JPS5963172A - Preparation of processed food of cuttlefish - Google Patents

Abstract

PURPOSE:To obtain a tasty soft processed food of cuttlefish from large-sized hard cuttlefishes, by subjecting the raw cuttlefishes to cutting, removal of skin, drying, slicing, baking, rolling, tearing, and treatment with a specific combination of seasoning solution, mayonnaise, and amino acid seasoning. CONSTITUTION:Raw cuttlefishes from which internal organs are removed are opened, extended, cut in the longer direction, their bodies are divided into plural long meat pieces. Skin is removed from the divided meat pieces of cuttlefishes with warm water, they are boiled, cooled, treated with seasoning, and dried. The dried meat pieces of cuttlefishes are sliced into plural sheets to make them thin. The sliced thinned meat pieces of cuttlefishes are immersed in a seasoning solution containing mayonnaise and seasoned. The seasoned meat pieces of cuttlefishes are unfastened while being rolled. The unfastened meat pieces of cuttlefishes are teared into a size suitable for eating, sprayed with a seasoning solution containing amino acid seasoning, and seasoned, to give a product.

Description

[Detailed description of the invention] This oven-grilled squid is prepared by boiling and ripening raw squid, N''j flavor, and then tearing the squid into 8 pieces to produce so-called split squid products. Il,,ll i(1,ipowerl,!relates to ri.

Purple squid (also known as red squid, scientific name: Ommaat)
The large-sized 7J', such as S. rephes bartrami), have a richer taste compared to the smaller ones, such as Surumei Squid.
1- In addition to the meat, the meat is thick and hard.

The present invention makes it possible to provide such large-sized squid as a delicious, soft, split squid product with a good taste.

That is, in the 1946 invention, a raw squid that has been opened and opened is first cut lengthwise, and its body is divided into a plurality of long pieces of meat.

Next, the pieces of squid meat that you want to divide are peeled in a wet place, then boiled, and after cooling, the n1A flavor (first H1 flavor) is obtained as before.
and dry.

Next, the first one! +, 'J Cut each seasoned and dried squid meat piece into multiple pieces to make it thinner (if you cut it into two pieces).

Next, remove the meat and soak the thinner squid meat pieces in a liquid containing mayonnaise for a second seasoning. loosen (F)'f sow).

Next, after rolling and tearing the pieces of squid meat into pieces suitable for eating, in the final step, it is sprinkled with a powder containing an amino acid seasoning agent; [Utakigiri and 3rd W] The product is considered to be a product with seven tastes, and the squid product seen in this way was tasted at 1°C in the first stage and then removed, and then it was mixed with mayonnaise. ! ! Since the secondary seasoning was performed by immersing it in K solution, the seasoning solution containing mayonnaise in step 7 was soaked in well. In the final step, add a mayonnaise-like seasoning liquid. It has a mica taste, does not ooze out seasonings, is rolled after being cut, and is made of blue gold #1, so the fibers are shredded and soft and easy to eat. It is.

One embodiment of the invention is as follows.

(1) Visceral removal, laparotomy, and washing process A raw purple squid is extracted from its acupuncture points, that is, its body, nine legs, and internal organs are removed, opened and opened, and then washed.

(2) Cutting Step 1 As shown in VC, cut open purple squid 1 vertically and divide it into 2 to 4 vertically long meat pieces.

(3) Peeling process: Peel the divided squid meat pieces by immersing them in hot water at about 50° C. for 10 to 15 minutes.

(4) Boiling process Boil the peeled squid meat pieces in boiling water at 80 to 90°C for about 7 minutes.

(5) Cooling process Place the pieces of meat that you want to boil into a water storage tank and cool. Make sure the water in the tank is flowing constantly.

(6) First Seasoning Step The cooled pieces of squid meat are immersed for about 12 hours in a normal seasoning solution mixed with sugar, di-salt, sodium glutamate, etc.

(Drying process 1st stage) Place the pieces of seasoned squid meat on a wire mesh at approximately 45°C.
Blow hot air and force dry for 3 to 5 hours.

