JPH06181679A - Preparation of salted squid gut - Google Patents

Abstract

PURPOSE:To provide salted squid gut having low salt and sugar contents, preservable over a long period, having suppressed fishy smell of raw squid, superior in all properties including taste to conventional salted squid gut and prepared by discarding the fixed idea that fresh raw squid is indispensable for the preparation of salted squid gut. CONSTITUTION:A salted squid gut is prepared by pretreating a raw squid body with alcohol-containing liquor, ethanol and salt and lightly broiling the body over a strong fire. The fishy smell of raw squid can be suppressed by the synergistic effect of the sterilization, denaturation of the meat quality and a seasoning liquid acidified to pH5.00-3.00 (to an extent not to give an acid taste to the palate).

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a low salt which can be stored for a long period of time.
The present invention relates to the production of low-sugar squid shio.

[0002]

2. Description of the Related Art In the conventional production of salted squid, the internal organs are taken out from a raw squid fish body and separated into squid body and liver pancreas. In Hokkaido region, minced squid meat = minced meat and liver pancreas are mixed and salted. After being prepared by salting and after dehydration to a certain degree, it is stored in an aging tank together with auxiliary materials and fermented with stirring and aging.
In the Tohoku region, minced meat and hepatopancreas are separately prepared with salt,
After being prepared by salting and dehydrated to a certain degree, the minced meat and hepatopancreas are mixed, stored in an aging tank with auxiliary materials, and fermented with stirring and aging. In each case, the raw liver and pancreas are chopped raw and salted, or the squid caught is placed in a barrel filled with soy sauce and soaked in soy sauce, commonly known as "Amimoto Okizuke". . Therefore, the growth of general live bacteria adhering to the squid body and yeasts working during fermentation is suppressed by the salt, and the preservation effect is maintained only by the salinity.

[0003]

[Issues to be Solved by the Invention] Squid salted salt abandons the fixed concept that it must be raw squid, meets the needs of low salt and low sugar, and provides consumers with excellent salted salt which is different from conventional products. The purpose was to That is, since raw squid is used as a raw material, general live cells adhering to the raw squid body and suppressing the growth of yeast by a method other than the use of salt, and the pH of the medium for fermentation aging with only salt was adjusted. It is to enable long-term storage by using seasoning liquid and the like. Further, the production method according to any one of claims 1 to 4 in the present invention reduces the fishy odor of squid most disliked by modern people, and preserves preservative by fermentation harmonization of ultra-low salt and organic acid as well as low salt, It relates to a method of making a healthy squid, salted squid, which can be enjoyed with a taste of salad.

[0004]

[Means for Solving the Problems] In order to achieve the above object, the present invention provides a method for producing squid salted squid, which newly combines a grilled squid pursuing an uplifting hygiene concept and a health consciousness, and a seasoning solution separately adjusted. Describe. The squid fish body with the internal organs removed is baked in a wok or an iron plate and both sides of the sat are baked under strong heat, and then minced squid minced into a range of 7.0 mm-15.0 mm width 70.0-85.0 Parts, salt (sea salt) 5.0-12.0 parts, and 70% D-
Aging with 4.0-6.0 parts of sorbitol liquid, 5.0-10.0 parts of amino acids including sodium glutamate, and seasoning base adjusted with 1.0-2.0 parts of Hon-Mirin,
A manufacturing method that reduces the odor of raw squid. And, the internal organs are removed, and raw squid minced in the range of 7.0 mm-15.0 mm as raw is alcohol 14.0-50.0
% Alcohol, and after dipping in a pretreatment liquid consisting of 95.0-99.0 parts of alcohol and 1.0-5.0 parts of salt,
A squid minced meat that has been grilled in a hot pot or in an iron plate under strong heat is adjusted and aged at the same rate as the minced meat of the grilled squid and the seasoning base to reduce the odor of raw squid. Method.

