JP3057174B2 - Squid delicacy and its manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a delicacy which is to be sliced vertically.

[0002]

2. Description of the Related Art As a conventionally known squid delicacy, squid types, sizes, body parts and the like have been selected and used. For example, squid and soft squid used only squid torso, small ones were excluded from squid, and mongo squid had limited use.

[0003] In addition, when classified according to the form of delicacy, there are, for example, whether the figure is torn or torn, to slice into a predetermined width, or to skewer the body.

[0004]

The conventional squid delicacy is
There was a problem that it could not be used depending on the type, shape, body part, etc. of raw squid. Also, slicing raw squid to a predetermined width has various industrial problems.

[0005]

However, according to the present invention, raw squid is put in a retainer, frozen in a stacked state, and then sliced, so that a large number of slices can be sliced efficiently and in a small width. Therefore, the processing can be performed regardless of the part and the lower leg, and the above-mentioned conventional problem is solved.

That is, according to the present invention, a plurality of primary processed products, from which raw materials such as raw squid are removed, are put on a retainer as they are or seasoned, and are frozen at -5 ° C to -25 ° C. The frozen squid is taken out and sliced in a vertical direction (parallel to the foot) to a width of 2 mm to 10 mm. Place the sliced product as it is or put topping on it, 10 ° C-70
It is a delicacy production method characterized by drying at ℃. In the primary treatment, the inside of the raw material is removed. Next, the primary treatment is to boil after removing the skin of the raw material and removing the internal components.

In still another invention, a body portion of a primary treatment product from which raw materials such as raw squid have been removed is directly or seasoned, and a plurality of the body portions are placed in a retainer and placed in a -5 ° C. to −2 ° C.
Freeze at 5 ° C. The frozen squid is taken out and sliced in a vertical direction (parallel to the foot) to a width of 2 mm to 10 mm. Also, the lower leg is sliced in the same direction. 15% to 3% of the water you want to slice
This is a delicacy production method characterized by drying to 0%.

[0008] In another aspect of the present invention, the primary processed product from which the raw material squid has been removed is frozen as it is or in a seasoned state while a plurality of pieces are stacked on a retainer, and the frozen squid is sliced into a predetermined width. It is a delicacy which is characterized by being dried as it is or as a seasoned sheet, or being unraveled into a string form. In addition, in some cases, the fins are alternately stacked on top of FIGS.

In the above, regarding the processing of raw materials, the final product is left as it is or peeled, raw or boiled, and subsequently processed as seasoned or dried without seasoning. The intermediate processing method differs depending on the embodiment. However, to remove the internal squid, put it in a retainer, freeze it,
The point of taking out and slicing is common.

[0010] The sliced product is arranged on a net of a dryer or dried with a topping as it is.

[0011] Materials for the topping include sesame, seaweed, cheese, plum, shrimp, crab, peanuts, walnuts, pine nuts, clams, blue willow shellfish, clams, scallops and the like, or beef, pork, chicken and the like. There are processed meat products and fish meat products such as tuna and bonito. Seasonings include Korean pickles, bean soy sauce, gochujang, soy sauce, sauce, tomato ketchup,
There are kinshi eggs, cinnamon leaves, etc.

Regarding the above-mentioned seasonings, the same or different seasonings and other seasoning materials are sandwiched between squid and squid. Also, a topping material can be placed on each squid. In short, the invention is not limited to a specific method of seasoning and flavoring.

[0013]

[Example 1] Frozen squid (red squid) 3500 g (8 pieces)
After removing the built-in and washing with water, 300 g of a powder seasoning is added so as to be sandwiched between each squid. Then, the above-mentioned processed squid 1 was placed on a retainer (FIGS. 1 and 2) and frozen at -20 ° C. After 16 hours, take out what you want to freeze, slice it in the vertical direction (Fig. 3) to a width of 4 mm, and arrange it on a drying net.
It dried to 25% of moisture under the ventilation of 30 degreeC-40 degreeC (about 10 hours progress).

