JPH01215259A - Cuttlefish product and production thereof - Google Patents
Cuttlefish product and production thereofInfo
- Publication number
- JPH01215259A JPH01215259A JP63038650A JP3865088A JPH01215259A JP H01215259 A JPH01215259 A JP H01215259A JP 63038650 A JP63038650 A JP 63038650A JP 3865088 A JP3865088 A JP 3865088A JP H01215259 A JPH01215259 A JP H01215259A
- Authority
- JP
- Japan
- Prior art keywords
- squid
- alcohol
- product
- products
- ethanol
- 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.)
- Granted
Links
- 238000004519 manufacturing process Methods 0.000 title claims description 4
- 241000238371 Sepiidae Species 0.000 title abstract 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 68
- 239000000126 substance Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 241000238366 Cephalopoda Species 0.000 claims description 74
- 230000000694 effects Effects 0.000 abstract description 5
- 238000005507 spraying Methods 0.000 abstract description 3
- 238000002845 discoloration Methods 0.000 abstract description 2
- 238000007654 immersion Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 description 14
- 235000002639 sodium chloride Nutrition 0.000 description 9
- 150000003839 salts Chemical class 0.000 description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 6
- 235000011194 food seasoning agent Nutrition 0.000 description 6
- 239000000843 powder Substances 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 4
- JGPMMRGNQUBGND-UHFFFAOYSA-N idebenone Chemical compound COC1=C(OC)C(=O)C(CCCCCCCCCCO)=C(C)C1=O JGPMMRGNQUBGND-UHFFFAOYSA-N 0.000 description 4
- 229960004135 idebenone Drugs 0.000 description 4
- 239000002336 ribonucleotide Substances 0.000 description 4
- 229910052708 sodium Inorganic materials 0.000 description 4
- 239000011734 sodium Substances 0.000 description 4
- 229940073490 sodium glutamate Drugs 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000004576 sand Substances 0.000 description 2
- 229940074404 sodium succinate Drugs 0.000 description 2
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 241000167854 Bourreria succulenta Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000007730 finishing process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-L succinate(2-) Chemical compound [O-]C(=O)CCC([O-])=O KDYFGRWQOYBRFD-UHFFFAOYSA-L 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Abstract
Description
本発明は、イカ製品及びその製造法に関するものである
。TECHNICAL FIELD The present invention relates to squid products and methods for producing the same.
イカ珍味といったイカ製品においては、いわゆるさきイ
カ珍味とイカ薫製品とが主流を占めており、このような
イカ製品にあってはその白変が商品価値を決定する重要
なポイントである。
ところで、さきイカ珍味等は、本邦沿岸で採られたスル
メイカを原料として展開されてきたのであるが、スルメ
イカ資源の減少に伴ない、その原料にはアカイカが使用
されるようになってきた。
ところが、このアカイカを原料としてさきイカ珍味等を
製造した場合、従沫のスルメイカを原料とした場合に比
べて褐変が著しいという問題があり、こ′の褐変問題に
対して当該業界では官民挙げての研究がなされているも
のの、未だに有効な解決手段は提案されていない。Among squid products such as squid delicacies, so-called cut squid delicacies and squid smoked products predominate, and white discoloration is an important point in determining the commercial value of such squid products. By the way, Saki squid delicacies and the like have been developed using Japanese common squid collected on the coast of Japan as an ingredient, but as the common squid resource has decreased, red squid has come to be used as the raw material. However, when producing squid delicacies using this red squid as raw material, there is a problem in that the browning is more pronounced than when using Congami's Japanese common squid as raw material. Although research has been carried out, no effective solution has yet been proposed.
