JPS5816631A - Preparation of salted firefly squid - Google Patents
Preparation of salted firefly squidInfo
- Publication number
- JPS5816631A JPS5816631A JP56115703A JP11570381A JPS5816631A JP S5816631 A JPS5816631 A JP S5816631A JP 56115703 A JP56115703 A JP 56115703A JP 11570381 A JP11570381 A JP 11570381A JP S5816631 A JPS5816631 A JP S5816631A
- Authority
- JP
- Japan
- Prior art keywords
- sake
- soy sauce
- firefly squid
- salt content
- dipped
- 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.)
- Granted
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は焼酎、醤油、味励抹及び酒を用いて防腐性及び
風味の改曽、塩度の低下を図らしめたホタルイカの塩辛
製造法に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing salted firefly squid using shochu, soy sauce, flavor enhancer, and sake to improve preservative properties and flavor, and to reduce salt content.
従来ホタルイカの塩辛製造法は実用化に成功していない
。即ち従来法においてはホタルイカ原料を１４％乃至１
５％塩度の食塩溶液中に１週間程度浸漬し、イカ肉への
塩分の浸透及びイカ肉の自己消化等に基づく熟成を行な
わしめているが、防腐の観点より塩度を高くしているの
で製品の辛味が過剰に−ａｈ、又浸漬液が単に食塩よシ
成るため製品の食味が悪く、又浸漬処理中において浸漬
液の浸透圧が高いためホタルイカの胴肉部が急激に脱水
されて収縮し胴肉内部への塩分の浸透が妨げられてしば
しば胴肉内部の内臓に腐敗を生じ、又胴肉の収縮によ〕
内臓が胴肉外部へ押し出されて製品の外観を著しく悪化
せしめる等の種々の欠点を有するため実用化出来なかや
たのである。Conventional methods for producing salted firefly squid have not been successfully put into practical use. That is, in the conventional method, the firefly squid raw material is 14% to 1%.
The squid is soaked in a salt solution with a salinity of 5% for about a week to achieve aging based on penetration of salt into the squid meat and self-digestion of the squid meat, but the salt content is kept high for preservation purposes. The spiciness of the product is excessive -ah, and the soaking liquid is simply salt, which makes the product taste bad.Also, during the soaking process, the osmotic pressure of the soaking liquid is high, causing the body of the firefly squid to rapidly dehydrate and shrink. This prevents salt from penetrating into the carcass, often resulting in rotting of the internal organs inside the carcass, and also due to shrinkage of the carcass.
It has been difficult to put it into practical use because it has various drawbacks, such as the internal organs being forced out of the body, which significantly deteriorates the appearance of the product.
本発明は上記欠点に鑑み、先ずホタルイカを生存状態の
まま焼酎に浸漬して防腐性を付与すると共に軽度の脱水
に基づく原料肉の引き締めを行ない、次に高塩度の醤油
、味り杯、酒の混合液中に浸漬して熟成せしめ、更に塩
度のみを順次低下せしめた同一組成の混合液中に浸漬し
て塩度の低下と熟成の完遂を行なうことによシ上起欠点
を解消せんとしたものｋして、以下本発明の一実施例を
−−説明すると、
先ず生存状態にあるホタルイカ原料を室温下１０分乃至
１５分間焼ｉｆ＋ｔに浸漬する（第１処理）。In view of the above-mentioned drawbacks, the present invention first immerses firefly squid in a living state in shochu to impart preservative properties and tightens the raw meat by mild dehydration. By immersing it in a liquor mixture to age it, and then immersing it in a mixture of the same composition in which only the salinity is successively reduced, the salinity is lowered and the ripening is completed, thereby eliminating the problems caused by alcoholic beverages. An example of the present invention will be described below. First, a living firefly squid raw material is immersed in a roasting process at room temperature for 10 to 15 minutes (first treatment).
次にホタルイカ原料を焼叫液中よシ取シ出し、塩度１９
％の醤油に味餠、酒をいずれも約３：１比に混合せしめ
た混合液中に移して室温下約２日間浸漬する（第２処理
）。Next, remove the firefly squid raw materials from the baking liquid and remove the salt content of 19.
% soy sauce, miso paste and sake in a ratio of about 3:1, and immersed at room temperature for about 2 days (second treatment).
第２処理において使用する醤油は白醤油でも良いが通常
の着色醤油を用いた場合の方が製品の風味が良好である
。The soy sauce used in the second treatment may be white soy sauce, but the flavor of the product is better when ordinary colored soy sauce is used.
又味面林、酒としては、煮沸処理によジアルコールの臭
味を抜いた所謂煮切り味喋、煮切シ酒を用いる。In addition, as the sake, so-called Nikiri Misho and Nikiri Shizake, which have been boiled to remove the odor and taste of dialcohol, are used.
