JPH0310661A - Preparation of ring-like teared roasted cuttlefish - Google Patents
Preparation of ring-like teared roasted cuttlefishInfo
- Publication number
- JPH0310661A JPH0310661A JP1142985A JP14298589A JPH0310661A JP H0310661 A JPH0310661 A JP H0310661A JP 1142985 A JP1142985 A JP 1142985A JP 14298589 A JP14298589 A JP 14298589A JP H0310661 A JPH0310661 A JP H0310661A
- Authority
- JP
- Japan
- Prior art keywords
- cuttlefish
- roasted
- squid
- teared
- ring
- 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.)
- Pending
Links
- 241000238371 Sepiidae Species 0.000 title abstract description 9
- 238000003825 pressing Methods 0.000 claims abstract description 5
- 238000005096 rolling process Methods 0.000 claims abstract description 5
- 238000005520 cutting process Methods 0.000 claims abstract description 3
- 241000238366 Cephalopoda Species 0.000 claims description 29
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 206010016322 Feeling abnormal Diseases 0.000 abstract 1
- 239000000835 fiber Substances 0.000 description 8
- 239000000203 mixture Substances 0.000 description 6
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000011282 treatment Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 210000005069 ears Anatomy 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Abstract
Description
本発明はさきいか特にリング状をなすさきいかを製造す
る方法に関する。The present invention relates to a method for producing squid, particularly ring-shaped squid.
生いか胴体は先細の筒体をなし、その組成繊維は本来環
状をなして連続しているものである。しかし、その生い
か胴体は各種の処理に先立ち縦に切り開かれたとき環状
の組成繊維も同時に切断されてしまう。
したがって、従来のさきいかは帯状あるいは紐状という
ようにいか胴体の本来の形状をまったくとどめない直線
状のものにならざるを得なかったし、環状に連続してい
る組成繊維が切断してしまっているために、引き裂き時
におけるけば立ちの生起も不十分であった。
本発明の目的はいか胴体を彷沸させるリング状であって
けば立ちのいいさきいかを製出することにある。The raw squid body has a tapered cylindrical shape, and its constituent fibers are originally circular and continuous. However, when the raw squid carcass is cut open lengthwise prior to various treatments, the annular composition fibers are also cut at the same time. Therefore, conventional squid had to be linear, such as band-shaped or string-shaped, which did not retain the original shape of the squid's body at all, and the continuous ring-shaped fibers were cut. As a result, the formation of fluff during tearing was also insufficient. The object of the present invention is to produce a ring-shaped cuttlefish that has a fluffy appearance that resembles a cuttlefish body.
上記目的を達成するために採用した本発明の構成は次の
とおりである。
つぼ抜き生いか胴体を、切り開くことなくそのままで上
下熱板間において加圧せずに焙焼し、それを圧延して偏
平いか胴体とした後、引裂機で弓き裂く。The configuration of the present invention adopted to achieve the above object is as follows. The potted raw squid carcass is roasted as it is without being cut open and without applying pressure between upper and lower hot plates, then it is rolled into a flat squid carcass and then split into bows using a tearing machine.
これによって、けば立ちのいいリング状さきいかを簡単
に製出できる。This makes it possible to easily produce ring-shaped squid with good fluff.
以下本発明の実施例について説明する。
原料生いかをつぼ抜きして内臓、足を除去するとともに
耳を除去して得たいか胴体、すなわち切り開いていない
いか胴体を水洗した後、天日または乾燥機で一旦含有水
分２０〜３０％に乾燥し、それを海水または真水に３〜
５分間浸γｎして含有水分４０〜４５％になるまで水戻
しする。
そして、この水戻ししたものを、水切りして適宜の容器
に詰め冷蔵庫に一１Ｏ〜−２０’Ｃ下で１日以上静置し
熟成させる。
次に、その熟成いか胴体を、１２０〜１３０°Ｃに加熱
した上下熱板間において加圧することなく焙焼する。す
なわち、その焙焼に際しては、下熱板上に載置したいか
胴体の上面と上熱板との間に少なくても１〜２ｃｍの隙
間を保持し、いか胴体が圧潰されないように配慮する。
これによって、いか肉は膨張焙焼するもので、本発明は
このことに重点がある。
続いて、その焙焼いか胴体を、差動ローラ圧延装置すな
わち回転数を異にする上下ローラ間に通し、所要の圧延
を行って、組成繊維を適度にほぐした後、そのまま、す
なわち先細の偏平筒体のまま、公知の引裂機にかけて細
幅でリング状に引き裂く。
この場合、いか胴体は偏平筒体とはいえ組成繊維が環状
をなしているので、引き裂き作用で−続きの組成繊維が
切断されるまで並列する繊維を順次引っ張る状態になる
ため、けばがきわめて顕著に生起するものである。
次にこのうようにしてリング状に引き裂いた原料を調味
する。すなわち、アルコール１ｏＯｃｃ、ＭＺＶ５０ｃ
ｃ、キープエース２０ｃｃ等で調合した液体調味料２０
０ ｃｃと、ツルピッ）５００ｇ、化学調味１４３００
ｇ、食塩３５０ ｇ、砂１！２００ｇ。
天然防腐剤５０ｇ、リン酸１５０ｇ２ステビア５０ｇ等
よりなる粉末調味料１５００ｇを、上記リング状引き裂
きいか原料１０ｋｇに加え、ミキサーにより、均一にな
る迄数分間混合調味する。
その後これを乾燥機で乾燥し、含行水分２５％のリング
状さきいか製品９ｋｇを得た。Examples of the present invention will be described below. Raw material: Raw squid is extracted by removing the internal organs and legs, and the ears are removed.After washing the body of the squid, that is, the body that has not been cut open, the water content is reduced to 20-30% in the sun or in a dryer. Dry it and put it in seawater or fresh water for 3~