本発明者は、前記の問題点に対する研究を鋭意押し進め
ていった結果、イカ製品における褐変現象が何に起因す
るのかの命趙解決に完全には至らなかったものの、この
褐変現象の抑制ないしは防止、さらには白皮向上に効果
的な手段を発見するに至り、すなわちエタノール等のよ
うなアルコール含有物質でイカ製品を処理すれば、イカ
製品の褐変問題を大幅に解決できたことより、本発明を
為し遂げたものである。
すなわち、本発明は、褐変が防止されるようアルコール
含有物質による処理が実質上行なわれたイカ製品及びそ
の製造法を提供するものである。
尚、上記のように処理されたイカ製品においては、当該
製品中にエタノールのような無毒性のアルコールが例え
ば約０．０００５重員％以上含有ないしは吸着、されて
おり、この含有ないしは吸着されたアルコールによって
イカ製品中の褐変物質が変性ないしは分解あるいは抽出
されるに至り、これによって褐変現象が抑制ないしは防
止され、さらには白皮向上が行なわれるようになったも
のと思われる。
すなわち、さきイカ製品に対して９９％のエタノールを
霧吹器で吹き付け、これを２０℃の状態で保存し、褐変
が防止されているか否か（白皮が向上しているか否か）
を調べると、これは表１に示す通りであり、実質上のエ
タノール処理、例えばイカ製品におけるエタノール含有
型が約０．０００５重１％以上となるよ、うなエタノー
ル処理によって褐変が防止（白皮の向上）されているこ
とを理解できる。
尚、上記においては、アルコール処理時におけるイカ製
品中に水分が約４５重量％含まれていたものであり、こ
のようにアルコール処理時にあってはイカ製品中に水分
が約３４重量％以上含まれていることが望ましかった。
すなわち、さきイカ製品に含ませたエタノール濃度が０
．１重量％となるよう′にエタノール処理し、このエタ
ノール処理時のさきイカ製品中の水分含有濃度によって
どの程度褐変の防止（白皮の向上）が図れたかを調べる
と、これは表２に示す通りであり、水分含有率が約３４
１ｉ量％以上の状態でエタノール処理を行なうと、実質
上のエタノール処理によって褐変が防止（白皮の向上）
されていることを理解できる。
尚、本発明におけるアル、コール含有物質によるイカ製
品の処理は、これまでのさきイカ珍味製造工程における
ものとは、褐変防止の目的・効果よりしてその内容を異
にするものであることは明白である。
すなわち、現在までの所、さきイカ珍味は、原料調理工
程、剥皮工程、第一次調味工程、乾燥工程、ばい焼・伸
展工程、裂き工程、第二次調味工程、乾燥仕上げ工程と
いった幾つかの工程を経て製造されており、又、イカ薫
製品は、原料調理工程、洗浄・剥皮工程、洗浄・煮蒸工
程、第一次調味工程、薫乾工程、清拭・切断工程、第二
次調味工程、水分調節工程といった幾つかの工程をへて
製造されており、これらの工程において第二次調味に先
立って、イカに付着しているカビ等を殺菌する目的でエ
タノールあるいはエタノールと酢との混合液でイカを処
理している場合があるが、このような処理が行なわれて
いても褐変は現実に起きている。
これは、これまでの殺菌目的のアルコール処理が表面的
なものにすぎず１．実質上のアルコール処理が行なわれ
ていなかったことを示しており、すなわち褐変現象の抑
制（白皮向上）が行なわれるまでに至る程の実質上のア
ルコール処理が行なわれていなかったことを示しており
、つまりこれまでのものは、当該アルコール処理時に同
時に調味をまぶし、そして３〜２０時間エージングした
後、乾燥機で水分を２５％程度に調整していたにすぎな
かったものであるからによる。
このことは、例えば表１に示す結果よりも窺える。
つまり、表１に示される如く、アルコール濃度が高い程
白変向上が雉時間で得られ、かつ、白皮向上効果も高い
ことより、アルコール処理が弱く、実質上行なわれてい
ないものであれば、褐変防止（白皮向上）の効果が得ら
れないことを理解できるのである。
尚、アルコール処理の方法としては、例えばイカ製品に
アルコールを吹き付け、若しくはイカ製品をアルコール
中に浸漬、スは袋中にイカ製品とアルコール（アルコー
ルは回かに担持させておき、徐々に放出されるようにし
ていても良い）とを封入といった種々の手段を採用でき
る。As a result of intensive research into the above-mentioned problems, the inventors of the present invention have not been able to completely solve the problem of what causes the browning phenomenon in squid products. Furthermore, we have discovered an effective means for improving the white skin of squid products, that is, treating squid products with an alcohol-containing substance such as ethanol can significantly solve the problem of browning of squid products. This is what we have achieved. That is, the present invention provides a squid product that has been substantially treated with an alcohol-containing substance to prevent browning, and a method for producing the same. In addition, in squid products treated as described above, non-toxic alcohol such as ethanol is contained or adsorbed in the product, for example, about 0.0005% by weight or more, and this content or adsorption is It is believed that alcohol denatures, decomposes, or extracts browning substances in squid products, thereby suppressing or preventing the browning phenomenon and further improving white skin. In other words, 99% ethanol is sprayed onto the squid product using a sprayer, and the product is stored at 20°C to determine whether browning is prevented (whether the white skin has improved or not).