[0005] 80.0-90.0 parts of minced meat of squid described in claims 1 and 2 and steamed rice 2.0-
4.0 parts and 2.73-5.46 parts of light soy sauce and 7
0-% D-sorbitol liquid 3.0-6.0 parts, sterilized pure water 2.0-4.0 parts, spice 0.2-0.4 parts, organic acid 0.07-0.14 parts, buffer 0.07-0.14 parts, separately adjusted, soaked in moromi seasoning base, aged by repeated fermentation and stirring to reduce the odor of raw squid, and squid liver pancreatic juice 80.0-90. 0 part and purified salt 5.
0-12.0 parts, Hon Mirin 3.0-5.0 parts, and
2.0-5.0 parts of squid liver pancreatic juice that has been separately salted with 2.0-3.0 parts of amino acid-based seasoning or aged by boiling and fermentation, and 8.0-15.0 parts of the moromi seasoning base described above. Mix with and squid squid liver pancreatic juice containing moromi seasoning base that produces a superimposed effect of squid, dip the grilled squid minced meat, ferment, stir and stir the squid to reduce the fishy smell of raw squid Production method.

The characteristics of salted squid using the baked squid of the present invention will be described. When producing salted squid using baked squid that is rich in novelty, the main raw material squid heat treatment (baked squid), and a pretreatment liquid for sterilization,
It is necessary to clearly set it as the seasoning liquid base that is the base of the taste. It goes without saying that the raw material squid, which occupies the main component of squid salt, is fresh, but it is absolutely necessary that the squid caught in each sea area is salty only in the fins, but in Japan and New Zealand. Any kind of squid caught in the world's fishing grounds, such as squid from near seas or squid caught off Canada and Argentina, is not suitable, but those with extremely thick meat are not suitable .

Alcohol-containing alcoholic beverages, alcoholic spirits and salt are used as the pretreatment liquid. Alcoholic beverages including sake, western sake, etc. preferably have an alcohol content of 14% or more, and alcoholic alcohol is 50% of ethyl alcohol. It may be diluted with. Further, the salt may be a normal salt, a white salt, or a purified salt. The salt used for the seasoning liquid base serving as the taste base may also be the above-mentioned salt of the company, and the 70% D-sorbitol liquid is preferably a liquid having a solid content of 70%,
The starch saccharified product may be starch syrup or hydrogenated saccharified product having a solid content of 70% or more. Mirin is a true mirin (alcohol content 13.5-14.5%, sugar 5.0-12.0).
%, Extract content 3.0-10.0%,) is the most aromatic, but modified mirin (salin-containing mirin) is acceptable.

Further, a moromi seasoning base for creating an elegant flavor will be described. For steamed rice, domestic glutinous rice,
Alternatively, it may be non-glutinous rice of foreign-produced Indica long grain rice. The light soy sauce is not particularly limited, but the light soy sauce is used to lighten the finished color of the product, and the dark soy sauce is used to make the product darker. The salt content is 18.0% inside and outside, and the nitrogen content is 1.75% or more. , PH 5.5 or less. The 70% D-sorbitol solution is as described above, and the sterilized pure water is not necessarily limited, and tap water may be used, but sterilized pure water is preferable from the viewpoint of hygiene. For spices, pepper, pepper, laurel, oleoresin, oregano, perilla, sage and the like are preferable in order to obtain each flavor. Natural organic acids have an acidity of 3.
Brewed vinegar in the range of 0 to 12.0%, or synthetic organic acids such as malic acid, monofumaric acid, and citric acid may be used. The buffer may be calcium acetate, calcium chloride or the like. Next, the internal organs of the squid used for the squid hepatopancreatic juice obtained by salting or aging by boiling and fermentation may be the same as the squid fish body described above. Although the salt is not specified, it may be any of normal salt, white salt, and purified salt, but the one with a high degree of purification leads to a good flavor. Hon-mirin is as described above, and the amino acid-based seasoning is a proteolytic amino acid seasoning having a strong taste, particularly a decomposed product of seafood protein, and sodium glutamate and the like are used only for correction.

