JP6800624B2 - さきいかダルマの製造方法 - Google Patents
さきいかダルマの製造方法 Download PDFInfo
- Publication number
- JP6800624B2 JP6800624B2 JP2016121055A JP2016121055A JP6800624B2 JP 6800624 B2 JP6800624 B2 JP 6800624B2 JP 2016121055 A JP2016121055 A JP 2016121055A JP 2016121055 A JP2016121055 A JP 2016121055A JP 6800624 B2 JP6800624 B2 JP 6800624B2
- Authority
- JP
- Japan
- Prior art keywords
- squid
- dharma
- raw material
- midgut gland
- seasoning
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 241000238366 Cephalopoda Species 0.000 claims description 101
- 210000000514 hepatopancreas Anatomy 0.000 claims description 52
- 239000002994 raw material Substances 0.000 claims description 47
- 235000011194 food seasoning agent Nutrition 0.000 claims description 37
- 238000004519 manufacturing process Methods 0.000 claims description 25
- 238000009835 boiling Methods 0.000 claims description 11
- 102000038379 digestive enzymes Human genes 0.000 claims description 10
- 108091007734 digestive enzymes Proteins 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 8
- 230000008569 process Effects 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 26
- 238000001035 drying Methods 0.000 description 14
- 239000000047 product Substances 0.000 description 13
- 235000018102 proteins Nutrition 0.000 description 12
- 102000004169 proteins and genes Human genes 0.000 description 12
- 108090000623 proteins and genes Proteins 0.000 description 12
- 235000019640 taste Nutrition 0.000 description 11
- 239000012467 final product Substances 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 238000001816 cooling Methods 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 5
- 108090000790 Enzymes Proteins 0.000 description 5
- 230000000593 degrading effect Effects 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 238000005520 cutting process Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000012466 permeate Substances 0.000 description 4
- 239000000835 fiber Substances 0.000 description 3
- JGPMMRGNQUBGND-UHFFFAOYSA-N idebenone Chemical compound COC1=C(OC)C(=O)C(CCCCCCCCCCO)=C(C)C1=O JGPMMRGNQUBGND-UHFFFAOYSA-N 0.000 description 3
- 229960004135 idebenone Drugs 0.000 description 3
- 230000001771 impaired effect Effects 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000004252 protein component Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- 210000001835 viscera Anatomy 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 101710146739 Enterotoxin Proteins 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 229910052793 cadmium Inorganic materials 0.000 description 1
- BDOSMKKIYDKNTQ-UHFFFAOYSA-N cadmium atom Chemical compound [Cd] BDOSMKKIYDKNTQ-UHFFFAOYSA-N 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 210000005069 ears Anatomy 0.000 description 1
- 239000000147 enterotoxin Substances 0.000 description 1
- 231100000655 enterotoxin Toxicity 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 210000002414 leg Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Images
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
2 (イカの)身
3 (イカの)中腸腺
5 ダルマ
S1 前段処理
S2 ボイル
S3 (イカの)中腸腺の付着
S4 冷却
S5 一次調味
S5−2 静置
S6 サイズ分け
S7 乾燥
S8 後段処理
Claims (1)
- さきいかダルマの製造工程において、
ボイル後のダルマ原料の表面に、
イカの中腸腺を付着させ、