(8) Removal process As shown in Figure 2, the dried squid meat piece 2 is removed into two pieces using a removal machine.

(9) Second seasoning process Remove the meat and thin it out. 1 piece of squid meat t1 piece of squid meat 10 pieces
Per kg, 300 liters of mayonnaise, 24 grams of liquid
09, &I4 vinegar (MZV) 140, sugar 10
09. Soak in a seasoning solution containing 30 g of sodium glutamate for about 12 hours.

00) Roasting process 2nd seasoning Squid meat pieces at a temperature of about 150℃ - U5~1
Bake for 0 minutes.

(Group Rolling and unrolling process As shown in Figure 3, the pieces of squid meat 2' to be roasted are placed between the upper and lower pinch rollers 3 and 4 of the first stage with different rotational speeds.
Furthermore, the second stage pinch roller 5 also has a different rotation speed.
．． Pass between 6 and 6. The 3°40 rotation relationship between the upper and lower pinch rollers in the first stage is as follows: upper 3 is 11 < lower ff1l+
4 is slower, whereas that of the upper and lower pinch rollers 5 and 6 in the second stage is -F (li!l) 6 is slower than the upper 5. ，
The rotation speeds of 4 and 5.6 are 30.18 and 22 per minute, respectively.
There is one who is 60 years old.

- The piece of meat 2' is rolled and peeled off by passing between the pinch rollers 3 and 40 and between the pinch rollers 5.6 which have such a rotational relationship.

(17J tearing process rolling unwinding force/flesh thickness 1 crack root 0.5
~ 3 circles of 1・M.

(131 Tertiary seasoning (finish seasoning) process Torn squid 1
For 0 and 2, tear and sprinkle powdered seasonings of 600 g of amino acid seasoning agent (powder), 2009 almond powder, and 200 g of sweetener (powder), and then add to it,
A seasoning liquid 5007 having the same mixing ratio as the seasoning liquid used in the second seasoning step (9) above is sprayed.

Thus, as shown in Shrine 41 (enlarged from Figures 1 and 2), a soft pale yellow torn squid product 7 with rough flesh resembling crab leg meat can be seen. It is something.

[Brief explanation of drawings]

Drawings & I These are for explaining the method of the present invention. Figure 1 is a plan view showing the method of vertically cutting a raw squid that has been opened and opened;
Figure 2 is a perspective view showing how to remove the entire body of a squid cuttlefish that you want to cut into pieces, and Figure 3 is an explanation of how to roll squid meat pieces with pinch rollers and squid.
The 4th drawing shows a perspective view of the split IIJ product. 4'ii':'F Applicant Sei Komatsu 2nd generation y1!
Person Patent Attorney Hara 1) (B 10゛;. [- Figure 2 Box 3 October 2311 Patent Office Commissioner Kazuo Sugi 1, Indication of Case Patent Application No. 171051 1982 2, Invention Name: Sei Komatsu 24, Agent: 111, Showa 7. Contents of amendment (1) After “size” on page 3, line 8 of the specification, rK
Join J.

Claims (1)

[Claims] A boiling process in which the squid to be peeled is boiled to ripen, a first seasoning process in which the squid to be boiled and ripened is cooled and then seasoned, a drying process to dry the first seasoned squid, and a drying process to dry the squid to be dried. A second seasoning process involves cutting the squid into multiple pieces to make it thinner, a second seasoning process in which the whole squid is immersed in mayonnaise-containing tr seasoning solution and treated with Ml 1 flavor, and a second 1f7i flavored squid is processed.・Roasting process of roasting, ・Doubling of roasting〃・Grape pressure treatment, unraveling process, pressure medium unraveling, pulling process of tearing squid, and tearing method of amino acid seasoning. The third step 811 is to attach powdered seasoning containing powder and spray a seasoning liquid containing mayonnaise! 1. A method for producing processed squid products, characterized by comprising a flavoring step.