JPS60141260A - Food of delicate flavor using cuttlefish as raw material and its preparation - Google Patents

Abstract

PURPOSE:To obtain the titled food of delicate flavor having no hydration properties, not being decomposed even in humid atmosphere, by blending crushed or ground raw cuttlefish with seasoning and internal organs of raw cuttlefish, fermenting the blend, molding the fermented blend into a fixed shape, drying it. CONSTITUTION:Bodies, legs, and auricles of raw cuttlefish are crushed by a chopper, or ground by a grinder, blended with seasoning such as salt, etc., and internal organs such as liver, etc. of raw cuttlefish required for fermentation. The blend is put in a container, preserved for a given period, fermented, aged, further cast into a mold, molded into a given shape, and dried by vacuum drying, etc., to give the desired food of delicate flavor.

Description

[Detailed description of the invention] The present invention relates to squid TI: a delicacy used as a raw material and a method for producing the same, in particular, raw squid is used as a raw material, and the product is fermented and aged, then shaped into a fixed shape and dried. It concerns a new delicacy product and its manufacturing method.

In recent years, in the food market, consumers are increasingly diversifying their dark lighting habits and are increasingly looking for natural foods. Even in delicacies, products with new flavors and products in a natural state that do not contain binders or additives are becoming increasingly popular. I have a strong desire for something edible.

The present invention was developed to meet these demands, and uses raw char as a raw material, which is then stored and fermented.
It is aged, and the resulting paste-like fluid is molded into a fixed shape and dried.

Hereinafter, the present invention will be specifically explained according to its manufacturing method, and its products will also be explained.

■) Raw material supply process Raw squid is used as raw material, including the body, legs,
Each part of the ear is cut out using a chopper, or wet and crushed using a lint machine.

This squid raw material is designated by the symbol F. The chopper used at this time is one that has the same basic structure as, for example, a meat grinder, but if it is capable of cutting raw squid into small pieces, you can use a chopper, grinder, etc. as appropriate. good.

Incidentally, the present invention makes it possible to use the legs and ears, which are of low value as a hard squid insulator product, as well as the body, and all parts of the squid can be effectively used, along with the internal organs that will be described later. It is something that can be exhausted.

■ Mixing process of seasonings and enzymes Mix 10 to 20% salt and about 6% raw squid offal such as liver necessary for fermentation to squid raw material F□ (these items are indicated by code B). T)o Same as above, the above ingredients are essential for fermentation and aging of squid raw materials, but seasonings (koji, etc.) may be added as necessary.

■Storage process The mixture is placed in a container, stored for a certain period of time, fermented and aged. The ingredients are then stirred to achieve uniform ripening and even salt distribution, and then canned and stored in a cool place for 7 to 20 days. Then, the protein in the raw squid is digested and broken down by the action of enzymes, producing amino acids and increasing the flavor, and the broken down protein becomes a sticky, sticky fluid. Moreover, this substance is dissolved between the squid's muscular tissues (fleshy and fibrous parts).

The extrusion molding process involves pouring such a fluid into a mold to give it a fixed shape. For example, as shown in FIG. 0 5) Drying process This is a process of dehydrating the fluid that is poured into a mold and shaped into a fixed shape as described above, and drying methods include hot air drying, vacuum cooling drying, vacuum freeze drying, etc. by. However,
Vacuum freeze-drying is the best way to preserve the flavor produced by fermentation. For this purpose, the tray is placed in a freezer, rapidly frozen at a low temperature of -30°C to -40°C, and then placed in a vacuum dryer for approximately 12 hours.

This sublimates the frozen moisture in the frozen raw material and dries it to a moisture content of 4 to 5%.

The product F3 produced in this way is molded into a rod-like uniform shape as shown in Figure 3, and the finely divided muscular tissue is bound together by a glue-like coagulant protein. It is something. Dried coagulable proteins are non-hydratable, do not decompose due to high humidity, and have strong adhesive strength.For example, when fish is grilled, the reason why the meat sticks to the grill and cannot be removed is due to protein. This is due to the adhesive strength of

The above is one embodiment of the present invention, and a fixed shape such as a rod shape can be used instead.

As another example, there is a manufacturing method in which a fluid obtained by fermenting ground raw squid or squid is dehydrated and made into a paste, and this is extruded and molded to obtain a single regular-shaped product.

In this case, as shown in Figure 4, 1) Raw material supply process 2) Seasoning, #mixing process 3) Storage process The above steps are performed in the same manner as in the previous embodiment.

4) Dehydration process The raw material, which has become fluid due to fermentation, is dehydrated in a pit where it is turned into a paste, and this product is designated by the symbol F1'.

