JP2021177700A - Storage method of firefly squid - Google Patents
Storage method of firefly squid Download PDFInfo
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- JP2021177700A JP2021177700A JP2020082936A JP2020082936A JP2021177700A JP 2021177700 A JP2021177700 A JP 2021177700A JP 2020082936 A JP2020082936 A JP 2020082936A JP 2020082936 A JP2020082936 A JP 2020082936A JP 2021177700 A JP2021177700 A JP 2021177700A
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- 241000238366 Cephalopoda Species 0.000 title claims abstract description 62
- 241000254158 Lampyridae Species 0.000 title claims abstract description 61
- 238000000034 method Methods 0.000 title claims abstract description 29
- 238000007710 freezing Methods 0.000 claims abstract description 14
- 230000008014 freezing Effects 0.000 claims abstract description 14
- 238000012858 packaging process Methods 0.000 claims abstract description 5
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 4
- 210000001508 eye Anatomy 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000010411 cooking Methods 0.000 abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 15
- 238000010521 absorption reaction Methods 0.000 description 5
- 239000000284 extract Substances 0.000 description 4
- 230000006866 deterioration Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 208000035473 Communicable disease Diseases 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- -1 polyethylene Polymers 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 239000004677 Nylon Substances 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- 229920001328 Polyvinylidene chloride Polymers 0.000 description 1
- 210000005252 bulbus oculi Anatomy 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000004745 nonwoven fabric Substances 0.000 description 1
- 229920001778 nylon Polymers 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 229920000728 polyester Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 239000005033 polyvinylidene chloride Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 239000002356 single layer Substances 0.000 description 1
- 239000012780 transparent material Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000002759 woven fabric Substances 0.000 description 1
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Abstract
Description
本発明は、品質保持及び調理に便宜なホタルイカの保存方法に関するものである。 The present invention relates to a method for preserving firefly squid, which is convenient for quality maintenance and cooking.
今日、ホタルイカは、刺身で食べる他、茹でた料理又は佃煮など加工様々な食品として提供されている。
ホタルイカは、一般的には、水揚げ後、マイナス３０℃以下で急速に冷凍され、多くの個体を一塊として業務用の冷凍庫で数日冷凍した後に適宜解凍し、様々な容器に移し替えられ小売商品として出荷されることが多い（例えば下記特許文献１参照）。
ホタルイカには旋尾線虫が寄生しており生のまま食すると感染症にかかるため、所定温度による所定時間の冷凍処理は感染症予防のためには不可欠とされている。
Today, firefly squid is offered as a variety of processed foods such as boiled dishes or tsukudani, as well as eaten with sashimi.
Firefly squids are generally frozen rapidly at -30 ° C or lower after landing, frozen in a commercial freezer for several days as a mass, thawed appropriately, and transferred to various containers for retail products. (For example, see
Firefly squid is parasitized by squid, and if it is eaten raw, it will cause infectious diseases. Therefore, freezing treatment at a predetermined temperature for a predetermined time is indispensable for preventing infectious diseases.
しかしながら、従来の冷凍工程は、大量のホタルイカが一塊として冷凍されるため、小売用として小分けする際や、その一部を調理に饗する際の便宜が悪く、小分けの際に解凍された塊の外側から劣化・腐敗が進行し、いったん解凍・小分け作業を開始した塊では、それに含まれるホタルイカの品質を均一に保ちながら保存することができないという問題があった。
加えて、解凍の際に生じた水分の劣化も進み、ホタルイカから出たエキスをふき取るなどの措置を取らねばならない場合も生じることで、ホタルイカが本来持っている風味を調理に活かし難いという問題もある。
However, in the conventional freezing process, a large amount of firefly squid is frozen as a lump, which is inconvenient when subdividing for retail use or when a part of the firefly squid is cooked. There was a problem that the firefly squid contained in the lumps, which had deteriorated and spoiled from the outside and had started the thawing and subdivision work, could not be stored while maintaining the uniform quality.
In addition, the deterioration of the water generated during thawing progresses, and it may be necessary to take measures such as wiping off the extract from the firefly squid, which makes it difficult to utilize the original flavor of the firefly squid for cooking. be.
本発明は、上記実情に鑑みてなされたものであって、大量のホタルイカの品質を均一に保ちながら適宜使用することができ、且つ調理にも便宜なホタルイカの保存方法の提供を目的とする。 The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a method for storing firefly squid, which can be appropriately used while maintaining uniform quality of a large amount of firefly squid and is convenient for cooking.