With respect to the present invention, the relation of the use of the raw materials and the like will be described. The front and back (both sides) of the squid fish body from which the internal organs have been removed are instantly heat-denatured to sterilize general live bacteria adhering to the squid fish body. . The heating temperature of the iron plate is 700-10
When 00c is a suitable temperature and less than 700c, the heat treatment time becomes long and the internal physical properties change, which is not preferable. Also, 100
If it is 0 c or more, the surface of the squid is easily carbonized, deteriorating the purpose, which is not preferable. Squid fish body 7.0-15.0m
It is finely cut into m ranges, but if it is less than 7.0 mm, the meat becomes thin during the aging period and the commercial value of squid salted salt is reduced, which is not preferable. Further, when it is 15.0 mm or more, variations in aging occur, which is not preferable and it is difficult to eat and is not general. Seasoning-based pickling seasoning salt (sea salt) 5.0-
Although it is 12.0 parts, if it is less than 5.0 parts, it is extremely low salt and is not preferable for taste and storage, and if it exceeds 12.0 parts, water content of minced meat of squid is deposited due to salt osmotic pressure due to excessive salt content. It is not preferable. The 70% D-sorbitol solution is 4.0-6.0 parts, but if it is 4.0 parts or less, the sweetness and the viscosity of the liquid are lowered, which is not preferable.
If the amount is more than 6.0 parts, it is not preferable because it causes excessive sweetness. About Hon-Mirin, 1.0-2.0 parts is lacking in aromaticity when it is 1.0 part or less, and a delicate fragrance of mirin is obtained when it is 2.0 parts or more, thus achieving the purpose. 2.0
You don't need more than a set.

The pretreatment liquid will be described. Alcohol-containing 14.0-50.0% alcoholic beverages and alcohol 95.0-
Although it is 99.0 parts, if it is less than 95.0 parts, the tightening effect of raw squid shreds will be hindered, and if it exceeds 99.0, addition of salt etc. and addition of raw materials will also be hindered. It also causes deterioration in taste and the like, which is not preferable. Salt 1.0
Although it is -5.0 parts, if it is less than 1.0 part, it is not preferable because the tightening effect of minced meat of squid and the lack of a salt film coat when roasting the minced raw squid, 5.0 If the amount is more than 10 parts, the tightening effect of the minced squid meat and the salt film become excessive, and a dehydrating action is also exerted, which is not preferable.

Next, the moromi seasoning base will be described. There are 2.0-4.0 parts of steamed rice against 80.0-90.0 parts of grilled squid meat, but if it is less than 2.0 parts, the rich fragrance of koji-moromi is lacking and moromi-zuke However, if the amount exceeds 4.0 parts, the balance between the koji moromi and the seasoning liquid is not preferable. The amount of light soy sauce is 2.66-5.32 parts, but if it is less than 2.66 parts, the disharmony of salt and the original aroma of soy sauce cannot be obtained, and it is 5.32 parts or more. On the contrary, the aroma of soy sauce becomes stronger and the characteristics of squid salted spice are lost, which is not preferable. 70
The% D-sorbitol solution used the preferable value as described above, which is 4.0 to 6.0 parts. Sterile pure water is 2.0-4.0
However, if it is less than 2.0 parts, the viscosity of the moromi seasoning becomes noticeable, and if it is more than 4.0 parts, it is not preferable because the shelf life and the water content in taste are excessive. There are 0.2-0.4 parts of spices, but if it is less than 0.2 parts, the spicy material lacks the refreshing fragrance and antibacterial properties. Excessive flavor is not preferable. The organic acid is 0.07-0.
If it is less than 0.07 parts in 14 parts, it is not preferable because it lacks antiseptic property and stimulating taste, and if it is 0.14 parts or more, the character of squid salted rice is lost, which is not preferable.
The buffer used to adjust the sour taste is 0.07-
Although it is 0.14 part, if 0.07 part or less is physically lacking and a buffering effect cannot be obtained, and if 0.14 part or more is excessively used and taste may be impaired, it is not preferable.

In order to obtain a seasoning liquid having a higher flavor from the moromi seasoning base described above, squid liver pancreatic juice prepared separately by salting or boiling fermentation aging is added with 5.0-12.0 parts of salt. However, if it is less than 5.0 parts, the minimum value is not preferable from the viewpoint of preservability for storage of salt or boiled fermentation, and if it is 12.0 parts or more, it is not suitable for low salinity and health consciousness. Absent. Hon Mirin 3.0
It is -5.0 parts, but if it is less than 3.0 parts, it is not preferable because a synergistic fermentation of mirin cannot be obtained in the course of salt or boiled fermentation ripening. If it is 5.0 or more,
It is not preferable because the scent becomes excessive due to the excess of mirin components, the fermentation is prolonged and the stability of the quality is hindered. The amino acid-based seasoning is 2.0-3.0 parts, but if it is 2.0 parts or less, it will be a seasoning liquid that is not stiff in the field of taste, and if 5.0 parts or more,
Neither is preferable because it causes excessive taste.