Specifically, as an example, a fluid is frozen by a vacuum freeze-drying method, and then placed in a vacuum dryer to sublimate water and dehydrate the material to a water content of 40 to 50%.

5) Molding process The fc raw material F is made into a paste and extruded into a certain shape using a die, and then cut into a suitable length to form a fixed shape such as a rod. This is designated by F2. However, since the raw materials have already been molded into a fixed shape, they are sent to the first drying process.

That is, after that, as in the previous example, 6) drying step is performed, in which the water is dehydrated to a moisture content of 4 to 5%''th by means such as vacuum freeze-drying.

The product obtained by this method is similar to that shown in FIG. 3 above, and this manufacturing method has superior productivity than the first embodiment, and can produce a high quality product.

Still another embodiment is a method for obtaining a single regular-shaped product using the body part of a squid,
In this case, 1) Raw material supply process Only the body of a live squid is used as the raw material, and this is cut into uniform rod-like shapes by a slicer. Similarly, this squid raw material is indicated by F□.

2) Seasoning and enzyme mixing process 3) Storage process The above steps are the same as those in the previous embodiment.

The result is a mixture of the squid's muscular tissue, which retains its regular shape, and a glue-like fluid formed by decomposing proteins.

4) Molding process Cut into a fixed shape such as a rod shape and use as received, or if it is small or small, pour it into a mold and arrange it in a single fixed shape. be. For example, the 6th
As shown in the figure, from one side of the elongated shaft-shaped F-ray T'
The muscle has a rod-like shape.

However, as in the previous example, 5) Drying process is used. The product obtained as a result can be one in which the muscular tissue alone has a fixed shape, or it can have a fixed shape in which multiple pieces are combined with coagulated proteins as shown in Figure 7. ), and they cut the pieces into appropriate pieces to make products.

The present invention adopts the 6H method as described above, and has the following effects. That is, raw squid is used as a raw material, and its muscular tissue and decomposed protein are integrated. In addition, it was able to obtain a delicacy that was compatible with the proper teeth of mice, had a good flavor, and was free from raw taste. In particular, when vacuum freeze-drying is performed as in this example, the excellent flavor of the product makes it suitable for use as a product. Since OU is used as a binder, there is no need to mix binders such as starch, and the product can be eaten in its natural state.
This matches the customer's dark lighting. Furthermore, since the decomposed coagulable protein does not decompose once it is dried, it has the advantage that the product can be kept for a long time even at high temperatures.

In addition, in the eleventh and second embodiments of the manufacturing method of the present invention, the legs and ears of the squid can be used equally as the body, so all parts of the squid can be effectively used to make putty, and the product can be marketed at a low price. It can be provided to

[Brief explanation of the drawing]

FIG. 1 is an explanatory diagram showing an embodiment of the manufacturing method of the present invention,
FIG. 2 is a perspective view showing an example of the molding process, FIG. 3 is a perspective view showing a delicacy manufactured by the manufacturing method shown in FIG. 1, and FIG.
Figure 5 is an explanatory diagram showing another embodiment of the manufacturing method of the present invention.
The figure is an explanatory diagram showing still another embodiment of the manufacturing method of the present invention,
FIG. 6 is a perspective view showing another example ζ of the molding process. FIG. 7 is a perspective view showing an example of a delicacy manufactured by the manufacturing method shown in FIG. F□; Squid raw material F2; Raw material animal F3; Delicacy products

Claims (1)

[Claims] / The body, legs, and ears of a live squid are ground or crushed, and seasonings such as salt are mixed with the internal organs of the live squid, and then fermented. : A delicacy made from squid, which is characterized by molding squid into a regular shape and drying it. λ A squid-based delicacy characterized by cutting the body of a live squid into regular shapes, mixing seasonings such as salt with the offal of the raw squid, fermenting it, and then drying it. . 3. Grind the body, legs, and ears of the live squid using a chopper, or crush them using a crusher, mix seasonings such as salt, and the internal organs of the raw squid, and grind them. 1. A method for producing a delicacy using squid as a raw material, characterized in that the mixture is fermented and aged, and then the mixture is poured into a mold to form a fixed shape and dried. G. Grind the body, legs, and ears of the raw squid using a chopper or crush it using a crusher, mix seasonings such as salt with the internal organs of the raw squid, and ferment the mixture. A method for producing a delicacy using squid as a raw material, which is aged, then dehydrated to form a paine, which is then extruded into a regular shape and dried. ! The body of a raw squid is cut into a regular shape such as a catalpa, and seasonings such as salt and the offal of the raw squid are mixed with this, and this is fermented and aged. A method for producing a delicacy using squid as raw material, which is characterized in that it is made into a fixed shape by itself or by combining multiple squid and dried.