JPH08112080A - Production of salted squid gut and meat - Google Patents

Abstract

PURPOSE: To provide a process for producing salted squid gut and meat capable of inducing deliciousness and preventing putrefaction while keeping salt and an additive as low as possible. CONSTITUTION: This process comprises a proliferation step for proliferating lactic bacterium contained in the meat of squid in somewhat dry condition, a cutting step for cutting the meat of squid into thin strips, a bactericidal step for reducing the number of bacteria in the gut of squid, a warming step for inducing the amino acids of delicious components of squid gut by slightly warming the squid gut and an aging step for adding the treated meat and gut of squid with seasonings of salt, etc., then stirring and aging. This process removes sundry germs causing putrefaction by a bactericidal treatment to reduce the number of bacteria in the squid gut and allows the aging only by the lactic bacterium contained in the squid meat. The process enables the obtaining of the similar length of preservation as a conventional product with reduced salt than the conventional product or the extension of the preservation term from the conventional product with the similar amount of salt as the conventional product. Further, the process can prevent the separation of the meat from the gut of squid, accelerate aging and induce deliciousness from the meat and gut of the squid by slightly warming.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing squid and salted sardines that bring out the umami components while keeping the amount of salt and additives as small as possible.

[0002]

2. Description of the Related Art Squid salt is produced by adding salt to squid meat and squid liver to prevent spoilage and fermenting it by the action of an enzyme contained in them. Conventional squid salt has a salt concentration of 10 to 20%, but in recent years, it tends to be low chlorinated due to changes in consumer taste, health reasons, and the spread of low-temperature distribution.

In recent years, the thin salt type has a salt concentration of 5 to 6%.
Other additives such as antioxidants, vitamins C and E, synthetic colorants, alcohols, etc. are added to improve the storage stability.

[0004]

If the salt concentration is lowered, bacteria will proliferate with the passage of days, resulting in poor storability and accelerated spoilage. Moreover, the addition of additives such as chemical synthesizing agents has a bad effect on the human body.

It is an object of the present invention to provide a method for producing squid or salted sardines that are capable of extracting umami components while keeping salt content and additives as small as possible and preventing spoilage.

[0006]

Means for Solving the Problems According to the present invention, after washing meat, the meat is slightly dried to multiply lactic acid bacteria contained in the meat, and a cutting step for cutting the meat into pieces. Sterilization step to remove the number of microorganisms in the internal organs of the, the heating step to slightly warm the internal organs of the squid after the sterilization step to bring out the amino acid of the umami component of the internal organs of the meat, and the meat you want to treat And a seasoning in which salt and other seasonings are added to the internal organs, and the mixture is agitated and aged.

[0007]

[Function] By removing the number of microorganisms in the squid and aging it with only the lactic acid bacteria of the squid, the salt content will be reduced compared to the conventional storage period, or the salt content will be the same as the conventional storage content. The storage period can be extended more than ever before. By slightly heating, unnecessary water is removed and the squid meat and internal organs are not separated. Also, as it ages faster, the flavor of squid meat and internal organs is extracted. While shortening the period until ripening, the decaying bacteria in the internal organs are almost eliminated, so the period until spoilage can be extended.

[0008]

EXAMPLE An example of the present invention will be described below. The basic principle of the present invention is to remove bacteria from the liver, grow and ripen only the lactic acid bacteria of squid meat, suppress spoilage while keeping the salt concentration as low as possible, and improve shelf life. It was done. This is because squid meat and liver both have enzymes for ripening, but liver also has unnecessary bacteria, so remove hepatic bacteria and use only lactic acid bacteria in squid meat. It is what

That is, in the ripening process, the enzymes function to convert the proteins, carbohydrates, and fats in the raw material into those with a simple structure, increase glucose and lactic acid bacteria, and produce amino acids in the next step. , Increase the taste. During this period, various bacteria, yeasts and the like breed and amino acid production is promoted.

[0010] When the salt content is low, it becomes impossible to suppress the putrefaction, the multiplication of bacteria becomes active, and the amount of ammonia and other substances that deteriorate the taste increases, and eventually the putrefaction occurs. In particular, the liver of squid contains various types of enzymes and various bacteria such as useful bacteria and spoilage bacteria in a larger amount than that of squid meat. Therefore, the bacteria of the liver are removed, the astringency and bitterness of the liver are removed, and only the genus Streptococcus of the squid meat of the squid is grown to prevent the invasion of other microorganisms and enable the salt concentration. While keeping it as low as possible, it suppresses decay and enhances shelf life.