This is shown in Table 1. Substantial ethanol treatment, such as ethanol treatment such as squid products containing ethanol of approximately 0.0005% by weight or more, prevents browning (white skin). improvement). In the above, the squid product contained approximately 45% by weight of water during the alcohol treatment, and as described above, the squid product contained approximately 34% by weight or more of water during the alcohol treatment. It was desirable that In other words, the concentration of ethanol contained in Saki squid products is 0.
．． The results are shown in Table 2. As expected, the moisture content is approximately 34
When ethanol treatment is performed at 1i% or more, browning is effectively prevented by ethanol treatment (improvement of white skin)
I can understand what is happening. It should be noted that the treatment of squid products with alcohol and alcohol-containing substances in the present invention is different from that in the conventional squid delicacy production process in terms of the purpose and effect of preventing browning. It's obvious. In other words, to date, the delicacy of fresh squid has been produced through several processes: raw material cooking process, peeling process, primary seasoning process, drying process, roasting/stretching process, tearing process, secondary seasoning process, and dry finishing process. Squid smoked products are manufactured through a series of steps: raw material cooking process, cleaning/peeling process, cleaning/simmering process, primary seasoning process, smoke-drying process, wiping/cutting process, and secondary seasoning process. The squid is manufactured through several steps, including a water adjustment step and a moisture adjustment step. In these steps, ethanol or a mixture of ethanol and vinegar is added to the squid in order to sterilize mold, etc. that is attached to the squid, prior to the second seasoning. Squid is sometimes treated with a mixed solution, but browning still occurs even with such treatment. This is because the alcohol treatment for sterilization purposes up until now has been only superficial. This indicates that no substantial alcohol treatment was performed, that is, no substantial alcohol treatment was performed to the extent that the browning phenomenon was suppressed (improvement of white skin). In other words, in conventional products, seasoning was applied at the same time as the alcohol treatment, and after aging for 3 to 20 hours, the moisture content was adjusted to about 25% in a dryer. This can be seen from the results shown in Table 1, for example. In other words, as shown in Table 1, the higher the alcohol concentration, the faster the whitening effect can be obtained, and the more effective the white skin improvement effect is. , it can be understood that the effect of preventing browning (improving white skin) cannot be obtained. In addition, alcohol treatment methods include, for example, spraying the squid product with alcohol, or immersing the squid product in alcohol. Various means can be adopted, such as enclosing the
【実施例１】
凍結解凍したアカイカを、つぼぬきし、割載し、４５℃
の温度で脱皮したのち、７５℃で３分間加熱を行ない、
酵素を失活させた後急冷した。
そして、このらの１ｋｇに食塩３Ｇ、、グラニュー糖５
０．、 Ｌ−グルタミン酸すトリウム５ｇ、５゛−リポ
ヌクレオタイドナトリ沙ムｏ、ｓ＝、コハク酸二すｉ・
リウムＩｇ、クエン酸２ｇを粉体で調味し、−晩あんじ
ょうした。
次に、このイカを４０℃で水分５０％になる迄乾燥し、
だるまをつくった。
このだるまをばい焼し、進展し、裂き機にて細くさいた
。尚、このものの水分は４０％であった。
このささずみのイカ５００．にエタノールを２％含有す
る水溶液を調整し１Ｍ吹器で２５．均一にスプレーした
のち、ポリ袋に詰め、３６時同あんじょうした。
そして、このものに砂糖、１５ｇ、食塩３ｇ、ツルピッ
！・パウダー１５ｔｒ、Ｌ−グルタミン酸ナトリウム２
．５ｇ、５′−リボヌクレオタイドナトリウム０．２５
．を粉体ｉ味し、３時間あんじょう後、水分２８％まで
乾燥させ、褐変のない白皮の良好なさきイカを得た。[Example 1] Freeze and thaw red squid, cut into pieces, cut into pieces, and heat at 45°C.
After molting at a temperature of , heat at 75℃ for 3 minutes,
After inactivating the enzyme, it was rapidly cooled. And 3G of salt for 1kg of these,, 5g of granulated sugar.
0. , 5 g of sodium L-glutamate, 5g of sodium succinate, 5g of sodium succinate.
