KR20110136407A - Manufacture method of cuttlefish use cuttlefish surimi and cuttlefish muk - Google Patents

Abstract

PURPOSE: A producing method squid jelly and squid surimi is provided to mass produce squid products for replacing high price products, and to remove the unique bitter taste of the squid. CONSTITUTION: A producing method squid jelly and squid surimi comprises the following steps: settling squid body flesh for 1-2 hours at -2-5 deg C, and freezing before storing in a freezer for 2-3 months(1); thawing the squid body flesh using water or air(2); compressing or centrifugal-separating the squid body flesh for dehydrating(3); mixing the squid body flesh with .01-5wt% of adhesive paste selected from agar, carrageenan, alginic acid, or devils-tongue jelly; and adding 0.01-5wt% of salt containing metal ion selected from calcium, magnesium, or potassium into the mixture.

Description

Manufacturing method of cuttlefish meat and cuttlefish paste using cuttlefish {manufacture method of cuttlefish use cuttlefish Surimi and cuttlefish Muk}

The present invention relates to a method of manufacturing squid meat and squid paste using cuttlefish. First, in order to remove high moisture content and bitter taste components of flesh of rhubarb squid, the squid squid meat After freezing and storing, the meat is frozen and denatured, and then dehydrated by immersion or air thawing, followed by compression, centrifugation, and the like. As it is eluted, it removes the water content and bitterness in the meat in a short time to produce high quality squid meat which can be supplied at low cost stably, and using the prepared squid meat or squid carcass meat of high quality A method for manufacturing squid tenderloin and squid paste using squid which increases the added value of squid resources A.

Due to the recent decline in pollock quotas, pollack broilers are difficult to obtain, and FA and SA grades are not only low in production but also expensive.

Thus, in the case of pullfish (seafish) meat or canch (small premature) beef imported from Southeast Asia or China, the color is dark and fishy, which is unsuitable for producing high-quality soft products, and a small amount is used as compound meat.

In addition, as a substitute for pollack meat, the thread-tailed bream (Ido) and the golden-ear bream (Kinmedai) are imported from Southeast Asia. In addition, the production of high-quality soft products such as plate fish paste, puddle fish paste, meat products, etc., low whiteness is limited in the amount of use, but the squid meat already has no odor and high whiteness, there is no obstacle to the production of high quality soft products.

In general, the squid broth raw fish mainly targets three species of American squid (Dosidicus gigas), red squid (Ommastrephes bartrami), and squid (Todarodes pacificus). In addition, it is not only excellent in visual sensuality, but also squid itself is one of the most preferred fish species among our people.

However, the coastal mountains and the current imported and sold squid are difficult to use as a fish paste material in terms of economics, and therefore, the development of raw materials that can be used as fish paste or fish paste at a lower cost is urgently needed.

Under these circumstances, squid that is caught in large quantities at a time is used as a raw material to produce high-quality alternatives such as pollock jerky and supply it stably to the domestic industry, and also use squid meat or process squid in a similar way to manufacturing squid paste. To produce.

In general, raw materials used as raw materials of fish paste are processed into meat by using pollack or cod, but recently, due to the reduction of catch quota, it is difficult to obtain pollack meat. In the soft product manufacturing industry, which is expensive, the company is suffering from a double purchase of raw materials and rising costs.

In general, giant squids live in the coasts of Peru and Mexico, South America, and are reported to be tens of thousands of tons in potential resources. Many attempts have been made to edible by such abundant latent resources, but despite the advantages of low cost and abundant latent resources, the king squid has a high content of ammonium chloride (NH4Cl), which has a bitter and sour taste in muscle components. In addition to being limited, meat cuts of squid meat have a limitation in being applied to processed foods because they are sponged rather than elastic gel, which is the biggest quality evaluation factor of fish paste products.

In addition, in the case of cuttlefish, the moisture content of the flesh is moderate, but due to the metal-dependent enzyme (protease) which is a powerful proteolytic enzyme present in the flesh, it is not able to produce high-quality meat.

In order to solve the above problems, it is generally stable to the domestic industry by producing a high-quality meat substitutes such as pollack squid using raw squid caught in large quantities at a time instead of expensive pollack or cod commonly used as a raw material of fish paste In order to supply the meat, squid meat is made by making squid meat using low-priced South American squid. First, in order to remove the high water content and the bitter taste in the meat, which are disadvantages of rhubarb squid, In the case of the great squid, the squid carcasses are frozen and stored to freeze and denature the meat, and then dehydrated by immersion or air thawing and dehydration by compression or centrifugation. The bitter ingredient (ammonium chloride) remaining in the meat is also eluted, so that the moisture content and the bitter taste in the meat In order to increase the added value of squid resources by manufacturing high quality squid paste (soft products) using the prepared squid meat or squid carcass meat by removing it in a short time and supplying it stably at low cost.

