JPH01144923A - Method for processing smoked cuttlefish product - Google Patents

Abstract

PURPOSE:To obtain the title product having preservation quality and tastiness unique to cuttlefish without acid taste and smell, by additionally applying a roasting step with an indirect and direct fire to a raw material cuttlefish. CONSTITUTION:A reducing sugar, such as preferably glucose, maltose, xylose or ribose, is added to a raw material cuttlefish and a roasting step with an indirect or direct fire is additionally applied thereto.

Description

[Detailed description of the invention] [Industrial application field] The present invention relates to a method for processing squid products.

[Prior Art] Seasoned and dried products of fishing equipment such as squid, octopus, shellfish, and atka mackerel are called delicacy foods, and are processed foods that are especially popular among Japanese people. In particular, it is known that drying squid and octopus increases their flavor and improves their shelf life.

Typical of these foods include dried squid, squid, squid products, and octopus products, and squid products in particular have a rich flavor component when dried. However, seasoning is added to further improve the flavor, and brewed vinegar is often used to improve preservation.

The outline of the processing process for conventional squid-kun products is as follows. That is, after extracting the raw material squid, it is peeled, heated, seasoned, dried, smoked, cut, and further seasoned as necessary to produce the final product. FIG. 2 is a process diagram showing an example.

[Problems to be solved by the invention] As mentioned above, in the conventional processing method for squid-kun products, brewed vinegar is used to improve the preservability, but this does not add sourness or acidity to the product. There is a problem in that the odor remains and the flavor is impaired, and the industry has been demanding improvements to this problem.

The present invention was made in order to solve the above-mentioned problems, and has a preservability and no sour taste or odor.
The purpose is to obtain an Ika-kun product with a deeper flavor that strongly retains the original flavor of squid.

[Means and effects for solving the problem] Squid is originally grilled (roasted) to give it a fragrant and delicious flavor, and the flavor lasts for a long time. In addition, storage stability is further improved, and sour taste and sour odor are reduced. In view of these circumstances, the present invention solves the above-mentioned problems by combining a fuming process and a roasting process in the processing process of squid meat products.

That is, as described above, the present invention adds a roasting process to the processing process of Ikakun products, which includes drying and smoking processes, thereby improving the flavor and preservability due to the inherent effects of the drying and smoking processes. At the same time, the preservability is further improved due to the microbial sterilization effect of the roasting process. Moreover, as some of the acid is dispersed during the roasting process, sour taste and sour odor are suppressed, and aromatic flavor is added to the natural flavor of the squid.

In addition, baking gives the surface of the product a desirable brown color, and it is possible to suppress the coloring that tends to occur during storage of the final product, thereby preventing visual quality deterioration. Furthermore, by adding reducing sugars such as glucose, xylose, maltose, ribose, etc. before the roasting process, the color of the surface of the squid meat and the color of the texture become excellent. This effect is thought to be due to the Maillard reaction.

[Example] The following describes the method for processing squid-kun products according to the present invention.
A detailed description will be given with reference to the accompanying drawings.

1 to 6 are process diagrams illustrating some embodiments of the method of the present invention.

FIG. 1 shows the common steps in the first half of each embodiment.

This is the same as the first half of the conventional method.

FIGS. 2 to 6 show the latter half steps of the first to fifth embodiments, respectively, which follow the common steps in the first half, and produce products A to E, respectively.

In the first embodiment, in the conventional method, (2) roasting (or addition of reducing sugar and (2) roasting) is added between (1) drying and (2) smoking. The second example is obtained by omitting (1) drying in the first example. In the third embodiment, in the conventional method, (2) roasting (or addition of reducing sugar and (2) roasting) is added between (1) smoking and (2) cutting. In the fourth embodiment, (1) drying and (2) smoking are omitted in the conventional method, and (2) roasting is added between (1) primary seasoning and (2) cutting. The fifth embodiment omit ■drying and ■smoking in the conventional method, and between ■cutting and ■secondary seasoning.
This is the addition of baking (or addition of reducing sugar and ■ baking).

