JPS59187764A - Preparation of torn cuttlefish - Google Patents

Abstract

PURPOSE:To impregnate a seasoning liquid uniformly and efficiently into a food raw material, by putting the raw material such as cuttlefish into a vacuum-treating chamber, boiling and then cooling the material in water, draining the water from the chamber, introducing a seasoning liquid into the chamber, heating the content, and circulating the seasoning liquid while concentrating the liquid diluted with the water exuded from the raw material. CONSTITUTION:The food raw material such as cuttlefish, etc. is put into the vacuum- treating chamber 1, and boiled in water circulating the hot water heated with the heater through the treating chamber 1. The hot water is discharged, and fresh water is fed to the chamber to cool and wash the content, and discharged from the chamber. The chamber 1 is evacuated e.g. with a vacuum pump 10, a seasoning liquid is poured from the seasoning liquid tank 7 into the chamber, the content of the chamber is heated at 50 deg.C, and the seasoning liquid is impregnated into the food raw material while concentrating the liquid by circulating through the circulation path 6. The seasoning liquid is discharged from the chamber, the content is cooled in vacuum at about 30 deg.C, and transferred to the following drying, surface broiling and tearing steps to obtain the objective torn cuttle fish, etc. The concentration of the seasoning liquid is carried out by calculating the amount of water exuded from the food raw material during the immersion process and evaporating the calculated amount of water.

Description

[Detailed Description of the Invention] Industrial Field of Application The present invention is based on the method of immersing squid and squid food raw materials in a seasoning liquid.
This invention relates to a method for producing squid, etc., which is produced by baking and tearing the surface.

Conventional example I'! ? Methods of immersing food raw materials in a sauce liquid or the like to permeate the food materials have been widely used in the past. As an example, JP-A-56-4
No. 2551, there is a "receiving device for circulating and concentrating sauce liquid such as sugar solution," which circulates sauce liquid, controls temperature,
A process for concentrating is disclosed. But in this example,
The concentration of the sauce liquid is controlled in advance by measuring the amount and concentration of the sauce liquid initially added and the amount of evaporated drainage. In the case of this method, the concentration of the sauce solution is based on the assumption that the concentration of the sauce solution gradually decreases by 1- as the evaporation drain increases over time. It is unsuitable for food raw materials that appear in the sauce. Also, JP-A-56-11
．． Publication No. 7774, “Method for processing food raw materials such as broad beans”
In 1999, a process of steaming with high-grade steam, adding a highly concentrated seasoning liquid, and cooling is shown as a method for preventing cracking of the sardines. However, although this method has the effect of shortening the boiling time of sora Ω: etc., it is not sufficient to penetrate the seasoning liquid into foods such as sakiika. 2 Generally, methods for producing Saki squid include thawing frozen squid, cutting it, removing the skin, boiling it in water, cooling it, dipping it in seasoning liquid, drying it, and
H sub-adjustment processes such as surface baking and tearing are performed. During this process, the steps of boiling in water, cooling, and immersing in seasoning liquid are important parts that determine the product value of the squid.
C for 10 minutes to harden the squid. During the cooling process, the squid is immersed in cold water at 14-15°C on a net conveyor to quickly cool and tighten the squid. During the soaking process, seasonings are sprinkled and the seasoning liquid in the drum is soaked. It is designed to be soaked overnight (about 15 hours). The drum rotates four times an hour to ensure uniformity of the seasoning liquid. However, in the case of this method, the soaking time is very long, and once used, the concentration of the seasoning becomes diluted and must be drained, and the penetration rate is poor.

OBJECTS OF THE INVENTION The present invention solves the drawbacks of the conventional examples mentioned in 2 above, significantly shortens the immersion time in the seasoning liquid, and aims to reuse the seasoning liquid.
In particular, an object of the present invention is to provide a method for producing saki squid, etc., which has a high penetrating rate of seasoning liquid, is of good quality, has no browning, etc. and has excellent white squid, and allows subsequent processes such as drying and tearing to be carried out effectively. It is something.

Structure of the Invention In order to achieve the above-mentioned object, the method of the present invention involves the production of squid, etc., by boiling food raw materials such as squid in water, cooling them, immersing them in a seasoning liquid, permeating them, drying them, baking them, and tearing them. In the process, the same vacuum treatment tank is used for the steps from boiling to osmosis, injecting hot water, boiling, draining, supplying water, cooling, cleaning,
After draining, the seasoning liquid is injected, the temperature is raised to 50℃, and the liquid is concentrated and circulated under vacuum to penetrate into the squid, etc., and after draining,
Vacuum cooling was carried out to about 300C, and the Ai concentration was set to evaporate the amount of water released from food materials such as squid after boiling within the immersion time.

Therefore, in the same vacuum-sealable processing tank,
By storing them in stacked baskets with spacers etc. interposed to improve the passage of hot water,
Boiling, cooling, soaking, and cooling operations are performed sequentially, raising the soaking temperature to infiltrate the seasoning in a short time, and forcing the seasoning to circulate to increase the penetration effect and achieve uniform penetration, reducing the concentration of the seasoning solution as compared to conventional methods. There is no gradient, and the entire system is vacuumed to continuously concentrate the seasoning liquid, preventing a drop in concentration and making it possible to reuse it.

DESCRIPTION OF THE EMBODIMENTS FIG. 1 is a flowchart showing the implementation of the method of the present invention as an example, in which one step from boiling to cooling was 210 minutes, and the operation was performed twice a day. The outline of the equipment used in the method of this invention is shown in Figure 2, where (1) is a treatment tank, (2) is a circulation pump, (3) is a heater, (4) is a hot water tank, and (5) is a hot water tank. Pump, (6) is circulation path, (7
) indicates a seasoning liquid tank, (8) indicates a water ejector 1, (9) indicates a water tank, and (10) indicates a vacuum generating pump.

In the boiling process, hot water heated to 85°C by a heater (3) is circulated in the treatment tank (1) for 10 minutes to harden the meat. After draining, water is supplied to remove the processing tank and any impurities that may have adhered to it during boiling, and to tighten the body by rapid cooling. After draining the liquid, as a dipping step, the temperature is raised to 60°C, and the dipping temperature is set to 5°0C. Vacuum pump(
10) and the water ejector (8), the inside of the processing tank (1) is evacuated, and the seasoning liquid is injected from the seasoning liquid tank (7), and is circulated through the circulation path (6) to be concentrated and permeated. This time is about 2 hours. The degree of concentration was determined by calculating the amount of water released from the squid as 20% of the weight of the squid after boiling, and setting the amount of evaporation. After completion of permeation, the seasoning liquid was collected. Next, as a cooling step, vacuum cooling was performed to 40° C. and completed. After that, proceed to the drying and tearing process.

In the method of the present invention, the immersion temperature is as high as 50°C, the immersion time is much shorter, the permeation rate is high, and significant energy savings can be realized. Moreover, since the concentration value of the seasoning liquid is obtained based on the water content of food ingredients such as squid, the calculation of the amount of evaporation is rational, and the concentration is always uniform due to concentration, which eliminates uneven penetration. There is no. Furthermore, since the concentration of the seasoning liquid is kept constant through concentration, the seasoning liquid can be recovered even after immersion in the processing tank and can be used next time. Vacuum cooling is extremely effective for the next step of drying.

Effects of the Invention The method of the present invention is rational because it can be carried out sequentially from boiling to dipping in the same immersion treatment tank. In addition, the immersion temperature is high and the immersion time can be shortened, resulting in significant process reduction and energy savings.

Furthermore, since the seasoning liquid can be concentrated and its concentration kept constant, the seasoning liquid can be reused after immersion is completed. Also, vacuum [
Since it is heated under a gentle temperature, it is possible to prevent not only the seasoning liquid but also the browning of the pre-squid, and to obtain high-quality pre-squid with a high white skin. In addition, compared to the conventional squid production method, high quality was obtained in a short time, the penetration rate was high, and the yield was improved. Furthermore, the moisture content after immersion is further reduced by low-temperature cooling, which shortens the drying time, provides good hardness, and facilitates the tearing process.

[Brief explanation of the drawing]

FIG. 1 is a flowchart 1 showing one embodiment of the method of the present invention.
Fig. 2 (is a block diagram of an apparatus for carrying out the method of the present invention. Fig. 1)

Claims (1)

[Claims] In the manufacturing process of squid, etc., food raw materials such as squid are boiled in water, cooled, immersed in a seasoning solution, permeated, dried, surface-grilled, and torn. Using a tank, you can pour hot water into the water for boiling, simmering water, and water supply (
7. After cooling, washing, and draining, add seasoning liquid and lower the temperature to 50°.
The liquid is concentrated and circulated under vacuum to permeate the squid, etc., and after draining, the liquid is vacuum cooled to about 30°C.The concentration is done within the soaking time, and the liquid is concentrated and circulated under vacuum. A method for producing saki-squid, etc., characterized in that the amount of moisture released from the raw materials is calculated and evaporated.