上記課題を解決するためになされた本発明によるホタルイカの保存方法は、水揚げ後未冷凍のホタルイカを複数個体ずつ耐熱性吸水シート上に一重に並べる整列工程と、それらを透明なパウチで真空包装する包装工程と、当該包装工程を経たホタルイカをマイナス３０℃以下で所定時間の冷凍処理を行う冷凍工程を経ることを特徴とする。
ホタルイカの目玉が残ると食感を損なう料理とすることを目的とする場合には、前記整列工程前にホタルイカの個体から目を除去する目取り工程を経る構成としてもよい。
The method for preserving firefly squid according to the present invention, which has been made to solve the above problems, is a step of arranging a plurality of unfrozen firefly squids one by one on a heat-resistant water-absorbing sheet after landing, and vacuum-packing them with a transparent pouch. It is characterized by undergoing a packaging step and a freezing step of refrigerating the firefly squid that has undergone the packaging step at -30 ° C or lower for a predetermined time.
When the purpose is to prepare a dish that impairs the texture if the eyeballs of the firefly squid remain, the configuration may be such that the eye is removed from the individual firefly squid before the alignment step.
パウチ内におけるホタルイカの乾燥を防止し、且つ電子レンジを用いての調理を行う際に余分な水分の発生を防止するために、前記吸水シートは、並べられた全てのホタルイカの占有領域以上の広さと、並べられたホタルイカ表面の水分、及び前記冷凍工程前に当該ホタルイカから漏れ出る液体をちょうど吸収し得る厚さを備えることが望ましい。 In order to prevent the firefly squid from drying in the pouch and to prevent the generation of excess water when cooking in a microwave oven, the water absorbing sheet is wider than the occupied area of all the firefly squids arranged. It is desirable to have a thickness that can just absorb the water on the surface of the firefly squid arranged and the liquid leaking from the firefly squid before the freezing step.
本発明によるホタルイカの保存方法によれば、冷凍パウチ毎に解凍し調理を行うことができるので、小売用として小分けする際や、その一部を調理に供する際に便宜であり、調理に供されない冷凍パウチの品質に影響を与えることはなく、小売や調理に供されない冷凍パウチに対し長期にわたって均一に冷凍保存を行うことができる。 According to the method for preserving firefly squid according to the present invention, each frozen pouch can be thawed and cooked, which is convenient when subdividing for retail use or when a part thereof is used for cooking, and is not used for cooking. The quality of the frozen pouch is not affected, and the frozen pouch that is not used for retailing or cooking can be uniformly frozen and stored for a long period of time.
また、保存中に冷凍パウチの吸水シートにしみている水分やエキスが冷凍保存により劣化することなく維持されるため、様々な調理法においてホタルイカが本来持っている風味や味覚を活かすことができ、空気孔をあけて電子レンジを利用した時短料理にあってもホタルイカ特有の味覚を楽しむことができる。 In addition, since the water and extracts that have permeated the water-absorbing sheet of the frozen pouch are maintained without deterioration due to frozen storage during storage, the original flavor and taste of firefly squid can be utilized in various cooking methods, and air can be utilized. You can enjoy the unique taste of firefly squid even when cooking in a short time using a microwave oven with a hole.
以下、本発明によるホタルイカの保存方法の実施の形態を、図面に基づき詳細に説明する。
図に示す例は、透明なパウチ３にホタルイカ１を収容後、バキュームシール（内部の空気を引いた状態で密封すること）により真空包装したものである。
尚、ここで真空とは、通常の大気圧より低い食品の保存に適した圧力の気体で満たされた空間の状態を指す。
Hereinafter, embodiments of the method for preserving firefly squid according to the present invention will be described in detail with reference to the drawings.
In the example shown in the figure, the
Here, the vacuum refers to a state of a space filled with a gas having a pressure suitable for storing foods lower than the normal atmospheric pressure.
この例は、水揚げ直後で劣化前の未冷凍のホタルイカ１を軽く水洗いして所定個体（この例では１２個体）ずつ吸水シート２上に一重（一段）に並べる整列工程と、それらを透明なパウチ３で３０ｃｍＨｇ〜６０ｃｍＨｇの真空包装する包装工程と、当該包装工程を経たホタルイカ１をマイナス３０℃以下で急激に冷凍し、所定時間（例えば２４時間〜７２時間）の寄生虫除去を兼ねた冷凍処理を経るホタルイカの保存方法である。
尚、調理方法に応じて目の存在が食感及び風味に支障となる場合には、水洗い工程又は整列工程前にホタルイカ１の個体から目を除去する目取り工程を経ることが望ましい。
In this example, the
If the presence of eyes interferes with the texture and flavor depending on the cooking method, it is desirable to go through a prescription step of removing the eyes from the
この例におけるパウチ３は、耐水性を備え、且つ電子レンジによる加熱に耐え得る透明な素材であることが求められる。
具体的には、ナイロン、ポリエステル、ポリエチレン、ポリプロピレン、ポリ塩化ビニリデン等が好ましい。
The
Specifically, nylon, polyester, polyethylene, polypropylene, polyvinylidene chloride and the like are preferable.