Soak for 5 minutes and rehydrate until the moisture content is 40-45%. Then, the rehydrated product is drained, packed in a suitable container, and allowed to stand in a refrigerator at 110 to -20'C for at least one day to ripen. Next, the aged squid carcass is roasted between upper and lower hot plates heated to 120 to 130°C without applying pressure. That is, during roasting, a gap of at least 1 to 2 cm should be maintained between the upper surface of the squid carcass and the upper hot plate to prevent the squid carcass from being crushed. As a result, the squid meat is expanded and roasted, and this is the main focus of the present invention. Next, the roasted squid body is passed through a differential roller rolling device, that is, between upper and lower rollers with different rotation speeds, and the required rolling is performed to loosen the composition fibers appropriately, and then it is rolled as it is, that is, into a tapered flat shape. The cylindrical body is torn into narrow rings using a known tearing machine. In this case, although the squid body is a flat cylindrical body, the composition fibers are in an annular shape, so the tearing action pulls the parallel fibers one after another until the next composition fiber is cut, resulting in extremely fluff. This occurs significantly. Next, the raw material torn into rings in this way is seasoned. That is, alcohol 1oOcc, MZV50c
c, 20 liquid seasonings mixed with Keep Ace 20cc, etc.
0 cc, Tsurupi) 500g, chemical seasoning 14300
g, 350 g of salt, 1.200 g of sand. Add 1500 g of a powdered seasoning consisting of 50 g of natural preservative, 150 g of phosphoric acid, 50 g of stevia, etc. to 10 kg of the ring-shaped torn squid raw material, and mix and season with a mixer for several minutes until uniform. Thereafter, this was dried in a dryer to obtain 9 kg of ring-shaped squid products with a water content of 25%.
以上述べたところから明らかなように、本発明は、つぼ
抜き生いか胴体を切り開くことなくそのまま上下熱板間
において加圧せずに焙焼し、それを圧延して偏平いか胴
体とした後、引裂機で引き裂く簡単な工程によって、ボ
リューム感、ソフト感があって、けば立ちがよく、商品
として見栄えもよく、食し易いリング状さきいか製品が
得られる。As is clear from the above, the present invention involves roasting the potted raw squid carcass as it is between upper and lower hot plates without applying pressure without cutting it open, and then rolling it into a flat squid carcass. By a simple process of tearing with a tearing machine, a ring-shaped squid product can be obtained that has a voluminous feel, a soft feel, good fluff, a good appearance as a product, and is easy to eat.
Claims (1)
下熱板間において加圧せずに焙焼し、それを圧延して偏
平いか胴体とした後、引裂機で引き裂くことを特徴とす
るリング状さきいかの製造法。1. A ring-shaped squid characterized by roasting the potted raw squid without cutting the body and applying pressure between upper and lower hot plates, rolling it into a flat squid or carcass, and then tearing it with a tearing machine. manufacturing method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1142985A JPH0310661A (en) | 1989-06-07 | 1989-06-07 | Preparation of ring-like teared roasted cuttlefish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1142985A JPH0310661A (en) | 1989-06-07 | 1989-06-07 | Preparation of ring-like teared roasted cuttlefish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0310661A true JPH0310661A (en) | 1991-01-18 |
Family
ID=15328251
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1142985A Pending JPH0310661A (en) | 1989-06-07 | 1989-06-07 | Preparation of ring-like teared roasted cuttlefish |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0310661A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006163857A (en) * | 2004-12-08 | 2006-06-22 | Casio Comput Co Ltd | Start controller, start control program, and start method for electronic equipment |
-
1989
- 1989-06-07 JP JP1142985A patent/JPH0310661A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006163857A (en) * | 2004-12-08 | 2006-06-22 | Casio Comput Co Ltd | Start controller, start control program, and start method for electronic equipment |
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