heat temperature that is too high and becomes half-baked, which rather reduces the flavor. Therefore, as mentioned above, applying a temperature of 30 ° C or lower prevents the temperature from rising. To do. The surface temperature of the material to be dried is at most 60 ° C or less, preferably 50 ° C or less,
More preferably, the temperature is set to 45 ° C or lower. This temperature is adjusted depending on the ventilation conditions and temperature. In addition,
If the cold air is lower than 5 ° C, the drying speed is remarkably reduced, so the temperature is set to 5 ° C or higher, preferably 15 ° C or higher.

By the above-mentioned operation, overnight drying can be obtained in which the mantle epidermis of squid exhibits a glossy amber to brown color even in land in a short time. It can be said that it is most desirable to create the above-mentioned fishing fire and natural wind conditions on board. The water content for overnight drying can be easily adjusted depending on the drying time and the distance from the heating source, but overnight drying can be achieved in about 1 to 5 hours. Similarly, the degree of drying is appropriately adjusted by adjusting the distance from the heating source. In this way, it is possible to obtain overnight drying excellent in quality while maintaining freshness and having a unique flavor and taste.

When the raw squid is dried, it is washed with fresh water or seawater after removing the internal organs and dried. Wash with fresh offshore seawater. When washed with seawater in this way,
The scent of the tide gives a unique flavor. Further, it is desirable to use deep sea water for cleaning such raw squid. Alternatively, the washed raw squid may be immersed in deep sea water. The deep sea water is a deep sea water that exists under a high pressure of 200 m or more, which is deeper than the sun, which is necessary for the growth of sea plants, to reach the sun. The composition of this deep sea water varies depending on the region, but it contains well-balanced abundance of nutrients, nitrogen, silicic acid, phosphates, nitrates, inorganic nutrients and other minerals necessary for the growth of photosynthetic algae. Has been. Further, such deep sea water is physically, chemically and microbiologically stable seawater.

Deep sea water has high cleanliness, is not contaminated with general bacteria such as Escherichia coli, and has a characteristic that marine bacteria are also much less than surface sea water, and further, there are few suspensions and attached organisms. It has the characteristics of Especially off Kumaishi 4
Kumaishi offshore deep sea water taken from a depth of 330 km
It is deep water peculiar to the Sea of Japan and is said to be a water mass formed near the offshore coast of Vladivostok. Further, this Kumaishi offshore deep sea water has the above-mentioned characteristics, and at the same time, has excellent low temperature stability and extremely low water temperature of 1.5 ° C, which makes it more difficult for fungi to propagate. It also has the feature of being extremely excellent.
This Kumaishi offshore deep sea water is not only suitable for washing raw squid, but by immersing it, abundant components from the above water quality will adhere to the raw squid, resulting in a more flavorful overnight drying. it can. Deep ocean water is even more effective when concentrated. As described above, the cleanliness is remarkably higher than that of the surface seawater, but it can be sterilized by heating or the like before use.

[0016]

EXAMPLES AND COMPARATIVE EXAMPLES The following examples are given, but these examples are merely suitable examples, and the present invention is not limited to these examples. The present invention includes all modifications and other embodiments within the scope of the technical idea described in the present specification and claims.

(Example 1) On a fishing boat, a freshly caught mantle film was transparent or a high-freshness squid having a tan or brown color with a glossy skin was opened, and after removing the internal organs, 4 km off Kumaishi, After immersing in the deep sea water off Kumaishi, which was taken from a depth of 330 m, it was dried using the heat of the fishing fire installed on the ship. The fishing light used is HID
It was a lamp (metal halide lamp). The sea breeze had a wind speed of 3 m (3 m / sec). 60% moisture in about 1 hour
The squid was dried overnight. Further, the air temperature was 20 ° C, and the average surface temperature of the squid, which was the material to be dried, was 28 ° C. Pigment cells in the mantle epidermis of squid were instantly immobilized, and the pigment could remain after drying. As a result, it was possible to obtain overnight drying in which the mantle epidermis of squid exhibited amber or brown color in a much shorter time than the conventional overnight drying. Moreover, the squid dried overnight thus produced has a strong flavor unique to squid and has a chewy texture, and also has the scent of fresh sea shore, resulting in a natural rich flavor dried overnight.