尚浸漬中Ｋｍ分の浸透圧によシホタｐイカ原料よシ水分
が浸出して浸漬液の塩度を低下せしめる場合は食塩の添
加によシ塩度を維持せしめる。If water is leached from the squid raw material due to the osmotic pressure of Km during soaking and lowers the salinity of the dipping liquid, the salinity is maintained by adding common salt.
第２処理を終了したホタルイカ原料は塩度１２％の醤油
、煮切シ味紺、煮切シ酒を第２処理混合液と同−比に混
合せしめた混合液中に室温下約１週間浸漬し、続いて塩
度７％の醤油、煮切シ味υ、煮切シ酒を第２処理混合液
と同−比に混合せしめた混合液に浸漬すると共に氷点下
３０’ＯＫて急速冷凍し、出荷時まで保存するのである
（最終処理）。The firefly squid raw materials that have undergone the second treatment are immersed at room temperature for about one week in a mixture of 12% salinity soy sauce, nikirishimi navy blue, and nikirishizake in the same proportions as the second treatment mixture. Then, it was immersed in a mixture of soy sauce with a salinity of 7%, simmered shimi υ, and simmered sake in the same ratio as the second treatment mixture, and rapidly frozen at a temperature of 30' below zero. It is stored until shipping (final processing).
次に各処理段階においてホタルイカ原料に加えられる作
用を説明すると、第１処理においては焼面４によシ原−
料肉が殺菌されると共に焼が液の一部は原料肉内に浸み
込んで最終処理に至るまで残存し防腐効果を奏する。Next, to explain the effects applied to the firefly squid raw material in each processing stage, in the first treatment, the raw material is applied to the grilled surface 4.
While the raw meat is sterilized, a portion of the roasting liquid permeates into the raw meat and remains until the final processing, providing a preservative effect.
又焼酎の軽度の脱水、引き締め効果により原料肉が適度
に引き締ｔ〕、第２処理における胴肉の急激な収縮に基
づく内臓の押し出しを予め防止することが出来ると共に
胴内内部への塩分の浸透が妨げられないので前起焼＋ｔ
ｔの防腐効果とも損保って胴肉内部の腐敗は完全に防止
されるのである。 。In addition, the slight dehydration and tightening effect of shochu makes the raw meat moderately firm.It is possible to prevent the internal organs from being pushed out due to the rapid contraction of the carcass in the second process, and the penetration of salt into the inside of the carcass. is not obstructed, so pre-fire +t
The antiseptic effect of T completely prevents rot inside the carcass. .
尚、ホタルイカは死後直ちに自己消化を開始して肉が軟
弱化し始めるので、死後のホタルイカ原料を焼の１液に
浸漬しても原料肉の引き締め効果を得ることは困難であ
る。Incidentally, the firefly squid starts autolysis immediately after death and the meat begins to soften, so it is difficult to obtain a tightening effect on the raw meat even if the firefly squid raw material after death is immersed in the grilling liquid.
第２処理においては原料肉が更に脱水されマ塩辛として
の適度な歯ごたえを与える硬結性が得られ、又原料肉の
熟成と損保って醤油、味斜及び酒が原料肉中へ浸透する
ため従来の塩辛製品に見られない「こ〈」と「うま味」
が醸成されるのである。In the second process, the raw meat is further dehydrated and hardened to give it the appropriate texture as salted fish.Also, as the raw meat is aged and damaged, soy sauce, seasoning and sake permeate into the raw meat. “Ko〈” and “umami” that are not found in salted fish products
is fostered.
更に最終処理においては塩度が順次低下することによシ
原料肉の脱水、熟成が無理なく完成されて「こく」と「
うま味」が更に増進すると共に従来の塩辛製品に比し著
しく塩度の低い製品が得られるのであシ、而もかかる低
塩度製品であっても前述の様に焼酎が少量残存している
ため何ら腐敗する恐れを有しないのである。Furthermore, in the final treatment, the salinity gradually decreases, allowing the dehydration and aging of the raw meat to be completed without difficulty, resulting in a rich and rich taste.
This results in a product with a significantly lower salt content than conventional salted fish products, which further enhances the umami flavor, and even in such low salt products, a small amount of shochu remains as mentioned above. There is no fear of corruption.
又最終処理においてホタルイカ原料を急速冷凍せしめる
ことによシ過度の脱水、熟成が停止するので優れた風味
が長期に渉りて保存される。In addition, by rapidly freezing the firefly squid raw material in the final treatment, excessive dehydration and ripening are stopped, so the excellent flavor is preserved for a long time.
