JP3434361B2 - Method for softening meat quality of raw squid and edible squid obtained thereby - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention provides a processing method for softening the meat quality of raw squid and further improving the taste, color and texture, and effectively utilizing it as a raw food or a raw material for processing, and a method for processing the same. Concerning raw edible squid.

[0002]

2. Description of the Related Art Squid is a fishery raw material that has been popular since ancient times for sashimi, dried squid, squid squid, squid squid, tempura, fries, grilled foods such as squid, grilled sardines, salted spices, and sardines. This raw squid includes squid, cuttlefish, squid, squid,
There are flying squid, Tsumeika, and watermelon, which are used for raw food and as raw materials for processing. Commonly used are squid and cuttlefish, but due to the decrease in resources of these squid, in recent years, squid (Murasaki squid), squid, flying squid, Tsumeika, and watermelon have come to be used.

[0003] Squid for processing is used even with the skin tissue attached, such as dried squid and squid, but many squids are used after peeling the skin tissue, such as squid tempura. Raw squid has a hard skin and is used by peeling it off because it remains in the mouth. The edible body of these squid consists of skin tissue and meat tissue. Squid skin tissue consists of four layers of tissue. The skins of the first and second layers are unidirectional networks, and the skin of the third layer is a muscle-like network composed of polynuclear layers. The fourth layer of skin is a typical fibrous connective tissue in which collagen fibers running in the longitudinal direction are strongly connected to muscle. And usually when you peel
This skin tissue was peeled off from the second and third layers, and the third and fourth layers remained in the meat tissue. The properties of the body of the squid at the edible portion differ depending on the raw material squid when it is used for the above-mentioned processing and raw food, and there are various problems in its use. Among them, squid is said to be a hard squid, which has been a problem when used as a raw material for processing.

[0004]

[Problems to be Solved by the Invention] Therefore, research was conducted on softening the meat quality of the edible portion of squid. This squid is an Argentine ilex
entinus and Canadian Ilex (Ilex c)
ana)), which belongs to the family Scutellariae. Matsuika has a thicker skin than squid. The thickness of the first layer of the skin tissue is about twice that of the squid, the thickness of the second layer is about 1.7 times, the thickness of the third layer is about 2-3 times, and the thickness of the fourth layer. Are almost the same, and the total thickness is more than double. The present invention is a method of treating squid that has such properties and is said to be a hard squid, and at the same time softens the meat quality of the squid, which has been a problem when used for processing, while improving taste, color and texture. Is intended to provide.

[0005]

Means for Solving the Problems The present invention has been made for the purpose of solving the above problems. That is, the present invention is a method of immersing the body part of the peeled raw squid in a weakly alkaline aqueous solution to soften the meat quality of the raw squid, and the present invention is a peeled raw striped squid. It is possible to achieve the object by immersing the product in a weakly alkaline aqueous solution, then washing, draining, and then immersing the product in a seasoning solution containing saccharides and salt as a main component. Hereinafter, the present invention will be described in detail.

Raw material squid is thawed frozen squid,
The internal organs are removed, the lower legs and ears are removed, and the torso is used. After peeling off the skin of the body, cut it into a size that suits the purpose of use, and depending on the application, make a cut in the kago to make a striped squid. The striped squid is dipped in a weakly alkaline aqueous solution.

The pH of the weakly alkaline aqueous solution in which the peeled pine squid is soaked is adjusted to 7.5 to 8.5. Examples of the weak alkaline agent used at this time include sodium bicarbonate, sodium phosphate, potassium phosphate, sodium hydroxide, potassium carbonate and the like. Of these, one kind or a combination of two or more kinds may be used. Among them, baking soda is most preferably used.

