JPS5867142A - Preparation of vinegared octopus - Google Patents

Abstract

PURPOSE:To prevent the degradation of the meat tissue (e.g. spongy tissue, etc.) of vinegared octopus, caused by the freezing of water in the tissue, by immersing boiled octopus in a liquid composed of brewed vinegar and a liquid sweetener and having low free water content, and storing the octopus at <=-5 deg.C. CONSTITUTION:A boiled octopus is immersed in a seasoning liquid obtained by mixing brewed vinegar with a liquid sweetener composed mainly of glucose and fructose (and with other seasonings such as sodium glutamate, tangle, salt, etc.), and is sealed and stored at <=-5 deg.C.

Description

DETAILED DESCRIPTION OF THE INVENTION Technical Field of the Invention The present invention relates to a method for producing vinegared octopus, and more particularly, to a method that enables long-term storage at low temperatures.

(2J Prior art and its problems) In the conventional production of vinegared octopus, boiled octopus is immersed in a seasoning solution made by diluting glacial acetic acid with saccharin and saccharin and the like in approximately 14 times as much water and sealed. The octopus is stored at a low temperature of around -50°C, but due to low temperature storage, the water in the meat freezes, causing the meat structure to change, becoming spongy and losing its commercial value.However, during the fishing season for octopus, The season is summer, and the peak demand is at the end of the year and beginning of the year, so it is necessary to preserve the fish pickled in vinegar for at least four months.

However, at a low temperature of -5C! Even if you are careful not to freeze the liquid, it can only be stored for 120 days at most, and if it goes longer than that, the quality of the meat will deteriorate.

(3) Purpose of the Invention In view of the above-mentioned problems, the present invention immerses boiled skin in a free and low-moisture solution consisting of brewed vinegar and a liquid sweetener, and then soaks it in a liquid containing -
It is stored at a low temperature of 5C or lower to reduce the amount of water contained in the meat so that no change in meat quality due to freezing of water occurs even during long-term storage.

(4) Structure of the Invention The present invention involves soaking boiled octopus in a seasoning mixture of brewed vinegar and a liquid sweetener mainly composed of glucose and fructose, sealing the mixture, and storing it at a low temperature below -5C. be.

(6) Examples of the invention An embodiment of the present invention will be described.

−) Wash the raw octopus, remove the internal organs, cut off the head,
Cut off the legs in groups of 4 or 2.

(God) Next, wash the severed leg thoroughly and boil it in saltwater.

Ie)) Drain the boiled octopus, immerse it in a coloring liquid tank to color it, and then remove it, drain it thoroughly, and heat it up (at room temperature).

(41 Drain and heat released ds1g medium to the next lI taste liquid 7.
5) Soak in yuyu.

Composition of seasoning liquid (kg) Brewed vinegar (11% 15%) 2.5 Liquid sweetener
2.5 Sodium glutamate 0.025 Kelp
0.009 salt o
, os.

Needle 7.500 liquid sweetener (Nine Fract, manufactured by Showa Sangyo Kinsha Co., Ltd.) is made by enzymatically saccharifying and refining starch to create a glucose solution, and adding isomerase to this glucose solution to convert the 5oIII of glucose into fruit 1.
11, and the purified product is blended with 1s sugar, wheat bran, and oligotang. The sweetness level is to5 times that of am.

Composition of liquid sweetener (wt%) Grape 511 Sumi 6 Fructose 64 Netsuto 20 Mugishu 6 Oligosaccharide 2 The above-mentioned seasoning liquid was placed in a container such as a barrel, and the octopus was put in and immersed in the seasoning liquid. Seal the container.

(-) Next, refrigerate in a refrigerator at -20C or quickly freeze in a freezer at -600C to save.

The meat produced by the method of the above-mentioned example and refrigerated at 12 CIC has no change in taste or meat quality even 8 months after production, and no spongy texture occurs in the meat.

(6) Effects of the Invention According to the present invention, boiled octopus is immersed in a seasoning solution containing brewed vinegar and a liquid sweetener mainly composed of glucose and fructose, then sealed and stored at a low temperature below -5C. Therefore, there is almost no free moisture in the brewed vinegar and liquid sweetener that make up the seasoning liquid, and for this reason, the moisture content of the boiled octopus flesh is kept low, and -s
Even when stored for long periods at low temperatures below C, spongy tissue does not occur due to freezing of water within the flesh. Therefore, octopus caught in the summer can be stored at a low temperature and served without changing the meat quality until the winter when the octopus is caught in the summer.

Claims (1)

[Claims] +11 61 A method for producing vinegared octopus, which is characterized by immersing boiled octopus in a seasoning solution containing vinegar and a liquid sweetener mainly composed of glucose and fructose, sealing it, and storing it at a low temperature of -5C or lower.