JPH0616668B2 - A highly-preservative method for making black squid - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for manufacturing a black bandit with high preservability.

[Conventional technology]

Black squid making is one of the special products of Toyama. It is made by cutting the squid's carcass into small pieces, mixing it with umi (bile), and aging it with salt. A little cotton (liver) is mixed in. There is also a feature, but it is characterized by the fact that it contains umi, and it looks grotesque, but it is good for sake and it is eaten by those who like it on hot rice.

Regarding the conventional method for making black bandits, first put your fingers in the bandits of the bandits, remove the base of your feet, pull out your feet so as not to break the cotton bag, wash the shells with water, open them, and remove the cartilage. After draining, cut into small pieces.

In this way, when the squid has been prepared, the black bag containing the squid is quickly washed with water, the tip is cut off, put in a container with the thin-skinned cotton, and salt and sake are added and mixed well. Add the shredded squid and stir again to save. After a week, it matures and tastes delicious.

There is red making similar to black making. There is a difference in this point from the fact that red making does not include sumi.

[Problems to be Solved by the Invention]

Black making and red making are each a type of salted cabbage, and it can be said that those made with Sumi are made black and those made with cotton are made Red, but since Sumi is said to be poison-eliminating and has antiseptic properties, it is made red. It has a longer shelf life and a longer shelf life than that, but it still suffers from the large number of viable bacteria associated with the raw processing and the quick loss of its unique flavor.

Regarding storability, in the case of making red, 20% for salt 10%
It is observed that 13% at 20 ° C and 20% at 20% give off a bad odor. Since this is the ratio to crow meat,
Although it has not reached saturation, 30% of those reaching saturation do not show any abnormalities even after 6 weeks.

In the case of making black, the amount of salt is 1.8-2.5 combined salt, which is extremely small, but it can last for about 6 weeks at room temperature. It is considered that this is due to the fact that the manufacturing period is autumn and winter and the antiseptic effect of the violets.

In order to enhance the preservability of black making, it is necessary to increase the content of salt, but it is known that increasing the salt concentration is harmful to health. Therefore, it is necessary to suppress the salt concentration.

The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a method for producing black crow bandages capable of improving shelf life without increasing salt concentration.

[Means for Solving the Problems]

As a result of various experiments to achieve the above purpose,
By reducing the number of viable bacteria at the time of shipment,
The inventors have found that the storability can be greatly enhanced and have completed the present invention.

That is, the present invention is a method for producing a black squid meat, in which chopped open carcasses of squid from which the internal organs and cartilage have been removed are shredded and mixed with salt and sushi. After removing the internal organs and washing with water, the carcass is sterilized with a chloric acid type bactericide,
The main point is to rinse with water again and then spray alcohol.

[Work]

According to the above configuration, the body of the squid is washed with water to remove the rest of the internal organs, and then sterilized with a chloric acid-based bactericide, so that the sterilizing action of oxygen in the nascent stage effectively acts on the surface of the body, At this point, it is in a substantially sterilized state.

Although fresh stuff is used for the bandits, live ones are not processed, so that fungi grow on the inner and outer surfaces of the body and internal organs.

Most of the bacteria that grew on the body surface are washed out with water, but the rest of the bacteria have their internal organs removed, so they are sterilized by exposure to nascent oxygen caused by the decomposition of hypochlorous acid. It

As a chloric acid type bactericide, sodium hypochlorite [NaOC
L], hypochlorous acid [HOCL], coconut powder [CaCL (OCL) ・ H
₂ O] and the like can be used.

In the case of hypochlorous acid, the squid body is immersed in an aqueous solution of 100 to 500 PPM for about 5 to 10 minutes.

The time of this sterilization treatment is performed before draining. In other words, it may be immediately after removing the internal organs from the body and washing with water, or after dropping it into a few sheets and then washing with water.

In the chloric acid sterilizer, the bactericide is removed by washing with water. This washing with water is completely done with running water.

