JPH07110217B2 - Process for producing processed food using squid container - Google Patents
Process for producing processed food using squid containerInfo
- Publication number
- JPH07110217B2 JPH07110217B2 JP3220181A JP22018191A JPH07110217B2 JP H07110217 B2 JPH07110217 B2 JP H07110217B2 JP 3220181 A JP3220181 A JP 3220181A JP 22018191 A JP22018191 A JP 22018191A JP H07110217 B2 JPH07110217 B2 JP H07110217B2
- Authority
- JP
- Japan
- Prior art keywords
- squid
- kelp
- barrel
- filled
- container
- 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 - Lifetime
Links
Landscapes
- Cereal-Derived Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
【０００１】[0001]
【産業上の利用分野】本発明は、イカメシ又はイカ御飯
等と称され、イカの胴体内に味付けされたモチ米等の食
料品を充填した加工食料品の製造方法に関するものであ
る。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a processed food product, which is called squid or squid rice, and is filled with food products such as sticky rice seasoned in the body of squid.
【０００２】[0002]
【従来の技術】今日、イカの胴体を食料品の容器として
用い、該イカ胴に味付け加工を施し、味付けしたイカ胴
の内部に炊き込み御飯等を充填したイカメシや、味付け
加工したイカ胴内にチ−ズを主体とする食料品を充填し
たイカオ−ドブル等とし、イカ胴に充填した充填内容物
としての食料品は勿論、充填内容物と共に容器としての
イカ胴を含めた全体を食する様にした食品が市販されて
いる。2. Description of the Related Art Today, a squid body is used as a container for food, and the squid body is seasoned, and the squid body is cooked inside the seasoned squid body, and the squid body is seasoned. It is a squid dob filled with foods mainly consisting of cheese, and the whole squid including the squid barrel as a container is eaten as well as the foods as the filling contents filled in the squid barrel. The selected food is commercially available.
【０００３】このイカメシやイカオ−ドブルの製造は、
生産地又は生産者により多少の工程や方法の相違は有る
も、原料イカの内臓や背骨を除去し、皮を剥いで味付け
を施した後、イカメシにあっては出し汁を含む水に潤し
た生ゴメをイカ胴内に詰めて炊き上げるものが多く、
又、チ−ズを主体とするチ−ズ加工品を充填したイカオ
−ドブルでは、加熱軟化させたチ−ズをイカ胴内に詰め
てチ−ズが柔らかい間にイカ胴の形を整え、更に加熱処
理しつつ味付けを行うことにより製造されているものが
多い。The production of this squid and squid doble is
Although there are some differences in the process and method depending on the place of production or the producer, after removing the internal organs and spine of the raw squid, peeling and seasoning, the squid is moistened with water containing dashi stock. Many stuffed squid in the squid body and cook it,
Also, in squid doble filled with a cheese processed product mainly consisting of cheese, heat-softened cheese is packed in a squid barrel to adjust the shape of the squid barrel while the cheese is soft. Many of them are produced by seasoning while further heating.
【０００４】[0004]
【発明が解決しようとする課題】上記イカメシ、イカオ
−ドブル等のイカ胴を容器とした食品は、外形がイカの
形状を保っていることに商品価値が有り、内臓や背骨を
除去したイカ胴に食料品を充填するに際し、イカ胴の張
りを失うことなく形状を保持させる為に、該食料品が充
填後の加熱において膨張する米や、充填時に形を整えた
後、常温で固化することによりイカ胴の形状を維持させ
ることができるもの等に限定される欠点が有り、又、加
熱処理で膨張する充填用食料品は兎も角、加熱時には軟
化しているも、常温では一定の形状を保持する保形性を
有する充填用食料品は、該食料品を充填する作業及び充
填時の整形作業に手数を要する欠点が有った。The food containing the squid barrel such as squid, squid and squid as a container has a commercial value in that the outer shape of the squid keeps the shape of the squid. In order to keep the shape of the squid without losing the tension of the squid when it is filled with food, rice that expands upon heating after filling, or after the food is shaped during filling and solidified at room temperature There is a drawback that it is limited to those that can maintain the shape of the squid barrel, and foodstuffs for filling that expand by heat treatment are rabbits, they soften when heated, but they have a constant shape at normal temperature The filling food product having a shape-retaining property has a drawback that the work of filling the food product and the shaping operation at the time of filling require labor.
【０００５】[0005]
【課題を解決するための手段】本発明は、イカの内臓や
背骨、皮を取り除き、水洗いした後、加熱処理により味
付けを行ったイカ胴に昆布を筒状として挿入し、筒状と
した昆布の内側に食料品を充填した後、再度加熱処理を
行うものである。According to the present invention, after removing the internal organs, spine, and skin of squid, washing with water, and inserting the kelp into a squid barrel that has been seasoned by heat treatment, the kelp is formed into a tubular kelp. After the food is filled inside, the heat treatment is performed again.
