JPH04158768A - Preparation of fancy food from squid - Google Patents
Preparation of fancy food from squidInfo
- Publication number
- JPH04158768A JPH04158768A JP2284972A JP28497290A JPH04158768A JP H04158768 A JPH04158768 A JP H04158768A JP 2284972 A JP2284972 A JP 2284972A JP 28497290 A JP28497290 A JP 28497290A JP H04158768 A JPH04158768 A JP H04158768A
- Authority
- JP
- Japan
- Prior art keywords
- squid
- seasoning
- raw
- meat
- cut
- 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
- 241000238366 Cephalopoda Species 0.000 title claims abstract description 48
- 235000013305 food Nutrition 0.000 title abstract 3
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 45
- 239000007788 liquid Substances 0.000 claims abstract description 12
- 238000005554 pickling Methods 0.000 claims abstract description 9
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 8
- 235000013372 meat Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 150000007523 nucleic acids Chemical class 0.000 claims abstract description 6
- 102000039446 nucleic acids Human genes 0.000 claims abstract description 6
- 108020004707 nucleic acids Proteins 0.000 claims abstract description 6
- 239000000600 sorbitol Substances 0.000 claims abstract description 6
- 238000005520 cutting process Methods 0.000 claims abstract description 5
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 5
- 210000003128 head Anatomy 0.000 claims abstract description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 4
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 4
- 150000004701 malic acid derivatives Chemical class 0.000 claims abstract description 3
- 239000004278 EU approved seasoning Substances 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 5
- 238000009423 ventilation Methods 0.000 claims description 4
- 210000001835 viscera Anatomy 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 2
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 239000003002 pH adjusting agent Substances 0.000 abstract 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 5
- 229960002920 sorbitol Drugs 0.000 description 5
- 239000000843 powder Substances 0.000 description 4
- 238000001035 drying Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000021110 pickles Nutrition 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- 229940024606 amino acid Drugs 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241001178520 Stomatepia mongo Species 0.000 description 1
- 229910004356 Ti Raw Inorganic materials 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
この発明は、原ｔＩ生いかを粉調味料により味付けする
と共に、減圧味付けすることを特徴とした軟らかいいか
珍味の製造法に関する。DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a method for producing a soft squid delicacy characterized by seasoning raw tI raw squid with a powder seasoning and seasoning under reduced pressure.
（従来の技術）
従来、軟らかいいか珍味としては、くん製いか、又はソ
フト裂きいかなどがある。(Prior Art) Traditionally, soft squid delicacies include smoked squid and soft squid.
前記くん製いかは、原料生いかを水洗、内蔵抜き等の処
理後、湯揚剥皮、煮熱、調味漬込みし、ついでくん乾、
細断後二次調味し、更に乾燥しているので、大凡４８時
間〜７２時間を必要としていた。また、ソフト裂きいか
を製造する場合にも４８時間〜７２時間を必要としてい
た。The above-mentioned smoked squid is made by washing the raw squid with water, removing the internal organs, etc., then boiling it, peeling it, boiling it, pickling it with seasonings, and then drying it.
After shredding, secondary seasoning and further drying took approximately 48 to 72 hours. In addition, 48 to 72 hours were required to produce soft torn squid.
（発明により解決すべき課題）
前記くん製いか又はソフト裂きいかなどは、複雑な処理
工程と、多大な時間を必要とした問題点かあった。(Problems to be Solved by the Invention) The above-mentioned smoked squid and soft-sliced squid had problems in that they required complicated processing steps and a large amount of time.
また、各工程における処理の良否が、直ちに品質に影響
する為に、相当の技術と経験を有しなければ、均等かつ
良質な製品を多量生産することはむずかしいとされてい
た。Furthermore, since the quality of each process is immediately affected by the quality of the processing, it was difficult to mass-produce uniformly high-quality products without considerable skill and experience.
（課題を解決する為の手段）
然るにこの発明は、粉調味料を使用し、低温漬込みと共
に、減圧味付けにより、比較的短時間で均質製品を得る
ことに成功し、前記従来の問題点を解決したのである。(Means for Solving the Problems) However, this invention uses powdered seasonings, low-temperature pickling, and seasoning under reduced pressure to successfully obtain a homogeneous product in a relatively short time, thus solving the problems of the conventional methods. That's what I did.
