JPH0823932A - Firefly squid pickled in soy sauce and its manufacture - Google Patents
Firefly squid pickled in soy sauce and its manufactureInfo
- Publication number
- JPH0823932A JPH0823932A JP6182924A JP18292494A JPH0823932A JP H0823932 A JPH0823932 A JP H0823932A JP 6182924 A JP6182924 A JP 6182924A JP 18292494 A JP18292494 A JP 18292494A JP H0823932 A JPH0823932 A JP H0823932A
- Authority
- JP
- Japan
- Prior art keywords
- soy sauce
- firefly squid
- firefly
- squid
- raw
- 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
- 241000238366 Cephalopoda Species 0.000 title claims abstract description 48
- 241000254158 Lampyridae Species 0.000 title claims abstract description 47
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 31
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 238000007710 freezing Methods 0.000 claims abstract description 9
- 230000008014 freezing Effects 0.000 claims abstract description 9
- 244000045947 parasite Species 0.000 claims description 4
- 241000237503 Pectinidae Species 0.000 claims 1
- 235000020637 scallop Nutrition 0.000 claims 1
- 238000010257 thawing Methods 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 6
- 239000000463 material Substances 0.000 abstract description 4
- -1 s Species 0.000 abstract description 2
- 241001219522 Anguillicola Species 0.000 abstract 2
- 241001362614 Crassa Species 0.000 abstract 2
- 230000002542 deteriorative effect Effects 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 235000019629 palatability Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 10
- 241000244206 Nematoda Species 0.000 description 8
- 235000013372 meat Nutrition 0.000 description 8
- 210000001835 viscera Anatomy 0.000 description 5
- 230000006378 damage Effects 0.000 description 4
- 238000002791 soaking Methods 0.000 description 3
- 230000002421 anti-septic effect Effects 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 108010034145 Helminth Proteins Proteins 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 230000005856 abnormality Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 244000000013 helminth Species 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 230000003071 parasitic effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 230000005808 skin problem Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、ホタルイカを生のまま
食することができるホタルイカの醤油漬けとその製造方
法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a firefly squid soaked in soy sauce and a method for producing the same.
【０００２】[0002]
【従来の技術】ホタルイカは、漁獲地域と漁獲期が限ら
れる珍重な海産物の一つで、塩から、和え物など様々な
調理法で賞味されているが、中でも内臓とともに生で食
する刺身が珍味とされている。ところが、ホタルイカの
内臓には、旋尾線虫が寄生しているため、生ホタルイカ
を食することによって旋尾線虫が人間の体内に入り、胃
腸や皮膚に異常を引き起こす例が複数発生し問題となっ
ている。そこで、旋尾線虫による被害を防止するため
に、内臓を取り除いて旋尾線虫を取り除く方法や、ゆで
たり冷凍したりして旋尾線虫を死滅させる方法がとられ
ていた。2. Description of the Related Art Firefly squid is one of the rare marine products with limited fishing areas and seasons, and is enjoyed in various cooking methods such as salt and seasonings. Among them, sashimi that is eaten raw with the internal organs is a delicacy. It is said that. However, since the nematode worm is parasitic on the internal organs of firefly squid, there are several cases in which the nematode helminth enters the human body by eating raw firefly squid, causing abnormalities in the gastrointestinal and skin problems. Has become. Therefore, in order to prevent damage caused by the nematode nematodes, a method of removing the nematodes by removing the internal organs and a method of killing the nematodes by boiling or freezing have been adopted.
【０００３】[0003]
【発明が解決しようとする課題】しかしながら、内臓を
取り除いてしまうとホタルイカ特有の風味が失われ、珍
味とはほど遠いものとなってしまうし、ゆでてしまうと
生ホタルイカとして賞味することができない。また、冷
凍すると肉から透明感がなくなり白濁するばかりか、生
のホタルイカ独特の歯ざわりが失われてしまう。However, if the internal organs are removed, the flavor peculiar to the firefly squid is lost and it becomes far from the delicacy, and if boiled, it cannot be enjoyed as raw firefly squid. Also, when frozen, not only does the meat lose its transparency, it becomes cloudy, but the texture unique to the raw firefly squid is lost.
【０００４】本発明は、上記実情に鑑み、生の風味や歯
ざわりを損なうこと無く旋尾線虫の害を取り除き、生の
ホタルイカとして、また、様々なホタルイカ料理の素材
として食することができるホタルイカの醤油漬けと、そ
の製造方法の提供を目的とする。In view of the above-mentioned circumstances, the present invention removes the harmful effects of nematodes nematodes without damaging the raw flavor and texture and can be eaten as raw firefly squid and as a material for various firefly squid dishes. The purpose is to provide firefly squid with soy sauce and a method for producing the same.
【０００５】[0005]
【課題を解決するための手段】上記問題を解決するため
に成された本発明によるホタルイカの醤油漬けは、冷凍
により寄生虫を死滅させた生のホタルイカを、醤油とと
もに密封容器に充填したものであり、また、その製造方
法は、生のホタルイカを、約０℃〜−５℃下で醤油に一
昼夜浸漬し、新たな醤油に浸漬しつつ−２０℃〜−２５
℃下で２日間以上冷凍し、約０℃〜−５℃下で解凍保存
することを特徴とする。The soy sauce pickled firefly squid according to the present invention, which was made to solve the above problems, is prepared by filling raw firefly squid whose parasites have been killed by freezing into a sealed container together with soy sauce. The production method is as follows: raw firefly squid is soaked in soy sauce at about 0 ° C. to −5 ° C. for one day and then −20 ° C. to −25 while soaking in new soy sauce.
It is characterized in that it is frozen for 2 days or longer at ℃ and thawed and stored at about 0 ℃ to -5 ℃.
【０００６】[0006]
【作用】醤油に一昼夜漬ける工程には、浸透圧でホタル
イカ体内の不要な水分を醤油中に排出させることによっ
て、肉を締めると同時に防腐効果を高める作用があり、
ホタルイカ体内から排出された液体を含む醤油に一昼夜
浸漬するため、ホタルイカの風味が十分保持される。[Function] During the process of soaking in soy sauce for a whole day and night, there is the action of draining unnecessary water in the firefly squid body into the soy sauce by osmotic pressure to tighten the meat and at the same time enhance the antiseptic effect.
Since the firefly squid is immersed in soy sauce containing the liquid discharged from the body all day and night, the flavor of the firefly squid is sufficiently retained.
【０００７】続いて急速冷凍し、そのまま−２０℃〜−
２５℃下に２日間以上保存することによって、肉組織の
破壊を最小限に止めつつ旋尾線虫を死滅させ、該冷凍処
理工程の前に、浸漬する醤油を新しいものと交換するこ
とによって、防腐効果をより高め、しかもさっぱりした
味に仕上げる。Then, it is rapidly frozen and then kept at -20 ° C-
By storing at 25 ° C. for 2 days or more, killing the nematode nematodes while minimizing the destruction of meat tissue, and replacing the soaking sauce to be soaked with a new one before the freezing treatment step, The antiseptic effect is enhanced and the taste is refreshed.
【０００８】また、前記約１０日間の冷凍処理の後、約
０℃〜−５℃下で保存することによって、長期間の保存
による肉組織の細胞破壊及び発酵を抑制し、ホタルイカ
独特の新鮮な歯ざわりや色調を長期間に亘って確保す
る。After the freezing treatment for about 10 days, it is stored at about 0 ° C to -5 ° C to suppress the cell destruction and fermentation of the meat tissue due to the long-term storage, and to obtain a fresh firefly squid unique freshness. To secure the texture and color tone for a long time.
【０００９】[0009]
【実施例】以下、本発明によるホタルイカの醤油漬けを
詳細に説明する。軽く食塩水で洗浄した生のホタルイカ
を、樽などの容器で醤油に浸漬し、室温にて約一昼夜保
存する。続いて、樽に漬け込んでおいたホタルイカを、
新たな醤油とともに小瓶に充填し、急速に冷凍し、下に
約１０日間保存する。その後、保存温度を約０℃〜−５
℃に上げ、解凍状態で保存する。EXAMPLE The soy sauce pickling of firefly squid according to the present invention will be described in detail below. Raw firefly squid lightly washed with saline is soaked in soy sauce in a container such as a barrel and stored at room temperature for about one day. Next, the firefly squid that had been pickled in a barrel,
Fill a small bottle with fresh soy sauce, freeze rapidly and store under for about 10 days. Then, the storage temperature is about 0 ℃ ~ -5
Raise it to ℃ and store it in a thawed state.
【００１０】以上のごとく製造されたホタルイカの醤油
漬けは、約−２０℃〜−２５℃約１０日間の冷凍にもか
かわらず、従来の冷凍ホタルイカに生じた白濁は見られ
ず、肉の透明感や生のホタルイカ独特のコリコリした歯
ざわりによって、取り立てのホタルイカに劣らない鮮度
を感じとることができる。しかも、この冷凍で２日間に
より寄生虫が死滅するため、ホタルイカの風味の源であ
る内臓を残したまま食することができ、特有の風味を味
わうことができる。The firefly squid soaked in soy sauce prepared as described above does not show the cloudiness of the conventional frozen firefly squid even though it is frozen at about -20 ° C to -25 ° C for about 10 days. You can feel the freshness of the fresh firefly squid that is not inferior to that of the freshly collected firefly squid due to its unique texture. Moreover, since the parasites are killed by this freezing for 2 days, the squid can be eaten with the internal organs, which is the source of the flavor, remaining, and the unique flavor can be enjoyed.