With respect to 80.0-90.0 parts of grilled squid minced meat, moromi seasoning base 8.0-15.0 as described above
Part, plus, salt, or squid liver pancreatic juice aged in boiling fermentation, mixed with 2.0-5.0 parts of squid liver pancreatic juice and moromi seasoning base are stored in an aged tank and aged by repeating fermentation and stirring. A method for producing salted squid with reduced raw squid smell.

[0014]

[Function] It is a well-known fact that protein of squid meat is changed into sugar because the squid minced meat is grilled by strong heat with the above-mentioned constitution. Keeps the osmotic pressure from precipitating and maintains the softness without thinning, and at the same time, the fishy smell disappears, but the fragrance is added, and the pretreatment liquid penetrates, and sterilization of general live bacteria can be achieved. Furthermore, the synergistic effect of seasoning liquid adjusted to taste, fermentation, ripening, and acid side that does not taste sour has the action of preventing spoilage due to abnormal fermentation even with low salt and low sugar.

[0015]

[Example] In Example 1, after opening the squid fish body washed with fresh water and removing the internal organs, it was washed again with a wok or
After baking both sides of the sat under the condition of heating strongly with an iron plate,
850 parts of grilled squid shredded in the range of 7.0-15.0 mm, 70 parts of salt, 20.0 parts of Hon-Mirin, 7
A seasoning liquid base adjusted with 60.0 parts of 0% D-sorbitol liquid was placed in an aging tank, and the operation was carried out based on baked squid which was subjected to fermentation, stirring and aging.

In Example 2, 850 parts of shredded squid, 50.0 parts of salt, and Hon-mirin 1 were used as the raw materials.
5.0 parts, 35.0 parts of 70% D / sorbitol solution, and 50 parts of sodium glutamate were added, and the above-mentioned Example 1 was used.
It carried out by the method similar to.

In Example 3, after removing the internals from the squid fish body washed with fresh water, the squid fish body washed again was made into fresh minced meat in the range of 7.0-15.0 mm as described above, and the alcohol content rate was 14. 0-50.0% liquor, or
After immersing in a pretreatment liquid consisting of alcohol and salt for about 10 minutes and taking it out, set the adhesion rate of the pretreatment liquid to 3.0% and set it under a condition of heating strongly with a wok or an iron plate. It is also possible to bake in a sat, or to bake fresh minced meat while showering with 3.0% of the pretreatment liquid while showering. 850 parts of heat-treated grilled squid, 55 parts of salt, Hon Mirin 2
The operation was carried out based on baked squid, which was prepared by storing 1.5 parts and 45 parts of 70% D-sorbitol solution in an aging tank, fermenting, stirring and aging.

Example 4 was the same as Example 1, except that 800 pieces of shredded squid and 70% D-sorbitol solution 60.0 were used.
Parts, steamed rice 40.0 parts, light soy sauce 53.2 parts, sterilized pure water 40.0 parts, spices 4.0 parts, organic acid 1.4 parts, buffer 1.4 parts moromi seasoning base The operation was based on baked squid that was stored in a tank, fermented, stirred, and aged.

Example 5 was the same as Example 3 above, except that 820.0 parts of raw squid shredded meat was made into liquor and squid shredded with 28.5 parts of spirits and 1.5 parts of salt.
% D-sorbitol liquid 45.0 parts, steamed rice 30.0 parts,
Light soy sauce 39.9 parts, sterilized pure water 30.0 parts, spices 3.
A squid of 0 parts, 1.05 parts of an organic acid and 1.05 parts of a buffer and a moromi seasoning base were stored in an aging tank, and fermentation, stirring and aging were performed on the basis of baked squid.

In Example 6, 700 parts of grilled squid minced meat, 243 parts of moromi seasoning base, and 57 parts of squid liver pancreatic juice stored in an aging tank after being minced as described in Example 3 above, fermented and stirred. The squid to be aged was used as the basis.