【０００６】[0006]
【作 用】本発明は、イカ胴内に挿入した昆布の吸湿膨
張によりイカ胴と充填食料品との間隙を無くし、イカ胴
を内部から押圧してイカ胴に張りを与えることにより、
イカ容器としたイカ胴の形状を整えることができる。[Operation] The present invention eliminates the gap between the squid barrel and the filled foodstuffs by absorbing and expanding the kelp inserted in the squid barrel, and presses the squid barrel from the inside to give tension to the squid barrel.
The shape of the squid barrel used as a squid container can be adjusted.
【０００７】[0007]
【実施例】本発明の実施例は、イカ容器の材料としてス
ルメイカを用い、該スルメイカに味付け等の前処理を施
してスルメイカの胴部を容器とするものであり、図１に
示す様に、このイカ胴１１の内側に昆布１５を挿入した
後、適宜の味付け加工を施した食料品１９を充填し、昆
布１５及び加工食料品１９を充填した当該イカ容器に仕
上げ加工としての加熱処理を施すものである。EXAMPLES In the examples of the present invention, squid is used as a material for a squid container, and the squid is subjected to pretreatment such as seasoning to make the body of the squid into a container. As shown in FIG. After inserting the kelp 15 into the squid barrel 11, the food item 19 that has been appropriately seasoned is filled, and the squid container filled with the kelp 15 and the processed food item 19 is subjected to a heat treatment as a finishing process. It is a thing.
【０００８】この原料イカの前処理は、スルメイカを大
中小のサイズに分類して大凡の大きさにそろえ、イカの
足を取り外して内臓や背骨を取り除き、更に皮を剥いで
水洗いし、これを調味料や紅こうじ等の天然着色料を加
えた出し汁で潤して前記取り外した当該イカの足と共に
煮沸釜により加熱処理を行って味付けや着色を行うもの
である。The pretreatment of this raw squid is to classify the squid into large, medium and small sizes and arrange them into roughly the same size, remove the squid's legs to remove the internal organs and spine, peel it off and rinse it with water. It is moistened with a soup stock containing a natural colorant such as seasoning and red koji, and is heat-treated in a boiling pot with the removed squid leg to add flavor and color.
【０００９】更に、原料イカの大きさに合わせて乾燥昆
布を裁断し、裁断した昆布片の砂落しを行い、該昆布片
を図２又は図３に示す様に円筒形状又は略円錐形状の筒
状とし、この筒状に丸めた昆布１５を前記前処理を行っ
たイカ胴１１内に挿入して昆布１５をイカ胴１１の内面
に張り付ける様に位置させ、この筒状としてイカ胴１１
内に設けたた昆布１５の内側に雲丹やホタテの貝柱、又
はタラコ等の食料品を充填する。Further, the dried kelp is cut according to the size of the raw squid, and the cut kelp pieces are sand-removed, and the kelp pieces are cylindrical or substantially conical in shape as shown in FIG. 2 or 3. The kelp 15 rolled into a cylindrical shape is inserted into the pre-treated squid barrel 11 and the kelp 15 is positioned so as to be attached to the inner surface of the squid barrel 11.
The inside of the kelp 15 provided inside is filled with food products such as sea urchins, scallop scallops, or tarako.
【００１０】尚、昆布片の砂落しを行うに際しては、乾
布を用いて乾燥昆布に水分を与えない様に注意しつつ砂
落しを行うものである。そして前記味付け等の前処理を
施したイカ胴１１に充填する雲丹は、予めトゲや腸等の
夾雑物を除去し、ホタテは貝柱のみを取り出し、この生
雲丹と貝柱とを混ぜた食材の１０Kgを約１リットルの白
ワインに５時間程度浸漬しておいたものに、塩及び醤油
を用いて味付けを施し、この味付けを行った後に雲丹や
ホタテの貝柱を混ぜた食材の水切りを行い、この味付け
及び水切りを行った雲丹や貝柱等の充填食料品を、図１
に示す様に、前記筒状としてイカ胴１１の内側に沿って
配置した昆布１５の内方に充填し、イカ胴１１内に挿入
した昆布１５の端部を折り込んで充填食料品１９がイカ
胴１１内から食み出さない様にした後、前記イカ胴１１
と一緒に煮沸処理したイカの足１３を更にイカ胴１１に
挿入し、以てイカの足１３の付根をもってイカ胴１１の
口部に栓をし、昆布１５で包んだ充填食料品１９が容器
としたイカ胴１１からこぼれない様にする。When removing sand from kelp, it is necessary to remove sand using a dry cloth while taking care not to give water to the dry kelp. Then, the sea urchin to be filled in the squid body 11 which has been subjected to the pretreatment such as the seasoning is to remove foreign matters such as thorns and intestines in advance, and the scallop takes out only the scallop, and 10 kg of the raw sea urchin and the scallop are mixed. What was soaked in about 1 liter of white wine for about 5 hours was seasoned with salt and soy sauce, and after this seasoning, the ingredients mixed with sea urchin and scallop scallops were drained. Fig. 1 shows filled food items such as sea urchins and scallops that have been seasoned and drained.
