JPS596633B2 - How to prevent squid rings from melting - Google Patents

Description

[Detailed Description of the Invention] The present invention relates to a method for preventing squid rings from sticking.
When the body of a squid is sliced into rings and boiled in water or oil to produce canned food or retort foods, etc., the squid rings are deformed at the cut end by pressure heating using a retort, etc. To solve this problem and to provide a squid ring prevention method in which even if cut squid cut into rings is made into cans or the like, the problem of cutting cuts between anchor rings does not occur and each anchor ring can be separated as it is.

Traditionally, canned squid has been widely used mainly in Yamato-ni, seasoned with sugar, soy sauce, etc.

In addition, canned squid pickled in oil and boiled in water are also manufactured, but the production volume of these canned squid is smaller than that of Yamato-ni.

Traditionally, most canned foods, such as Yamato-ni, were opened and eaten as is, or reheated and eaten at ℃, but recently canned foods have become popular as ingredients for cooking. Many canned squid made using conventional methods were unsuitable as canned ingredients, so research and development was carried out on canned squid for cooking ingredients in order to expand the uses of canned squid.

When developing canned food ingredients, conventional methods result in defects in the quality of the canned ingredients.

In other words, to produce canned raw materials using a known method, the squid is cut, washed with water, boiled, and if desired, the skin is peeled, then packed in cans, seasoning liquid, salt water, or edible oil and seasonings are added, and the squid is sealed. Yamato boiled squid is sterilized by pressure and heat, but although Yamato boiled squid is less likely to cause the problems described below, it is rarely used as a canned material. If you try to produce canned squid rings that are cut into small rings, problems such as peeling or deformation of the rings will occur and the product will not be produced.To prevent this peeling, it is necessary to Pressurizing and heating steps at temperatures exceeding 1.5°C are inappropriate.

However, normal pressure heating at temperatures below 100° C. does not sterilize the product sufficiently, making it unsuitable for use as canned materials or retort food.

Therefore, even if the squid is sterilized under the conditions of the conventional pressure heating process using a retort, etc., the original taste and flavor components are retained, and after stuffing, squid is cut into round slices by pressure heating using a retort, etc. As a result of various researches into a method for preventing the squid rings from sticking together, which is suitable for canned cooking materials, etc., and which allows each squid ring to be separated in its original form without causing any deformation of the squid rings, the intended purpose has been achieved. Since it is now possible to do this, we would like to propose a method for preventing this.

That is, the method of the present invention involves removing internal organs, cartilage, etc. from the body of a squid, cutting it into slices, immersing it in an aqueous solution containing a protein denaturant, washing it with water, filling it in a container, and heating it under pressure. This feature prevents the ring from wearing off.

The method of the present invention will be explained in detail below.

First, collect the bodies of fresh fish or squid (in the case of frozen products) from which the legs have been removed from the squid you want to thaw, and after removing the remaining internal organs, cartilage, and other unnecessary parts from these bodies, process the product. If you want the color to be white, remove the skin from the body.

At this time, squid skin has a three- to four-layer structure, and pigment grains exist between the second and third layers counting from the surface.
When the second layer of skin is removed and the pigment grains are removed, the fleshy part is not colored by the pigment and can be maintained in a white state.

If it is better to retain the original color of the squid when boiled in water or soaked in oil, the peeling process can be omitted. Next, the body is heat-treated in boiling salt water at 100°C for several minutes, and then, for example, Slice the squid rings into rings with a thickness of about 2 to 10% using a slicer or the like, and immerse the squid rings in an aqueous solution containing a protein denaturant to denature at least the cut surface of the squid rings with protein.

At this time, any protein denaturant can be used as long as it can denature the cut end of the anchorage and can be used in food products, such as alum, tannic acid, nicotinic acid, ethyl alcohol, etc. is preferred.

Potassium alum is usually easy to use as alum, but ammonium alum, baked alum, etc., which can be used as food additives, can also be used.

The concentration of the protein denaturant is also related to the water washing treatment described later,
It is preferable to reduce the amount remaining in the fleshy parts as much as possible.

When a potassium alum aqueous solution is used, its concentration is 0.1 to 10% by weight (hereinafter weight % is indicated by section), preferably 0.3 to 5.0%, and the immersion time is 20 seconds to 5 minutes. It is.