Thereafter, alcohol is sprayed, which suppresses the growth of bacteria. It is desirable to use a 50-90% alcohol aqueous solution to prevent alcohol from damaging the bandits. Further, it is preferable that the carcasses are arranged on a net or the like, sprayed from above, turned over and sprayed again so that alcohol can be evenly attached.

In this way, even if the material is brought to a state close to complete sterilization, bacteria cannot adhere to the material afterward, so it is necessary to completely sterilize tools and containers required for the work. A chloric acid-based bactericide or alcohol can be effectively used for this as well.

According to the conventional production method for making black crow bandits, the viable cell count at the time of shipment was 10 ⁵ to 10 ⁶ or more per gram. When treated by spraying, the number of viable bacteria can be significantly reduced to about 1/100 or less of the conventional method (thousands of units per gram).

〔Example〕

After washing the fresh sparrows with water, remove the feet and internal organs, open the torso and remove the cartilage. Prior to this work, encourage workers to wash their hands and spray their hands with 75% alcohol. In addition, tools such as cutting boards and knives are sterilized with a chloric acid-based germicide.

After washing the open carcass with running water, soak it in an aqueous solution of 200 ppm sodium hypochlorite for 5 minutes, then rinse with running water again, and arrange the washed carcasses on a net.

With the water nearly drained, 75% alcohol is sprayed onto the carcass. In addition, turn over and again 75% on it
Spray alcohol with.

Next, peel and shred the carcass. Before that, wipe the slicer, work desk, cutting board, kitchen knife, etc. with an aqueous solution of sodium hypochlorite, and disinfect by spraying alcohol after sterilizing chloric acid.

Sumi uses all the ones taken from each bandit, puts it in a container, does not salt it, and ages it for 3 days. Use 30% by weight of salt with respect to Sumi.

After the aging is completed, the sumi are crushed and put in a container with the shredded carcass and pickled. At this time, salt and seasoning are added, but the salt is used in an amount of 5% by weight based on the carcass. As the seasoning, bonito extract and mirin were used.

Also in this case, the mixer used for crushing the stains, the dipping container and the like are used after being sterilized with chloric acid and disinfected in advance.

The carcasses soaked with Sumi are stored in a cool dark place at a temperature of 10 ° C. and stirred daily for the first week to promote the dispersion of salt. Then, it gradually becomes viscous, but as aging progresses, the protein denatures and loses its viscous property.

After aging, it is filled in a plastic film container and shipped in a completely sealed state.

In this case as well, after washing the filling machine and the packaging machine with water, alcohol is sprayed to disinfect it before use. After the work, the filling machine is washed.

When the contents of the packaged product were inspected at the time of shipment, the general viable cell count was 10 ⁴ class or less per 1 g. This is 1/100 or less of the conventional value. In addition, Escherichia coli and Staphylococcus were not detected.

Also, after packaging, store in a refrigerator for general household for 4 months,
When opened after that, no decay was observed at all, and no chlorine odor was noticed when eaten, of course, it had a rich taste, and tasted the chewy texture of the bandits. I was able to.

〔The invention's effect〕

As described above, the present invention, in the method for making black crow bandits, as a step before shredding the carcass, after removing the internal organs from the carcass and washing with water, sterilizing with a chloric acid-based germicide, the carcass Since it is washed again with water and sprayed with alcohol, it is possible to significantly reduce the number of live bacteria of black squid at the time of shipment, which is healthy and flavorful and highly conservative with a low salt content. It has a remarkable effect on providing black making.

Claims (1)

[Claims] 1. In a method for producing a black squid meat, which is prepared by slicing open carcasses of squid from which the internal organs and cartilage have been removed, and then saturating them with salt and smi A method for producing a highly conservative black pirate bandage characterized in that after removing the internal organs, it is washed with water, the carcass is sterilized with a chloric acid type bactericide, washed again with water, and then alcohol is sprayed.