JPS60149364A - Production of processed cuttlefish - Google Patents

Abstract

PURPOSE:To obtain the titled product, easily seasonable and eatable, and suitable for a relish taken with SAKE, by cutting a cuttlefish flesh along the body axis and flesh fibers, shredding the resultant thin pieces along the body axis, and heating the thin slices the change to shape thereof. CONSTITUTION:A cuttlefish 1 with fins is finely cut along the body axis to give thin pieces 2 of constant small width, which are then cut to almost rectangular slices 3 of suitable length. The resultant slices 3 are shredded in the width direction along the body axis to give thin slices 4, which are then heated at 50 deg.C or above to shrink the third and fourth layers of the epidermis under heating. Thus, the slices 4 are processed into the aimed product of rolled shape.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a processed food made from squid as a raw material, and aims to provide a delicacy that is easy to season, easy to eat, and suitable as an accompaniment to alcohol.

A variety of delicacies have been proposed that use squid as an ingredient, but most of them are so-called split squid, which are cut into strips along the fiber direction, or are made by cutting squid into strips in the same way as described above, such as making cheese with sweet German cheese. Processed squid.

Since the above-mentioned well-known products are cut into thin strips along the fiber direction, the fibers must be torn off while eating, making it difficult to eat.Also, since the products are long in the fiber direction during the processing process, it takes time for seasonings to penetrate.

The present invention was made in view of the above circumstances, and the squid meat is cut into strips along the body axis, cut into appropriate lengths, and then cut with a thin blade again along the body axis.゛C
The product is characterized in that it is heated to at least about 50°C and the heat-shrinked squid is given a change in shape by utilizing the characteristics of the round squid. In the second step, the fiber direction of the squid meat is arranged toward the long side of the thinly sliced fillets, making it possible to easily cut the squid meat into short pieces along the fibers, without tearing the fibers when eating. However, it has the advantage that it is easy to chew and eat, and that it is easily digested.At the same time, the third step produces an interesting delicacy with a rich variety of shapes, each thinly sliced fillet having a different shape. This has the effect of making a suitable product.In the processing process, which is carried out as necessary, seasoning is applied from one cut of squid meat facing the long side end of the thinly sliced fillet. There is an advantage that the seasoning permeates quickly along the fibers and seasoning can be easily performed.

An example of the present invention will be explained in the order of raw materials and manufacturing process.

As raw materials, any raw squid may be used as long as it is not dried, such as raw squid with the skin removed, raw squid with the skin removed, semi-dry squid with the skin or peeled, frozen squid with the skin or peeled, etc. Raw squid, such as semi-dried or frozen products, are used because they shrink or curl up when heated.If the raw squid has skin, the outermost layer of the skin is removed by a machine. Peeling the squid by hand or by hand, avoiding the well-known hot water peeling process, to prevent the squid meat from shrinking or slurping it whole during the peeling process, and to avoid causing water pollution problems. Then, the raw squid with skin is subjected to a peeling process by the above-mentioned means as a pretreatment process of the manufacturing process.

Also, the ears of the squid can be removed or left as is, but the legs should be removed first.

Next, the manufacturing process will be explained for the case where the raw material is peeled squid with ears.

The first step is to cut the cuttlefish with ears (1) shown in the first figure into thin strips in the width direction along the body axis (vertical direction in the figure, perpendicular to the meat fibers) as shown in the second figure. .

In the second step, the thinly sliced fillets (2) obtained in the first step are cut into appropriate lengths to obtain approximately rectangular fillets as shown in the third figure, and each of the rectangular fillets (3) is cut into four pieces. As shown, the body axis (
Thinly sliced in the width direction along the length direction (in the figure, perpendicular to the meat fibers) to obtain thinly sliced fillets (4).

In the third step, although not shown, the thinly sliced fillets obtained in the second step are heated to about 50°C or above 50°C to heat-shrink the third and fourth layers of the epidermis, as shown in the fifth figure. The product is obtained by processing it into a round shape like this. Heating means in this step include means for immersing the product in hot water, means for applying hot water, and means for heating with hot air or other heaters.

The product shown in Figure 5 can be vacuum-packed and shipped, or it can be flavored with appropriate seasonings, vacuum-packed, and shipped as a refrigerated product.

The product exhibits almost different changes in shape from fillet to thin fillet, since the length and thickness of each fillet vary slightly as they approach.

[Brief explanation of drawings]

The drawings show an example of the implementation of the present invention; FIG. 1 is a front view of a squid with ears used in the manufacturing method of the present invention, FIG. 2 is a first step, and FIGS. 3 and 4 are a second step. Fig. 6 is a perspective view of the product, and Fig. 5 is a perspective view of the product. In the diagram, (1)... Squid (squid with ears), (2)... Thinly sliced fillet, (3)... Rectangular fillet, (4)... Thin J fillet. (1 几'rJ3 examiner punches) 1. Display of the case Showa 59 1 letter' [Application No. 5349 2, Name of the invention Ikaka ■Food manufacturing Ij method Name (Name) Kyoritsu Shokuhin Co., Ltd. Name (6860) Patent attorney 1 Masana Hayakawa 5, Amendment order Date (correction of white 5) Showa year Month Opening (2) Correction to the detailed description of the invention in the same book Fortune (1) Details @page 2, lines 7 to 9, “Squid meat is cut into thin strips along the body axis.” , cut the squid to an appropriate length, and then thinly slice it again along the body axis.'' After cutting to the appropriate length or without cutting, cut the body axis (
The description has been corrected to ``sliced thinly along the body axis (including the direction obliquely intersecting the body axis)''. (2) 1 of page 2, line 12 of the same book! -Delete the statement ``I wish I could do it.'' (3) “Direction perpendicular to the meat fibers” on page 4, lines 7-8 of the same book
'' has been amended to read ``in a direction perpendicular to the meat fibers, in a direction obliquely intersecting the body axis, etc.''. (4) In the same book, page 4, lines 13-14, the statement "[direction perpendicular to the meat fibers]" is corrected to "direction perpendicular to the meat fibers, direction obliquely intersecting the body axis, etc.)". (5) In lines 3 and 4 of page 5 of the same book, the description ``Shipping in vacuum packed as is'' has been changed to ``Shipping in vacuum packing with moisture-proof packaging material, or packed in bulk as is.'' The statement has been amended to read, ``It can be packaged and delivered.'' (6) In the same book, page 5, lines 9-10, ``...because it changes when it is stuck.'' Add the following sentence next to the statement 1. In this case, another example of the manufacturing process will be explained (not shown). Cut at fixed cutting lengths. In the second step, the oblong-shaped regular-sized fillet obtained in the first step (2
') along the body axis (perpendicular to the meat fibers, diagonally crossing the body axis, etc.) in the width direction (in the direction of the meat fibers) to obtain thinly sliced fillets (4'). In the third step, a product is obtained by thermoforming in the same manner as in the above embodiment. In this example, the heating means, product packaging, etc.
This is the same as in the previous embodiment. The product obtained in this example, like the product in the previous example, exhibits almost different shape changes depending on the thinly sliced fillet, and the reason is the same as in the previous example. (7) Amend the statement of the claims as shown in the attached sheet. Patent L' [Applicant: Kyoritsu Shokuhin Co., Ltd. 2, Claims A first step of eating squid meat along the body axis or meat fibers;
The second step is to cut the fillets into appropriate lengths along the body axis without cutting or cutting, and then heat the thin fillets to around 50°C or above 50°C to shape them into shapes. 3. A method for producing a charcoal-added food consisting of 3.

Claims (1)

[Claims] A first step of cutting the squid meat into thin strips along the body axis, a second step of cutting the thin fillets into appropriate lengths and then slicing them again along the body axis, and cutting the thin fillets into 50" pieces. A method for producing a processed squid food comprising a third step of heating the squid to a temperature of C or higher than 50°C to change its shape.