JPS637746B2 - - Google Patents

Description

[Detailed Description of the Invention] [Industrial Field of Application] There are two known methods for producing raw squid: one from dried squid and the other from raw squid.
The present invention relates to the latter, namely a method for producing raw squid from raw squid.

[Conventional technology]

In the case of the method of producing squid from dried squid, the ears and legs are removed from the dried squid, the skin is peeled, and the dried squid is soaked in a seasoning liquid to soften the seasoning.
This is air-dried, then roasted and torn, but since the moisture content of the raw starch is 18 to 19%, protein denaturation occurs and the product becomes hard. In this respect, the method of producing raw squid from raw squid allows a relatively soft product to be obtained.

[Problem that the invention seeks to solve]

However, in this method of producing raw squid from raw squid, the raw squid is soaked in a seasoning liquid and seasoned, so the sugar and other substances in the seasoning liquid become carmelized during roasting, producing a bitter taste. There was a problem in that the seasoning had gotten into the tissue, making it difficult to fluff when it was torn, and the flavor was not good either.

[Means for solving problems]

The present invention involves cooking, that is, cutting the body lengthwise and removing the ears, internal organs, legs, etc., and then drying the raw squid to a water content of 20 to 30%. The product is rehydrated by soaking in water until the moisture content is 40 to 45%, and is then sequentially aged, roasted, torn, seasoned, and dried to obtain the desired product.

[Effect]

Since the seasoning process is carried out after roasting, the present invention does not have the above-mentioned disadvantages of seasoning raw squid, and since the raw squid is rehydrated after being dried once, the flavoring process after roasting is By doing so, it is possible to obtain a product that has good fluff and is moderately soft and easy to eat.

〔Example〕

Cut the body of the raw squid lengthwise and remove the ears, internal organs,
The legs are removed, washed with seawater or fresh water, and dried in the sun or in a dryer to a moisture content of 20 to 30%. Next, this water content of 20 to 30% is immersed in seawater or fresh water for 3 to 5 minutes, and the water content is 40 to 45%.
shall be. This is what is called rehydration. moreover,
This rehydrated product is drained, packed in an appropriate container, and allowed to stand in a refrigerator at -10 to -20°C for at least one day to heat it. Next, this is roasted using a roaster or roasting machine, and then torn into thin widths using a tearing machine. The water content of torn squid raw material is 36-37%.

Next, separately prepared 100c.c. of alcohol,
200c.c. of liquid seasoning mixed with MZV50c.c., Keep Ace 20c.c., etc., 500g of Sorbitto, and chemical seasoning.
Powder seasoning consisting of 300g, salt 350g, lactose 200g, natural preservatives 50g, phosphate 50g, stevia 50g, etc.
Add 1500g to 10kg of the above-mentioned torn squid raw material, and mix and season with a mixer for several minutes until uniform. After seasoning, this was dried using an infrared dryer to obtain 9.85 kg of squid product with a moisture content of 30%.

〔Effect of the invention〕

As is clear from the foregoing, the present invention can reduce the moisture content of raw squid to 20 to 30% immediately after cooking, that is, without subjecting the raw squid to seasoning treatment or the like.
The most important point is to dry the squid meat until the moisture content is approximately 40-45%, and then soak it in water to rehydrate it until the moisture content is approximately 40-45%. causes protein denaturation to some extent, and at the same time, the water content decreases and the dehydrated tissues adhere to each other and have the required hardness, and the tissues themselves remain in a raw state even by the above-mentioned rehydration. It does not return to its original shape, so it does not fluff when torn, and it softens appropriately, making it a palatable and easy-to-eat product.

Furthermore, since the protein denaturation described above cannot be restored to its original state by rehydration, the squid meat retains the components originally found in dried squid, and when roasted, produces a fragrant grilled odor and flavor similar to that of dried squid.

Furthermore, in the present invention, seasoning is not done before roasting, that is, while the fish is still raw, but after roasting, or more precisely, after tearing, so that there is no possibility that sugar, etc. will carmelize due to heat during roasting, resulting in a bitter taste. Of course, the seasonings will not penetrate into the tissue and make it look bad when you tear it.

Claims (1)

[Claims] 1 Cut the body lengthwise, remove the ears, internal organs, legs, etc., wash the raw squid with water, immediately dry it without seasoning to a moisture content of 20-30%, and then soak it in water. It is rehydrated to a moisture content of approximately 40 to 45%, and then aged, roasted, and torn in sequence.
The method for producing saki squid is then seasoned and dried.