【００１１】また、ホタルイカを漬け込む醤油に、他の
調味料が添加されていない無添加の醤油を用いれば、不
自然な味や臭いが無く、様々な料理の素材として用いる
ことができる。例えば、刺身として食しても従来の刺身
に劣らない風味や歯ざわりを味わうことができ、また、
これをしゃぶしゃぶや酢の物にすれば、ホタルイカの肉
に浸透した醤油の僅かな風味によって、その味がより深
いものとなる。If soy sauce containing no other seasoning is used as the soy sauce in which the firefly squid is soaked, it has no unnatural taste and odor and can be used as a material for various dishes. For example, if you eat it as sashimi, you can enjoy the flavor and texture that is not inferior to conventional sashimi.
If this is made into shabu-shabu or vinegar, the taste will be deeper due to the slight flavor of soy sauce that has penetrated the firefly squid meat.
【００１２】尚、本発明によるホタルイカの醤油漬け
に、生きたホタルイカと死んだホタルイカのいずれを用
いても良いが、肉の新鮮な歯ざわりを重視するうえで生
きたホタルイカがより望ましいことは言うまでもない。It should be noted that either live or dead firefly squid may be used for pickling the firefly squid according to the present invention in soy sauce, but it is needless to say that the live firefly squid is more preferable in terms of the fresh texture of the meat. Yes.
【００１３】[0013]
【発明の効果】以上の如く本発明によるホタルイカの醤
油漬けは、そのまま食すれば新規な風味を有する珍味と
して、また、刺身として、生のホタルイカを旋尾線虫等
の寄生虫による害を心配することなく味わうことができ
ると共に、ホタルイカ料理の素材として用いても、ホタ
ルイカにしみこんだ醤油の風味が様々な味付けに違和感
無く溶け込む。更に、その製造法により約１０日間の冷
凍にも肉が白濁することがなく、従来の生のホタルイカ
よりも長期間に亘って、肉質を新鮮な状態に保つことが
できるという効果もある。As described above, the firefly squid pickled in soy sauce according to the present invention is a delicacy having a novel flavor when eaten as it is, and the raw firefly squid as raw fish is concerned about the damage caused by parasites such as nematodes. You can taste it without using it, and even if you use it as a material for firefly squid dishes, the flavor of soy sauce soaked in the firefly squid will blend into various flavors without any discomfort. Furthermore, the production method has the effect that the meat does not become cloudy even after freezing for about 10 days, and the meat quality can be kept fresh for a longer period of time than the conventional raw firefly squid.
Claims (2)
ルイカを、醤油とともに密封容器に充填することを特徴
とするホタルイカの醤油漬け。1. A firefly squid pickled in soy sauce, which comprises filling a sealed container with raw firefly squid from which parasites have been killed by freezing together with soy sauce.
醤油に一昼夜浸漬し、新たな醤油に浸漬して−２０℃〜
−２５℃下で２日間以上冷凍し、約０℃〜−５℃下で解
凍保存することを特徴とするホタルイカの醤油漬けの製
造方法。2. Fresh firefly squid is soaked in soy sauce at about 0 ° C. to −5 ° C. for a whole day and night, and soaked in fresh soy sauce at −20 ° C.
A method for producing soy sauce pickled scallops, which comprises freezing at -25 ° C for 2 days or more and thawing and storing at about 0 ° C to -5 ° C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6182924A JP2812882B2 (en) | 1994-07-11 | 1994-07-11 | Manufacturing method of firefly squid pickled in soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6182924A JP2812882B2 (en) | 1994-07-11 | 1994-07-11 | Manufacturing method of firefly squid pickled in soy sauce |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0823932A true JPH0823932A (en) | 1996-01-30 |
| JP2812882B2 JP2812882B2 (en) | 1998-10-22 |
Family
ID=16126762
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6182924A Expired - Fee Related JP2812882B2 (en) | 1994-07-11 | 1994-07-11 | Manufacturing method of firefly squid pickled in soy sauce |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2812882B2 (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6345795A (en) * | 1986-08-12 | 1988-02-26 | 株式会社日立ホームテック | Radio frequency heater |
-
1994
- 1994-07-11 JP JP6182924A patent/JP2812882B2/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6345795A (en) * | 1986-08-12 | 1988-02-26 | 株式会社日立ホームテック | Radio frequency heater |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2812882B2 (en) | 1998-10-22 |
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