The mixture was seasoned with powder Ig and 2 g of citric acid, and stirred overnight. Next, this squid is dried at 40℃ until the moisture content is 50%,
I made a Daruma doll. This Daruma was roasted, developed, and cut into thin pieces using a tearing machine. Note that the water content of this product was 40%. This small squid costs 500. Prepare an aqueous solution containing 2% ethanol and infuse it with a 1M blower for 25. After spraying it evenly, I packed it in a plastic bag and poured it at the same time. Then, add 15g of sugar, 3g of salt, and tsurupi!・Powder 15tr, L-sodium glutamate 2
．． 5g, 5'-ribonucleotide sodium 0.25
．． After roasting the squid for 3 hours, the squid was dried to a moisture content of 28% to obtain fresh squid with good white skin and no browning.
【実施列２】
凍結解凍したアカイカをつぼぬきし、割載し、４５℃の
温度で脱皮したのち、７５℃で３分間加熱を行ない、酵
素を失活させた後急冷した。
そして、このもの１ｋｇに食塩３０ｇ、グラニュー１！
５０ｇ、 Ｌ−グルタミン酸ナトリウム５ｇ、５′−リ
ボヌクレオタイドナトリウム０．５ｇ、コハク酸二すト
リウムｉｇ、クエン酸２ｇを粉体で調味し、−晩あんじ
ょうした。
次に、このイカを４０℃で水分５０％になるまで乾燥し
、だるまを作った。
このだるまをばい焼し、伸展し、裂き機にて細くさいた
。尚、このものの水分は４０％であった。
このさきみずのイカ５００．に９９％エタノールを５Ｃ
ＣＸ吹器でスプレーし、このものに食塩３ｇ、砂Ｎ１５
ｇ、Ｌ−グルタミン酸ナトリウム２．５ｇ、５′−リボ
ヌクレオタイドナトリウム０．２５ｇを粉体調味し、直
ちにに／Ｉ’Ｖ＾バ製の厚さ１３μのフィルムからなる
５００ｃｃの容量の袋に５０．入れ、密封シールした。
このものを２０℃に１ケ月保存後、その状態をチエツク
したところ、褐変もなく、白皮が良好で、カビも生えず
、風味も良好であった。[Implementation row 2] The frozen and thawed red squid was cut into pieces, cut into pieces, molted at a temperature of 45°C, heated for 3 minutes at 75°C to inactivate the enzyme, and then rapidly cooled. And 1kg of this stuff, 30g of salt, 1 granule!
50 g of sodium L-glutamate, 0.5 g of sodium 5'-ribonucleotide, ig of distrium succinate, and 2 g of citric acid were seasoned as powders and stirred overnight. Next, this squid was dried at 40°C until the moisture content was 50%, and Daruma dolls were made. This Daruma was roasted, stretched, and cut into thin pieces using a tearing machine. Note that the water content of this product was 40%. This Sakimizu squid 500. Add 99% ethanol to 5C
Spray with a CX blower and add 3g of salt and N15 sand to this item.
g, 2.5 g of sodium L-glutamate, and 0.25 g of sodium 5'-ribonucleotide were powdered and immediately put into a bag with a capacity of 500 cc made of a 13 μm thick film manufactured by I'V^Ba. ．． I put it in and sealed it tightly. After storing this product at 20° C. for one month, its condition was checked, and it was found that there was no browning, the white skin was good, there was no mold growth, and the flavor was good.
【実施例３】
実施例２と同様にして作ったさきずみのさきイカ５００
ｇに砂Ｗ１５．、食塩３ｇ、 Ｌ−グルタミン酸ナトリ
ウム２．５ｇ、５′−リボヌクレオタイドナトリウム０
．２５ｇを粉体調味し、このちの５０ｇを実施例２と同
じ袋に入れ、そして９９％エタノール５ｃｃを袋の中に
スプレーし、直ちに密封シールした。
このものを２０℃に１力月保存後、その状態をチエツク
したところ、褐変もなく、カビの発生もなく、白皮の良
好なさきイカであった。[Example 3] Saki-zumi Saki squid 500 made in the same manner as Example 2
Sand W15. , 3 g of table salt, 2.5 g of sodium L-glutamate, 0 sodium 5'-ribonucleotide
．． 25 g of the powder was tasted, 50 g of this was placed in the same bag as in Example 2, and 5 cc of 99% ethanol was sprayed into the bag and immediately sealed tightly. After storing this product at 20° C. for one month, its condition was checked, and it was found that there was no browning, no mold growth, and the squid had a good white skin.