The present invention has the same or more quality (moisture, whiteness, contaminants, etc.) except jelly strength (Jelly Strength), compared to Pollack SA grade, and jelly strength also shows sufficient quality to produce soft products. .

On the other hand, squid has excellent or similar whiteness compared to pollock and cod, so it is not only excellent in visual sensuality, but also squid itself is one of the most preferred fish species of our people, so it is said to be of great value as a raw material of fish paste.

However, the coastal mountains and the current imported and sold squid are difficult to use as a fish paste material in terms of economics, and therefore, the development of raw materials that can be used as fish paste or fish paste at a lower cost is urgently needed.

As described in detail above, the squid meat of the present invention is to supply a stable meat to the domestic industry by producing substitutes such as pollack meat by using squid caught in large quantities at a time instead of expensive pollack or cod. , Removes moisture content and bitter taste in meat in a short time to produce high quality squid meat which can be supplied at low cost stably, and manufactures high quality squid paste (soft product) by using prepared squid meat or squid copper meat It has the effect of increasing the added value of squid resources.

 In addition, when manufacturing soft products using squid meat or squid, there is no odor and can process soft products with excellent texture and elasticity. When using molding machine, various squid rings, squid bars, squid balls, squid sticks, etc. It can be processed in the form of Battering and Breading, so it can be exported as frozen products as well as soft products because it is similar to the processed products of squid, which can contribute to improving the trade balance by increasing added value of squid resources and expanding exports. will be.

1 is a flow chart for showing the manufacturing process of the present inventors squid meat and squid paste

The present invention relates to a method of manufacturing squid meat and squid paste using cuttlefish. First, in order to remove high moisture content and bitter taste components of flesh of rhubarb squid, the squid squid meat After freezing and storing, the meat is frozen and denatured, and then dehydrated by immersion or air thawing by compression, centrifugation, etc., so that the thaw drip of the giant squid is compressed and the bitter component (ammonium chloride) remaining in the meat when spilled. As it is eluted, it removes the water content and bitterness in the meat in a short time to produce high quality squid meat which can be supplied at low cost stably, and using the prepared squid meat or squid carcass meat of high quality A method for manufacturing squid tenderloin and squid paste using squid which increases the added value of squid resources A.

Hereinafter, the configuration of the present invention will be described in more detail with reference to the following examples, but the scope of the present invention is not limited only to the following examples, and various modifications can be made without departing from the scope and spirit of the present invention. Is possible.

[ Example  1] squid meat production

  In the case of giant squid, the water content varies greatly depending on the time and place of catching, and it is impossible to produce high quality meat without dehydration. Generally, sugar, sorbitol, and phosphate are used as cryoprotectant in the manufacture of meat, and the amount used is usually 4% sugar, 4% sorbitol, and 0.25% phosphate. In this case, the moisture content of the squid's body should be less than 81%, so the water content of the final product will be around 75%, which is SA level.However, the moisture content of the squid's body is up to 83 ~ 87% depending on when and where it is caught. Shows the deviation.

Therefore, the larger the body, the higher the water content tends to be. The amount of dehydration that needs to be dewatered to lower the raw material with water content of 81% or higher to 81% is shown in the table below.

However, squid carcass can not be dehydrated in the usual way.

Figure 1 shows a flow chart of a method for producing squid meat using the present cuttlefish, the present invention will be described in more detail as follows.

In general, the squid shell is composed of 4 layers, the outer skin is usually 1, 2 skins, and there are pigment cells in between, and the inner skin is 3, 4 blood. .

Meats made from general fish (including pollock) are mixed with soy sauce, black skin (peritoneum), shells, etc. at the time of harvesting and remain even after passing through a refiner.

The squid's inner skin is tough and hard to grind with a Silent Cutter, but rather entangled in a blade and remains like a long thread. When producing products such as crab meat, it is a cause of defects by preventing the discharge of mixed meats (口 金). Coastal squids are thin, so they are not profitable when they are removed.

First, squid, which is a native language, is removed to remove the intestines, legs, and fins, and then the shells (1, 2 skins) are peeled off, the inner skins (3, 4 skins) are peeled off, washed with water, aligned, and frozen. In the process of manufacturing the meat using the frozen flesh,

In the freezing step (1), which freezes and keeps the squid carcass meat, and freezes the meat quality, when the body meat is frozen, the central temperature is 1 to 2 longer than the normal freezing at -2 to -5 ° C, which is the maximum generation of ice crystals Freeze by delaying time, and stored in a freezer for at least 2 to 3 months, characterized in that used to freeze denature meat quality.