Next, the specific contents of each main process will be explained.

■ 15 raw squid from pre-treatment to boil cooling
For each 0 kg, separate the head meat, leg meat, and torso, and peel the skin for 5 minutes at a temperature of 50 to 60°C without opening the body of the carcass. Boiling is further performed at 80 to 100°C for 7 to 10 minutes, and immediately cooled.

■ Seasoning process (primary seasoning) The seasoning contents are shown in Table 1 below. These are seasoned by slowly rotating them in a mixer (stirring mixer) for about 5 to 10 minutes, so that the seasonings and raw squid are sufficiently mixed. After that, these are transferred to a predetermined container and pickled. In this case, first, the material is turned over twice every 2 hours, and then soaked overnight.

Table 1 *Amount added to 100 kg of raw materials before seasoning■ *2
Drying process The above-seasoned squid is dried using an indirect dryer (warm air dryer) or a dryer in a kunto room.

First, the seasoned squid is threaded onto a stainless steel comb and placed on a trolley. First, drying is performed for 2 to 3 hours at a drying temperature of 50 to 60°C. Next, set the drying temperature to 70-80℃.
Dry for about 1 hour. By adding this high-temperature drying process, the raw squid becomes fluffy and round.

■ Broiling process In the roasting process during the processing of squid, etc., pressing is often performed using a press roaster or the like. However, in the case of carcass meat that has had its acupuncture points removed, compressing the squid ends up compressing the round and plump squid, which is inconvenient. The roasting in the method of the invention is therefore carried out either indirectly or directly through a fire tunnel.

In this roasting process, for example, a 2.5 m roaster is used.
While maintaining the temperature inside the tunnel at around 120℃,
Pass the squid in 5 minutes.

The length of this tunnel is not particularly limited, although it is sufficient to have a length of about 1 to 3 m. Moreover, electricity, gas, etc. can be used as the thermal power source. The standard for the degree of roasting is that it should be browned.

Through this roasting process, some of the acid from the brewed vinegar added during the first seasoning to make the sourness uniform is dispersed.
Sour taste and sour odor are reduced.

In addition, by grilling, squid meat (body meat, head meat,
Foot circumference) The surface will be browned, but reducing sugar may be added to further improve the browning, gloss, and texture. In this case, glucose, maltose,
One or two types of a-based glues such as xylose and ribose
ffi or more is added, for example, in a liquid state to the surface of squid meat by impregnation, coating, or spraying. When making it into a liquid state, reduce sugar water i8? Although night may be used, mirin may also be used, and mirin or the like to which 5 to 20% of reducing sugar such as xylose is added may also be used. Then, apply these liquids with a brush or spray with a sprayer. By adding reducing sugar in this way, it is possible to emphasize the bright golden brown color visually.

■ Fumigation process The fumigation process is carried out in Muro, the Kunto room. Fumigation is performed for 1 to 1.5 hours at a smoking temperature of 70 to 80°C. At this time, move it up and down so that it is even.

(2) Cutting process The raw material that has undergone the fuming process is cut into pieces of approximately 1.0 to 2.0 mm using a slicer or a universal cutter.

■ Seasoning process (secondary seasoning) This process is performed to adjust the final taste, adjust moisture content, and improve yield and storage stability.

First, the cut squid is sorted, and the squid that stuck to each other when cut is separated into rows before being seasoned. The seasoning contents are shown in Table 2 below.

Table 2 *Additional amount per 100 kg of cut squid The cut squid and additives are sufficiently stirred and mixed in a mixer (stirring mixer), and then transferred to a predetermined container. This seasoned pickle is then soaked overnight to even out the seasoning. After finishing, drain the seasoning liquid, weigh out each 300g, and package.

