JPH056990B2 - - Google Patents

Description

[Detailed Description of the Invention] (Industrial Application Field) The present invention is directed to a method for producing delicacies, particularly squid delicacies, in which the squid carcass retains its moisture content as much as possible without substantially changing its shape. Regarding.

The delicacy of the present invention can be used not only as a snack with alcohol or beer, but also as a side food such as a snack.

(Prior Art) Various delicacies using marine products are known. For example, taking squid as an example, the squid is peeled and seasoned by boiling, then the squid is thinly pressed in the direction of the fibers of the squid and in the direction perpendicular to it, the skin of the squid is peeled, and the squid is smoked and seasoned. Many types of squid are known, such as shiikakun, which is sliced into rings.

However, since these squid are thinly pressed or smoked and then sliced, they do not retain their original shape, have a low moisture content, and have a texture that is similar to that of original squid. It was very different.

(Problems to be Solved by the Invention) Among delicacies made from aquatic animals such as squid, there are few foods that maintain the flavor, shape, etc. of the raw materials as described above. It is believed that if the flavor, shape, etc. of the raw materials of delicacies can be maintained as much as possible, the palatability of the delicacies will further increase and demand will increase, and the emergence of such delicacies has been expected.

(Means for Solving the Problems) As described above, the present inventor has repeatedly studied the production of delicacies in which the moisture content of squid or octopus is maintained as much as possible and the shape and flavor are similar to those of the raw materials. As a result, the squid or octopus is boiled with the skin on, seasoned, lightly dried to a moisture content of around 35-45%, baked, and then lightly pressed with a roller to form it into a uniform thickness. By making incisions in two stages with a comb-shaped serrated roll to reduce the moisture content to around 30-40%, the shape and flavor of the ingredients can be maintained, and the moisture content is also higher than that of traditional delicacies. The present invention was completed based on the discovery that the skin can maintain its elasticity and provide a soft texture.

Hereinafter, the present invention will be described using squid as a raw material, but octopus can also be treated in a similar manner.

There are no particular restrictions on the raw squid, but it is preferable to use medium-sized squid with thick flesh, such as matsui squid or surume squid.

These squid are usually frozen, so they are thawed, the pressure points are removed, the head, feet, internal organs, etc. are removed, and only the body meat is harvested.

This whole carcass is immersed in an aqueous solution of alum and common salt to prevent the skin from peeling off during subsequent processing. In this way, the skin of the squid does not peel off, the outflow of flavor components is suppressed as much as possible, the umami of the squid skin itself is retained, and elasticity is imparted to the product.

Next, boil the carcass you wish to process in this manner. Boil for 1 to 5 at a temperature of around 70 to 95℃.
Cook for a minute to denature the protein and tighten the squid meat. Cool this in fresh water, wash the inside of the torso using a vacuum pump, etc., and remove the remaining internal organs.
Remove eggs, gills, etc. and wash with water. The squid carcass processed in this way is seasoned. In the seasoning process, squid carcass and powdered seasoning are placed in a mixer and stirred for about 10 hours to allow the flavor components to adhere and penetrate to the extent that the squid's original flavor is not impaired.

Next, dry this. Drying is done by gradually removing water at a temperature of about 40°C over a period of about 10 to 20 hours, and adjusting the moisture content of the squid meat to about 35 to 45%. The squid carcass you want to make in this way has less moisture at the ends and more moisture near the center, making the moisture distribution uneven, so pack it in a cardboard box, freeze it for about a week, and then thaw it. By doing this, the moisture in the squid meat is evenly distributed. We do what is called Anjiyo. Moreover, the squid carcass can also be used as is without such freezing and thawing.

Next, this is fired. Firing at a temperature of 100 to 140
It is preferable to use a roaster at around ℃.

When squid meat is baked, it has a pleasant flavor, but the water evaporates due to the heat, causing the meat to expand and become uneven in thickness. Flatten it into a flat plate. This pressing is done not to roll and stretch the squid as in the case of rolling, but to obtain a uniform thickness of the squid so that the cuts can be made well when the squid is passed through the next serrated roll. This compression can be carried out efficiently if it is carried out along the fiber direction of the squid meat (lateral direction of the squid meat). By this compression, moisture remaining inside the squid carcass can be removed. When the water content decreases, the squid meat can be easily compressed.

