JPH04108364A - Production of processed food of cuttlefish - Google Patents

Abstract

PURPOSE:To effectively produce a product having a good flavor by finely grinding trunk meat and processing residue meat of cuttlefish, blending the ground meat with a proper amount of wheat flour or a mixture of wheat flour and starch and alkaline water, forming the blend into ribbon state or a ring-shaped state and boiling. CONSTITUTION:Cuttlefish meat is finely ground at room temperature or <=the room temperature by a chopper or grinder. 100 pts.wt. ground cuttlefish meat is blended with 15-70 pts.wt. wheat flour or mixture of wheat flour and starch. The amount of starch is preferably <=1/2 the amount of wheat flour. Then the blend is mixed with 0.01-0.2wt.% based on total amount of a calcium agent such as burnt powder of egg shell or calcium hydroxide to give alkalinity in an aqueous solution. The blend is optionally mixed with seasoning. The blend is formed into a ribbon shape or ring shape and boiled in hot water to produce a processed food of cuttlefish. Preferably the food is kept in cold storage for a long-term quality preservation.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing a processed squid food with good flavor, which is made by molding finely ground squid meat into a string or ring shape.

[Conventional technology]

Squid is usually distributed as a whole in a fresh or frozen state, but the body part is processed into rolls or rings, some of which are reprocessed as frozen foods, and all of them are sold in a frozen state. It is often in circulation. There are few uses for the remaining pieces of processed squid, such as carcass, ears, legs, etc., and a considerable amount is often kept in stock as frozen products. In recent years, various studies have been conducted on the comprehensive use of these materials, and one example is a product in which a small amount of shredded squid meat is added to a fish paste product. The amount is still small.

Furthermore, in JP-A No. 58-43769, a basic mixture of 100 parts by weight of squid paste and 1 to 9 parts by weight of common salt is formed into a block shape, and this is heated to produce a processed squid food similar to kamaboko. The publication discloses the technology to obtain
Cornstarch, Joshin powder, mannan,
By adding alginic acid, soybean protein, and egg white separately in amounts of 15 parts or less, or by adding minced fish meat in amounts of 50 parts or less, the processed squid food can also be obtained by forming blocks and heating them. It is said that it can be done.

In addition, Japanese Patent Application Laid-open No. 198369/1983 discloses finely ground squid meat, 3 to 5% alginate as additives, and 0.5% alginate as additives.
Using ~5% pregelatinized starch, natural gum, carboxymethycellulose, and gelatin, a mixture of shredded squid meat and the above-mentioned additives is tightly packed into a ring-shaped mold, and then frozen to form a ring. A technique for obtaining a processed squid food is disclosed.

[Problem to be solved by the invention]

However, the squid meat processed food obtained by the above method is
All of these methods are far from the good flavor of squid, that is, the taste, smell, and texture of raw squid, and there are great expectations for the development of a method for effectively utilizing squid meat that retains the good flavor of squid.

[Means and actions to solve the problem]

The present invention relates to a method for producing a processed squid food that sufficiently retains the good flavor of squid and is formed into a string or ring shape. That is, in the present invention, (1) flour or a mixture of wheat flour and starch corresponding to 15 to 70 parts by weight per 100 parts by weight of the squid meat is added to shredded squid meat, and a calcium agent whose aqueous solution is alkaline is added to the whole. quantity 0
．． A processed squid food characterized by adding 01 to 0.2% (w/w) and mixing at room temperature or below room temperature, extruding the mixture into hot water and boiling it into a string or ring shape. and ■ a calcium agent whose aqueous solution is alkaline; one or a mixture of two or more selected from calcined eggshell powder, calcined shell powder, calcined bone meal powder, calcium oxide, and calcium hydroxide; This relates to a method for producing processed squid food characterized by using the following method.

The present invention will be explained in detail below.

The squid meat that is the object of the present invention is the body, ears, and legs of a squid after removing its internal organs and, if necessary, its outer skin, and the small pieces of body meat that are left over from the cuttings used to produce other processed products. is also available. In addition, the squid used here are mica, common squid, Japanese squid, spear squid, red squid, toss squid,
Any type of squid, such as small squid, may be used, and it does not matter where it is produced (domestic or foreign), and it does not matter how it is distributed, as long as it maintains its freshness, such as fresh or frozen squid.