Six examples are stipulated as examples covering claims 1 to 4, the numerical values are shown in Table 1, and two comparative examples are shown by using a conventional squid shiokan production technique as a model. Examples,
In each of the comparative examples, it is described that the total amount is 1,000 G, and the ratios are shown by 100 fractions. Note: Since the salt content of soy sauce is 18%, the salt content of Example 4 is 0.9576.
%, Example 5 was 0.7182%, and Example 6 was 0.9%.
This results in a total salt content of 661%. Examples based on the invention Table 2 shows
Males and females aged 10-40 50, 41-70 50
This is a summary of 17 survey items and panelists' evaluations and opinions with the cooperation of a total of 100 people. In addition, in the evaluation tabulation, panelists are
Based on those who categorized, totaled, and evaluated people who had eaten salted squid on the market and who didn't like it, and who received 70% or more answers regarding the quality, the best, good, and poor were evaluated. The display of the evaluation points is shown with the following marks. △ = Bad squid has a strong odor ○ = Good squid has a weak odor ◎ = Has the best squid with a weak odor Note: The product to be compared is generally commercially available Comparative Example 1 is the same as Comparative Example 1, and the same commercially available koji-pickled salted salt is Comparative Example 2
And (The cut width of minced meat is 7.0m
It was m. )

[0022]

As described in the embodiments, it is a well-known fact that the protein of squid changes into sugar because it has the above-mentioned constitution and is grilled by strong heat, and as its effect, During ripening, the water content of minced squid is prevented from precipitating under osmotic pressure, maintaining the softness without losing meat, while at the same time eliminating the odor, adding fragrance, and permeating the pretreatment liquid, and, Can sterilize general live bacteria, etc.
Fermentation, aging, and the synergistic effect of the seasoning solution adjusted to the acid side that does not make you taste sour, prevent spoilage due to abnormal fermentation even with low salt and low sugar. As a result of replacing the squid fish body, which is the raw material of the present invention, with an octopus fish rest, it was possible to obtain the same results as the squid.

Claims (4)

[Claims] 1. The squid fish body from which the internal organs have been removed is baked in a wok or an iron plate on both sides of the sat, and then minced meat into a range of 7.0 mm-15.0 mm. -85.0 parts and salt (sea salt)
5.0-12.0 parts, and 70-% D-sorbitol solution 4.0-6.0 parts, 5.0-10.0 parts of amino acids such as soda soda and Hon-mirin 1.0-2 It is a novel method of producing salted squid based on baked squid, which is aged with the seasoning base of the auxiliary material adjusted at 0.0 part to reduce the fresh odor of raw squid. 2. Raw squid minced meat that has been minced in the range of 7.0 mm-15.0 mm is treated with alcohol 14.0-50.
Alcoholic beverages containing 0% and spirits 95.0-99.0
Parts and salt (sea salt) 1.0-5.0 parts soaked in a pretreatment liquid, and then wok shredded meat in a wok or iron plate under intense heat 70.0-8
5.0 parts and 5.0-12.0 parts of salt (sea salt),
In addition, 4.0-6.0 parts of 70% D-sorbitol solution, 5.0-10.0 parts of amino acids including sodium glutamate, and a seasoning base adjusted with 1.0-2.0 parts of Hon-Mirin A novel method for producing salted squid that is rich in novelty, based on baked squid, which has been aged to reduce the smell of raw squid. 3. Baked squid minced meat 80.0-90.0 parts described in claim 1 and claim 2 and steamed rice 2.0
-4.0 parts, and light soy sauce 2.66-5.32 parts,
70% D-sorbitol liquid 4.0-6.0 parts, sterilized pure water 2.0-4.0 parts, spices 0.2-0.4 parts, and organic acid 0.07-0.14 parts, Buffering agent 0.07-0.14
0.956 parts of salt content of light mouth soy sauce and separately adjusted auxiliary material that does not sense acidity at pH 3.0-3.8 under ultra low salt of less than 1.0%, soaked in moromi seasoning base, mild fermentation A method for producing salted squid that is rich in novelty, in which the odor of raw squid is reduced by agitating and aging it. 4. Squid liver and pancreas at 80.0-90.0 parts,
5.0-12.0 parts of salt (sea salt) and 3.0-5.0 parts of hon mirin, and 2.0-3.0 amino acid seasoning
In a part, 2.0-5.0 parts of squid hepatopancreatic juice that has been separately salted or boiled and fermented and aged is added to 8.0-15.0 parts of the moromi seasoning base described above in claim 3. Squid with squid liver and pancreatic juice, which has a superb effect of squid, is mashed with roasted squid, and then fermented and stirred for aging to reduce the odor of raw squid. Manufacturing method.