The temperature of the dipping aqueous solution is set so low as not to freeze in order to maintain the freshness and to make the dipping process effective.
It is preferably around 5 ° C. The soaking time is 30
~ 90 minutes is suitable. The soaking time has a relationship with the alkali concentration, but if it is shorter than 30 minutes, the good effect cannot be obtained, and if it is longer than 90 minutes, the taste becomes bitter, which is not good. The striped squid treated in this way absorbs the aqueous solution and is in a state of being appropriately swollen. By this treatment, the pH of the squid is shifted to the alkaline side to some extent. If desired, the squid that has been soaked may be removed from the aqueous solution, washed, and then drained for 4 to 8 hours at 5 ° C. for aging. This will improve the taste with some improvement. It was found that the squid obtained at this stage had a soft meat structure and had a good taste, and was suitable for processing as well as raw food.

Further, the present invention softens the meat quality of pine squid by immersing the striped squid in a weakly alkaline aqueous solution for a certain period of time, washing it, draining it, and immersing it in a seasoning solution containing sugars and salt as a main component. can do.

The immersion treatment in the weakly alkaline aqueous solution for a certain period of time is performed as described above. The squid, which has been swollen in a suitable manner by this treatment, is washed with a weakly alkaline aqueous solution on its surface, drained, and then dipped in a seasoning solution containing saccharides and salt as a main component. Examples of sugars used in the seasoning liquid include fructose, lactose, sorbitol and the like. Of these, one kind or a combination of two or more kinds may be used. The concentration is appropriately determined, but considering the texture such as texture and taste of the treated squid, fructose is 0.5 to 3.0%, lactose is 0.2 to 0.5.
%, Sorbitol preferably has a concentration of about 1.0 to 5.0%. Examples of the salt include natural salt, rock salt, purified salt and the like, and preferably natural salt is used. Its concentration is 1 to 4%
A concentration of about is preferable. When the seasoning liquid containing saccharides and salt as the main component is prepared by adding natural seasonings, protein hydrolysates and the like in addition to these components, the taste of squid is further improved.

The temperature of the pickled aqueous solution is set to a low temperature so that it does not freeze like the above-mentioned treatment. It is preferably around 5 ° C. After dipping in a weakly alkaline aqueous solution for about 30 to 90 minutes, washing and draining, the time for dipping in the seasoning solution is preferably 4 hours or more (about 4 to 24 hours). The peeled pine squid treated in this way is taken out from the seasoning solution, drained, and aged at about 5 ° C. for 4 to 8 hours, so that the taste becomes more familiar. The squid obtained at this stage had a soft meat structure, improved taste, was suitable for processing, and could be eaten as raw food.

As described above, the squid soaked in a weakly alkaline aqueous solution or the soup squid soaked in a weakly alkaline aqueous solution, washed, drained, and then soaked in a seasoning solution is used for draining 4 to 4 times. When ripening for 8 hours at around 5 ° C, the flesh tissue becomes soft and the taste becomes familiar. When the hardness of the meat quality of the squid obtained at this stage was measured with a hardness measuring machine,
It was found that the hardness was 10% lower than that of the untreated squid. The squid thus obtained has a good taste, and is a raw material suitable for processing and raw eating. In addition, the maturing squid that has been aged is sealed and packaged as necessary for distribution, and is cooled or frozen and stored.

When the frozen squid of the present invention was thawed and subjected to a sensory test of texture, taste and color, it was found that the soft flesh quality before freezing was retained and the texture, taste and color were good. Has been obtained.

[0014]

[Function] By immersing the squid in the weakly alkaline aqueous solution as described above, the muscular tissue of the squid absorbs the aqueous solution moderately, the protein is swollen by the action of the weakly alkaline, the denaturation of the protein is suppressed, and the cell membrane is suppressed. It seems to soften, improve texture and taste. Further, when the swollen squid is further immersed in the seasoning solution, fructose, lactose, saccharides such as sorbitol infiltrate into the swollen cell membrane, and the swelled state is retained by the protein and at the same time, the freeze resistance by these saccharides, It is believed that it can also have water-retaining properties, the tissue meat of squid becomes soft, and the texture and taste are further improved. By the way, if squid was treated only with water, squid sucked too much water and became a messy state, which was not suitable for processing.