The inventor of the present invention has found that when the squid meat is shredded and then re-molded into a string or ring shape to produce a processed squid food, it is possible to obtain a processed squid food that sufficiently retains the good flavor of squid. Various studies were conducted to determine the conditions under which this could be achieved. As a result, in order to sufficiently retain the good flavor of squid, it is necessary to contain 50% or more of finely ground squid meat, and frozen squid meat must be used to achieve the desired hardness and texture as food. It has been found that in order to feed, it is necessary to add a certain amount of flour or a mixture of flour and starch, and a small amount of a calcium agent whose aqueous solution is alkaline.

The mixture mixed under the above conditions is in the form of a fluid paste, and even if it is molded into a certain shape, it will not be able to maintain its shape, and will quickly drip or stick to each other. This pasty mixture can be extruded into a string shape through pores, or extruded into a ring shape using a device such as a donut shaping machine, and immediately boiled in boiling water to maintain its shape without sticking to other objects. You can make it happen.

Next, various conditions for implementing the present invention will be specifically explained.

First, the squid meat described above is pulverized at room temperature or below room temperature using a chipper, cutter, crusher, or the like. At that time, it is okay to add salt as a seasoning. 15 to 70 parts by weight of wheat flour or a mixture of flour and starch is added to 100 parts by weight of shredded squid meat. The purpose of adding this flour or a mixture of flour and starch is to ensure that the squid processed food made from shredded squid meat maintains the necessary and sufficient properties related to texture, such as binding strength and gel elasticity. . If the amount of flour or a mixture of flour and starch added is less than 15 parts by weight per 100 parts by weight of shredded squid meat, the processed food will have poor binding (easily slipping), and if it is more than 70 parts by weight, it will have a so-called powdery smell. The good flavor of squid is lost.

The wheat flour used here may be weak flour, medium flour or strong flour, or a mixture of these may be used. It is preferable that the mixture of wheat flour and starch contains less than half the amount of starch. As the starch, various starches such as potato, wheat, corn, or tapioca can be used.

Furthermore, 0.01 to 0.2% (w/w) of the total amount, preferably 0.01 to 0.2% (w/w) of a calcium agent that makes the aqueous solution alkaline, is added.
Add 02-0.16% (w/w). This calcium agent can be added when squid meat is shredded (or it can be added by mixing it with flour.The addition of this calcium agent, which makes the aqueous solution alkaline, is especially effective when it comes to giving it a "chewy" texture. It is intended to reinforce the gel elasticity of processed squid foods, and if it is added at less than 0.01%, little effect can be expected.
Addition of 0.2% or more will result in poor taste. As the calcium agent that makes the aqueous solution alkaline, it is preferable to use one or a mixture of two or more selected from calcined eggshell powder, calcined seashell powder, calcined bone meal powder, calcium oxide, and calcium hydroxide. .

In addition, at this time, the above-mentioned materials, to which monosodium glutamate and other seasonings, various flavors, and liquid or powdered oils and fats may be added as appropriate, are thoroughly mixed at or below room temperature, and this mixture is It is extruded in the form of a string through a nozzle or disc with several holes, dropped into boiling water, and boiled. Various hole shapes such as round and rectangular shapes can be used. If the size is round, the diameter is about 1 to 6 inches, and if it is rectangular, it is about 1 to 3 inches [l
)×(3 to 10onn) etc. are preferable. However, the size is not limited to this size, and the size may be changed as appropriate. Further, when molding into a ring shape, the mixture may be put into a mold for making a donut or the like and extruded, and the diameter of the ring may be determined as appropriate. The mixture extruded into a string or ring shape is dropped as it is into hot water, and the temperature of the hot water needs to be at a temperature that thermally denatures the mixture, and may be in the range of 60° C. to boiling. The boiling time is about 1 to 10 minutes, and this time is determined depending on the taste of the texture after boiling. In addition, when extruded in the form of a string, it is desirable to cut it to an appropriate length while dropping it.

Boiled food can be eaten as is, washed with water and placed in soup, stir-fried in oil, or coated and fried in oil.

If the boiled food is immediately frozen and stored in a frozen state, its quality can be maintained for a long period of time, so it can be distributed as a frozen food.

〔Example〕

Examples will be described below.

Example 1 1,400 g of the body and ears of an Argentinian pine squid from which the internal organs and epidermis were removed were placed in a chopper, and then ground into pieces for about 2 minutes at about 18°C using a horizontal cutter (Robo Coupe). To this were added 600 g of all-purpose wheat flour and 0.5 g of roasted scallop shell powder, and the mixture was pulverized and mixed at about 18° C. for about 2 minutes. This mixture was extruded in the form of a string through a nozzle with an IX6[+ hole, dropped into boiling water and boiled for 5 minutes, then pulled out, washed with water, and drained. When I fried it in oil and ate it with sauce, it had a strong squid flavor and was delicious.

Example 2 After 2100 g of the body, ears and legs of a New Sealant-produced Japanese common squid, with its internal organs removed, was put into a chopper, the minced meat was placed in a silent cutter, 60 g of salt and 8 g of sodium glutamate were added, and the minced meat was chopped at about 10°C for about 8 minutes. Crush and mix. In addition, add strong flour e o o to this
A mixture of 3.0 g of wheat starch, 3.0 g of wheat starch, and 4.8 g of calcium hydroxide was added to the mixture, and the mixture was pulverized and mixed at about 12° C. for about 2 minutes. This mixture was extruded into a ring shape using a donut shaping machine, dropped into boiling water at about 85° C. for 6 minutes, and then pulled out. When this ring-shaped product was breaded and fried in oil, it was a delicious fried food with the good flavor and texture of squid.

Example 3 After half-thawing 20 kg of frozen rolled squid of purple squid and putting it into a chopper, it was transferred to a vacuum pole cutter, and 600 g of common salt and 15 g of baked eggshell powder were added to give about 50 kg of frozen rolled squid.
Grind for about 3 minutes at ℃, then add 38% strong flour
00g and 700g of tapioca starch and boiled at about 6℃ for about 1
Grind and mix for minutes. The mixture obtained here has a diameter of 1.5
It was extruded through a nozzle with an m+ hole, cut into approximately 10 ann lengths, and dropped into boiling water at 70 to 75° C. for 3 minutes. After pulling it up and washing and draining it, 1
Packed into 50g plastic bags and frozen. After a month of frozen storage, I thawed it and stewed it with vegetables such as green onions and potatoes.
A delicious product with a good squid flavor was obtained.

Example 4 Frozen product 14 of small pieces of carcass and squid ears that are processed mica leftover meat
00g was placed in a chopper, then transferred to a horizontal cutter, 60g of common salt was added, and the mixture was crushed at about 5°C for about 2 minutes. Add to this 650g of strong wheat flour, 360g of potato starch, 1g of calcium oxide, 40g of powdered oil, and 1 squid flavor.
0g was added and milled for about 2 minutes at about 7°C to form a mixture. This was extruded into a string shape through a nozzle with a diameter of 3III, and cut into a length of about 30ao.
I dropped it into boiling water at ~95°C for about 7 minutes. When this was taken out and cooked with fish and shellfish sauce, it was evaluated as having a smooth texture and a good squid flavor.

〔Effect of the invention〕

The present invention provides squid body meat, small pieces of squid body meat that is processed leftover meat,
Furthermore, it is possible to produce processed squid food that retains the good flavor of squid by actively and effectively utilizing ears, legs, etc., which were conventionally considered to have little utility value. Therefore, it can be said that the present invention greatly contributes to the food industry and the fisheries industry.

Claims (1)

[Scope of Claims] [1] Flour or a mixture of flour and starch in an amount equivalent to 15 to 70 parts by weight per 100 parts by weight of the squid meat is added to shredded squid meat, and a calcium agent whose aqueous solution is alkaline is added. Add 0.01 to 0.2% (w/w) of the total amount and boil the mixture at or below room temperature by extruding it into hot water to form a string or ring shape. Characteristic manufacturing method of processed squid food. [2] As a calcium agent whose aqueous solution is alkaline,
The production of the processed squid food according to claim 1, characterized in that one or a mixture of two or more selected from the group consisting of baked eggshell powder, baked shell powder, baked bone powder, calcium oxide, and calcium hydroxide is used. Law.