その後に、前記ダルマ原料の乾燥処理を行うさきいかダルマの製造方法であって、
一次調味より前の段階で、
イカの中腸腺をダルマ原料の表面に付着させ、
当該中腸腺の消化酵素を内部に浸透させた後、
前記一次調味の処理を行うものであり、
前記中腸腺の使用量は、
ボイル後のダルマ原料に対して、
重量比2%とすることを特徴とするさきいかダルマの製造方法。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2016121055A JP6800624B2 (ja) | 2016-06-17 | 2016-06-17 | さきいかダルマの製造方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2016121055A JP6800624B2 (ja) | 2016-06-17 | 2016-06-17 | さきいかダルマの製造方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2017221170A JP2017221170A (ja) | 2017-12-21 |
JP6800624B2 true JP6800624B2 (ja) | 2020-12-16 |
Family
ID=60686596
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2016121055A Active JP6800624B2 (ja) | 2016-06-17 | 2016-06-17 | さきいかダルマの製造方法 |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP6800624B2 (ja) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111150010A (zh) * | 2020-01-30 | 2020-05-15 | 吴高峰 | 一种即食去皮鱿鱼丝的制作工艺 |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CH662248A5 (fr) * | 1985-03-04 | 1987-09-30 | Nestle Sa | Procede de dissolution de membranes de calmar. |
JPH04148664A (ja) * | 1990-10-11 | 1992-05-21 | Natori Shokai:Kk | いか加工嗜好食品の製造方法 |
JP5191943B2 (ja) * | 2009-04-20 | 2013-05-08 | 株式会社桃屋 | イカ加工食品およびその製造方法 |
JP2014171399A (ja) * | 2013-03-06 | 2014-09-22 | Goushiyoku:Kk | 乾燥珍味製品およびその製造方法 |
-
2016
- 2016-06-17 JP JP2016121055A patent/JP6800624B2/ja active Active
Also Published As
Publication number | Publication date |
---|---|
JP2017221170A (ja) | 2017-12-21 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR101751785B1 (ko) | 해삼장 제조방법 | |
KR20170120873A (ko) | 육류의 혼합 숙성 방법 | |
KR20200140557A (ko) | 시즈닝 육류 수비드 제조방법 및 이에 따라 제조된 시즈닝 육류 수비드 제품 | |
KR101682237B1 (ko) | 견과류를 포함한 조미건어포의 제조방법 | |
CN104054999A (zh) | 一种鱿鱼嫰化液及其制备、应用方法 | |
KR101533715B1 (ko) | 드라이 에이징을 이용한 냉동제품 및 상온제품 제조방법 | |
KR101134150B1 (ko) | 민어 부레 젓갈의 제조방법 | |
KR20200080857A (ko) | 해파리 젓갈의 제조방법 및 이로부터 제조되는 해파리 젓갈 | |
JP6800624B2 (ja) | さきいかダルマの製造方法 | |
KR101081975B1 (ko) | 매실을 함유한 젓갈 및 이의 제조 방법 | |
KR101895203B1 (ko) | 볏짚을 이용한 생선회 숙성 방법 및 그 숙성 방법에 의한 생선회 | |
KR20180097317A (ko) | 훈제막창의 제조방법 | |
KR20180013223A (ko) | 고추장 옥돔 제조방법 | |
KR101582559B1 (ko) | 배즙 숙성 훈제 오리 및 이의 제조방법 | |
JP6491946B2 (ja) | 加工魚およびその製造方法 | |
CN106072009A (zh) | 一种风味鲳鱼及其制备方法 | |
JP2010284117A (ja) | 乾燥生ハム及びその製造方法 | |
CN104957647B (zh) | 一种具独特风味的肉松制品及其加工方法 | |
KR101733592B1 (ko) | 오리 목살 육포 제조방법 | |
JP2009189263A (ja) | 豚肉の熟成方法 | |
CA2973034A1 (fr) | Saucisson a base de viande bovine | |
CN107279791A (zh) | 一种烟熏秘制鸡肉饼的加工方法 | |
KR102271724B1 (ko) | 전복내장 젓갈 및 이의 제조방법 | |
KR102388355B1 (ko) | 막창 가공방법 및 이에 의해 제조된 막창 | |
KR20180072069A (ko) | 닭가슴살 가공방법 및 이의 이용하여 제조된 닭가슴살 가공식품 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20190510 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20200225 |
|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20200226 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20200427 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20200616 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20200817 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20201110 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20201125 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 6800624 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |