JPS5951267B2 - A new manufacturing method for squid squid food - Google Patents

Description

[Detailed Description of the Invention] The present invention relates to a method for producing a novel squid food prepared using squid meat as the main ingredient, and its purpose is to improve flavor, color, and appearance compared to conventional squid meat. The object of the present invention is to establish a completely new method for producing a squid paste food that is very similar to split squid and can provide a delicacy food that has a soft and delicious texture at a low cost.

As is well known, there are a variety of processed squid foods, including Surno, secondary processed products of Surno, salted fish, processed seasoning products, and canned foods, and there is no other marine product that has as many processed varieties as squid. However, the price of these processed products has skyrocketed due to the rapid decline in the domestic catch of squid, which is the raw material, in recent years. The current situation is that

Therefore, the present invention aims to transform squid meat into a main raw material, which has been unused until now because squid meat is said to be thin, hard, or tasteless if it is crushed and made into a pastry product such as kamaboko. We have been conducting various research on the possibility of creating new squid squid foods.

As a result, squid surimi, which is used as a raw material for paste products, is classified as a type that is extremely difficult to sit on, and the jelly made by sitting on it has inferior jelly strength compared to fish meat, and the strength of the jelly decreases significantly when added moisture increases. However, the inventor of the present invention decided to use squid meat, which has poor jelly strength, as the main ingredient to make jelly. When this was mixed with fish meat, starch, and other types of hydrophilic polymer substances and crushed, it turned into paste squid meat with excellent jelly strength. The squid is subjected to a primary seasoning process to bring out the flavor of the squid, and then stretched to the desired thickness and formed into a strip-shaped plate, which is then heated and dried with warm air to reduce its moisture content to 30. % or less, then
By cutting this squid into squid-shaped pieces and subjecting it to a secondary seasoning process suitable for edible consumption, the flavor, color, and appearance are very similar to traditional squid, and it has a soft and delicious texture. We succeeded in producing a new squid food at a low cost.

Hereinafter, the method of the present invention will be described in detail with reference to Examples. First, the squid meat used as the main raw material is prepared by removing the internal organs, bones, eyes, beak, and horny rings of raw squid, and then heating it at 50°C. Prepare 100 kg of oysters that have been soaked in warm water for 20 minutes and peeled.

In this case, it is also possible to use only the head and legs, which are relatively less used, which have been immersed in hot water and peeled.

Next, add 20kg of crushed fish meat (walleye cod) to the squid meat.
In addition, after thoroughly crushing with a crusher, add 7 kg of flour.
6kg sugar, 2kg salt, 0.5k sodium glutamate
g, squid extract 0.5kg, mirin 1kg, preservative 0.
15%, seasoned with a small amount of chili pepper, and added 1% of hydrophilic polymer substances (sodium alginate and sodium caseinate) to improve meat quality and kneaded well.Then, this squid meat was kneaded in a roll forming machine for approx. After stretching the squid meat to a thickness of 2 mm to 8 mm (approximately 3 mm in the case of this example) and forming it into a strip-shaped plate, the temperature at the center of the squid meat is heated using an infrared burner, etc. to create an elastic kamaboko-shaped intermediate layer. The product is completed.

The above intermediate product was dried with hot air to reduce the moisture content to approximately 6.
If it is reduced to around 0%, its properties and taste will be similar to raw squid meat, so after cutting it into appropriate sizes, it is coated with koromo (flour and eggs) and fried. but,
Alternatively, if it is roasted, it can be used as a new cooking ingredient.

In this invention, the intermediate product in the shape of a kamaboko is then dried in a hot air dryer at a temperature of 90°C for about 30 minutes to reduce its moisture content to 25%.
When cut into fluffy string-like pieces with a width of about 3 mm and a width of about 3 mm, they were further seasoned with powdered seasonings (sugar, salt, monosodium glutamate, and chili pepper).
It was possible to obtain 3 kg of a new crushed squid food in the form of split squid.

The finished product is a squid paste food that is a well-balanced combination of squid meat, fish meat, starch, hydrophilic polymer substances, preservatives, seasonings, etc., and its flavor, color, and appearance are similar to those of conventional split squid products. However, unlike the previous cut squid products, the meat does not have a fibrous structure that is inconvenient for consumption, making it a completely new delicacy food with an extremely soft and delicious texture.

Although the mechanism by which the above-mentioned products are produced has not yet been completely elucidated, the main factor is that squid and fish meat are mixed with a hydrophilic polymer substance, heated, and then heated to form a kamaboko-shaped intermediate layer. We believe that this is due to improved physical properties such as jelly strength, sharpness, elongation force, and hardness, and in order to actually confirm this, we tested various samples (
100), starch (10), and salt (6) were measured using a rheometer manufactured by Fudo Kogyo Co., Ltd., and a physical property test was performed, and the test results were as shown in the following table. Obtained.

As is clear from the above test results, the strength of the jelly is low with squid meat alone, but the addition of CMC significantly increases the strength of the jelly, and along with this, other values also improve. I understand that.

As described above, if the method of the present invention is applied to squid paste products, the meat of squid (for example, purple squid), which has conventionally been said to be thin, hard, or tasteless, will be used as the main ingredient,
It is possible to produce a new squid squid food that is very similar in flavor, color, and appearance to the delicacy of split squid in the United States, and has a soft and delicious texture. By arranging the roll forming machine, roasting machine, hot air dryer, tearing machine, dryer, etc. in the order of the process, it is possible to efficiently produce a large amount of products through a series of assembly operations, and the products are free from mold. There is no fear of this, and together with the ease of long-term storage and product control during the distribution process, it is possible to provide cooked squid food with excellent flavor and texture at a significantly low cost.

Claims (1)

[Claims] 1 The main ingredient is squid meat, which has poor jelly strength, mixed with fish meat, starch, and one or two hydrophilic polymer substances such as sodium alginate, sodium cellulose glycolate, and sodium caseinate. and destroy it,
The squid meat is transformed into paste squid meat with excellent jelly strength, a primary seasoning is added to the squid meat to bring out the flavor of the squid, and after being stretched to the desired thickness and formed into a strip-shaped plate, The strip-shaped squid meat is heated so that the center temperature reaches an edible temperature, and then dried with hot air to a moisture content of 30% or less, and then torn into squid shapes. A novel method for producing kneaded squid food characterized by subjecting it to secondary seasoning processing suitable for eating after cutting.