JP2012105632A - Method for producing squid pickled with soy sauce and sugar - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a raw-dietary processed food with a rich flavor obtained by pickling the conventionally uncommon liver of a squid in sweet cooking sake and soy sauce without impairing the flavor and texture of fresh squid and soaking the half-dried squid with the seasoning.SOLUTION: The squid liver is washed and pickled in a special seasoning containing sweet cooking sake and soy sauce as main ingredients, and shredded when the squid liver sufficiently absorbs the seasoning. Meanwhile, the white meat of the squid whose skin is peeled off is dried in shade, the half-dried white meat is hashed, and the hashed squid meat is pickled in the special seasoning containing the squid liver. Salts, other seasonings and spices may be added to the liver and meat. A characteristic flavor with sweetness, thickness and texture of fresh squid meat and liver, different from conventional salted fish guts, can be enjoyed.

Description

Detailed description

Industrial application fields

The present invention relates to a processed product of salted-and-sweet marinade using squid.

The salted squid is traditionally fermented with squid fillets after being added with salt to the internal organs (so-called liver). When it is made salty, the umami can be increased, but salty taste is prioritized over umami because salt is too strong.

Challenges to be solved

Squid salty is a traditional processed fishery food that has been found everywhere, but the saltiness was too strong, and saltiness was a priority over umami in terms of taste. In addition, according to the recent trend toward reduced salinity due to health problems, there was a tendency to over-salt, and even those who like salty had to refrain from eating a lot. Of course, it is a legitimate cooking method, and even if it is said that there is too much salt, there is no harm to health if it is controlled by reducing the amount eaten.
Accordingly, an object of the present invention is to provide a new processed food that is not seen in the past without impairing the flavor and texture of squid and liver.

Means for solving the problem

In order to achieve the above-mentioned object, the processed product according to the present invention thoroughly washes the liver of squid, soaks it in a special seasoning made with soy sauce, miso, white milk protein and seasoning, and when the liver tastes, Chopped into small pieces, and then put back into the special seasoning with liver, soaked in strips and strips in the vertical direction to cut the white stripes of peeled and shaded squid, fermented for a predetermined number of days, Get a new processed food with less sweetness. By drying the squid in shade, the liver and the flavor of the seasoning can be fully infused into the squid, so it becomes a rich taste without increasing the salty taste.

Action

According to the processed product according to the present invention, it is possible to obtain a salty taste of a new texture with a taste similar to that of a raw liver by cutting into small pieces without rubbing the liver.
The amount of squid liver can be adjusted as appropriate. The squid should be used in the shade and dry. Do not add salt to the liver. In addition, seasonings may be added.

Embodiments of the present invention will be described below with reference to the accompanying drawings.
FIG. 1 shows how to cut squid according to the present invention.
The squid body should be washed thoroughly with tap water, dried in the shade, and cut at right angles to the direction of the muscles.
FIG. 2 shows how to cut the liver when using a liver that can be taken from a squid. In this way, the liver that is soaked in the special seasoning is cut into small pieces. Return it to the special seasoning, add squid fillets, and ferment for a certain number of days.
In addition to edible preservatives approved by law, the liver may contain rice bran, sake, mirin, and the like. In addition, spices such as perilla, trefoil, asatsuki, ginger, ginger, and long onion may be added as appropriate.
After processing, it may be quickly frozen and shipped as frozen food. By doing so, it can be maintained for a long time without impairing the flavor of the processed food. When eating, naturally thaw or freeze-free using a microwave oven.

Because it doesn't use salt, it doesn't make a backlash, it weakens the strength of the liver's acupuncture and provides a new taste experience that the squid has a salty and simmered flavor.

The salt inoculation can be kept to a minimum while making the salty taste unique.
The taste of such processed products is easy to accustom to those who are not used to the salty (liver) flavor.
In particular, it is easy to recommend to children and foreigners who don't like raw processed foods, and it can be an opportunity to understand the taste of the liver.

The processed product according to the present invention has never been a fresh squid, but a product that has been frozen and thawed after freezing is also sufficient.

Effect of device

As described above, according to the raw squid processing method according to the present invention, it is possible to obtain a new raw food product that is not seen in the past without impairing the flavor of the liver of the squid.

It is a figure which shows how to cut when cutting the body of the shade squid which concerns on this invention. It is a figure which shows the condition of the small cut of the liver of the squid which concerns on this invention.

1 Squid body 2 Squid liver (internal organs)

Claims (1)

A special seasoning made by drying the peeled squid white shade, cutting it while it is dried, washing the squid liver, immersing it in a special seasoning mainly made from miso soy sauce, and chopping it when the taste is soaked A method of making squid salty-style honeydew pickles, which is characterized by being soaked in water.

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