(Experiment Example 1) Next, according to each method of the first to fifth examples, Ika-kun products were actually manufactured using squid body parts, and the quality was compared with that of squid-kun products made by the conventional method. . The contents of each test area are as follows.

Test area No. 1: Product A produced by the method of the first example (
No reducing sugar added) Test group No. 2: Product B produced by the method of the second embodiment (no reducing sugar added) Test region No. 3: Product C produced by the method of the third embodiment
(No reducing sugar added) Test area No. 4: Product D produced by the method of the fourth example
(No reducing sugar added) Test area No. 5: Product A produced by the method of the first example
(Apply hon mirin evenly with a spatula) Test area No. 6: Product B produced by the method of the second example (
(Apply 2 volumes of xylose aqueous solution using a spatula) Test area No. 7: Product C produced by the method of the third example
(Spraying glucose 50*aqueous solution) Test area No. 8: Product D produced by the method of the fourth example
(Spraying a solution made by adding xylose to salt mirin) Test area No. 9: Product made by conventional method (control area) In addition, in test areas No. 004 and No. 018, roasting was performed for 10 minutes.

The products obtained as described above were subjected to a sensory test by 6 experienced panelists.
The degree of enhancement of squid umami, c) brown color and color, 2) sourness and sour odor, and e) overall flavor were evaluated in each test group (No.
, l-No. 8) with test plot No. 9 (control plot) to determine the quality. In addition, for storage stability, 300g of each product was packaged in a polyethylene bag.
The samples were stored at 30°C and the number of days until spoilage occurred and the number of days until coloration was observed were examined for 90 days.

The above test results are shown in Table 3. From this result, it can be seen that each test group No. 81 to No. 8 improved in all test contents when compared with control group No. 9.

(Experimental Example 2) The remaining head meat after removing the raw squid from Experimental Example 1 (
Using ear meat) and orientation, products in 9 test sections were manufactured in the same manner as in Experimental Example 1, and the same tests as in Experimental Example 1 were conducted on the obtained products. As a result, for both the head meat products and the oriented products, test plots No. 1 to 9 showed improvements in the uniformity of seasoning, squid flavor, and color of grilled and tender pieces.
The sour taste and sour odor were also suppressed, and the overall flavor was improved.

Furthermore, the storage stability at 30°C was also better than that of the control group.

[Effects of the Invention] As explained above, the present invention incorporates a baking process in the processing process of Ikakun products, that is, by combining the drying and smoking processes with the baking process, It has the effect of suppressing the sour taste and sour odor of squid products, fully bringing out the natural flavor of squid, adding aroma to the natural flavor of squid, and improving storage stability. Moreover, there is an effect that a preferable baked color can be obtained on the surface of the product.

[Brief explanation of the drawing]

FIG. 1 is a process diagram showing common steps in the embodiments of the present invention, and FIG.
The figure is a process diagram showing the latter half of the process of the first embodiment of the present invention, FIG. 3 is a process diagram showing the latter half of the process of the second embodiment of the present invention,
Fig. 4 is a process diagram showing the latter half of the process of the third embodiment of the present invention, Fig. 5 is a process diagram showing the latter half of the process of the fourth embodiment of the invention, and Fig. 6 is a process diagram showing the latter half of the process of the fourth embodiment of the present invention. FIG. 7 is a process diagram showing an example of the latter half of the process, and FIG. 7 is a process diagram showing an example of a conventional method for processing squid products. Agent: Patent Attorney Masaru Sato Figure 2, Figure 3, Figure 4, Figure 7

Claims (3)

[Claims] (1) A method for processing squid-kun products, which is characterized by adding a roasting process using indirect or direct fire to the processing process for squid-kun products. (2) The method for processing squid products according to claim 1, wherein the roasting step includes the addition of reducing sugar. (3) The method for processing squid products according to claim 2, wherein the reducing sugar is selected from glucose, maltose, xylose, and ribose.