JPS6158155B2 - - Google Patents

Description

[Detailed Description of the Invention] The present invention relates to scleracterium, especially Canada Illex illecebrosus (market name: Pine Illex, scientific name: Illex illecebrosus).
Yamamurasaki squid (also known as red squid, scientific name:
The present invention relates to a method for producing processed products for large-sized squid, such as Ommastrephes bartrami, whose epidermis has a thick collagen layer.

Generally speaking, this type of squid is caught in the open ocean, but compared to the smaller squid caught in nearby waters, the skin is harder and the taste is somewhat worse.
If such small squid were processed using conventional processing methods, the product would have no commercial value.

However, the present invention has made it possible to provide this kind of squid as a soft processed product without impairing the original taste of the squid. To prevent enzymatic destruction of the skin and protein of the squid meat (decrease in taste), immediately heat the squid to 80-90°C after washing.
The cuttlefish is placed in steam for a short period of time to soften it, maintaining most of its original adhering state without peeling off the skin, which has a lot of flavor, and then seasoning and drying the soft-skinned squid, with the skin still attached. By producing a semi-finished product (so-called daruma), ripening it, and then pressing it, a roasted product with a soft skin can be obtained.

To explain this in more detail, in the present invention, the legs and internal organs have been removed from the body and the squid (Canadian squid, purple squid, etc.) that has been opened and opened is skinned in hot water and then boiled. i.e. 80-90 immediately after washing
Steam softening treatment, which is placed in steam at ℃ for a short period of time, particularly gelatinizes the collagen layer, increases the absorption rate of subsequent seasonings, and destroys the autolytic enzymes specific to the epidermis and protein of squid meat. It is characterized by the fact that the semi-finished product is allowed to remain intact, then seasoned and dried with the skin still attached, and the resulting semi-finished product is stored in a suitable container before being roasted. The aging process of aging at 20 to 25 degrees Celsius for at least 24 hours without accelerating drying activates the action of the autolytic enzymes mentioned above, promoting autolysis and the absorption and transfer of epidermal decomposition components to meat protein. Together, they enhance the nucleic acid and amino acid flavor components, thereby retaining the original flavor of squid.Furthermore, the above-mentioned aging process reduces the activity of the product's water content, and also reduces the subsequent By performing a specified sterilization process by pressing, it can be stored for a long time without the use of special preservatives or vacuum packaging, and has a soft skin that can be eaten immediately at any time. It is possible to obtain a good final product.

An example of implementing the invention is as follows.

(1) Cleaning process Raw Canada irex (including thawed ones) is extracted, that is, the legs and internal organs are removed from the body, and the abdomen is opened (so-called cooking), and then stirred and washed in water to remove the inside and outside surfaces. Remove especially sticky dirt. In this case, the removal effect is further improved by using salt water.

(2) Steam heat softening process: 80-90% of the washed raw Canada
Leave in saturated steam at ℃ for about 1 minute. In general, collagen is difficult to be affected by acids, alkalis, enzymes, etc., but this steam heating turns the collagen layer in the epidermis into gelatin, which improves the permeation, or absorption rate, of seasonings, and also improves the penetration rate of seasonings into the epidermis. It also provides softness to the extent that it is easy to eat. However, whenever steam heating is used, the temperature is relatively low, the heating time is short, and the skin is originally hard, so it does not dissolve meat proteins.
In addition, the epidermis softens without peeling off, with most of its original adhesion maintained. In particular, when skinning is done by steam heating in this way, it is possible to prevent skin peeling and to efficiently process the skin in an assembly line, and there is also less wastewater discharged, compared to the method of immersing the skin in boiling water. It is something.

(3) Seasoning process The above heat-treated squid is immersed in water at room temperature (18
After cooling to ~25℃), drain the water and put 50 kg of the squid raw material into a mixer (stirring mixer), along with 3,000 g of sugar, 1,450 g of salt, 20 g of glycymine, 50 g of glycine, 30 g of succinic acid, and 300 g of sodium glutamate. , Sunsgen S ₂ 120g,
Powder or liquid seasonings such as 50g of citric acid and 1,000g of sorbitol liquid are put into the above mixer, and it takes about 5 minutes until the powdered seasonings are dissolved and mixed uniformly.
Rotate the mixer slowly for ~10 minutes to prevent the softened skin from peeling off, then
Take it out, transfer it to a suitable container, and leave it to marinate for about 2 hours to allow the seasonings to fully soak in.

(4) Drying process The above-mentioned seasoned squid is dried with warm air at around 35°C from an indirect hot air fan for about 4 hours to a dry state with a moisture content of 35 to 50%.

By the steps (1) to (4) above, claim 1
The semi-finished product which is the object of the present invention as described in 1. above can be obtained, which can be stored frozen for a long period of time, and can be frozen at the landing site and transported to a long distance final processing site.

Further, in order to further finish this semi-finished product into a final product, it is sufficient to perform the following aging process and pressing process.

