JPS61177939A - Production of salted guts of firefly squid - Google Patents

Abstract

PURPOSE:To obtain salted guts of firefly squid having improved productivity, shelf stability and taste, by blending sparkling enope squid meat prepared by removing internal organs from it and preserving it with salt with liver in the removed internal organs, which is subjected to treatment of seasoning and preservation improvement, and treating the blend in a desired way. CONSTITUTION:Meat obtained by removing internal organs, etc. from raw firefly squid is blended wit 4-8wt% salt, 1-5wt% malate preservative, 3-8wt% alcohol preparation, and preserved with salt to give the dehydrated material (A). On the other hand, liver in the moved internal organs is washed with water, 100pts.wt. of the liver is mixed with 30-50pts.wt. reducing starch saccharide, 10-50pts.wt. natural inhibitor of oxidation and decomposition having inhibitory action on fermentation, 30-50pts.wt. fermented seasoning solution comprising a rice KOJI as a main raw material, 5-30pts. wt. natural paste preparation, 1-5pts.wt. natural seasoning derived from animal pro tein, 0.5-4pts.wt. lactic acid preparation, and 1-7pts.wt. emulsifying agent, to give the solution of seasoning and preservation improvement (B). 100pts.wt. of the compo nent A is blended with 15-40pts.wt. of the component B, the prepared total amounts are mixed with 0.5-4wt% crystallization inhibitor and water release inhibitor and aged to give salted guts of firefly squid.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a novel method for producing salted fish using firefly squid as a raw material.

Firefly squid is also commonly known as pine squid or carp, and has a body length of 5 cm.
A member of the small squid family, about 1.5 m in size, it lives only in extremely limited sea areas, mainly in Toyama Bay, and emit firefly-like light from its body to avoid crowds. Around April and May in spring, it lives around Namegawa and Uozu. It is a deep-sea fish that washes up on the shores of Japan and is praised as being the messenger of Princess Otohime of the Ryugu.

Moreover, it has a unique flavor that is bland and unpleasant, and has traditionally been enjoyed as a seasonal flavor by cooking with vinegar and miso, or simmered yolk with vinegar, and squid sashimi is especially considered a delicacy. .

A further object of the present invention is to provide a novel method for producing salted fish made from firefly squid, which fully utilizes its unique flavor.

Traditionally, salted squid is made by cutting open a raw squid, removing the membrane, washing it with water, adding 8-10% salt, draining it for a day and night, then peeling the skin of the squid you want to drain and removing the flesh. It was made by cutting the squid into strips, then mixing the tsuwana with the cut squid, pickling it in salt, and adding seasonings to taste.

However, with this conventional product, the work of peeling and slicing the squid is troublesome and requires a lot of man-hours, and the disadvantage is that the squid becomes hard because the squid is heated for a short time to make it easier to peel. there were. Also, since the feet are hard, there was no point in excluding them.

Furthermore, the amount of salt added was quite high to prevent spoilage (because of this, the salty taste was strong, and the flavor and mellowness were lacking, making the seasoning boring and not necessarily satisfying).

The purpose of the present invention is to completely eliminate the drawbacks of the conventional method for producing salted firefly squid.

Next, one embodiment of the present invention will be described.

First, the body and legs of the Tsuchiuke squid are separated, and the internal organs and
Remove the beak, carapace, and eyeball. And then, the internal organs etc. have been removed, and the salt is 4-8%, the water activity is 1111! 1 agent and 1/PH 1! Add 1 to 5% of a conditioning agent and 3 to 8% of an alcohol preparation to make a so-called salt pickle. The amount of salt added is adjusted to be large in the summer and small in the winter.

Water activity regulator and P)I added in this salting
I! As the preservative, for example, a preservative based on malate is used. This substance has the effect of reducing water activity and inhibiting the growth of various bacteria, and can also keep the product's PI (PI) in a stable state for a long period of time.It can also prevent amino acids, etc. from clumping. On the other hand, alcohol preparations exhibit strong bactericidal and antibacterial effects and can be used as a preservative in place of a portion of common salt, making them suitable for producing low-salt foods.

It is preferable to use fresh, raw firefly squid, but since the harvesting season for firefly squid is limited to a very short period, if you make it outside of the season, be careful not to lose its freshness and flavor. requires special preservation methods. One of the most suitable methods is the recently developed preservation method using nitrogen processing, which allows the squid to be used year-round while retaining its freshness.

The salted clay as described above is dehydrated. The dehydration method may be a method of placing the product in a coarse mesh bag and dehydrating it under pressure, or a centrifugal dehydration method.

Among the internal organs of a firefly squid, the liver, or abdominal gut, is also called ``red gut'' and has the unique flavor of a firefly squid, and has an exquisite taste that melts on the tongue.

It is best to wash them with water to remove dirt from the surface, drain them, collect a large number of them, and drain them in a separate container beforehand.

For 100 parts of this shoe padding, 30-5% of reduced starch saccharide
0 copies! 10 natural oxidative spoilage inhibitors with fermentation inhibitory effect
~50 parts, fermented seasoning made from rice malt as the main ingredient 8130~50
5 to 30 parts of a natural thickening agent, 1 to 5 parts of a natural seasoning made from an animal protein hydrolyzate, and 0.5 to 30 parts of a lactic acid preparation.
4 parts and 1 to 7 parts of an emulsifier to prepare a seasoning preservation improving liquid.

The reduced starch saccharide is made from a saccharide made from starch and consists of monosaccharides and polysaccharides obtained by reduction. It has about 70% the sweetness of sugar and is added for low-sweetness foods, and also acts as a thickener and film.

Further, as a natural oxidative spoilage inhibitor, for example, Ever7 Rex (trade name) can be used, which is a natural product preservative (preservative) that also has a fermentation inhibiting effect and does not require labeling.

The above-mentioned fermented seasoning liquid is obtained by fermenting and maturing rice koji as a main raw material, and is a koji seasoning liquid that contains various types of sugars including glucose due to the saccharification effect of rice malt.

The above-mentioned natural paste preparation is intended to improve the thickening effect, the film effect, and the oxidation prevention rate of pickles. Addition of this substance not only does not cause the viscosity to decrease particularly during storage, but also has a great film effect because the viscosity decreases when force is applied from the outside and increases when it stands still.

In addition, the above natural seasoning obtained from animal extracts exhibits an excellent salt-melting effect, and when used in combination with chemical seasonings, a strong synergistic effect is produced. This seasoning eliminates the drawback of the nucleic acid-based seasoning sodium glutamate, which has a subtle seasoning power and lacks a wide range of flavor, and has the effect of imparting natural ``richness.''

Use a lactic acid preparation that retains the acidity of lactic acid but has a softened sour taste and odor. This is a disinfectant that does not require labeling.

For example, sodium polyphosphate can be used as the emulsifier, and is added for the purpose of keeping the various additives described above in a stable mixed state over a long period of time.

If this emulsifier is not added, the various additives mentioned above may float to the surface and become cloudy after 1 to 2+ months.

In addition to the various food additives mentioned above, natural sweeteners can be added to improve the flavor.For example, "Yuzu Mai",
It is possible to provide flavors such as ``Karashi mai'' and ``Salty j.''The seasoning preservatives mentioned above are all natural products that do not require additive labeling.

As above, 1llll! The seasoning preservation improvement liquid that has been prepared is
The mixture of belly cotton (red cotton), which has the unique flavor of firefly squid, and the various additives mentioned above gives it an exquisite taste and moderate shelf life.

Next, 100 parts of the dehydrated clay cake is mixed with the seasoning preservation improving liquid mainly made of red cotton for 15 to 40 seconds, which has an excellent crystallization prevention and syneresis prevention effect on the total weight. Add 0.5 to 4% of starch candy and let it mature. After the aging process is complete, the appropriate amount is refilled into containers for sale.
Finish the manufacturing process.

The salted firefly squid produced by the method of the above embodiment can be eaten by putting the entire body of one firefly squid in the mouth, compared to the conventional salted squid cut into strips. There is no need to exclude any part of the leg, and the -6 minute leg can be eaten as is.

In addition, the salt content is reduced and the taste is adjusted using the unique flavor of fireflies and the various natural seasoning preservatives mentioned above, so the meat, including the feet, is extremely tender (and contains plenty of moisture). The texture is comparable to that of eating firefly squid sashimi.

Moreover, it has a very mild taste, and is a rich, high-quality delicacy that is enjoyed as an accompaniment to alcoholic beverages.

On the other hand, in the manufacturing process, compared to traditional salted squid, there is no need to peel the squid and cut the squid into strips, and there is no need to exclude the legs, making the work process much easier. It is simple and can be mass-produced, and most of the raw material for salted fish is from one firefly squid, so there is no waste at all.1. We can offer both at a very low price.

The salted firefly squid produced by the method of the present invention has a lower salt content than conventional salted squid, so it requires refrigeration for storage, but with the addition of natural preservatives, it can be stored even in the summer. It is safe to store it for more than 1+ months.Also, since a crystallization inhibitor and a syneresis inhibitor are added in the final step, a stable liquid state can be ensured at all times.

In the above embodiments, the case was explained in which the body and the foot of the doke were cut and separated, but the material may also be one in which the body and the foot are simply cut open and the soles exposed. This is possible because the soil catcher itself is very small and soft.

Claims (1)

[Claims] 1) Raw firefly squid with internal organs, beak, soft carapace, and eyes removed, salt 4
~8%, a water activity and PH regulator 1-5%, and an alcohol preparation 3-8% were added, and after salting, the liver was dehydrated, and among the internal organs removed above, the liver was washed with water to remove surface impurities and drained. , 30 to 50 parts of reduced starch saccharide per 100 parts of this liver, 10 to 50 parts of a natural oxidation and spoilage inhibitor that has a fermentation inhibiting effect, 30 to 50 parts of a fermented seasoning liquid mainly made from rice malt, and a natural thickening agent. 5 to 30 parts of preparation, 1 to 5 parts of natural seasoning made from animal protein hydrolyzate, 0 lactic acid preparation
．． Mix 5 to 4 parts and 1 to 7 parts of an emulsifier to make a seasoning preservation improving solution, and divide 15 to 40 parts of the liver-based seasoning preservation improving solution to 100 parts of the dehydrated raw firefly squid. A method for producing salted firefly squid, which is characterized by adding 0.5 to 4% of an anti-crystallization agent and an anti-syringe agent to the total weight and ripening.