JPS6210137B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing salted squid fish that does not cause syneresis during storage after product production. Generally, salted squid is stored in a refrigerator, and the product is rarely subjected to temperature changes. However, when salted squid is exposed to high summer temperatures in warehouses or stores, or when there are strong temperature changes at home, syneresis often occurs at the bottom of the bottle. This syneresis occurs when water oozes out from the meat tissue due to the rise in temperature during the distribution process, and although it does not cause any particular quality deterioration, it does give the appearance of quality deterioration. This may cause problems such as product returns. The present inventors conducted research to prevent such syneresis in salted squid, and found that in consideration of the temperature rise during the distribution process, they pre-treated the salted squid at a temperature of 25 to 40°C during production. We learned that syneresis can be prevented after commercialization by performing syneresis promotion treatment. The present invention was completed based on this knowledge, and is a method for preventing syneresis of salted squid, which involves heat treatment at 25 to 40°C before or after low-temperature aging at 10°C or lower during the salted squid production process to cause syneresis. It is. Generally, salted squid is made by cutting the squid meat into thin pieces, salting it, and removing water separated by applying pressure or normal pressure.
It is made by mixing this with seasoned goro (salted, ground, and seasoned squid liver) and aging it. In the present invention, it is common to heat the squid meat to 25 to 40°C before or after low-temperature aging of 10°C or less in the production of salted squid, but the elution is carried out before mixing with the seasoning after salting the squid meat. It may be heated to 25 to 40°C after liquid separation. In either case, if the squid meat is heated to 25 to 40°C in the absence of salt, it will undergo thermal denaturation and become boiled, so it must be cooked after salting. In the present invention, syneresis is caused by heat treatment at 25 to 40°C before or after low-temperature aging at 10°C or lower, and syneresis can be prevented at 10°C, which can prevent syneresis after productization.
The following low-temperature aging process produces salted fish with a good taste and high quality, but syneresis hardly occurs during aging, so syneresis is caused in advance by heat treatment at 25 to 40°C. . Furthermore, by performing heat treatment at 25 to 40°C, it is possible to prevent squid meat from becoming thinner after production. Free water generated by the heat treatment at 25 to 40°C of the present invention is separated and discarded, or a thickening material such as pectin, carrageenan, guar gum, locust bean gum, xanthan gum, fur-cerelan, starch, dextrin, etc. Alternatively, a thickener may be added alone or in combination, and the mixture may be absorbed. In addition, by appropriately changing the amount of free water removed after the heat treatment at 25 to 40°C according to the present invention, it is possible to change the hardness of salted squid and produce any type of salted squid, from soft to hard. Become. Heating above 40°C is undesirable because it causes denaturation of the squid meat, and heating below 25°C is undesirable because free water removal is insufficient. Next, examples of the present invention will be shown. Example 1 Cut the squid, remove the liver from the internal organs, add 19% by weight of salt to the liver (same as the percentage of salt used for squid meat), salt for 2 days, separate the eluate, The salted liver was poured over the soup, and a small amount of mirin was added to give it a good seasoning. On the other hand, take only the squid meat from the squid, wash it with water, cut it into pieces, add 19% by weight of salt,
Salted for 2 days at ~2°C. The separated eluate was separated, to which 8% of the above-mentioned seasoning goro was added, mixed, and aged at 5° C. for 30 days. This was placed in a constant temperature warehouse at 30°C for 2 days for heat treatment. The eluate was separated, and 1 kg of sodium glutamate and 0.5 kg of alanine were added to and mixed with 100 kg of separated meat, and the mixture was packed in a container to produce a product. Separately, as a general method, salted squid was produced using the same method as described above, except that it was placed in a constant temperature warehouse at 30°C, and the product was packed into containers. The salted squid prepared by the method of the present invention and the salted squid prepared by the general method described above were stored at 30° C. for 10 to 60 days, and the state of syneresis was observed. The results are shown in the following table.

[Table] Example 2 Seasoned goro was produced in the same manner as in Example 1. On the other hand, take only the squid meat from the squid, wash it with water, cut it into pieces, add 19% by weight of salt,
It was placed in a refrigerator at ~2°C and salted for 2 days. Separate the separated eluate, add 8% of the above-mentioned seasoning goro, and further add and mix 1 kg of sodium glutamate, 1 kg of alanine, 0.25 kg of xanthan gum, and 0.25 kg of locust bean gum to 100 kg of separated meat. It was placed in a constant temperature warehouse at 30°C for 2 days for heat treatment. The whole was thoroughly mixed, aged at 5° C. for 30 days, and then packed into containers to produce a product. The product was stored at 30℃ for 40 days and then opened.
The viscosity was slightly strong, and no syneresis was observed.

Claims (1)

[Claims] 1. A method for producing salted squid, which comprises subjecting the squid to heat treatment at 25 to 40°C before or after low-temperature aging at 10°C or lower to cause syneresis during the salted squid production process.