[0015]

[Examples] Frozen squid (Argentinian Ilex) is thawed, and the vases are removed at about 5 ° C. Next, the ears are removed, and a kitchen knife is inserted from the center of the body and opened to remove the internal organs. Cut the hard meat near the head and hem and around the ears. Peel the hem and get a striped squid. Cut this striped squid into strips of length suitable for sashimi or thread making.

Next, a weakly alkaline aqueous solution is prepared.
Make a 0.7% sodium bicarbonate solution and adjust the pH to 8.0. The stripped striped pine squid is dipped in this pH adjusting solution. The soaking temperature was 5 ° C. and the soaking time was 40 minutes. After this, it was washed and drained. This increased the pH of the squid from 6.27 to 6.48. The squid obtained at this stage had a soft meat structure, had a good taste, and could be eaten raw.

Next, fructose is 1.5%, lactose is 0.5%, sorbitol is 3.0%, and natural salt is 2.5%.
A (wt%) seasoning liquid is prepared, and the peeled pine squid obtained by treating the seasoning liquid thus obtained with a weak alkaline aqueous solution is dipped. Pickling solution pH 7.5,
The soaking temperature was 5 ° C. and the soaking time was 11 hours.
After soaking, it was drained and aged for about 6 hours. Then, it was hermetically packaged and frozen. Yield after pickling is 1
It was around 10%. One month later, thaw the striped pine squid,
Specialized panelists 10 about sashimi, color, taste and texture
I did a sensory test by name. As a control, non-pickled ones were similarly prepared and compared.

As a result, in the shade, the pickled product had a lighter red color and a lot of white parts and a higher transparency than the control. As for taste, pickled products were preferred. Regarding the texture, when squid was further added as a comparison and compared, as shown in Table 1, the softness of the meat tissue was not as good as that of squid, but it was evaluated that it can be eaten as a raw food. Obtained.

Next, when the hardness of the meat quality of the product of the present invention was measured by a hardness measuring machine, a control of 3.247 ± 0.
209 × 10 ⁷ dyne / cm ² , product of the present invention 2.900 ±
0.216 × 10 ⁷ dyne / cm ² , 2.0 squid
It was 63 ± 0.248 × 10 ⁷ dyne / cm ² , and it was found that the hardness of the product of the present invention was 10% lower than that of the control.

[0020]

[Table 1]

[0021]

EFFECTS OF THE INVENTION As described above, according to the present invention, the body of a fresh squid whose skin has been peeled off is treated with a slightly alkaline aqueous solution.
Dip for 0 to 90 minutes to process. Therefore, the raw squid muscle tissue absorbs the aqueous solution moderately, the protein swells due to the action of weak alkali, its denaturation is suppressed to soften the cell membrane, soften the meat quality, texture,
The taste is improved. Therefore, the squid thus treated can be effectively used for processing and, at the same time, suitable for raw eating.

Claims (6)

(57) [Claims] 1. A method for softening the meat quality of raw squid, which comprises immersing the body of the raw squid with peeled skin in a weakly alkaline aqueous solution for 30 to 90 minutes . 2. A method of softening the meat quality of raw squid according to claim 1 , wherein the peeled raw squid body is dipped in a weakly alkaline aqueous solution for 30 to 90 minutes and then dipped in a seasoning solution. . 3. The pH of the weakly alkaline aqueous solution is 7.5.
The method for softening the meat quality of raw pine squid according to claim 1 or 2, which is an aqueous solution of 8.5. 4. The method for softening the meat quality of raw pine squid according to claim 1, 2 or 3, wherein the weakly alkaline aqueous solution is an aqueous solution of baking soda. 5. The method for softening the meat quality of raw squid according to claim 2, 3 or 4, wherein the seasoning solution is an aqueous solution containing sugar and salt as main components. 6. A edible squid whose raw meat quality is softened by the method according to any one of claims 1 to 5.