JPS5849144B2 - How to make salted squid - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing ℃-kano shiokara, and particularly to a method for producing L-kano-shiokara suitable for use as an ingredient for sushi stock.

Traditionally, salted fish, especially salted fish, has been available as a convenient supplementary dish at home and in various restaurants.
However, the amount of salt added to prevent spoilage is quite high, giving it a strong salty taste, and the material is not rigid or fluid, making it inconvenient to handle. Therefore, its use was severely limited, and its use as a cooking ingredient such as sushi soup was impossible.

Therefore, this invention improves the spoilage resistance of salted fish by drying and removing water from the raw material in the method for producing salted fish. We aim to improve the taste of finished salted fish by keeping the salt content low.
In addition, the water removal process removes the unstable fluid nature of the salted fish material, imparts rigidity to it, and eliminates the inconvenience in its handling by dividing the salted fish material into smaller pieces using a pique cutting process. By doing so, the purpose is to improve the taste of salted fish and expand the range of uses for salted fish.

The conventional method for producing salted fish is to cut open the raw fish, remove the internal organs, wash with water, add about 0.2% (by weight) of alum, and then Dehydrated with a weight for about 10 hours, and after dehydration, the width was 5wrr.
L length 2. Cut the crab into pieces of 5 cm to a crra degree, add salt, liver paste, and seasonings, and add 1
Stir about 3 to 5 times during the day and repeat this for 4 to 5 days to ripen, or cut the raw crab open (cut it open), remove the internal organs, wash it with water at ℃, and then add 8 to 10% salt. After one day and one night, the water was drained, and the water was drained.
A method of repeating ripening for 5 days is known.

Compared to the above-mentioned conventional method, the salted fish production method of the present invention includes a step of drying and removing water from the raw material during the manufacturing process, and the raw material is spread over a length of about 4 to 5 meters in length and width.
It is characterized by including a process of cutting the pique into rectangular pieces with dimensions of m, but in detail, first, the raw pique is cut open, the internal organs are removed, and the pique is washed with water at ℃. Prepare only the body part and store it in a designated container, and put about 6 ~
Add 80% salt (weight percent) and soak for 2 to 3 hours, then wash with water, place the washed L, Shichichi, and Ka on a drying net and dry for about 2 hours to remove the moisture in the material. Approximately 3
Cut the raw material you want to remove and remove moisture into pieces of about 4 to 51rrrrL in length and width, store the cut pieces in a container, add salt, liver paste, and seasonings, and add 5 pieces per day. Stirring is performed ~6 times L. This one-day process is repeated for 4 to 5 days to ripen, and after aging the salted fish, the product is packed into commercial containers to complete the manufacturing operation.

The salted fish produced by the method of this invention has excellent spoilage resistance because the process includes water removal through drying, and the amount of salt added to prevent spoilage is kept low to maintain the umami of the salted fish. It can be put to good use.

In addition, this water removal process provides a suitable amount of rigidity, and the pique cutting process allows the pieces to be made into granular pieces of appropriate size, making them convenient to handle and not only ideal as a sushi stock material for sushi rolls, etc. It is also suitable for use as an ingredient in other dishes, as an ingredient for ochazuke and as a fish for sake, expanding the uses of salted fish, which had traditionally been limited to a narrow range, to a wide range of uses. , it exhibits a practical effect of significantly improving the appearance and taste of salted fish itself.

Claims (1)

[Claims] 1. After removing the internal organs, perform a first salting process on only the body part of the raw L. Then, after washing with water and drying, the body part of the raw L. A method for producing salted fish, which is characterized by cutting it into small pieces and finally adding a small amount of salt, liver paste, and an appropriate amount of seasonings to make it mature. 2. By drying, about 30 pieces of salted fish are made from ~. A method for producing salted fish according to claim 1, which removes moisture. 3. The first salting process involves adding 6 to 8 percent by weight of salt to the L and K ingredients and soaking them for 2 to 3 hours. A method for producing L-sized salted fish according to claim 1. 4. A method for producing L-sized salted fish according to claim 1. 2. The method for producing salted fish according to claim 1, wherein salt is added in an amount equal to that of the first salt and aged at the end.