CA1074174A - Process for preparing press-heated squid products - Google Patents
Process for preparing press-heated squid productsInfo
- Publication number
- CA1074174A CA1074174A CA281,655A CA281655A CA1074174A CA 1074174 A CA1074174 A CA 1074174A CA 281655 A CA281655 A CA 281655A CA 1074174 A CA1074174 A CA 1074174A
- Authority
- CA
- Canada
- Prior art keywords
- squids
- seasoning
- squid
- products
- hours
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
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- Meat, Egg Or Seafood Products (AREA)
Abstract
ABSTRACT OF THE DISCLOSURE
Known squid preparing methods result in the extensive loss of preferred flavour and texture. The present invention provides a method of preparing squid and squid products comprising the steps of dressing the raw squids, washing, seasoning, semi-drying, aging and heat-pressing. This process eliminates the undesirable skinning step with warm water and subsequent boiling step used in known processes. The squids produced by this invention may be stored for long periods of time without preservatives or vacuum packing.
Known squid preparing methods result in the extensive loss of preferred flavour and texture. The present invention provides a method of preparing squid and squid products comprising the steps of dressing the raw squids, washing, seasoning, semi-drying, aging and heat-pressing. This process eliminates the undesirable skinning step with warm water and subsequent boiling step used in known processes. The squids produced by this invention may be stored for long periods of time without preservatives or vacuum packing.
Description
1 I~his invention relates to a process for preparing press-heated squid products. ~n object of this invention is to industrially produce press-heated squid products which retain sufficient tasty substances, particularly the amino acid type, and also the flavour inherent in squids; are durable against storage for a prolonged period of time without using any preservatives or packing in vacuo; and have such a moderate so~tness that it is not necessary to roast or remove the skin or the like before eating.
The conventionally known processes for producing heat-pressed squid products generally involve a step of skinning raw squids in warm water at least after removing the legs and intestinal parts. In this skinning treatment with warm water, raw squids are placed in an appropriate skin-removing machine and at the same time warm water at 55 to 65C is poured thereinto followed by stirring. However, this skinning treatment with-warm water is disadvantageous in that an extract o~ squids is drained off and the tissue protein of squids is heat-coagulated so that various enzymes contained in the flesh are destroyed, resulting in preventing any further increase in tasty substances, and thus greatly reducing the flavour inherent in squids. Further, the growth of mold and rancidity cannot be sufficiently prevented because of the water generate~ throughout the subsequent treatiny steps and, ~herefore, storage of products for a long period o time cannot always be safe. In addition, the warm water used for skinn-ing becomes contaminated water having a hiochemical oxygen demand of 10,000 to 30,000 ppm due to the dissolution of the skin itself and the escape o~ piyments present in the skin (epidermis). This contaminated water gives rise to environmental problems if dis-charged as such.
: : .
; Further, according to the conventional processes, various nutrients and tasty subs~ances contained in the skin cannot be ' . 1.- , ~ 7 ~
1 retained in the ~inal productS because they are necessarily drained off as a waste water ~rom the skinning treatment.
In the other hand, Japanese Patent Publication No.
15727/1967 discloses a process ~or producing softened and seasoned squid products wherein a part of the body of raw squid is opened and the intestinal parts are removed therefrom. The thus dre~sed raw squids are immediat:ely subjected to a season~ng step followed by a dxying step, without a roasting step, thereby obtaining semi-processed squid products which need roasting be~ore eating. Since this process does not: employ the skinning treatment before seasoning, i~ seems that the above described disadvantages associaked wi~h the skinning, particularly in warm water, are eliminated. However, the purpose of the present invention, i.e., to obtain products rich in flavour and the amino acid type tasty substances and durable in storage for a long period o~ time without using preservatives or packing in vacuo, cannot be accomplished simply by omitting the skinning treatment before the seasoning step or by omitting an aging or press-heating step after the seasoning stap.
Accordingly, the present invention provides a process for preparing ~quid products meeting the above purposes on an indu~trial scale by dressing raw squid, washing, seasoning, semi-dxying, aging and heat-pressing without the skirlni~g step with warm wat~;r and subsequent boiling step.
The present invention will hereinafter be explained in detail. ~' Raw squids are dressed by removing the legs and the intestinal parts and opening the body followed by washing with clean .
wat~r, preferahly an aqueous solution of sodium chloride. According to the invention, the th~s dressed squids are then directly subjec~ed to the first seasoning treatmentr without the skinning ~ -2-, i - . . :: .
. .
1 treatment in warm wa-ter and the s~sequen-t bo:iling trea~ment, whereby the rate of absorp-tion oE season~ng ayents is increased by about 10 to 20% and at the same time au-todlgestive enzymes inherent to tissue protein of squids can be retained without beiny destroyed.
The thus seasoned squids are subjected to an aying treatment by allowing them to stand in an appropriate container a-t about 20 to 25C for at least about 24 hours in such a manner that drying does not proceed further. Since this aging treatment is carried out with the skin as it is, the nutrients and tasty substances contained in the skin are absorbed into the flesh during the aying and remai~ therein even after the skin is peeled off in the skin~
removing step. By this aging treatment, the above described auto~
digestive enzymes are activated, and autodigestion and absorption of the decomposition products of the skin (epidermis) into the tissue protein result in a synergestic increase of nucleic acid and amino aaid type tasty substances, thus making it possible to retain the flavour inherent in squids in the products. Further, the above aging treatment allows the water content (35 to 50~ by weight) and the seasoning agents to spread uniformly throughout the flesh and provides conditions which enhanca enzymatic decomposition of collagen fibers in the fourth layer constituting the epidermis, and also conditions which impart moderate softness to the final products. The decomposition of collagen fibers makes it easy to separate the skin layer from the flesh in the subsequent press-heating treatment. The press-heating treatment is effected using heat plates at 150 to ~00C and, therefore, also serves as a sterilizing treatment which allows the storing of the final products for a long period of time without the need of using preservatives or of packing the products in vacuo. Since the s~uids have been washed with clean water or an aqueous solution of sodium chloride to completely remove any sticky dirt from the inner and outer .
' '.- : ' ' :
. ' ' , ' ' , ~ :
~O~ i7~
1 surface oE the squids, -the squids do no-t stic]c -to -the hea-t plates when heat~pressed. This increases wor~abi~ity without damaging the appearance of the final products.
A process according to the present invention will now be illustrated in greater detail by reference to -the following example. This example is no-t to be construed as limiting the scope of the present invention.
ExAMæLE
(1) Washing Step Legs and intestinal parts of raw squids (including de-frozen squids) were removed by pulling them from the body, and the body was opened and spread out. The body was then washed with clean water while stirring to remove any dirt attached to the inner and outer surfaces of the body, followed by draining off.
The conventionally known processes for producing heat-pressed squid products generally involve a step of skinning raw squids in warm water at least after removing the legs and intestinal parts. In this skinning treatment with warm water, raw squids are placed in an appropriate skin-removing machine and at the same time warm water at 55 to 65C is poured thereinto followed by stirring. However, this skinning treatment with-warm water is disadvantageous in that an extract o~ squids is drained off and the tissue protein of squids is heat-coagulated so that various enzymes contained in the flesh are destroyed, resulting in preventing any further increase in tasty substances, and thus greatly reducing the flavour inherent in squids. Further, the growth of mold and rancidity cannot be sufficiently prevented because of the water generate~ throughout the subsequent treatiny steps and, ~herefore, storage of products for a long period o time cannot always be safe. In addition, the warm water used for skinn-ing becomes contaminated water having a hiochemical oxygen demand of 10,000 to 30,000 ppm due to the dissolution of the skin itself and the escape o~ piyments present in the skin (epidermis). This contaminated water gives rise to environmental problems if dis-charged as such.
: : .
; Further, according to the conventional processes, various nutrients and tasty subs~ances contained in the skin cannot be ' . 1.- , ~ 7 ~
1 retained in the ~inal productS because they are necessarily drained off as a waste water ~rom the skinning treatment.
In the other hand, Japanese Patent Publication No.
15727/1967 discloses a process ~or producing softened and seasoned squid products wherein a part of the body of raw squid is opened and the intestinal parts are removed therefrom. The thus dre~sed raw squids are immediat:ely subjected to a season~ng step followed by a dxying step, without a roasting step, thereby obtaining semi-processed squid products which need roasting be~ore eating. Since this process does not: employ the skinning treatment before seasoning, i~ seems that the above described disadvantages associaked wi~h the skinning, particularly in warm water, are eliminated. However, the purpose of the present invention, i.e., to obtain products rich in flavour and the amino acid type tasty substances and durable in storage for a long period o~ time without using preservatives or packing in vacuo, cannot be accomplished simply by omitting the skinning treatment before the seasoning step or by omitting an aging or press-heating step after the seasoning stap.
Accordingly, the present invention provides a process for preparing ~quid products meeting the above purposes on an indu~trial scale by dressing raw squid, washing, seasoning, semi-dxying, aging and heat-pressing without the skirlni~g step with warm wat~;r and subsequent boiling step.
The present invention will hereinafter be explained in detail. ~' Raw squids are dressed by removing the legs and the intestinal parts and opening the body followed by washing with clean .
wat~r, preferahly an aqueous solution of sodium chloride. According to the invention, the th~s dressed squids are then directly subjec~ed to the first seasoning treatmentr without the skinning ~ -2-, i - . . :: .
. .
1 treatment in warm wa-ter and the s~sequen-t bo:iling trea~ment, whereby the rate of absorp-tion oE season~ng ayents is increased by about 10 to 20% and at the same time au-todlgestive enzymes inherent to tissue protein of squids can be retained without beiny destroyed.
The thus seasoned squids are subjected to an aying treatment by allowing them to stand in an appropriate container a-t about 20 to 25C for at least about 24 hours in such a manner that drying does not proceed further. Since this aging treatment is carried out with the skin as it is, the nutrients and tasty substances contained in the skin are absorbed into the flesh during the aying and remai~ therein even after the skin is peeled off in the skin~
removing step. By this aging treatment, the above described auto~
digestive enzymes are activated, and autodigestion and absorption of the decomposition products of the skin (epidermis) into the tissue protein result in a synergestic increase of nucleic acid and amino aaid type tasty substances, thus making it possible to retain the flavour inherent in squids in the products. Further, the above aging treatment allows the water content (35 to 50~ by weight) and the seasoning agents to spread uniformly throughout the flesh and provides conditions which enhanca enzymatic decomposition of collagen fibers in the fourth layer constituting the epidermis, and also conditions which impart moderate softness to the final products. The decomposition of collagen fibers makes it easy to separate the skin layer from the flesh in the subsequent press-heating treatment. The press-heating treatment is effected using heat plates at 150 to ~00C and, therefore, also serves as a sterilizing treatment which allows the storing of the final products for a long period of time without the need of using preservatives or of packing the products in vacuo. Since the s~uids have been washed with clean water or an aqueous solution of sodium chloride to completely remove any sticky dirt from the inner and outer .
' '.- : ' ' :
. ' ' , ' ' , ~ :
~O~ i7~
1 surface oE the squids, -the squids do no-t stic]c -to -the hea-t plates when heat~pressed. This increases wor~abi~ity without damaging the appearance of the final products.
A process according to the present invention will now be illustrated in greater detail by reference to -the following example. This example is no-t to be construed as limiting the scope of the present invention.
ExAMæLE
(1) Washing Step Legs and intestinal parts of raw squids (including de-frozen squids) were removed by pulling them from the body, and the body was opened and spread out. The body was then washed with clean water while stirring to remove any dirt attached to the inner and outer surfaces of the body, followed by draining off.
(2) First Seasoning Step 50 Kg of the above treated squids were placed in a mixer together with powdery or liquid seasoning agents comprising 3000 g of sugar, 1450 g of sodium chloride, 20 g of Glytimin (trade mark, manufactured by Maruzen Kasei Kabushiki Kaisha, Japan), 50 g of glycine, 30 g of succinic acidl 300 g of sodium glutamate, 120 g of Sansugen S2 (trade mark, manufactured by San-ei Kagaku Kogyo Kabushiki Kaisha, Japan), 50 g of citric acid and 1000 g of sorbit liquid ( a 7~ sorbit liquid availa~le from Tokai Kogyo Kabushiki Kaisha, Japan). The resulting mixture was mixed for 5 - to 10 minutes until the powdery seasoning agents were dissolved and uniformly blended. Thereafter~ the resulting raw material comprising the squids and the seasoning agents was transferred to an appropriate container and allowed to sta~d for about 2 hours to permeate the seasoning agents into ~he flesh of squids.
(3) Semi-Drying Step The above seasoned squids were then dried for about 4
-4 ~ ~'7~
1 hours using an in~irect warm-air drier set at ~round 30 C to a water content of 35 to-50% by weigh-t.