As shown in FIG. 3, the kelp 15 is filled inside the kelp 15 which is arranged along the inside of the squid barrel 11 as the cylindrical shape, and the end of the kelp 15 inserted into the squid barrel 11 is folded to fill the squid barrel 19 with the filled food product 19. After not letting it leak out from inside 11, the squid body 11
The squid leg 13 boiled with is further inserted into the squid body 11, and the mouth of the squid body 11 is plugged with the root of the squid leg 13 so that the filled food product 19 wrapped with kelp 15 is a container. Try not to spill from the cuttlefish body 11.
【００１１】然る後、食料品１９を充填したイカ容器と
してのイカ胴１１を一つづつ真空パウチにより真空包装
し、1.3気圧にして120℃の高温高圧で約４５分間のレト
ルト処理を行う。この様に、本実施例はイカ胴１１の形
状に合わせてイカ胴１１の内側に乾燥昆布を張り付ける
様に挿入し、該乾燥している昆布１５の内方に食料品１
９を充填して加熱処理を施す故、乾燥していた昆布１５
が吸湿膨張し、イカ胴１１内においてイカ胴１１と充填
食料品１９との間隙空間を埋める様にして空間を極めて
少なくし、イカ胴１１を内側から拡張する様に支持して
イカの形に張りを与えることができる。Then, the squid barrels 11 serving as squid containers filled with the food 19 are vacuum-packed one by one with a vacuum pouch, and the retort treatment is performed at a high temperature and high pressure of 120 ° C. for about 45 minutes at 1.3 atm. In this way, in this embodiment, the dried kelp is inserted so that it sticks to the inside of the squid barrel 11 according to the shape of the squid barrel 11, and the food product 1 is placed inside the dried kelp 15.
Dry kelp 15 because it was filled with 9 and subjected to heat treatment
Absorbs and swells and fills the space between the squid barrel 11 and the foodstuffs 19 in the squid barrel 11 so that the space is extremely reduced, and the squid barrel 11 is supported so as to expand from the inside to form a squid. You can give tension.
【００１２】即ち本実施例に係るイカ容器は、イカ容器
としてのイカ胴１１の内面に昆布１５を筒状として挿入
配置し、該昆布１５の内側に食料品１９を充填したイカ
容器であり、昆布１５の吸湿膨張によりイカ胴１１の内
部空間を埋めてイカ胴１１に張りを与え、以て容器とし
てのイカ胴１１の形を整えることが容易にできるもので
ある故、種々の食料品を充填した場合であっても、容易
に形の整ったイカ容器とすることができるものであり、
例えば、煮沸凝固させた鶏卵を主とした加工食料品、ゴ
ボウ等の根菜類を主とした煮物、タラコ等の海産物を味
付けしたもの等、加熱時に膨張しない種々の食料品を内
容物として充填することができ、又、昆布１５から融出
するグルタミン酸ソ−ダ等により合成調味料の使用を不
要とし、又は合成調味料の使用量を微量としつつ美味な
食品を提供することができるものである。That is, the squid container according to the present embodiment is a squid container in which the kelp 15 is inserted into the inner surface of the squid barrel 11 as a squid container in a cylindrical shape, and the food 19 is filled inside the kelp 15. It is possible to fill the internal space of the squid barrel 11 by the moisture absorption expansion of the kelp 15 and to give tension to the squid barrel 11, thereby easily adjusting the shape of the squid barrel 11 as a container. Even if it is filled, it can be easily made into a well-formed squid container,
For example, a variety of food products that do not expand when heated, such as processed food products mainly composed of boiled and solidified chicken eggs, boiled foods mainly composed of root vegetables such as burdock, seafood products such as tarako, are filled as contents. In addition, the use of synthetic glutamate or the like that melts from kelp 15 makes it unnecessary to use a synthetic seasoning, or it is possible to provide a delicious food while reducing the amount of synthetic seasoning used. .
