JPS5941371B2 - How to make vinegared octopus - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (1) 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.

(2) Prior art and its problems In the conventional production of vinegared octopus, boiled octopus is immersed in a seasoning solution prepared by adding saccharin and other seasonings to glacial acetic acid and diluted with approximately 14 times as much water and sealed. If the meat is stored at a low temperature of about -5°C, the moisture in the meat freezes due to low temperature storage, causing the meat structure to change, becoming so-called spongy and losing its commercial value.

(7) The fishing season for octopus is in the summer, and the peak demand is at the end of the year and beginning of the year, so it is necessary to preserve the octopus pickled in vinegar for at least four months.

However, even if you take care not to freeze the seasoning liquid at a low temperature of around -5°C, it can only be stored for 120 days at most.
Yes, and if it goes on longer than that, the quality of the meat will change.

(3) Purpose of the Invention In view of the above-mentioned problems, the present invention has been made by soaking boiled octopus in a liquid with a low amount of free water consisting of brewed vinegar and a liquid sweetener.
It is stored at a low temperature of 5°C or less to reduce the amount of water contained within the meat so that the meat quality does not change due to freezing of water 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 of -5°C or lower. (5) Embodiment of the Invention An embodiment of the present invention will be described.

(a) Wash the soil, remove the internal organs, cut off the head, and cut off the legs by 4 or 2.

(b) Next, wash the severed leg thoroughly and boil it in salt water.

(c) Drain the boiled octopus, immerse it in a coloring liquid tank to color it, take it out, drain it thoroughly and release heat (at room temperature).
do.

(d) 10 ky of octopus that has been drained and heated is poured into the following seasoning liquid 7.
．． Soak in 5 to 9.

Composition of seasoning liquid (kg) Brewed vinegar (concentration 15%) 2.5 Liquid sweetener 2.5 Sodium glutamate 0.025 Kelp
0.009 salt
0.050 water
2.416 total 7
．． 500 liquid sweetener (manufactured by Showa Sangyo Co., Ltd. - Eufract) is produced by enzymatically saccharifying and refining starch to create a glucose solution, and adding isomerase to this glucose solution to produce a 500% glucose sweetener.
% to fructose, which is refined into sucrose, maltose,
It contains oligosaccharides.

The sweetness level is 1.05 times that of sucrose. Composition of liquid sweeteners (
Weight %) Glucose: 38 Fructose: 34 Sucrose: 20 Maltose: 6 Oligosaccharides 2 Pour the above-mentioned seasoning liquid into a container such as a barrel, add the octopus, and seal the container with the octopus immersed in the seasoning liquid.

(e) Next, store by refrigerating in a refrigerator at -20°C or quickly freezing in a freezer at -20°C to -30°C.

The meat produced by the method of the above-mentioned example and refrigerated at -20°C has no change in taste or meat quality even after 8 months have passed since production, and no spongy structure develops 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, sealed, and stored at a low temperature of -5°C or lower. 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 -5
Even if it is stored for a long time at a low temperature below 10°C, spongy tissue will not form due to freezing of water in the flesh.

Therefore, octopus caught in the summer can be stored at a low temperature and provided without changing the meat quality until the winter when demand is high.

Claims (1)

[Claims] 1. A method of producing vinegared octopus, which is made by blending brewed vinegar with a liquid sweetener mainly composed of glucose and fructose, immersing boiled octopus in a seasoning liquid, sealing it, and storing it at a low temperature below -5°C. Production method.