即ちこの発明は、原料生いかをつは抜きし、胴、鰭の肉
部は輪切又は裁割で短冊に切る、頭脚部から内蔵、目玉
など不用部分を除去して、適宜切り分ける。前記各部を
混合し、調味料をつけた後、漬樽内へ漬込み、５℃〜２
０℃で５時間〜１５時間漬ける。ついで、前記処理物を
減圧盃に入れると共に、調味液を加え、５０℃〜７０℃
で４５〜６５ ＣｖｔＩｇで処理し、１０分〜６０分間
調味することを特徴としたいか珍味の製造法である。That is, in this invention, raw raw squid is peeled, the flesh of the body and fins is cut into strips by round cutting or cutting, unnecessary parts such as internal organs and eyes are removed from the head and legs, and the squid is cut into pieces as appropriate. After mixing the above parts and adding seasonings, soak in a pickling barrel and heat at 5℃ to 2℃.
Soak at 0°C for 5 to 15 hours. Next, the treated product is placed in a vacuum cup, seasoning liquid is added, and the temperature is heated to 50°C to 70°C.
This is a method for producing squid delicacies characterized by treating with 45 to 65 CvtIg and seasoning for 10 to 60 minutes.
次に、調味料は、粉末ソルビット６０％〜７５％、砂糖
５％〜２０％、食塩３％〜１０％、グルタミン酸ソーダ
１％〜５％、核酸系調味料０．５％〜３％、リンゴ酸ソ
ルト３％〜６％、円（調整剤１％〜３％とし、この混合
物を、原料いかに対し５％〜２０％用いることを特徴と
したものである。Next, the seasonings are 60% to 75% powdered sorbitol, 5% to 20% sugar, 3% to 10% salt, 1% to 5% sodium glutamate, 0.5% to 3% nucleic acid seasoning, and apple. It is characterized by using 3% to 6% acid salt, 1% to 3% adjusting agent, and using this mixture in an amount of 5% to 20% based on the raw squid.
また、調味液は、Ｄ−ソルビット液３０％〜６０％、味
＄２０％〜４０％又は醗酵調味料２０％〜４０％、白醤
油２０％〜４０％又はアミノ酸液１０％〜２０％、核酸
系調味料０，１％〜０．３％、食塩３％〜６％としたも
のである。更に、味付は処理後、３０℃〜６０℃の低温
通風下で、水分２７％〜３２％に乾燥することを特徴と
したものである。In addition, the seasoning liquid includes D-sorbitol liquid 30% to 60%, flavor 20% to 40% or fermented seasoning 20% to 40%, white soy sauce 20% to 40% or amino acid liquid 10% to 20%, nucleic acid Contains 0.1% to 0.3% seasoning and 3% to 6% salt. Furthermore, the seasoning is characterized by drying to a moisture content of 27% to 32% under ventilation at a low temperature of 30° C. to 60° C. after processing.
前記において、常温（１５℃前後）又は冷蔵庫（５℃〜
１０℃）で漬込む場合には、１０時間〜１５時間を要し
、あん蒸室（１０℃〜２０℃）て漬込む場合は５時間〜
１０時間要する。要は味付けの程度であって、十分味付
けできるまでの時間であり、原料いかの種類、調味料の
使用割合、漬込み温度などにより清上り時間か異なる。In the above, room temperature (around 15℃) or refrigerator (5℃~
It takes 10 to 15 hours to pickle at 10°C (10°C to 20°C), and 5 to 15 hours to pickle in an steam room (10°C to 20°C).
It takes 10 hours. The important thing is the degree of seasoning, and the time required to fully season the squid.The time required to clean the squid varies depending on the type of raw squid, the proportion of seasonings used, the pickling temperature, etc.
また、食用に供する場合には、くん製いかなどと同等の
水分とした必要があるので、漬上り状況によっては、低
温通風乾燥し、水分２７％〜３２％にした後、脱酸薬剤
と共に包装し、又は冷蔵（１℃〜５℃位）すれば、長期
の保存に絶え得る。In addition, if the squid is to be eaten, the moisture content must be the same as that of smoked squid, so depending on the pickling situation, the squid may be dried with low temperature ventilation to reduce the moisture content to 27% to 32%, and then packaged with a deoxidizing agent. Or, if it is refrigerated (about 1°C to 5°C), it can be stored for a long time.
この発明で使用する粉調味料は前記の通りであるが、粉
末ソルビットが６０％以下であると、清上り時間が長く
なり、７５％以上の必要性がないので、６０％〜７５％
とした。The powdered seasoning used in this invention is as described above, but if the powdered sorbitol content is 60% or less, the cleaning time will be long and there is no need for 75% or more, so 60% to 75%
And so.