【００１３】尚、前記実施例は味付け加工を施した食料
品１９を充填したイカ胴１１に真空包装を行い、レトル
ト処理を施している故、保存性に優れた加工食料品とし
てのイカ容器であるも、食料品１９を充填したイカ容器
の製造方法における仕上げ加工としての加熱処理は、真
空包装やレトルト処理に限ることなく、イカの足１３で
栓をしたイカ胴１１を煮沸して昆布１５や充填食料品１
９等に加熱加湿を行って味付けすることもできる。In the above-mentioned embodiment, since the squid barrel 11 filled with the seasoned food 19 is vacuum-packed and subjected to the retort treatment, it is a squid container as a processed food excellent in preservability. However, the heat treatment as a finishing process in the method of manufacturing a squid container filled with food 19 is not limited to vacuum packaging or retort treatment, but the squid body 11 capped with the squid legs 13 is boiled and kelp 15 And filling food products 1
It is also possible to heat and humidify 9 and the like for seasoning.
【００１４】[0014]
【発明の効果】本発明は、イカ胴内に筒状とした昆布を
挿入してイカ胴の内側に昆布を配置し、該昆布の内側に
食料品を充填し、充填後に加熱処理を施すイカ容器を用
いた加工食料品の製造方法である故、加熱処理によって
は膨張しない種々の食料品を充填した場合であっても、
昆布の吸湿膨張によりイカ胴の形に張りを与えることが
でき、種々の食料品を充填した場合にも形の整ったイカ
容器に食料品を充填した加工食料品として製造すること
ができるものであり、各種の食料品を充填しても外観を
損なうことのない商品価値の高いオ−ドブルや副食等を
製造することができ、オ−ドブルや副食等に新たな用途
や商品を提供することができる加工食料品の製造方法で
ある。INDUSTRIAL APPLICABILITY According to the present invention, a cylindrical kelp is inserted into a squid barrel, the kelp is placed inside the squid barrel, foodstuffs are filled inside the kelp, and heat treatment is performed after filling. Because it is a method of manufacturing processed food products using containers, even when filled with various food products that do not expand by heat treatment,
It is possible to give tension to the shape of the squid barrel by the swelling of kelp due to moisture absorption, and it is possible to manufacture it as a processed food product by filling food products into squid containers that are well-shaped even when filled with various food products. Yes, it is possible to manufacture hors d'oeuvres and side meals with high commercial value that do not impair the appearance even when filled with various foods, and to provide new uses and products for hors d'oeuvres, side meals, etc. It is a method of manufacturing processed food products that can
【図１】本発明に係るイカ容器を用いた加工食料品を示
す断面図。FIG. 1 is a cross-sectional view showing a processed food product using a squid container according to the present invention.
【図２】本発明に係るイカ容器を用いた加工食料品の主
要部分解図。FIG. 2 is an exploded view of a main part of a processed food product using a squid container according to the present invention.
【図３】本発明に係るイカ容器を用いた加工食料品の主
要部分解図。FIG. 3 is an exploded view of a main part of a processed food product using a squid container according to the present invention.
１１ イカ胴 １３ イカの足 １５ 昆布 １９ 充填食料
品11 Squid Trunk 13 Squid Feet 15 Kelp 19 Filled Food
Claims (1)
に筒状とした昆布を挿入することによりイカ胴の内側に
昆布を配置し、該筒状とした昆布の内方に食料品を充填
した後、加熱処理を施すことを特徴とするイカ容器用い
た加工食料品の製造方法。1. A kelp is placed inside the squid barrel by inserting the kelp that is tubular into the body of the squid that has been subjected to the heat-seasoning treatment, and the foodstuff is filled inside the tubular kelp. After that, the method for producing a processed food product using a squid container is characterized in that it is subjected to heat treatment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3220181A JPH07110217B2 (en) | 1991-08-30 | 1991-08-30 | Process for producing processed food using squid container |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3220181A JPH07110217B2 (en) | 1991-08-30 | 1991-08-30 | Process for producing processed food using squid container |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH06113797A JPH06113797A (en) | 1994-04-26 |
| JPH07110217B2 true JPH07110217B2 (en) | 1995-11-29 |
Family
ID=16747156
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3220181A Expired - Lifetime JPH07110217B2 (en) | 1991-08-30 | 1991-08-30 | Process for producing processed food using squid container |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH07110217B2 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07265018A (en) * | 1994-03-29 | 1995-10-17 | Koganeya Hanbai Kk | Kobumaki (rolled tang with dried fish in it) |
| FR2826550B1 (en) * | 2001-06-29 | 2004-09-03 | Mesquita Bastos De Sousa Cruz | AUTOMATIC PROCESS FOR THE PREPARATION OF STUFFED CALAMARS |
| RU2578337C1 (en) * | 2015-03-16 | 2016-03-27 | Олег Иванович Квасенков | Method for production of preserved "squid stuffed with ornamental cabbages, onions and eggs" |
-
1991
- 1991-08-30 JP JP3220181A patent/JPH07110217B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH06113797A (en) | 1994-04-26 |
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