If the concentration is lower than these ranges, the protein denaturation effect cannot be obtained;
On the other hand, if it is too thick, the texture of the ikaringu will become brittle and the taste will be bad, making it unsuitable.

Next, after being immersed in a protein denaturing aqueous solution, it is washed with water, drained, stuffed with meat in a conventional manner, and saline or vegetable oil is injected.
If necessary, seasonings and spices are added, seared, heat sterilized,
Cool and can the squid boiled in water or soaked in oil.

In addition, during this water washing, it is preferable to reduce the remaining amount of the protein denaturing agent as much as possible as described above. It is preferable to wash the squid to be treated with a protein denaturant with water so that the amount of aluminum is 30 ppm or less.

The reason for this is that if the metal content is 30 ppm or more, sensitive people will experience an astringent taste.

Further, it is preferable to use an aqueous solution of 0.1 to 5.0% in the case of tannic acid, 0.2 to 1.5% in the case of nicotinic acid, and 40 to 80% in the case of ethyl alcohol.

Slice the squid into the above protein denaturant aqueous solution for 20 seconds to 5 minutes.
After soaking for 1 to 2 minutes, preferably 1 to 2 minutes, the processed squid is thoroughly washed with water to remove the attached protein denaturant, and then the water is drained and packed into cans or reel pouches using the usual method as the main raw material. If you add salt water or edible oil and seasonings, spices, fragrances, liquid smoke, etc. if necessary, seal them, and sterilize them by pressure and heat in a retort, you can produce canned or retorted foods such as boiled, pickled, smoked, etc. is obtained.

The squid rings produced by the manufacturing method of the present invention do not cause any separation between the cut ends, and do not allow contact between the cut ends and parts of the squid other than the cut ends.
To obtain squid rings that do not undergo deformation and have their original flavor, taste, and texture.

These squid rings can be eaten as is or with seasonings after opening the can, but when used as a cooking ingredient in salads with seafood, etc., they are ring-shaped and have a good shape, and are extremely delicious.

Also, when peeled, it has a beautiful white finish.

Next, an example will be described.

Example 1 First, a frozen squid is thawed under running water, the groin and legs are removed, internal organs, cartilage, etc. are removed from the body, the body is peeled off using an automatic peeler, and after washing with water, % saline solution at a temperature of about 100°C for 8 minutes.

The body obtained as described above was sliced using an automatic slicer to a thickness of 3.
After cutting this squid ring into 5% rings, 1.
The cut surface was immersed in 0% potassium alum solution for 1 minute with stirring to denature the protein on the cut surface, then washed twice with 4 times the amount of water and drained.

Next, mobile No. 4 can (diameter 74.1% x height 50.51)
Stuff 1,201 pieces of Niikaringu, then inject 3 parts of rice oil (H'), add 0.5 f!' of salt, tighten the sear, and then
The squid rings were sterilized by heating at 115° C. for 35 minutes in a rotary retort and cooled in water to produce canned squid rings soaked in oil.

Next, when this canned product was stored for 30 days and then opened, all of the squid rings had formed into rings without peeling, and each squid ring had the texture, flavor, and color of squid.

Example 2 First, a frozen Japanese squid was thawed in water, the groin and legs were removed, internal organs, cartilage, etc. were removed from the body, the body was peeled using an automatic peeler, washed with water, and drained.

After that, heat it in a fryer at 160°C with vegetable oil for about 1 hour.
Sooted for 5 seconds.

Next, use an automatic slicer to cut the oil-sooted body into rings approximately 59 mm thick, and soak the cut rings in a 0.5% potassium alum solution for 2 minutes while stirring. The protein was denatured, then washed twice with 4 times the amount of water and drained.

Next, 701 pieces of Ikaring were stuffed into a No. 3 can (7461% diameter x 34.2% height), and 0.8f of salt and 0.8f of glutamic acid were added. :M, 40 tons of water? was added, sealed, heat sterilized in a rotary retort at a temperature of 118° C. for 15 minutes, and cooled in water to produce canned squid rings boiled in water.

When the canned squid was opened after being stored for 30 days, the squid rings could be separated into rings without sloughing off, and the squid retained its original texture, flavor, and color.