この例における吸水シート２は、冷凍する前にホタルイカ１に付着している余分な水分や個体から流れ出たエキスを吸収し、しかも、乾燥させることなく、ホタルイカ１の個体の含水量を冷凍工程、及び保存後の調理工程に向けて適切な量に維持する。
かかる機能に鑑み、吸水シート２は、並べられた全てのホタルイカの占有領域以上の広さを備えた前記パウチ３と同様の素材からなる不織布や織布などであって、並べられたホタルイカ表面の水分、及び前記冷凍工程前に当該ホタルイカから漏れ出る液体をその場でちょうど吸収し、且つ電子レンジによる調理時に余分とならない程度の吸収量となる厚み及び面積に設定されている。
The
In view of this function, the
上記の如く真空包装し、マイナス３０℃以下で所定時間冷凍されたホタルイカを内包したパウチ（以下「冷凍パウチ」という）は、一般的な冷凍温度の業務用又は家庭用の冷蔵庫の冷凍室で保存する。
調理に際しては、冷凍パウチ単位で適宜解凍し所望の調理法を施せばよいが、当該冷凍パウチは、パウチに空気孔を開け電子レンジで５００Ｗ下数分間加熱するだけで、他の調味料が添加されていない蒸しホタルイカを得ることができる。その際、吸水シート２に含浸された水分及びエキスのみで蒸されたホタルイカは、そのまま食してもよく、又は、更に調理を施してもよいが、いずれを選択したとしてもホタルイカの風味等を充分に感得できるものとなる。
A pouch containing firefly squid that has been vacuum-packed as described above and frozen at -30 ° C or lower for a predetermined time (hereinafter referred to as "frozen pouch") is stored in the freezing room of a commercial or household refrigerator with a general freezing temperature. do.
When cooking, the frozen pouch may be thawed as appropriate and the desired cooking method may be applied. However, the frozen pouch can be added with other seasonings simply by opening an air hole in the pouch and heating it in a microwave oven at 500 W for several minutes. You can get steamed firefly squid that has not been cooked. At that time, the firefly squid steamed only with the water and the extract impregnated in the
この様に、上記ホタルイカの保存方法によれば、冷凍パウチ毎に解凍し調理を行うことができるので、調理に供されない冷凍パウチ内のホタルイカ１の品質に影響を与えることはなく、長期にわたって均一に冷凍保存を行うことができる。
As described above, according to the above-mentioned method for storing firefly squid, each frozen pouch can be thawed and cooked, so that the quality of
１ ホタルイカ，２ 吸水シート，３ パウチ，
1 firefly squid, 2 water absorption sheet, 3 pouch,
Claims (3)
それらを透明なパウチで真空包装する包装工程と、
当該包装工程を経たホタルイカをマイナス３０℃以下で所定時間の冷凍処理を行う冷凍工程を経ることを特徴とするホタルイカの保存方法。 An alignment process in which multiple unfrozen firefly squids are lined up on a heat-resistant water-absorbing sheet after landing.
The packaging process of vacuum-packing them in a transparent pouch,
A method for preserving firefly squid, which comprises a freezing step of freezing firefly squid that has undergone the packaging step at a temperature of -30 ° C or lower for a predetermined time.
The water-absorbing sheet is provided with an area larger than the occupied area of all the firefly squids arranged, and a thickness capable of simply absorbing the moisture on the surface of the arranged firefly squids and the liquid leaking from the firefly squids before the freezing step. The firefly squid storage method according to claim 1 or 2.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2020082936A JP2021177700A (en) | 2020-05-11 | 2020-05-11 | Storage method of firefly squid |
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|---|---|---|---|
| JP2020082936A JP2021177700A (en) | 2020-05-11 | 2020-05-11 | Storage method of firefly squid |
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| Publication Number | Publication Date |
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| JP2021177700A true JP2021177700A (en) | 2021-11-18 |
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| JP2020082936A Pending JP2021177700A (en) | 2020-05-11 | 2020-05-11 | Storage method of firefly squid |
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