JPH01228443A - Cuttlefish vermicelli and production thereof - Google Patents

Abstract

PURPOSE:To obtain the title vermicelli with favorable resistance to the teeth similar to that for vermicelli, good in eating feel, by horizontally slicing at regular intervals the cuttlefish body flesh prepared by removing the skin tissue, etc., in advance, and by longitudinally splitting the resultant sliced pieces. CONSTITUTION:The fin and the internal organs are removed from a raw cuttlefish 1 followed by longitudinally cutting the center of the back side of the body to cut out the body. The skin 3 of the body is pealed off and the thin skin 4 under the skin 3 is also peeled off. The resultant body flesh 5 is then horizontally sliced 6 at an interval of ca. 1.5-3mm. Thence, the resultant pieces of thin flesh are longitudinally split 7 at an interval of ca. 1.5-3mm, thus obtaining the objective cuttlefish vermicelli. This vermicelli, with extreme fineness and freedom from both the skin and thin skin, gives favorable resistance to the teeth and good eating feel.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) This invention relates to somen noodles that are easy to swallow, have a sweet taste, and are easy to digest, and a method for producing the same.

(Prior art) Conventional squid somen noodles are made by 1. without removing the epidermis and thin skin in advance. The thickness of the squid body is approximately 4ff in the vertical direction.
iI! It was cut into pieces of about 1 width.

(Problem that the invention is trying to solve) Iga somen with such a thick skin or thin skin is too tough, so it has the disadvantage that it does not have a good texture as squid somen and does not have a good feeling when going down the throat. Moreover, since the squid somen is thick, its surface area is small, making it difficult to enjoy the natural sweetness of squid.

This invention was made in view of the problems of conventional squid somen, and its purpose is to remove only the body of the raw squid and the back of the squid after removing the fins and internal organs. A torso incision process in which the central part is cut vertically to open the torso, an epidermis and thin skin peeling process in which the epidermis of the torso is peeled off and the thin skin on the lower surface of the epidermis is removed, and the epidermis and thin skin peeled off. Approximately 1.5 mm to 3
A slicing process in which horizontal slices are first sliced at intervals of mm, and the thin pieces obtained by the above slicing are approximately 1.5 m long.
A cross-sectional line of 1.5 mm to 3 n+m, width 1.
By making squid somen with a diameter of 5 mm to 3 mm, it goes down smoothly and has a good texture as somen.
Furthermore, it is an object of the present invention to provide squid somen which is easy to digest and brings out the sweetness of raw squid by maximizing the surface area of a given amount of squid, and a method for producing the same.

(Means for solving the problem) In order to achieve the above purpose, after removing the fins and internal organs, only the body of the live squid is cut into vertical lines at the center of its back. an open torso incision step, the epidermis of the torso is peeled off, and the thin skin on the lower surface of the epidermis is removed;
A thin skin M peeling process, a slicing process in which only the inner part of the torso obtained by the epidermis peeling is first sliced in the horizontal direction at approximately 1.51 to 31 intervals, and the thin pieces obtained by the above slicing are approximately 1.5 mm thick. The cutting process involves cutting the squid somen noodles in the vertical direction at intervals of ~3 mm.

The squid somen made in this way is made by removing the epidermis and fibrous tissue in advance and cutting only the fleshy part of the squid body into a piece with a cross-sectional line of 1,5 mm (length C50 mm x 200 mm) along the entire length of the squid body.
You can make squid somen with 1 to 3 gates and 1.5 mm to 3 mm in width.

(Function) The somen noodles produced by this method are ultra-thin squid somen noodles with the outer skin and thin skin removed as described above, so they can be enjoyed as squid somen noodles with a moderate chewy texture and a moderate sensation down the throat.

(Example) (Body section cutting process) To explain the example with reference to the drawings, squid somen and the method for producing the same of the present invention can be applied to various squid, such as surume squid and hataru squid. There are various types of raw squid, such as squid, Japanese squid, spear squid, Japanese squid, Japanese squid, and aori squid, but the Japanese squid is the best because of its long body, thickness, and taste.

After removing the fins and internal organs of the raw squid, remove the body of the raw squid (
11, the trunk is opened by cutting the central recess (2) of the back into vertical lines.

(Eidermis, Thin Skin? II Removal Step) The epidermis and thin skin peeling step involves peeling off the epidermis (3) of the torso and removing the thin skin (4) on the lower surface of the epidermis.

(Slicing process) The sinus fleshy part (5) obtained by peeling off the epidermis and thin skin (for Kensaki squid, the thickness of the body fleshy part is about 20 mm to 25 m)
+++) only approximately 1.511I11 ~ 3III11
A slicing process in which first slices (6) are made into extremely thin pieces in the horizontal direction at intervals.

(Cutting process) A cutting process in which the extremely thin pieces of raw squid obtained by the above slicing are vertically cut (7) at intervals of about 1251 to 3 mm along the length of the body.

Through the above body incision process, epidermis and thin skin peeling process, slicing process, and cutting process, the cross section formed only from the fleshy part of the squid sinus is 1.5 mm to 3 mm long and 1.5 mm wide.
Somen-shaped squid somen noodles (8) with a diameter of ~3 sm and a length of approximately 50 mm to 200 mm are made.

In addition, when molding, the cross section is 2 mm long and 2 mm wide,
Squid somen noodles with a length of about 200 mm are the most desirable in terms of texture and texture.

(Effects of the Invention) As described above, this invention first peels off the skin, removes the thin Mi weave on the lower surface of the skin, and cuts only the fleshy part of the squid into ultra-fine lengthwise strips, so it is similar to somen noodles. Not only does it have a good texture, but it also has no epidermis or thin skin, so it goes down the throat very well and is easily digested and absorbed.

The squid somen noodles of the present invention have the above-mentioned ultrafine structure and maximize the surface area, so they have the effect of allowing the sweetness of the amino acids inherent in raw squid to be enjoyed to the fullest.

[Brief explanation of the drawing]

The drawings show an embodiment of the present invention, and Fig. 1 is a cross-sectional view of the body of a raw squid, Fig. 2M is a cross-sectional view of the cut at the center of the back and unfolded, and Fig. 3 is a sectional view of the heel of the raw squid. Enlarged sectional view of 4th
The figure is an enlarged plan view showing a state in which the fleshy body part is cut in the longitudinal direction, and FIG. 5 is a perspective view of squid somen noodles. (1) Body of raw squid (2) Center recess (3) Epidermis (4) Thin skin (5)
...Fleshy part of the body (6)...Sliced very thinly in the horizontal direction (7)...
Cut vertically (8)...Somen noodles in Figure 7

Claims (2)

[Claims] (1) Cross-section longitudinally 1. Cut only the fleshy part of the squid body by removing the epidermis and fibrous tissue in advance over the entire length of the squid body.
Squid somen noodles characterized by having a size of 5 mm to 3 mm and a width of 1.5 mm to 3 mm. (2) After removing the fins and internal organs, cut only the body of the raw squid in a vertical line at the center of the back to open the body, and peel off the skin of the body. At the same time, the thin skin on the lower surface of the epidermis is removed.
Only the fleshy part of the torso obtained by thin skin peeling was approximately 1.5
The method is characterized by comprising a slicing step in which the thin pieces obtained by slicing are first sliced horizontally at intervals of 1.5 mm to 3 mm, and a cutting step in which the thin pieces obtained by the slicing are vertically cut at intervals of approximately 1.5 mm to 3 mm. How to make somen noodles.