【実施列４】
実施列３で得た調味済みのさきイカ５０ｇと、エタノー
ルを粉体に吸着させ袋に詰めたもの（商品名 オイテッ
クＲ日本化逼に、に製エタノール含有６０〜７０％Ｈｇ
とを、実施例２と同じ袋に密封した。
このものを２０℃に１カ月保存し、その状態をチエツク
したところ、カビの発生はなく、褐変もなく、白皮の良
好なさきイカであった。[Implementation row 4] 50g of seasoned pre-squid obtained in implementation row 3 and ethanol adsorbed to the powder and packed in a bag (product name: Oytech R Nippon Kasei, manufactured by Nippon Kasei, containing 60-70% Hg of ethanol)
were sealed in the same bag as in Example 2. When this product was stored at 20° C. for one month and its condition was checked, it was found that there was no mold growth, no browning, and the squid had a good white skin.
【実施例５］
アカイカ８ぽいを用意し、そして内臓を除去し、胴肉を
水洗する。
次に、ボールに５０℃の蕩を入れ、この中にイカ胴肉を
入れ、４０℃に保ちながら脱皮した。
脱皮したイカ胴肉を８０℃の湯に入れ、３分間蒸煮した
後急冷した。
このものをＡ、Ｂ、Ｃ，Ｄの４ブロツクに分けてそれぞ
れポリ袋に入れ、そしてＡブロックのイカ胴肉に対して
は砂糖１０重量％と食塩５重量％を粉体のまままぶずと
同時にエタノールをイカ胴肉の０．００５０５重量なる
ようにスプレーし、良く混合した後密封した。
Ｂ、Ｃ，Ｄブロックのイカ胴肉に対してはＡブロックの
場合と同盟の砂糖と食塩のみをまぶした。
６時間の経過後、５ガロン缶の簡易スモークボックス内
に吊し、桜のスモークウッドによって６０℃で３時間黒
煙乾燥した。そして、これを１〜２輪−厚のリング状に
カットした。
このカットしたものをポリ袋に入れ、Ａ、Ｂ、Ｄのブロ
ックのものに、砂糖１０重量％、食塩３重量％、グルタ
ミン酸ソーダ１重１％、ソルビン酸カリウム０．１重量
％、酢ｖｉＯ、ｌ ｆｆｉ皿％を添加し、充分に混合し
た。
尚、Ｂブロックのものに対してのみ、さらにエタノール
をｏ、ｏｏｔ重量％スプレーした。
Ｃブロックのものには、砂糖、食塩、グルタミン酸′ソ
ーダを同じく添加し、充分に混合した。
そして、これらのものを３時間あんじょうした後、袋に
入れた。
尚、Ｃブロックのものに対しては、袋に入れる際に９９
％エタノールを０．０５ｅｅスプレーし密封シールした
。
この時点ではいずれのイカ薫製品にあってもその白皮に
殆ど差がなく、１゜ケ月後にあってもＡ、Ｂ、Ｃブロッ
クのものはその白皮が良好であるものの、Ｄブロックの
ものは褐変が著しく、商品価値に乏しいものとなってい
た。
【効果】
アルコール含有物質による処理が実質上行なわれてなる
イカ製品は、褐変が防止され、そしてその白皮が良いこ
とから、商品価値の高いさきイカあるいはイカ薫製品と
いったイカ製品である。[Example 5] Eight-sized red squid were prepared, the internal organs were removed, and the carcass was washed with water. Next, the squid was placed in a bowl at 50°C, and the squid body was placed in the bowl, and the skin was removed while maintaining the temperature at 40°C. The skinned squid body was placed in 80°C water, steamed for 3 minutes, and then rapidly cooled. Divide this into 4 blocks A, B, C, and D and put them in plastic bags, and then add 10% by weight of sugar and 5% by weight of salt to the squid body in block A. At the same time, ethanol was sprayed on the squid body to a weight of 0.00505, and after mixing thoroughly, the container was sealed. The squid bodies of blocks B, C, and D were sprinkled with only the same sugar and salt as in block A. After 6 hours, it was hung in a simple 5-gallon smoke box and dried with cherry smoked wood at 60° C. for 3 hours. Then, this was cut into a ring shape with a thickness of one or two rings. Place the cut pieces in a plastic bag, and add 10% by weight of sugar, 3% by weight of salt, 1% by weight of sodium glutamate, 0.1% by weight of potassium sorbate, vinegar viO, 1% and mixed thoroughly. Incidentally, only o and oot weight percent of ethanol was sprayed on only the B block. Sugar, salt, and sodium glutamate were similarly added to Block C and mixed thoroughly. After boiling these items for three hours, I put them in a bag. In addition, for C block items, when putting them in a bag, 99%
% ethanol at 0.05ee and sealed tightly. At this point, there is almost no difference in the white skin of any of the squid smoked products, and even after 1°, the white skin of those from blocks A, B, and C is good, but those from block D. had significant browning and was of poor commercial value. [Effect] Squid products that have been substantially treated with alcohol-containing substances are squid products such as pre-squid squid or squid-smoked squid products that have high commercial value because browning is prevented and their white skin is good.
