JP2011115140A - Method for producing salted fish gut - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing salted fish gut increased with the palatability of cuttlefish, without having added flavor and having a uniform texture. <P>SOLUTION: This method for producing the salted fish gut is provided by cutting off the fins of the cuttlefishes from the cuttlefish bodies, and peeling/removing each of the skins of the cuttlefish bodies and fins, freeze-preserving for ≥24 hr to completely remove parasites and reduce water content, setting the immersion time of the cuttlefish bodies in soy sauce as 30 min to 72 hr, the immersion time of the fins of the cuttlefishes in the soy sauce as 10 min to 48 hr, and the immersion time of the internal organs of the cuttlefishes in the soy sauce as 30 min to 120 hr, removing fibrous materials, etc., by straining the internal organs of the cuttlefishes after the immersion of the internal organs of the cuttlefishes, cutting the cuttlefish bodies and fins of the cuttlefishes as the strips of even length and adding to the treated organs of the cuttlefishes. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to salted fish using soy sauce and the like.

  For traditional salted spices, cut the cuttlefish and crab into strips, cut the legs to the same length as the strips, add seasoning ingredients (salt, soy sauce, miso, seasoning liquid, etc.) to the internal organs, mix and ripen It is either a sword or a swordfish (refers to the shape in which the foot and internal organs are taken out from the squid) and the squid internal organs are dipped in a seasoning material, then cut into strips and mixed with the squid internal organs.

  JP 2005-143350 A

  However, according to the above-mentioned production method, the fiber such as the squid skin (outer skin) and the blood vessels contained in the squid viscera is not treated, and the taste becomes unpleasant.

  In addition, by mixing the squid and squid without separating them, the penetration of the internal organs and seasoning materials is not uniform due to the difference in taste and different shapes, and the taste and texture are unified while being the same thing It will be lacking sex.

In order to solve the above problems, the squid and the squid are cut open from the cylindrical state, the squid is separated, the squid and the squid skin are peeled and removed, and stored frozen for 24 hours or more. Increases umami by completely removing parasites and reducing water.
The time to immerse squid in soy sauce is 30 minutes to 72 hours, the time to immerse squid in soy sauce is 10 minutes to 48 hours, and the time to immerse squid internal organs in soy sauce is 30 minutes to 120 hours.
After the squid internal organs are soaked, the squid internal organs are lined up to remove fibers such as blood vessels.
Squid and squid are cut open from the cylindrical state, cut off the squid, peel off the squid and squid skin, store frozen for more than 24 hours, completely remove parasites and reduce moisture Cut the cuttlefish and cuttlefish into strips with increased umami, immerse the cuttlefish internal organs and remove the fiber such as blood vessels, etc. Are mixed separately to make each product.

  By peeling and removing the skin of the squid and the squid and freezing for 24 hours or more, the effect of increasing the taste of the squid is obtained by completely removing the parasite and reducing the water content.

  The squid internal organs eliminate the stubborn miscellaneous taste, and the effect of making the penetration of the taste constant is obtained by separately immersing the squid body, the squid, and the squid internal organs separately.

  By mixing squid and squid separately to make a product, the effect of making the taste uniform is obtained.

  As for claim 1, claim 3 and claim 4, the same effect can be obtained not only when soaked in soy sauce as in claim 2, but also when soaked in salt or miso and seasoning liquid.

Claims (4)

  Raise the cuttlefish and the cuttlefish from the cylindrical state, cut off the cuttlefish, peel off the cuttlefish and cuticles, store them frozen for over 24 hours, and remove the parasites completely and reduce moisture. Processing method to increase umami.   The time to soak squid in soy sauce is 30 minutes to 72 hours, the time to soak squid in soy sauce is 10 minutes to 48 hours, and the time to soak squid in soy sauce is 30 minutes to 120 hours Law.   A processing method that removes fiber such as blood vessels by lining the squid internal organs after immersing the squid internal organs.   A processing method in which the cuttlefish and the squid processed in claim 1 are cut into strips, and the cuttlefish and the squid are mixed separately in addition to the internal organs to be processed in claim 3 to make each product a product.