An optimum embodiment of the method for producing squid and salted sardines according to the present invention will be described. The method for producing squid salted fish roughly includes the steps of (1) treating squid meat, (2) treating squid liver, (3) mixing and aging.

(1) Process of processing squid Washing process: Removal of raw squid internal organs, bones and other foreign substances,
Place in a basket, wash, dehydrate, and make only squid meat. Depending on the product, it may or may not be peeled. Lactic acid bacterium growth step: The lactic acid bacterium is kept at a temperature at which lactic acid bacteria are not killed, specifically 30 to 50 degrees Celsius, preferably 35 to 45 degrees Celsius for 2 to 3 hours. In this process, the raw squid is slightly dried to bring out the flavor,
Grow the lactic acid bacteria that it has. Cutting process: The meat of a squid is cut into a predetermined length and a predetermined width.

(2) Step of Treating Squid Liver Oil-removing step: The liver (xanthesis) is taken out from the raw squid. It is desirable that the salted raw material has low fat content in the raw material, so 48
Deliver liver oil for ~ 72 hours. Sterilization process: Immerse in a liquid mainly composed of ethanol. Specifically, it is immersed in a treatment solution of ethanol 67.90% alcorbin 0.05% citric acid 0.05% mixed vitamin E 0.05% purified water 31.95% for about 10 minutes. By this treatment, the bitterness of the liver is removed, microorganisms are removed, and the odor of oil (fishiness) is removed. Dehydration and skin removal process: Put in a basket and dehydrate to remove the skin of the liver. Incubation step: The liver is incubated at 30 to 50 degrees Celsius, preferably 35 to 45 degrees Celsius for 2-3 hours. In this step, the umami of the liver is brought out by applying heat to the liver.

(3) Mixing and aging step Mixing step: 70 pieces of dried and finely cut squid meat
%, 30% of sterilized and heated liver, and 20% of seasoning consisting of mirin, starch syrup, sake, salt, etc.
% And mix. The amount of salt in the seasoning is about 3% or less. Aging step: Aging for 48 to 72 hours. Then, the lactic acid bacteria will be 10 ⁶ to 10 ⁷ cells / g.

[0015]

【The invention's effect】

(1) Since only the lactic acid bacteria in the squid were grown and the bacteria in the liver were removed, the putrefactive bacteria in the liver disappeared, making it less likely to putrefaction.
It is possible to reduce the salt content as compared with the conventional method and to provide the same storage period as the conventional method. By the way, it is said to be conventional thin salt,
When the salt concentration is 5 to 6% and the additives are added, the storage period is 3 to 4 weeks in a refrigerated state, but the method according to the present invention shows that the salt concentration is 3% and the storage period is a refrigerated state. In 3
It was ~ 4 weeks. Further, it goes without saying that the storage period can be extended more than before by setting the salt content to the same level as before.

(2) Since the squid meat and internal organs are slightly heated to the extent that lactic acid bacteria are not killed, unnecessary water is removed and the squid meat and internal organs are not separated.

(3) Since the squid meat and internal organs are slightly heated,
As the aging progresses, the taste of squid meat and internal organs is extracted. By the way, the period until aging is about 1
It took more than a week, but by heating, 2-3
It will be a day.

(4) Conventionally, although the period until aging is long, the bacterium vigorously spoils after aging due to the rot of the internal organs. On the other hand, according to the present invention, the period until rot can be extended because the decaying bacteria in the internal organs are almost eliminated while shortening the period until ripening.

Claims (4)

[Claims] 1. A cutting step of cutting squid meat into fine pieces,
A method of producing salted squid, comprising a sterilization step of removing microorganisms in the internal organs of the squid, and an aging step of adding salt and other seasonings to the meat and internal organs of the squid and stirring them for aging. 2. After washing the meat, it is slightly dried to multiply the lactic acid bacteria contained in the meat, a cutting step for finely cutting the meat, and the number of microorganisms in the internal organs of the meat is removed. Sterilization step, and a heating step to slightly warm the internal organs of the squid after the sterilization step to bring out the amino acid of the umami component of the internal organs of the sterilization step, and salt and other seasonings to the meat and internal organs of the squid to be treated. A method for producing squid and salted fish, which comprises a maturing step of adding ingredients and stirring. 3. The sterilization step is performed by immersing in a liquid mainly containing ethanol.
The method for producing squid and salted seafood as described. 4. The method for producing squid salted sardines according to claim 1, wherein the step of growing the squid meat is performed by applying a temperature within a range of 30 to 50 ° C. for 1 to 4 hours.