(4) ~ging Step The semi-dried squids were placed in an appropriate cover-ed container and preserved at a low temperature ranging from 20~ to 25C ~or 24 hours or more.
1 hours using an in~irect warm-air drier set at ~round 30 C to a water content of 35 to-50% by weigh-t.
(4) ~ging Step The semi-dried squids were placed in an appropriate cover-ed container and preserved at a low temperature ranging from 20~ to 25C ~or 24 hours or more.
(5) Heat-Pre~siny Step Each of the above obtainecl aged squids was spread between upper and lower heat plates heated at 150 to 200C and pressed under a pressure of about 30 Kg/cm for 3 minutes. The flesh of the squid was thus baked flatly and uniformly. This press-heaking also re-leased the skin from the fibrous protein by instantaneous shrinkage thereof.
(6) Skinning Step & Tearing Step The press-heated squid was then placed on metal xollers of a known type to destrOy fibrous tissue as well as to peel ~he skin therefrom. The resulting squid can be torn into pieces having a width of 2 to 3 mm using a conventio~al machine to obtain eatably sized products.
(7) Second Seasoning Step The above pieces of squids were again seasoned with seasoning agents in a powdery form of a desired taste while controll-ing the water content to 25 to 30% by weight to obtain final ..
products having palatable softness.
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products having palatable softness.
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Claims
1. A process for preparing press-heated squid products comprising a washing step wherein raw squids previously dressed by removing legs and intestinal parts therefrom and opening the body to spread out are washed in water while stirring to remove any sticky dirt from the inner and outer surfaces thereof followed by draining off;
a first seasoning step wherein a mixture of the washed squids and seasoning agents are mixed by stirring in a mixer, and the mixture of squids and the seasoning agents is then transferred to an appropriate container followed by allowing the mixture to stand for about 2 hours;
a semi-drying step wherein the seasoned squids are dried at about 35°C for about 4 hours to a water content of 35 to 50%
by weight;
an aging step wherein the dried squids are allowed to stand in an appropriate covered container at 20 to 25°C for at least about 24 hours without further drying;
a press-heating step wherein the aged squids are spread between upper and lower heat plates heated to 150 to 200°C and pressed under a pressure of about 30 Kg/cm2G for about 3 minutes;
a skinning step wherein the tissue fibers of squids are destroyed using a grinding roller and the skin of the squids is peeled therefrom;
a tearing step wherein the squids are torn into pieces;
and the second seasoning step wherein the pieces of squids are seasoned with seasoning agents.
a first seasoning step wherein a mixture of the washed squids and seasoning agents are mixed by stirring in a mixer, and the mixture of squids and the seasoning agents is then transferred to an appropriate container followed by allowing the mixture to stand for about 2 hours;
a semi-drying step wherein the seasoned squids are dried at about 35°C for about 4 hours to a water content of 35 to 50%
by weight;
an aging step wherein the dried squids are allowed to stand in an appropriate covered container at 20 to 25°C for at least about 24 hours without further drying;
a press-heating step wherein the aged squids are spread between upper and lower heat plates heated to 150 to 200°C and pressed under a pressure of about 30 Kg/cm2G for about 3 minutes;
a skinning step wherein the tissue fibers of squids are destroyed using a grinding roller and the skin of the squids is peeled therefrom;
a tearing step wherein the squids are torn into pieces;
and the second seasoning step wherein the pieces of squids are seasoned with seasoning agents.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA281,655A CA1074174A (en) | 1977-06-29 | 1977-06-29 | Process for preparing press-heated squid products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA281,655A CA1074174A (en) | 1977-06-29 | 1977-06-29 | Process for preparing press-heated squid products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1074174A true CA1074174A (en) | 1980-03-25 |
Family
ID=4108999
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA281,655A Expired CA1074174A (en) | 1977-06-29 | 1977-06-29 | Process for preparing press-heated squid products |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1074174A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4701339A (en) * | 1985-03-04 | 1987-10-20 | Nestec S.A. | Method for dissolving squid membranes |
-
1977
- 1977-06-29 CA CA281,655A patent/CA1074174A/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4701339A (en) * | 1985-03-04 | 1987-10-20 | Nestec S.A. | Method for dissolving squid membranes |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |