JPS626765B2 - - Google Patents

Description

[Detailed description of the invention]

(Field of Industrial Application) This invention relates to a technology for producing pickled firefly squid with salt. (Prior art) Squid pickles have been widely used in the past, but firefly squid, which are small and have a limited fishing season, are rarely pickled in salt, and only a few
It is only disclosed in Publication No. 52-9746. (Problem to be solved by the invention) Firefly squid is small, beautiful in appearance, has soft flesh, and has a unique flavor, but it is difficult to process and has traditionally been eaten raw, as well as preserved food such as dried food or boiled in soy sauce. It was limited. There is the above-mentioned method for making salted and pickled fish, but this method uses firefly squid with its body, limbs,
Because it is a mixture of liver squid that has been broken down and processed separately, you cannot see the beautiful appearance of the firefly squid, and you can also taste the slightly different flavors of each part such as the body, legs, and internal organs. It also had some flaws that made it impossible to enjoy it. The object of the present invention is to solve the above-mentioned problems by providing salted and pickled firefly squid that retains its original appearance and shape without breaking them into pieces. (Summary of the invention) Add 5 to 25% salt to the raw raw firefly squid, stir to prevent limbs, internal organs, etc. from separating from the body, and then sprinkle the whole thing with salt.
Freeze and store at -5℃ or below. Next, thaw it while it is still intact, let out enough liquid, and then add soy sauce, sugar,
Seasoned firefly squid is mixed with sorbitol, alcohol, chemical seasonings, etc. and stirred to prevent the limbs from separating, then placed in a separate airtight container and aged for a certain period of time to produce salted pickled firefly squid. This is a method of manufacturing. (Example of the invention) 15% by weight of salt was added to raw firefly squid and stirred to cover the entire body, limbs, internal organs, etc. without separating them. After stirring, the mixture was frozen at -30℃ for 2 years. Stored frozen. Next, the firefly squid, which had been frozen as a raw material, was thawed at a low temperature and the juice was thoroughly drained out. The standard for liquid juice is 10% by weight of the raw material. Next, a mixture of various seasonings in the proportions shown below was added to the raw material from which the liquid had been removed, and the mixture was stirred and seasoned at a low temperature of around 10°C without separating the limbs. Raw materials firefly squid 200g Chemical seasoning 3g Sorbiturate liquid 20g Sugar 1.5g Salt 3g 75% denatured alcohol 2g Next, put the semi-finished product in a sealed container and heat at 0℃ to 10℃
It was stored in a cool, dark place for one week to mature. Through the above process, it was possible to obtain firefly squid pickled in salted fish with very good taste. As a result of analytical testing of this product using the Carl Price colorimetric method, retinol (VA) was 1.05 mg/100 g (3500 IU/100 g).
It was hot. In the first process, salt is added to the raw material, stirred, and stored frozen to allow the salt to gradually penetrate and diffuse into the raw firefly squid. Due to the unique nature of firefly squid fishing, which varies in quantity,
It also has the advantage of being able to adjust the shipment amount throughout the year by storing it frozen and thawing it when needed. However, if frozen for more than two years, the quality and taste may deteriorate, so it is not desirable to keep it frozen for more than two years. Processing after thawing is carried out at a low temperature of 5°C to 15°C, taking into consideration the shipping time. The blending ratio of seasonings in the third treatment can be selected as appropriate, and an example is shown below. Note that the raw material that has been subjected to the third treatment may be stored in a sealed container and shipped, and the fourth treatment may be performed after shipping. Raw materials Firefly squid 200g Sugar 15g Soy sauce 2g Chemical seasoning 2g 75% denatured alcohol 2g (Effects of the invention) The shiokarazuke produced according to the present invention has the following properties:
The internal organs are not separated, and the whole body of the firefly squid is preserved in salted and pickled vegetables. Since the product retains the shape of the firefly squid itself, it is easy to determine what kind of salted fish it is. In addition, since the torso, limbs, etc. are not separated, it is easy to serve on tableware, looks good, and has the effect of stimulating the appetite. In particular, since the product is processed in its original form, deterioration in quality can be significantly prevented. In other words, by salting the firefly squid as it is, the internal organs are not exposed directly to the air, so oxidation of the internal organs can be prevented as much as possible, and lysozyme, which is contained in the ink and has antiseptic properties, is retained in the firefly squid's body in the ink bag. Because the antiseptic effect lasts,
It has become possible to maintain the delicious taste for a long period of time. Shiokarazuke according to the present invention, which is pickled in salt as it is,
The table below shows comparative test examples of the occurrence of off-taste and odor in the conventional salted pickled fish, in which meat, internal organs, etc. are salted separately and then mixed together.

[Table] Furthermore, according to the present invention, which salts the fish as it is, the work process is shortened, and the ratio of the meat and internal organs is always constant, resulting in a stable product, and the internal organs can also be processed as they are. Therefore, vitamin A
It is rich in nutrients such as various minerals and amino acids, and it is possible to obtain shiokarazuke that fully utilizes the flavor without losing the original taste of firefly squid.

Claims (1)

[Claims] 1 The first process is to mix 5 to 25% by weight of salt to raw firefly squid, stir it, sprinkle it all over, freeze it, and store it in a frozen state, and thaw the raw material at a low temperature while it is intact. The second process is to thoroughly remove the sap, and the third process is to mix seasonings such as soy sauce, sugar, sorbitol, alcohol, chemical seasonings, etc. to the second process raw materials and stir them as they are to add flavor. and a fourth process of storing the third-processed raw material in a sealed container and aging it at a low temperature.