In the thawing step (2) in which the freeze-denatured meat is thawed by immersion or air in the freezing step (1), the frozen-denatured meat is immersed in a thawing tank and put on a thawed or thawed bogie for overnight. It is characterized in that it is used for thawing by selecting from the thawing of the natural thawing or air thawing by forcibly blown by a blowing fan.

In the dehydration step (3), in which the meat is dehydrated by pressing or centrifugation after the thawing step (2), the thawed raw material is forcibly dewatered using a hydraulic dehydrator or a centrifugal dehydrator is used to remove the conditions of 500 to 1000 rpm. Dehydrated and used in

As described above, by performing the freezing step (1), thawing step (2), dehydration step (3) sequentially by pressing the thawing drip of the giant squid, the bitter component (ammonium chloride) remaining in the meat when outflow As it is eluted (see Tables 3 and 4), it removes the water content and bitterness component (ammonium chloride) in the meat in a short time to produce a high quality squid meat that can be supplied stably at a low cost. The present invention relates to a method for producing squid meat using squid, which manufactures high-quality squid jelly (smoked product) using copper meat to increase the added value of squid resources.

Generally, yesterday's freezing is done by rapid freezing or slow freezing.In the case of fast freezing, the number of ice crystals is large, but the size of the ice crystals is small, so most of them are absorbed by the meat during thawing, so that the amount of drips is small and the state before the thawing is relatively low. Is restored. Thus, the physical texture is similar to that before freezing, and biological and chemical changes are minimized. Defrosted fish, on the other hand, is similar to fresh fish, so the dehydration of fish is itself 5 to 10%, the normal drip outflow level.

Slow freezing, on the other hand, has a small number of ice crystals, but the size of the ice crystals is so large that the meat tissues are destroyed, and excessive drips are spilled during thawing, significantly affecting the texture. In particular, if the freezing time is excessively delayed, biochemical changes may also proceed, leading to deterioration of freshness.

This is typically the case of Air Blast freezing, which is a forced blow freezing device (abbreviated as "freezing room"), and the thawing drip is about 7-15% depending on the performance of the device.

However, the present invention is to dehydrate the body by maximizing the physical change, that is, freezing degeneration by freezing, while minimizing the biochemical change of the raw squid, and through the maximum crystallization zone of ice crystals as large as possible to enlarge the ice crystals By defrosting and forcibly dehydrating, in case of using the contact freezer which is a rapid freezing device, the temperature of the frozen product is delayed for 1-2 hours at the freezing point of -2 ~ -5 ℃. Freeze, store in freezer for at least 2-3 months.

In the case of using the Air Blast freezing device, if the thickness of the frozen material becomes more than 8cm, it will naturally become a soft freeze, so keep it in the freezer for at least one month.

In addition, two methods are used for thawing the frozen raw material, and one is to immerse the frozen raw material by immersing the frozen raw material in the thawing tank, which is the same as the general thawing of fish. Air defrosting is done by putting raw materials on a well-ventilated truck to thaw them overnight, or when the temperature is low by installing a blower fan and forcibly blowing them.

When the frozen material is thawed, the outflowing drips include water-soluble components (including ammonium chloride, a bitter component, water-soluble protein, lower fatty acids, sugars, and inorganic salts) dissolved in drips (Tables 3 and 4). When the raw material is left in the natural state, the dehydration rate is only 5-15%, which is the level of free drip, and the excess water trapped by the capillary phenomenon in the tissue does not flow out.

Therefore, 1) Put these raw materials in a porous pan or drum and force dehydration using a hydraulic dehydrator, or 2) Dehydrate at a minimum of 500 ~ 1000 rpm using a large centrifugal dehydrator.

  Subsequent processes follow the general meat manufacturing process. In other words, the meat is ground using a Silent Cutter, and a cryotropic agent (sugar, sorbitol, phosphate, etc.) is added, and a certain amount is filled in a poly bag to freeze rapidly and packed in an outer wrapper after depanking.

As shown in Table 2, since the general components and ammonia amounts of the raw fish differ depending on the catching place (fishing ground), the catching time, the fish size, the fish body part, and the like, the result of the component analysis of the specific raw material does not represent the fish species. As shown in the above table, the moisture content and the ammonia content also show a considerable variation.

Table 3 shows the drip incidence of squid meat according to the freezing conditions and the freezing time of the present invention, that is, the removal rate of ammonium chloride, which is a cause of bitter and sour taste, for 1 to 2 hours at the freezing point of -2 ~ -5 ℃. The amount of free drip generated when freezing was thawed and stored in a freezer for at least 2 to 3 months was expressed as free water, and the raw material was stored in a freezer at -20 ° C.

Table 4 shows the ammonium chloride residual rate according to the compression of the present invention, CF refers to the freezing of the contact freezer, AB was frozen by Air Blast, the raw material stored for 60 days was used.