Example 3 First, a frozen purple squid is thawed under running water, the selvage and legs are removed, the internal organs and cartilage are removed from the body, the skin of the body is peeled off, and the squid is soaked in 0.5% saline solution. It was boiled for 5 minutes at a temperature of 100°C.

Next, this body was smoked in a smoking room at 50°C for 30 minutes, and then sliced into rings with a thickness of 7% using an automatic slicer. The sample was soaked in water for 1 minute while stirring, then washed three times with four times the amount of water and drained.

Next, 901 kg of anchoring after the hot smoking process was placed in a square No. 3 B can (inner diameter 106.2 x 74.6%, height 22.0%).
Stuff the meat, add 201 parts of corn salad oil, and add 1 part of salt.
The material is then sterilized in a rotary retort at a temperature of 115°C for 25 minutes and cooled in water.
Manufactured canned smoked squid pickled in oil.

When this canned product was opened after being stored for 30 days, there was no separation of the sardines, and each sardine was clearly separated, and it had the original squid texture, flavor, and good smoky odor. Ta.

Example 4 First, a frozen Matsui squid is thawed in water, the legs are removed, the internal organs and cartilage are removed from the body, and the body is peeled to give a zero.
It was boiled in 5% saline at a temperature of about 95°C for 6 minutes.

Next, this carcass was sliced into rings with a thickness of l (1771 mm) using an automatic slicer, and the rings were immersed in anhydrous potassium alum solution with a concentration of 0.5% for 1 minute while stirring to denature the protein. After washing twice with twice the amount of water and draining the water, stuff the squid rings into a retort pouch made of aluminum foil laminated with polyethylene film, etc., and add 0.8 grams of salt and 0.11 grams of smoke crystals as liquid smoke. water 20
The mixture was injected with f and sealed, sterilized by heating at 115°C for 25 minutes in a rotary retort, and cooled with water to produce a retort food of smoked Ikaring soaked in oil.

When this canned product was opened after being stored for 30 days, each squid ring was separated cleanly without causing any melting, and had the original squid texture, flavor, and good smoky odor.

Example 5 The squid ring obtained in Example 1 was immersed in an aqueous solution having the composition shown in Tables 1 to 4 for 1 to 10 minutes to denature the protein on the cut surface (however, the protein on the cut surface was denatured with the solution shown in Table 1). minutes, 1 with the liquid in Table 2
5 minutes in the liquid shown in Table 3 and 10 minutes in the liquid shown in Table 4.

). Next, wash 2 to 3 times with 4 times the amount of water and drain, then use a cell phone size 4 can (diameter 74.1% x height 50.5%)
Ikaring was stuffed with 12 CH' meat, and as in Example 1, it was heat sterilized in a rotary retort and cooled in water to produce canned Ikaring in oil.

After storing each of these cans for 30 days, we opened them and examined the adhesion status of the squid rings, texture, flavor, meat quality, texture, etc.
It was as shown in Table 5.

In addition, in Table 5, (a) adhesion status, ◎ indicates good adhesion with no visible adhesion, ■ indicates slight adhesion but sufficient separation, Δ indicates there is a lump of adhesion, and X indicates strong adhesion. The squid meat on the other side peels off when pulled.

(Mouth) Flavor: ◎ indicates very good, ○ indicates good, Δ indicates off-taste.
The X mark indicates each condition where the food has a strong off-taste and is difficult to eat.

0→ Meat quality and texture: ◎ indicates very good, ○ indicates good, Δ indicates the meat feels firm, and X indicates the meat is slightly hard.

As explained in detail above, the method of the present invention involves protein-denaturing each cut of the anchoring ring, which is made by cutting the body of a squid, before it is soaked in oil or boiled in water and packed into cans or retort pouches. This is a method for producing anchoring that does not cause deformation or loss, and allows the original texture, flavor, and color of each squid to be fully enjoyed when the can or package is opened.

Claims (1)

[Claims] 1. Remove internal organs, cartilage, etc. from the body of a squid, cut into rings to make anchor rings, and then immerse the cut ends of the squid in an aqueous solution containing an edible protein denaturing agent. Then, after washing with water, pack it into a container.
A method for preventing adhesion of anchoring rings, which is characterized by applying pressure and heat.