The carcass meat pressed in this way is roasted in an infrared or far-infrared roaster, as the case may be.
Firing is performed at a material temperature of 95 to 100°C for 2 to 3 minutes. and,
With or without this firing, the pressed carcass is passed through a pair of serrated rolls with comb-tooth cutting edges to make cuts along the fiber direction of the squid.

And at least two sets of these Giza rolls are provided,
The cut made by the next set of rolls is made deeper than the cut made by the first roll. When incisions are made with such a comb-tooth-shaped jagged roll, the squid meat, with the skin attached, is stretched out to about 1.5 to 2 times its size, expands, and develops a desirable texture.

At this time, the moisture content can be maintained at around 30 to 40%, and the food will have a chewy and soft texture.

To explain this using a diagram, as shown in FIG. 1, squid carcass 1 is placed on a belt conveyor 5,
The squid is passed through a set of two serrated rolls 3, and then passed through a next set of two serrated rolls 4 to make cuts in the squid meat. When viewed from above, it looks like Figure 2. Note that the serrated roll has a comb-tooth-shaped cutting edge as shown in FIG. The delicacy obtained is illustrated in Figure 4. If the delicacy thus obtained is sealed and packaged together with an oxygen scavenger and its detection agent, it can be stored for a long period of time without being adversely affected by oxidation or the like due to the influence of oxygen. Furthermore, the detection agent allows the state of oxygen inside the packaging bag to be known reliably at all times. In the present invention, aquatic animal meat such as squid is boiled with the skin on, seasoned, dried to a moisture content of about 35 to 45%, baked, and then lightly pressed with a roll to form it into a uniform thickness. ,
By using a series of processes that involve firing with infrared rays or far infrared rays, or without firing, the moisture content is adjusted to around 30 to 40% by making incisions in two stages with a comb-shaped jagged roll. It maintains the shape of the raw material and has a high water content, making it possible to obtain a delicacy with a soft, juicy texture.
In particular, if squid carcass is used as aquatic animal meat and is processed whole with the skin on, a delicacy rich in flavor and texture can be obtained.

Next, the present invention will be specifically explained with reference to Examples.

Example 1 Frozen squid was removed from the pot and thawed. this,
It was immersed for about 30 minutes in an aqueous solution prepared by adding 400 g of alum and 5 kg of common salt to 100 g of water. Next, this was boiled for 2 to 5 minutes at a temperature of 70 to 95°C for large squid, and for 1 to 3 minutes for small squid to heat denature the protein, cool, and then poured into water to cool.
The gills, internal organs, eggs, etc. remaining in the carcass were removed using a vacuum pump and washed with water.

Next, this was placed in a mixer together with a powdered seasoning having the composition shown in Table 1, and stirred for 10 to 18 hours to allow the seasoning to penetrate into the squid.

Table 1 Composition of powdered seasoning ^* Kg Beet sugar 40 Salt 18 Powdered sorbitol 20 Chili pepper 2 2% trituration (inosinic acid, guanylic acid, etc.) 3.4 CM-NB (trade name) 2.5 Sodium succinate 1 Powdered acetic acid 1 Everfresh (product name) 3 Phosphate 1.5 Stevia extract 0.6 *Composition for 1000 kg of boiled squid carcass After seasoning, skewer several squid carcasses and place the skewers on a shelf. The squid meat was laid out and dried at room temperature of about 40°C for 15 to 25 hours depending on the size, and the moisture content of the squid meat was adjusted to about 35 to 45%. This squid body was packed in cardboard boxes and frozen at -20℃ for one week.
Thawing was performed to evenly distribute the moisture in the squid carcass. The carcass you want to process in this way, and the temperature
Baked in a roaster at 100-140°C. When done in this manner, the squid flesh becomes swollen, and is rolled into a flat plate having a constant thickness by rolling it with a flat roller. This was passed through a set of two serrated rolls having comb-tooth-shaped cutting edges to make slits in the squid carcass along the direction of its fibers. Then, the squid is passed between two sets of serrated rolls with long comb-tooth-shaped cutting edges to make even deeper incisions along the fiber direction of the squid. The carcass meat was rolled to about 1.5 to 2.5 times the length to obtain a product with a moisture content of 33 to 35%.