Claims (8)
処理が実質上行なわれたことを特徴とするイカ製品。(1) A squid product characterized in that it has been substantially treated with an alcohol-containing substance to prevent browning.
イカ製品にアルコールが含有されてなるもの。(2) In the squid product according to claim 1,
Squid products that contain alcohol.
イカ製品にアルコールが吸着されてなるもの。(3) In the squid product according to claim 1,
It is made by adsorbing alcohol to squid products.
おいて、イカ製品におけるアルコール含有量が約０．０
００５重量％以上であるもの。(4) In the squid product according to claims 1 to 3, the alcohol content in the squid product is about 0.0.
0.05% by weight or more.
アルコール含有物質による処理時のイカ製品には水分が
含まれているもの。(5) In the squid product according to claim 1,
Squid products contain water when treated with alcohol-containing substances.
において、アルコール含有量物質による処理時のイカ製
品には水分が約３４重量％以上含まれているもの。(6) The squid product according to claim 1 or 5, wherein the squid product contains about 34% by weight or more of water when treated with an alcohol-containing substance.
おいて、アルコールがエタノールであるもの。(7) The squid product according to claims 1 to 6, wherein the alcohol is ethanol.
象が起きないようにすることを特徴とするイカ製品の製
造法。(8) A method for producing squid products, which comprises treating squid products with an alcohol-containing substance to prevent browning.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63038650A JPH0734725B2 (en) | 1988-02-23 | 1988-02-23 | Squid delicacy and its manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63038650A JPH0734725B2 (en) | 1988-02-23 | 1988-02-23 | Squid delicacy and its manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01215259A true JPH01215259A (en) | 1989-08-29 |
| JPH0734725B2 JPH0734725B2 (en) | 1995-04-19 |
Family
ID=12531130
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63038650A Expired - Lifetime JPH0734725B2 (en) | 1988-02-23 | 1988-02-23 | Squid delicacy and its manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0734725B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111480770A (en) * | 2020-04-20 | 2020-08-04 | 福建安井食品股份有限公司 | Soaking liquid and method for improving color of frozen squid |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57208943A (en) * | 1981-06-18 | 1982-12-22 | Kibun Kk | Sterilization of cuttlefishes |
| JPS5830016A (en) * | 1981-08-05 | 1983-02-22 | セラヴエ−ル | Electrically insulating member formed of blade group forming unit block |
| JPS5832866A (en) * | 1981-08-19 | 1983-02-25 | Tanabe Seiyaku Co Ltd | Preparation of optical active 2-oxoimidazolidine-4- carboxylic acid derivative |
-
1988
- 1988-02-23 JP JP63038650A patent/JPH0734725B2/en not_active Expired - Lifetime
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57208943A (en) * | 1981-06-18 | 1982-12-22 | Kibun Kk | Sterilization of cuttlefishes |
| JPS5830016A (en) * | 1981-08-05 | 1983-02-22 | セラヴエ−ル | Electrically insulating member formed of blade group forming unit block |
| JPS5832866A (en) * | 1981-08-19 | 1983-02-25 | Tanabe Seiyaku Co Ltd | Preparation of optical active 2-oxoimidazolidine-4- carboxylic acid derivative |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111480770A (en) * | 2020-04-20 | 2020-08-04 | 福建安井食品股份有限公司 | Soaking liquid and method for improving color of frozen squid |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0734725B2 (en) | 1995-04-19 |
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