JP3728100B2 - Squid salty food - Google Patents

Description

[0001]
[Industrial application fields]
The present invention relates to a squid salty-like food, and more particularly to a squid salty-like food characterized by mixing ground vegetables and squid meat without substantially using the liver.
[0002]
[Prior art]
Squid salt is widely produced and marketed as a preserved food for squid. The most common squid salt is made by dividing the squid body into a built-in body and meat, adding salt to the liver taken out from the built-in body, immersing the shredded squid meat and aging it. This liver is also commonly called Goro, and the squid salt produced in this way is sometimes called Goro pickles. Squid salt is a food that is sold in bottles and plastic containers and is widely used as a sake bottle or as a dish in a general household.
[0003]
[Problem to be solved]
Squid salt uses the liver (goro) extracted from the squid's built-in, and the raw odor derived from the goro is suppressed by aging, but a unique odor remains. In addition, due to the use of raw squid, the unique odor of seafood remains. Such a unique odor of salted squid tends to be shunned by people who dislike the smell of fish and shellfish, such as children, and there is a problem that demand is limited.
[0004]
In addition, squid minced meat that has been soaked in goro is gradually decomposed over time during aging and subsequent storage due to the action of enzymes and salts contained in goro, causing leaning and water separation. Therefore, aging progresses excessively during storage, and the original texture (crispy texture) of squid meat and the shape of shredded meat are impaired, resulting in a decrease in the quality of squid salty.
[0005]
The present invention solves the above-mentioned two problems, that is, the problem of eliminating the unique smell of seafood in squid salt and preventing the leaning of squid meat during aging and preservation. The object of the present invention is to provide a squid salty-like food that can be eaten without any loss, and does not lose its flesh even when stored, and retains its original crunchiness.
[0006]
[Means for Solving the Problems]
In this invention, it succeeded in providing the target squid salty-like food by using a vegetable paste instead of the cuttlefish or a part of the golo.
[0007]
The vegetable paste used in the present invention is made of carrots, tomatoes, radishes, onions, celery, peppers, etc. or two or more kinds of vegetables as raw materials, and if necessary, heated, for example, boiled, then ground or ground Grated and processed into a paste. The vegetables that can be used are not particularly limited as long as the ground or grated state becomes a smooth paste containing fibers, and the taste, smell, etc. are not extremely strong. Of these vegetables, carrots and tomatoes are particularly preferred because they are easily processed into a paste and the color tone is similar to salty.
[0008]
When preparing this vegetable paste, the vegetable is peeled off if necessary, and heated, for example, boiled in hot water to moderately soften the vegetable, inactivate the enzyme contained in the vegetable, and then ground. Or the oxidation of the vegetable at the time of grated processing can be prevented, and generation | occurrence | production of the blue smell peculiar to a vegetable can be prevented by it.
[0009]
In the present invention, the squid meat is obtained by cutting the trunk and / or leg into an appropriate size (referred to as squid shredded meat) to the vegetable paste, adding an appropriate amount of salt, and mixing. Store at low temperature and age to obtain a product. Depending on taste, a small amount of seafood liver such as squid or cod can be added to the vegetable paste. Further, instead of adding salt, the squid meat can be salted, impregnated with salt, and dehydrated for use.
[0010]
DETAILED DESCRIPTION OF THE INVENTION
The method for producing the squid salt-like food of the present invention will be specifically described.
[0011]
After cleaning and sterilizing the squid raw torso and leg meat, they are cut into a width of 4 to 10 mm, preferably 6 to 8 mm, and a length of 10 to 80 mm, preferably 20 to 50 mm. About 3 to 10%, preferably 5 to 8%, of salt is added to the cut squid meat and salted for about 12 to 36 hours, preferably about 24 to 48 hours, and then dehydrated.
[0012]
On the other hand, as processing of vegetables, for example, in the case of carrots, after washing and peeling, heating with hot water is performed. Although the heating time varies depending on the type of vegetable, in the case of ginseng, it is sufficiently heated until it is softened to the center of the carrot and the ginseng enzyme is deactivated. Then, after cooling until the center temperature becomes 0 to 15 ° C., preferably 0 to 10 ° C., it is grated to form a paste.
[0013]
Carrot paste-like material is added to salted and dehydrated cut squid meat, and seasonings such as chemical seasonings such as salt and amino acids, sugars, sake, mirin, spices and the like are added as appropriate and mixed. At this time, the taste can be adjusted by adding squid or cod liver according to taste. By heating the liver before addition, the smell peculiar to seafood can be suppressed.
[0014]
The product thus mixed is stored at 0 to 15 ° C., preferably 0 to 10 ° C. for 3 to 10 days, preferably 5 to 8 days, and aged, and packed in a suitable container such as a glass bottle or a plastic container. Ship.
[0015]
【Example】
The following examples further illustrate the present invention. However, the present invention is not limited to these examples.
[0016]
[Example 1]
The internal organs were removed from the raw squid, and the trunk meat and leg meat were washed and cut into a width of 6 to 8 mm and a length of 30 to 50 mm. 900 g of this minced meat was put in a tray, and about 70 g of sodium chloride was uniformly sprinkled, stirred well and left in a refrigerator (8 ° C.) for 24 hours. Then, it removed from the refrigerator and dehydrated with the hydraulic press.
[0017]
On the other hand, 250 g of carrots were washed and peeled, boiled in hot water for about 20 minutes, and then cooled in the refrigerator until the center temperature reached about 5 to 6 ° C. The heat-treated and cooled carrots were grated using a food cutter to obtain a paste-like product. An appropriate amount of salt, chemical seasoning, powdered pepper, glycine, sesame oil, sake, mirin and the like was added to the obtained paste to adjust the taste.
[0018]
To this seasoned paste-like product, squid minced meat prepared in advance was added, mixed well, allowed to stand in a refrigerator at about 5 ° C. for 5 days, aged, and then packed in a glass bottle to obtain a product. The salt concentration was about 8% of the product weight.
[0019]
The appearance and color tone of the product was the same as that of the conventional squid salt made from goro.
[0020]
[Example 2]
The same amount of tomato was used instead of carrot. The tomato flakes were taken, stirred with a mixer to form a paste, boiled for about 20 minutes, and then cooled in a refrigerator until the center temperature reached about 5-6 ° C. Thereafter, the food was processed in the same manner as in Example 1 to obtain a food product having a similar appearance to that of the conventional squid salted fish.
[0021]
[Example 3]
The food was processed in the same manner as in Example 1 except that about 90 g of heat-treated squid liver was added to the vegetable paste to obtain a food product having a taste similar to that of conventional squid salty.
[0022]
【The invention's effect】
The squid salt-like food according to the present invention has no odor derived from Goro and is also preferred by people who have shy away from conventional squid salt. In addition, the squid meat does not lose its thickness even during storage, and the squid meat's peculiar texture (crispy feeling) can be maintained at the time of eating, and can be eaten delicious even after long-term storage. Furthermore, the sweetness from vegetables mixes moderately with the salt content, so that a palatable and delicious food is provided.

Claims (4)

A squid salty food characterized by mixing squid meat, heat-treated vegetable paste, and, if necessary, heated goro .   The squid salty food according to claim 1, further comprising an amount of sodium chloride suitable for giving a moderate salty taste.   The squid salty food according to claim 1 or 2, wherein the vegetables are selected from one kind of carrots, tomatoes, radishes, onions, celery or peppers or two or more kinds of these vegetables. The squid salty food according to claim 1, 2 or 3, wherein the food is substantially free of heated goro .