As described above, 1000 g of eight sheets or strings were obtained. The seasonings used in the above are as follows.

Powdered sorbitol 105 g L-sodium glutamate 15 g Seasoning extract (protein hydrolyzate) 10 g Nisoda succinate 2 g Salt malate 10 g Sugar 30 g Natural preservative 5 g Paste 5 g Glycine 5 g Serve for food,
The sheet-like material is used as shown in FIGS. 4 (a), (b), (c), (d), or as shown in FIGS. 5 (a), (b), (c), every predetermined width. And skewer it on skewers 4 and serve for food.

[0016]

[Example 2] Raw material squid (red squid) 3500 g (8 pieces)
Remove the built-in, open and wash with water and pickled Korean seasoning 450
g is added between each squid, stirred well to make it uniform, and immersed in a container for 3 hours. Put on the retainer what you want to remove from the container and freeze at -20 ° C for 16 hours. If the squid is frozen, take it out, slice it into 4 mm widths while stacking, and then arrange them on the net of a dryer for 30 minutes.
Dry for 12 hours under dry ventilation at ℃ -40 ℃, moisture 26%
Sheet delicacy was obtained. When these were unraveled, 810 g of a stringy delicacy was obtained.

[0017]

According to the present invention, since the frozen slice is taken, the slice can be very easily and uniformly sliced to a predetermined width.

Further, since the cut material is cut vertically (indicated by an arrow 3 in FIG. 3), the processed material is easily torn and has an effect of being easily reduced in size when used for food. Further, even in the case of a string-like material, the seasoning is easily penetrated, and there is an effect that seasoning can be easily performed.

[Brief description of the drawings]

FIG. 1 is a perspective view of a squid in a stacked state according to the present invention.

FIG. 2 is a perspective view of another stacked state.

FIG. 3 is an explanatory diagram of a cutting state.

FIG. 4 (a), (b), (c), (d) are diagrams showing examples of delicacy, (a) is a sheet diagram, (b) is a string diagram, and (c) is a diagram. FIG. 3D is a diagram showing a lower leg sheet shape, and FIG.

FIGS. 5 (a), (b), and (c) are diagrams of the procedure for making skewers, (a) is a sheet-like diagram, (b) is a half cut diagram of (a),
(c) Skewer pattern.

[Explanation of symbols]

 1 squid 2 string squid 4 skewer

Continuation of front page (58) Field surveyed (Int.Cl. ⁷ , DB name) A23L 1/333

Claims (5)

(57) [Claims] 1. A primary treatment product from which raw materials such as raw squid have been removed are stacked as they are or seasoned, and put in a retainer, and frozen at −5 ° C. to −25 ° C. Take out the frozen squid, 2mm in the vertical direction (parallel to the foot)
Slice to 10 mm width. A method for producing delicacies which is characterized by drying the sliced product as it is or with toppings and drying at 10 ° C to 70 ° C. 2. The method for producing squid delicacy according to claim 1, wherein the primary treatment is to remove a built-in raw material squid. 3. The method for producing squid delicacy according to claim 1, wherein the primary treatment is to boil the squid after removing the moult and the built-in squid. 4. A body part of a primary treatment product from which raw materials such as raw squid have been removed are placed as they are or seasoned, and a plurality of the body parts are placed in a retainer and frozen at -5 ° C to -25 ° C. The frozen squid is taken out and sliced in a vertical direction (parallel to the foot) to a width of 2 mm to 10 mm. Also, the lower leg is sliced in the same direction. A method for producing delicacies which is characterized in that the sliced squid is dried as it is or after being seasoned, and then dried to a water content of 15% to 30%. 5. A primary processed product from which raw materials such as squid are removed are frozen as they are or in a seasoned state while a plurality of squids are stacked on a retainer, and the frozen squid is sliced to a predetermined width, and the frozen squid is sliced as it is or A delicacy that is characterized by being seasoned and dried in a sheet form, or loosened to form a string.