The resulting product retains the shape of the squid body, has a moisture content of 30 to 40%, and is soft, yet has a moderate chewy texture due to the incised skin. It turned out to be delicious.

Example 2 The carcass meat was immersed for about 30 minutes in an aqueous solution prepared by adding 400 g of alum and 5 kg of salt to 100 g of water. Next, boil this at a temperature of 95℃ for 7 minutes to heat denature the protein and cool it.
It was poured into water and cooled. The gills, internal organs, eggs, etc. remaining in the carcass were removed using a vacuum pump and washed with water.

Next, the meat was soaked in a powdered seasoning having the same composition as in Example 1 for about 10 hours to infiltrate the seasoning into the carcass. This octopus body was dried for about 20 hours, and the moisture content was adjusted to about 35-45%.

This body meat was packed in cardboard boxes, frozen at -20°C for one week, and thawed to evenly distribute the moisture in the body meat. The carcass meat treated in this way was roasted in a roaster at a temperature of about 140°C, and rolled into a flat plate with a constant thickness by rolling it over a flat roller. This was passed through a pair of serrated rolls each having a comb tooth-shaped cutting edge to make a slit in the carcass along the fiber direction. Then, the carcass is passed between two sets of serrated rolls with long comb-tooth-shaped cutting edges to make deep incisions along the fiber direction of the carcass. The meat was rolled to about twice its length to obtain a product with a moisture content of 33-35%.

The resulting product retains the shape of the octopus body, has a moisture content of 30 to 40%, and is soft, yet has an appropriate texture due to the incised skin, making it delicious. It was summer.

(Effects of the Invention) Since the present invention produces delicacies through the series of steps described above, the delicacies obtained maintain the shape of the raw materials and are soft and delicious despite their elasticity. It became.

[Brief explanation of the drawing]

FIG. 1 is a longitudinal cross-sectional view of a roller device used in the process of making incisions in two stages using the comb tooth-shaped jagged roller of the present invention, FIG. 2 is a plan view thereof, and FIG. shows a side view of one of the jagged rollers. FIG. 4 shows a perspective view of a product according to the invention using squid carcass.

Claims (1)

[Claims] 1. Boil the whole body of a squid or octopus with the skin on, season it, dry it to a moisture content of about 35 to 45%, bake it, and flatten it lightly with a flat roller to make it uniform. The shape of the squid or octopus body is made by shaping it to a thick thickness and making slits in two stages with a comb-shaped jagged roll to make the moisture content around 30 to 40%. The method of making the delicacy has been preserved. 2. Soak the whole squid carcass you want to peel in a solution consisting of alum and salt, boil it, season with powdered seasonings, dry to a moisture content of about 35-45%, and leave it as is. The squid is then frozen and thawed, baked, and then lightly pressed with a flat roller along the fiber direction to form a uniform thickness. A method for producing a delicacy in which the shape of the squid carcass is kept intact by making incisions that gradually become deeper along the fiber direction so that the moisture content is around 30 to 40%. 3. Soak the whole squid carcass that you want to cut into pieces in a liquid consisting of alum and salt, boil, season with powdered seasoning, dry to a moisture content of about 35 to 45%, and leave as is. or frozen and thawed, baked, and then lightly pressed with a flat roller along the fiber direction of the squid to form it into a uniform thickness, and then baked with an infrared or far infrared roasting machine, The shape of the squid body is rounded by making slits with a comb tooth-shaped two-stage serrated roll that gradually deepens along the direction of the squid's fibers until the moisture content is around 30-40%. A method of producing delicacies that has remained intact. 4. A method for producing a delicacy in which the shape of the body of a squid or octopus is maintained intact, which comprises packaging and sealing the delicacy obtained according to any one of claims 1 to 3 together with an oxygen absorber and its detection agent. .