JPS62208233A - Salted cuttlefish gut - Google Patents

Abstract

PURPOSE:To obtain salted cuttlefish gut having light brown or yellow color, by adding an oil or fat, etc., to cuttlefish liver, emulsifying or mixing the product to obtain GORO (processed liver) and aging cuttlefish meat using the GORO. CONSTITUTION:A cuttlefish liver is added with one or more components selected from an oil or fat (e.g. soybean oil, lard, etc.), emulsified oil or fat, soya milk and cow's milk and optionally added with a colorant. The composition is emulsified or mixed to obtain GORO. Separately, meat of cuttlefish is washed with water, cut to thin strips, added with about 10% salt, dehydrated for a night, drained, added with about 5-30wt% GORO prepared above, optionally added with seasoning, colorant, etc., and aged at about 15-5 deg.C for about 1-3 weeks to obtain the objective salted cuttlefish gut.

Description

[Detailed description of the invention] The present invention relates to a novel salted squid fish.

More specifically, the present invention relates to a novel salted squid fish having one color tone ranging from pale brown to yellow.

In general, the color of salted squid is determined by the color of the squid liver and squid meat used, and is usually brown to reddish brown.

Traditionally, the color of squid liver is brown, so the brown color of salted squid was acceptable because it was a natural color, but over time, consumer tastes have changed, and rich brown color is not suitable for salted squid. However, it has come to a point where people don't like it. In addition, due to changes in the type of raw material char and shortening of the pickling period, it is becoming difficult to produce products with a good reddish color.

Therefore, in order to improve the color tone, attempts have been made to use pale brown liver or to use a coloring agent, but as liver is originally a rich brown color, it is currently not very effective.

As a result of intensive research in order to change the rich brown color of the liver to a lighter color, the present inventors discovered that squid liver (hereinafter referred to as goro) was mixed with one or more types selected from fats and oils, emulsified oils, soy milk, and milk. We succeeded in producing light-colored salted squid using ground squid obtained by emulsifying or mixing. Additionally, when emulsifying Goro with oil or fat, if oil, soy milk, emulsified oil, or milk is added and the emulsification is carried out in a machine commonly used for emulsification, such as a colloid mill, Goro becomes lighter in color, making it difficult to manufacture. It was also found that the salted fish obtained was very light brown in color, and that the addition of pigments and colorants eluted from the squid meat gave it a good reddish-brown color. The same thing happened in the case of mixing.

The present invention uses ground squid as oil, emulsified oil, and soy milk.

This relates to salted squid fish made by aging squid meat using ground squid obtained by emulsifying or mixing with milk, etc.

The salted squid fish obtained in the present invention loses its rich brown color and becomes pale brown or reddish brown with eluted squid meat pigments or added coloring, and has a color tone that is preferred by consumers.

In the present invention, the liver taken out from the squid as it is, the liver salted overnight, the liver pureed into a paste, and the heat treatment disclosed in Japanese Patent Application No. 56-93076 are used. The squid is made by deactivating liver enzymes.

In the present invention, first, one or more selected from oils and fats, emulsified oils and fats, soybean milk, and milk are added to ground beef and emulsified or mixed.

The oil may be any vegetable oil such as soybean oil, rice bran oil, or safflower oil, animal oil such as lard, or a mixture thereof. The emulsified fats and oils used are those that have been pre-emulsified by adding a small amount of water and an emulsifier to these fats and oils. The amount to be added may be any amount as long as it gives the desired color to Goro, but preferably Goroji oil or emulsified oil = 100 parts by weight: 50 to 0.5 parts by weight, more preferably 100 parts by weight = It is about 30 to 3 parts by weight. Soy milk, milk, and reconstituted milk can be used alone or mixed with fats and oils.

Ground milk: soy milk, etc. = 100 parts by weight: 100 to 1 part by weight, more preferably about 100 parts by weight: 60 to 3 parts by weight are mixed or emulsified.

When adding fats and oils, aqueous substances such as water, soy milk, and milk can also be added.

If oil, fat, emulsified oil, soy milk, milk, etc. are added to goro and mixed and stirred using a mixer, emulsifier, etc., goro with a pale to white color can be obtained.

In the case of soy milk or milk, a light-colored salted squid can also be obtained by adding goro and mixing it with squid meat, etc., without emulsifying it.

It is also possible to add a coloring agent to the obtained goro to make good goro and make salted fish with a bright color that stimulates appetite.

As a coloring agent, synthetic coloring agents or natural coloring agents such as beet red, carminic acid, cochineal, and monascus may be used as long as they are red pigments that can be dissolved from squid meat (the color of the skin).

Meanwhile, wash the squid meat, cut it into pieces, add about 10 parts of salt, dehydrate it overnight, drain the water, and add 5 to 50 pieces of ground squid to this.
Approximately 30% by weight is added and aged.

At the same time as adding goro, seasonings such as mirin and monosodium glutamate, and coloring are added. Also, when aging, 15~
It is preferable to heat the mixture at about 5° C. for 1 to 3 weeks.

Next, examples of the present invention will be shown.

In addition, parts in Examples indicate parts by weight.

Example 1 The liver of a squid was taken out, 15 parts of common salt was added to 85 parts of the liver, and the liver was soaked in salt overnight for dehydration. After dehydration, a paste-like ground meat was obtained. 80 parts of this pureed goro and 20 parts of soybean oil
and emulsify with a colloid mill to obtain an emulsified ball.

Separately, the squid meat is washed with water and cut into pieces, and then 10 parts of common salt is added to 90 parts of the cut squid meat and dehydrated overnight. Salted dehydrated squid meat 8
To 5 parts, 10 parts of emulsified ground squid, 5 parts of mirin, 0.8 parts of sodium glutamate, and 0.025 parts of cochineal dye were added, mixed well, and aged at 10°C for 2 weeks to produce salted squid. This salted fish exhibited a light reddish brown color and had a good color tone.

Example 2 85 parts of dehydrated squid meat used in Example 1, 7 parts of pureed squid,
3 parts milk, 5 parts mirin, 0.8 monosodium glutamate
10 parts, add 0.025 parts of cochineal dye and mix well.
Aging was performed at ℃ for 2 weeks. This salted fish exhibited a light reddish brown color and had a good color tone.

Example 3 Emulsion 501 obtained by adding 85 parts of dehydrated squid meat used in Example 1, 7 parts of pureed squid, and 3 parts of soy milk and emulsifying with a colloid mill.
0 parts, mirin 5 parts, monosodium glutamate 0.8 parts,
0.03 part of beet red was added, mixed well, and aged at 10°C for 2 weeks. This salted fish had a good color tone.

Example 4 85 parts of dehydrated squid meat used in Example 1 was heated at 70"C for 15 minutes, 3 parts of oil, 1 part of soy milk, and 1 part of milk were added to emulsified Goro 10 using a colloid mill. Department,
4 parts of mirin, 0.8 part of sodium glutamate, and 0.02 part of Monascus pigment were added, mixed well, and aged at 10°C for 10 days. This salted fish had a pale reddish-brown color and was appetizing.

Claims (1)

[Claims] (1) Salted squid made by aging squid meat using ground squid obtained by adding one or more selected from oil, fat, emulsified oil, soy milk, and milk and emulsifying or mixing the ground squid.