In addition, the ammonium chloride residual ratio shown in Table 4 represents the residual ratio in the product relative to the initial amount of ammonia, and thawing was used by immersion thaw, and the ammonium chloride residual ratio after dehydration showed a residual ratio within the range of 14.82 to 17.98.

The squid meat prepared by this method has all the quality qualities except Jelly Strength (J / S) that is equal to or better than the Pollack Salmon SA grade (see Table 5), and especially with the general fish meat. In contrast, there are no fishy odors and no foreign substances such as black skin, shells, and bones that remain when fish are harvested (see Table 5).

 In addition, white meat, which is the second most important in the quality standards of meat, has a very good characteristic, and the tailed sea bream (Ido) meat and golden snow bream (Kinmedai) meat imported from Southeast Asia as substitutes for pollock meat are fat content in meat. Because of its high oil and wild odor, the odor of fish species is particularly strong, and its whiteness is low, and the use of high-quality soft products such as plate fish, fish cake, and meat products is restricted. There is no odor, and whiteness is high, so there is no obstacle in producing high-quality soft products (see Table 5).

In general, it is known that meat is produced only by growth (fresh fish, refrigeration). Particularly in the case of pollack meat that is commonly used around the world, pollock is weak in freezing resistance, and it is impossible to produce meat in frozen fish. With the exception of a few fish, including early fish, frozen fish are known to be unable to produce high quality meat, and squid is no different.

As described above, in the case of giant squid, the raw water content is high, and its proper dehydration method is not established, and thus normal meat production is impossible. Therefore, in the present invention, the raw material of the present invention is to freeze squid, which is a raw material, and to dehydrate copper meat without damaging the freshness of the raw material.

[ Example  2] Squid Jelly ( Soft products Manufacturing

The raw material is squid meat or squid meat, and the squid meat is a combination of the squid meat prepared by the same method as the squid meat production of [Example 1] (meat by adding a freeze denaturant). . In the case of other squids, only the carcasses are separated, washed, washed and dehydrated (see Table 4).

When manufacturing squid paste, it is processed according to the general soft product manufacturing process, but in order to improve the elasticity of squid paste, 0.1 ~ 5 of one selected from agar, carrageenan, alginic acid, and medicinal herbs [konjac], which is the total weight ratio of squid paste. After adding and mixing the wt%, 0.01 to 5 wt% of salts containing one metal ion selected from the metal ions calcium, magnesium and potassium are added.

When manufacturing a soft product using the above-mentioned squid meat or squid, it has the same elasticity and texture as the squid jelly general soft product, and already has no odor, and can process a soft product excellent in texture and elasticity. In addition, it can be processed into squid rings, squid bars, squid balls, squid sticks, etc. according to the shape by using the molding machine.Batting & Breading these products are similar to products processed with the original squid, so they are frozen as well as soft products. As it can be exported as food, it will increase the added value of squid resources and help to improve the trade balance by expanding exports.

Claims (5)

In the process of manufacturing the meat using the donggyeok flesh that removes the internal organs, legs and fins by circumcising the original language (Round),

Freezing step (1) of freezing and storing the squid carcass, freeze-denature the meat,
Thawing step (2) of thawing the meat quality frozen in the freezing step by immersion or air;
After the thawing step, the method for producing squid meat, characterized in that the water content and ammonium chloride component of the squid carcass are removed by a dehydration step (3) in which the meat is dehydrated by pressing or centrifugation.
The method of claim 1,
The freezing step (1) of the squid meat, characterized in that the squid carcass meat is delayed for 1 to 2 hours at -2 to -5 ℃, frozen and stored in a freezer for at least 2 to 3 months to freeze and denature the meat. Manufacturing method
The method of claim 1,
The thawing step (2) is used by thawing freeze-denatured meat in a thawing tank and placing it on a thawed water thaw or a well-ventilated truck for one night, or by thawing by forced blowing with a blower fan. Method for producing squid meat, characterized in that
The method of claim 1,
Dehydration step (3) is a method for producing squid meat, characterized in that the defrosted raw material forcibly dehydrated using a hydraulic dehydrator or dehydrated under the conditions of 500 ~ 1000 rpm using a centrifugal dehydrator
The squid carcasses from which the internal organs, legs and fins are removed are frozen and stored by circumscribing the round of the original language, and the frozen denatured meat is immersed or thawed through air, and the meat is dehydrated by pressing or centrifuging. In the squid meat prepared by
In order to improve the elasticity of the squid paste, 0.1-5% by weight of one of the ingredients selected from agar, carrageenan, alginic acid, and medicinal herbs [konjac] is added to the total weight ratio of squid meat, and then mixed with calcium and magnesium, metal ions. , Method for producing squid paste, characterized in that the meat prepared by adding 0.01-5% by weight of a salt containing one metal ion selected from potassium is used as a raw material of the fish paste

Images