(Example 2) One hour after landing after fishing, a fresh squid with a transparent mantle or a brownish brown amber or brown skin is opened to remove the internal organs, and further off Kumaishi After being immersed in deep sea water off Kumaishi, which was taken from a depth of 330 m at a depth of 4 km, it was dried using an incandescent lamp as a heat source. The treatment site was close to the beach, and a squid, which is an object to be dried, was uniformly applied with a blower at a wind speed of 4 m (4 m / sec). After about 1 hour, squid with a water content of 55% was dried overnight.
At this time, the air temperature was 25 ° C., and the average surface temperature of the squid, which was the dried object, was 30 ° C. Pigment cells in the mantle epidermis of squid were immobilized in a short time, and the pigment could remain after drying. As a result, overnight drying was achieved in which the mandibular epidermis of squid exhibited amber to brown color in a shorter time than the conventional overnight drying. Also, the squid overnight dried produced in this manner has the unique flavor of squid, crunchy texture, and the aroma of fresh sea shore, as in Example 1, and the natural rich flavor of overnight dried. was gotten. this is,
Even on land, before the fresh squid loses its freshness,
It is considered that this is due to the treatment of the present invention.

(Comparative Example 1) Fresh squid whose squid epidermis is still glossy brown to brown (within 1 hour after catching) was opened to remove the internal organs, and water was taken off the coast of Kumaishi for high cleanliness. Washed with surface seawater, wind speed 3m (3m / se
It was dried on the sunny day of c). After 8 hours by this sun-drying, squid with 60% water content of the carcass (body) was obtained overnight. Immediately after drying, the squid epidermis began to lose its glossy amber to brown color, and after 1 hour, the traces of amber to brown color disappeared and turned white. Thus, sun-drying was unable to immobilize pigment cells in the mantle epidermis of squid, and it was impossible for the pigment to remain after drying.

[0020]

INDUSTRIAL APPLICABILITY The overnight drying of the present invention has an excellent feature that pigment cells in the mantle epidermis of squid can be instantly fixed and the pigment can remain even after drying. As a result, it is possible to obtain overnight drying in which the mantle epidermis of squid has a candy color or brown color in a much shorter time than in the conventional overnight drying by natural ventilation. In addition, the squid overnight dried produced by the present invention has a strong flavor unique to squid, yet has a chewy texture, and further has the scent of fresh sea shore, which is a remarkable effect that a natural rich flavor overnight drying can be obtained. There is. Furthermore, the deep sea water off Kumaishi is
Not only is it suitable for washing raw squid, but by immersing it in this deep ocean water, abundant components from the water quality adhere to the raw squid, which makes it possible to obtain a more flavorful overnight drying. Have.

Continued front page    F term (reference) 4B042 AC02 AC02 AD09 AE05 AG68                       AH01 AK01 AP17

Claims (8)

[Claims] 1. A method of producing dried squid overnight, which comprises drying raw squid overnight on a ship by utilizing a heat source of a light lamp for fishing fire and natural ventilation of sea breeze. 2. A method for producing an overnight squid, which comprises drying squid at a temperature of 5 to 30 ° C. through squid, which is an object to be dried, together with radiant heat. 3. The method for producing overnight dried squid according to claim 2, wherein an HID lamp or an incandescent lamp is used as a dry heat source for overnight drying. 4. The method for producing overnight dried squid according to claim 2 or 3, wherein a wind of 2 to 8 m / sec is used as a ventilation speed. 5. A squid of high freshness, which has a transparent mantle of squid within 10 hours after catching or a tan or brownish brown with a glossy amber or brown color, is used as a material for overnight drying. 4. The method for producing squid dried overnight according to each of 4 to 4. 6. The method for producing overnight dried squid according to each of claims 1 to 5, wherein raw squid immersed in deep sea water is used. 7. The method for producing an overnight dried squid according to claim 6, wherein sterilized deep sea water is used. 8. The method for producing overnight dried squid according to claim 6, wherein concentrated deep sea water is used.