要するに本発明に保るホタルイカの塩辛製造法は、生存
状態のホタルイカ原料を焼ω寸に浸漬する第１処理と、
該原料を高塩度の醤油、味ｍｌ＋、酒の所定比の混合液
に浸漬する第２処理と、該第２処理混合液と同一組成に
て醤油の塩度の＋順次低下せしめた混合液に適数回浸漬
後急速冷凍する最終処理を含むので、ホタルイカの塩辛
製造を実用化出来、製品の防腐性を確保しつつ嗜好食品
としての理想的な低塩度を実現出来、又他の原料を用い
たものも含め従来の塩辛製品に見られない「こく」と「
うま味」に冨む製品を得ることが出来、かかる風味を長
期に渉りて保存出来、又浸漬中におけるホタルイカ原料
の内臓の押し出しを防止するので製品の外観を良好に保
持出来る等その実用的効果甚だ大なるものである。In short, the method for producing salted firefly squid according to the present invention includes a first process of soaking raw firefly squid in a living state until it is roasted.
a second treatment in which the raw material is immersed in a mixed solution of high salt content soy sauce, taste ml+, and sake at a predetermined ratio; and a mixed solution in which the salinity of soy sauce is sequentially decreased by + with the same composition as the second treatment mixed solution. The process includes a final process of immersing firefly squid several times and then quickly freezing it, making it possible to commercialize the production of salted firefly squid, ensuring the preservative properties of the product and achieving the ideal low salt content as a luxury food, as well as other raw materials. ``Body'' and ``Body'' not found in conventional salted fish products, including those using
Practical effects include being able to obtain a product rich in umami flavor, preserving this flavor for a long period of time, and preserving the appearance of the product by preventing extrusion of the internal organs of the firefly squid raw material during soaking. It's huge.
以 上that's all
Claims (1)
処理と、該原料を高塩度の醤油、味−１酒の所定比の混
合液に浸漬する第２処瑠と、該第２処理混合液と同一組
成にて醤油の塩度のみ順次低下せしめた混合液に適数回
浸漬後急速冷凍する最終処理を含むことを特徴とするホ
タルイカの塩辛製造法。The first step is to immerse the live firefly squid raw materials in the NC process!
treatment, and a second step in which the raw material is immersed in a mixture of high-salt soy sauce and Aji-1 sake at a predetermined ratio, and a step in which only the salinity of the soy sauce is sequentially reduced using the same composition as the second treatment mixture. A method for producing salted firefly squid characterized by including a final treatment of immersing the firefly squid in a mixed solution a suitable number of times and then quickly freezing it.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56115703A JPS5820574B2 (en) | 1981-07-23 | 1981-07-23 | Method for producing salted firefly squid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56115703A JPS5820574B2 (en) | 1981-07-23 | 1981-07-23 | Method for producing salted firefly squid |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5816631A true JPS5816631A (en) | 1983-01-31 |
| JPS5820574B2 JPS5820574B2 (en) | 1983-04-23 |
Family
ID=14669128
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56115703A Expired JPS5820574B2 (en) | 1981-07-23 | 1981-07-23 | Method for producing salted firefly squid |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5820574B2 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6087731A (en) * | 1983-10-17 | 1985-05-17 | Kinichi Hirozawa | Salted firefly squid gut and production thereof |
| JPS6225956A (en) * | 1985-07-25 | 1987-02-03 | Tatsuo Mizui | Rawish firefly squid dipped in seasoning solution |
| JPS6261560A (en) * | 1985-09-11 | 1987-03-18 | Kanehachi Suisan Kk | Production of processed food from cuttlefish |
| FR2826550A1 (en) * | 2001-06-29 | 2003-01-03 | Mesquita Bastos De Sousa Cruz | Automatic preparation of stuffed squid consists of cleaning stuffing proper and finishing via four stuffing dispensers |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62143380U (en) * | 1986-03-05 | 1987-09-10 |
-
1981
- 1981-07-23 JP JP56115703A patent/JPS5820574B2/en not_active Expired
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6087731A (en) * | 1983-10-17 | 1985-05-17 | Kinichi Hirozawa | Salted firefly squid gut and production thereof |
| JPH05975B2 (en) * | 1983-10-17 | 1993-01-07 | Kinichi Hirozawa | |
| JPS6225956A (en) * | 1985-07-25 | 1987-02-03 | Tatsuo Mizui | Rawish firefly squid dipped in seasoning solution |
| JPS6345795B2 (en) * | 1985-07-25 | 1988-09-12 | Tatsuo Mizui | |
| JPS6261560A (en) * | 1985-09-11 | 1987-03-18 | Kanehachi Suisan Kk | Production of processed food from cuttlefish |
| FR2826550A1 (en) * | 2001-06-29 | 2003-01-03 | Mesquita Bastos De Sousa Cruz | Automatic preparation of stuffed squid consists of cleaning stuffing proper and finishing via four stuffing dispensers |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5820574B2 (en) | 1983-04-23 |
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