JPS58224667A - Preparation of cuttlefish coated with cheese - Google Patents

Abstract

PURPOSE:To prepare a product having improved resistance to teeth and smooth feeling, by forming a cuttlefish into a flat plate by rolling, slicing, etc., forming a coating layer of a cheese on the surface thereof, and drying the resultant coating layer. CONSTITUTION:After removing the entrails, eyeballs, upper and lower jaws (mandibles), etc., a raw sagittated calamary, e.g. Ommastrephes bartrami, is agitated in hot water, skinned, seasoned suitably and dried to the semiraw state. The resultant semiraw cuttlefish body is then dried to a little hard state by the infrared drying method, sliced and roasted under heating between the top and bottom iron plates, rolled between rolling rolls into a sheet of a given thickness, and coated with a chesse by the coating or dipping method, etc. The coating layer is then dried by the infrared drying method, and the coating with the cheese is carried out several times. The coating layer is dried to 10-50% moisture. The dried cuttlefish body is then cut, subjected the form adjustment, packaged and shipped.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing squid cheese that has a unique texture and flavor and also allows for easy surface production.

It has been known for a long time that the combination of squid and cheese goes well together in flavor and creates a delicacy that does not give off any strange sensations, and products made of the two in a sandwich structure, for example, have been offered to the world (Special Publications Publication No. 1973). -2336). In addition, in order to solve consumers' preference for squid raw materials, a cheese squid mix product has been proposed by mixing cheese with shredded squid meat (Special Publication No. 43347/1983).
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However, in the former sandwich structure of squid, cheese, and squid, since the squid is present on the surface, the squid flavor becomes the main ingredient, and when put in the mouth, the squid feels hard to the touch and lacks smoothness. .

Furthermore, during manufacturing, the cheese is sandwiched between the upper and lower squid layers, so the equipment is complicated and the manufacturing process is also complicated. Furthermore, the latter cheese-squid mix product does not have the form of squid, and although it has a smooth texture when put in the mouth, it lacks the characteristic crunch of squid when chewed, and has the disadvantage that it is not easy to manufacture. .

The method for producing squid cheese of the present invention was developed for the purpose of producing squid cheese that has an appropriate texture and yet has a smooth feel when put in the mouth.

Furthermore, the manufacturing process for this purpose is not unnecessarily complicated, and therefore can be easily carried out and the product cost is low.

The feature is that a cheese coating layer is formed on the surface of the squid that is formed into a flat plate by rolling, slicing, etc., and then this is dried.

Originally, many cheeses are solid, and even when combining squid and cheese, it is possible to use solid cheese in the form of a solid IT receipt, as in the example above, or in the form of powder or chips. The common method is to mix cheese into surimi, but it seems that people have never thought of turning cheese into a liquid or paste and coating it on the surface of a sheet of squid.

Hereinafter, the present invention will be explained in more detail with reference to specific examples.

FIG. 1 is a flow sheet showing an embodiment of the manufacturing method of the present invention.

After removing the internal organs, eyes, crows, and dragonfly, the squid is dehulled by stirring in hot water at 50 to 65°C, and the peeled skin is removed along with the hot water.

After that, it is seasoned appropriately and dried in a hot air dryer until it is half-raw.

The seasoned purple daruma is further dried by infrared rays to a slightly hard texture, sliced, and then "grilled" by heating between upper and lower roasting plates at a temperature of approximately 150°C.

Next, this is rolled between rolling rolls to form a sheet having a predetermined thickness. It is preferable to carry out this rolling gradually in several steps.

Subsequently, cheese coating treatment, which is a feature of the present invention, is performed. Coating methods include a coating method, a dipping method, a sprinkling method, and a spraying method, but among these, the coating method or dipping method is the simplest, and these two methods are advantageous in terms of the manufacturing process. The term cheese here includes cheese based on the Fair Competition Code, cheese foods, and foods made mainly of substandard cheese, and may be any cheese that can be made into a liquid or paste state.

These cheeses need to be in a liquid or pasty state with an appropriate viscosity when being applied or dipped. Commercially available spread-type cheese foods are the most preferred because their viscosity can be easily adjusted by simply adding water.

The coating can be applied to either the front or back of the sheet or one side. In the case of full-surface coating, the coating amount is preferably about 6 parts of squid and 4 parts of cheese. This coating does not mix or penetrate the cheese as seen in conventional products.

Therefore, squid and cheese each maintain their own individual taste.

Once the cheese coating has been applied, it is then subjected to infrared drying. Infrared drying is performed to reduce the moisture content of the product to 10-50%. Note that it is desirable that the cheese coating be applied several times.

The cheese-coated squid sheet obtained in this way is either packaged and shipped as is, or cut into an appropriate width (usually 3 to 4 mm width) or shaped into a predetermined shape, and then packaged and shipped. Squid cheese obtained by the above manufacturing method has the smooth texture and taste of cheese, and has the unique squid taste when chewing, and is a mixture of cheese and squid. It has a unique taste.

In addition, since the surface is coated with cheese, it has many characteristics such as retaining the unique flavor of squid for a long time.

[Brief explanation of the drawing]

Figure 1 is a flow sheet of an embodiment of the present invention. Applicant: Kamoi Foods Industry Co., Ltd. Agent Patent Attorney Morihiro Sanbe

Claims (1)

[Claims] 1. A method for producing squid cheese, which comprises forming a cheese coating layer on the surface of a squid that is desired to be formed into a flat plate by rolling, slicing, etc., and then drying this to obtain a product.