この発明は減圧調味を特徴としたもので、調味料は、粉
調味料も、液調味料も共に使用することかできる。This invention is characterized by vacuum seasoning, and both powder seasoning and liquid seasoning can be used as the seasoning.
前記におけるＰＨは４．５〜５．５位、好ましくは円１
５．０前後がよいので、これに合致する如くＰＩＩ調整
剤を適量添加する。通常、Ｐｌ＋調整剤は２％前後であ
り、１％〜３％位を用いる。The pH in the above is 4.5 to 5.5, preferably 1 yen.
Since a value of around 5.0 is good, an appropriate amount of PII regulator is added to match this value. Usually, the amount of Pl + regulator is around 2%, and about 1% to 3% is used.
この発明により加工するいかは、するめいか、もんごう
いか、こういか、あおりいか、やりいか、あかい、ひい
か及び剣先いかなとかある。The squid that can be processed according to this invention include Surume squid, Mongo squid, Kou squid, Aori squid, Spear squid, Red squid, Black squid, and Kensai squid.
（実施例１）
原料生いか（解凍いか又は水揚げしたいか）１００ｋｇ
をつは抜き後、胴、鰭肉部は輪切り、裁割などにより短
冊（中５ｍｍ位）に切った後、水洗水切りする。また、
頭脚部は、内蔵、目玉なとの不用部を除去水洗後、脚１
本又は２本〜５本位に切り分ける。(Example 1) 100 kg of raw raw squid (defrosted or caught)
After removing the flesh, cut the body and fin flesh into strips (approximately 5 mm in length) by slicing into rings, then washing and draining. Also,
For the head and legs, remove the internal organs, eyes, and other unnecessary parts. After washing with water, remove the legs.
Cut into 2 to 5 pieces.
前記処理物の混合物（はぼ９０ｋｇ）を下記配合の粉調
味料にまぶす。この場合に、原料いか（処理済）１０ｋ
ｇに対し、粉調味料０．５ｋｇ〜１ｋｇを用いる。前記
まぶした原料いかを漬樽へ漬込み、軽く押えつける（原
料いか９０ｋｇの場合に９ｋｇの重しを載せる程度）、
前記漬樽を８℃の冷蔵庫に入れる。このようにして１０
時間漬込んだ後取出す。Sprinkle the mixture of the above-mentioned treated product (90 kg) on the powdered seasoning blended below. In this case, raw squid (processed) 10k
0.5 kg to 1 kg of seasoning powder is used per g. Pickle the sprinkled raw squid in a pickling barrel and press down lightly (approximately 9 kg of weight is placed on 90 kg of raw squid);
Place the pickled barrel in a refrigerator at 8°C. In this way 10
Take out after soaking for a while.
前記における使用粉調味料は次の通りである。The powder seasonings used in the above are as follows.
粉末ソルビット ６８％
砂 糖 １５％
食 塩 ７％
グルタミン酸ソーダ ２％
核酸系調味料 ２％
リンゴ酸ソルト ４％
ＰＨ調整剤 ２％
前記処理物に調味液を加えて共に減圧釜（５０ＣｍＨｇ
）に入れ、６０℃で調味する。前記減圧が肉部まで及ぶ
。このようにして漬込み５０分経過後取出したところ、
水分４５％のいが珍味を得た。Powdered sorbitol 68% Sugar 15% Salt 7% Sodium glutamate 2% Nucleic acid seasoning 2% Malic acid salt 4% PH adjuster 2% Seasoning liquid was added to the above-mentioned processed material and the mixture was placed in a vacuum cooker (50 CmHg).
) and season at 60℃. The reduced pressure extends to the meat part. When taken out after 50 minutes of soaking in this way,
A delicacy with a moisture content of 45% was obtained.
これをそのまま包装するか、低温（２０℃）通風下で水
分３０％まで乾燥した後包装して製品とした。This was either packaged as it was or dried under ventilation at a low temperature (20° C.) to a moisture content of 30% and then packaged to form a product.
前記における調味液はＤ−ソルビット液５５％、醗酵調
味料３０％、アミノ酸液１０％、Ｌ−グルタミン酸ソー
ダ０．３％、核酸系調味料０．２％及び食塩４．５％の
混合物である。The seasoning liquid in the above is a mixture of 55% D-sorbitol liquid, 30% fermented seasoning, 10% amino acid liquid, 0.3% sodium L-glutamate, 0.2% nucleic acid seasoning, and 4.5% salt. .