(a) Aging process Place the above semi-finished product in a suitable container with a lid and let it cool for 20~
Store at a low temperature of 25℃ for at least 24 hours. This averages out the moisture content, retaining 35 to 50%, and also averages out the seasoning ingredients, activates the action of enzymes unique to squid meat protein, absorbs skin-decomposed components, and works together with autolysis. Conditions that promote nucleic acid and amino acid-based taste components and facilitate the separation between the epidermal layer and meat protein through enzymatic action (specifically, collagen fibers in the 4th layer of the 1st to 4th layers that make up the squid epidermis) is digested and decomposed), and conditions are added to make the product appropriately soft.

(b) Pressing process Next, each aged squid is heated at 150 to 200℃.
Spread out between the upper and lower hot plates heated to 30 lbs., press and bake for about 3 minutes at a pressure of about 30 kg. By this pressing, the fleshy part is baked evenly into a uniform flat plate shape, and the moisture content 27 to 35 with the skin attached is achieved, which is the objective of the present invention as set forth in claim 2. % of roasted products can be obtained.

In order to provide such a pressed squid product as a torn squid product, the squid is torn into strips with a width of, for example, 2 to 3 mm using a tearing machine, and then seasoned with a seasoning.

As is clear from the detailed description above, the method of the present invention is a method for treating sclerotic squid, such as Canadian squid and purple squid, whose epidermis is formed of a thick collagen layer with enzymes in the protein of the epidermis and squid meat. To prevent destruction (decrease in flavor), immediately after washing, place in steam at 80 to 90℃ for a short time to soften the skin, maintaining most of its original adhesion without peeling off the skin, which has a lot of flavor. A semi-finished product with the skin still attached is obtained by seasoning and drying the soft-skinned squid, and it is used to produce semi-finished products with the skin still attached. Squid can be made into a processed product with a relatively good taste because the skin is soft and the original flavor of the skin is maintained.

In addition, in the method of the present invention, seasoning and drying are performed with the softened, gelatinous epidermis still attached, and the epidermis is not completely peeled off or shed as in the conventional method. The ingredients contained inside the squid are absorbed into the squid meat, and even if the epidermis is peeled off and removed afterwards, those ingredients remain as nutrients and flavor.

In particular, since the epidermis is softened by steam heating, peeling can be prevented and workability is improved, and the amount of sewage discharged is significantly lower than when softening is done by immersion in hot water.

Furthermore, in the conventional method of skinning and boiling in hot water, 1,500 kg of hot or boiling water is used per 1,000 kg of raw squid, and 17 kg of A fuel oil is required, which increases production costs and requires water for cooling. Approximately 5,000 sewage including water is discharged, causing a serious pollution problem. However, the method of the present invention does not require the above-mentioned hot water peeling and boiling steps, so water-soluble proteins are not washed away and the yield is reduced. In addition to being able to reduce manufacturing costs, it also eliminates the need to discharge sewage, which causes pollution.

In addition, the present invention as set forth in claim 2 is characterized in that the semi-finished product is aged at 20 to 25°C for at least 24 hours, and then pressed to reduce the moisture content by 27%.
~35%, and by being sterilized, it is possible to obtain a roasted product with a soft outer skin that can be stored for a long time without the need for preservatives or vacuum packaging. .

Claims (1)

[Scope of Claims] 1 A sclerotic squid whose epidermis is formed of a thick collagen layer is removed from its body with its legs and internal organs opened, opened and washed in water with stirring, and then immediately placed in steam at 80 to 90°C. A steam heat softening process in which the skin is left in water for a short time to soften the collagen layer into a gelatinous state without peeling off the epidermis, a cooling process in which the skinned squid is immersed in water and cooled to room temperature, and the skin is removed. A seasoning process in which the cooled squid and seasonings made into the required mixture are mixed in a mixer without removing the skin, transferred to an appropriate container with the skin still attached, and left for about 2 hours, and the seasoning with the skin. Squid
A method for producing a processed squid product, comprising a drying step of drying at around 35° C. for about 4 hours to achieve a moisture content of 35 to 50%. 2. Remove the legs and internal organs from the body of a sclerotic squid, whose epidermis is made of a thick collagen layer. A steam heat softening process that softens the collagen layer into a gelatin-like state without peeling the squid, a cooling process that immerses the softened squid in water and cools it to room temperature, and a cooled squid with skin and the required formulation. The seasoning process involves mixing the seasonings with a mixer without peeling them, transferring them to an appropriate container with the skin still attached, and leaving them for about 2 hours, and then heating the seasoned squid with the skin on at 35℃.
The drying process involves drying for about 4 hours before and after to reduce the moisture content to 35-50%, and the dried squid with skin is stored in a suitable container and heated at 20-25℃ without accelerating drying.
The ripening process involves leaving the squid to mature for at least 24 hours, and then the aged squid with the skin is spread out between upper and lower hot plates and held under a pressure of about 30kg, and roasted at 150 to 200℃ for about 3 minutes to add the skin. intact and moisture content
A method for producing a processed squid product, characterized by comprising a pressing step in which 27 to 35% of the roasted product is roasted.