（発明の効果）
この発明は、原料生いかを前処理後粉調味料で漬込むの
で、簡単な工程により、比較的短時間に均質優良製品を
多量生産し得る効果がある。(Effects of the Invention) The present invention has the effect of making it possible to mass-produce homogeneous and high-quality products in a relatively short period of time through a simple process, since the raw raw squid is pretreated and then pickled with a powdered seasoning.
また、加熱処理しないので、いか本来の風味が保たれ、
軟らかい肉質に仕上る効果もある。また、減圧漬込みす
るので、製品か比較的白く仕上り、味の浸透も良好であ
る。In addition, since there is no heat treatment, the original flavor of the squid is preserved.
It also has the effect of making the meat softer. In addition, because it is pickled under reduced pressure, the product is relatively white and the flavor penetrates well.
Claims (1)
截割で短冊に切る、頭脚部から内蔵、目玉など不用部分
を除去して、適宜切り分ける。前記各部を混合し、調味
料をつけた後、漬槽内へ漬込み、５℃〜２０℃で５時間
〜１５時間漬ける。ついで、前記処理物を減圧釜に入れ
ると共に、調味液を加え、５０℃〜７０℃で４５〜６５
ＣｍＨｇで処理し、１０分〜６０分間調味することを特
徴としたいか珍味の製造法 ２ 調味料は、粉末ソルビット６０％〜７５％、砂糖５
％〜２０％、食塩３％〜１０％、グルタミン酸ソーダ１
％〜５％、核酸系調味料０．５％〜３％、リンゴ酸ソル
ト３％〜６％、ＰＨ調整剤１％〜３％とし、この混合物
を、原料いかに対し５％〜２０％用いることを特徴とし
た請求項１記載のいか珍味の製造法 ３ 調味液は、Ｄソルビット液３０％〜６０％、味醂２
０％〜４０％又は醗酵調味料２０％〜４０％、白醤油１
０％〜２０％又はアミノ酸液１０％〜２０％、核酸系調
味料０．１％〜０．３％、食塩３％〜６％とした請求項
１記載のいか珍味の製造法４ 味付け処理後、３０℃〜
６０℃の低温通風下で、水分２７％〜３２％に乾燥する
ことを特徴とした請求項１又は２記載のいか珍味の製造
法[Claims of Claims] 1. Raw raw squid is cut into jars, the meat of the body and fins is cut into strips by round cutting or cutting, unnecessary parts such as internal organs and eyes are removed from the head and legs, and the squid is cut into pieces as appropriate. After mixing the above-mentioned parts and adding seasonings, it is soaked in a pickling tank and soaked at 5°C to 20°C for 5 hours to 15 hours. Next, the treated product was placed in a vacuum pot, a seasoning liquid was added, and the temperature was increased to 45-65°C at 50°C to 70°C.
Method 2 for producing squid delicacies characterized by treating with CmHg and seasoning for 10 to 60 minutes Seasonings include powdered sorbitol 60% to 75%, sugar 5
%~20%, salt 3%~10%, sodium glutamate 1
% to 5%, nucleic acid seasoning 0.5% to 3%, malic acid salt 3% to 6%, and PH adjuster 1% to 3%, and use this mixture at 5% to 20% based on the raw squid. Method 3 for producing a squid delicacy according to claim 1, characterized in that the seasoning liquid is D sorbitol 30% to 60%, mirin 2
0% to 40% or fermented seasoning 20% to 40%, white soy sauce 1
Method 4 for producing a squid delicacy according to claim 1. After the seasoning treatment , 30℃~
The method for producing a squid delicacy according to claim 1 or 2, characterized in that the squid delicacy is dried to a moisture content of 27% to 32% under ventilation at a low temperature of 60°C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2284972A JPH04158768A (en) | 1990-10-23 | 1990-10-23 | Preparation of fancy food from squid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2284972A JPH04158768A (en) | 1990-10-23 | 1990-10-23 | Preparation of fancy food from squid |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04158768A true JPH04158768A (en) | 1992-06-01 |
Family
ID=17685466
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2284972A Pending JPH04158768A (en) | 1990-10-23 | 1990-10-23 | Preparation of fancy food from squid |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04158768A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1042959A1 (en) * | 1999-04-09 | 2000-10-11 | Omar S.r.l. | Product suitable for the alimentary upgrading of squid fins as well as method and apparatus for obtaining said product |
-
1990
- 1990-10-23 JP JP2284972A patent/JPH04158768A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1042959A1 (en) * | 1999-04-09 | 2000-10-11 | Omar S.r.l. | Product suitable for the alimentary upgrading of squid fins as well as method and apparatus for obtaining said product |
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