JPS5886068A - Production of cuttlefish processed food - Google Patents

Abstract

PURPOSE:Cuttlefishes are placed side by side and bound into a block, then subjected to portion cut in certain weight and form to produce a cuttlefish processed food with satisfactory taste and texture. CONSTITUTION:Cuttlefishes from which skins and internal organs are removed and a small amount of a binder such as egg white or vegetable protein are mixed by stirring to coat the cuttlefishes with the binder on their surface and placed side by side in a pan for forming the cuttlefishes into a block. These pans are piled up and subjected to rapid refrigeration at -30--40 deg.C under a pressure of 30kg/cm<2>. Then, the frozen cuttlefishes are taken out of the pans and subjected to bar cutting at -10--15 deg.C to give the second process product. Further, the product is subjected to portion cutting at the same temperature to give the objective cuttlefish processed food of certain weight and shape.

Description

[Detailed Description of the Invention] This invention is made by arranging and stacking squid, binding them in a strip shape, cutting portions into regular shapes, and attaching batter to the surface of the squid to make it edible. The present invention relates to a method for producing processed squid food.

Squid VcFi generally has a thin skin in addition to the epidermis called the black skin, and this thin skin inhibits the bonding of squid with each other, and it has been thought that it is difficult to polymerize and integrate multiple pieces of squid.

This invention involves completely removing the thin skin of the squid, allowing the squid to polymerize and bond to each other, and then quickly freezing the squid under pressure in a professional-liquid shape, and then cutting the portions into predetermined sizes to achieve satisfying flavor and texture. How to produce processed squid food with all the characteristics of providing processed squid food? This is what we are trying to provide.

Embodiments of the invention will be described in detail below with reference to all the accompanying drawings.
I will clarify.

First, the frozen squid, which is the raw material, is removed and thawed in running water.The squid's ears, black skin (i.e., epidermis), visceral remains, and bones are all removed, and then the thin skin called the second epidermis is mechanically removed. After removing the thin skin by making a cut or directly removing the thin skin on the abdominal side with a wire brush, etc., mix and stir these squid ingredients with a small amount of binder such as egg white or vegetable protein. With the binder attached to the surface of the raw materials, the squid raw materials are arranged and stacked on a special pan to be formed into a block shape, and heated at -30°C to -40°C under pressure of 3.
After applying pressure and quick freezing at 00/C-, take out all of the first processed squid block C1 and semi-finished product 1 from the special pan (see Figure 2), and then remove this semi-finished squid block product 1t--10. ℃
The semi-finished squid block product 2 is obtained by bar-cutting at ~-15°C (see Fig. 3), and the bar-cut semi-finished squid block product 2 is further processed at the same temperature.
A series of manufacturing steps are completed by quantitatively measuring and producing a regular block-shaped processed squid food 3 (see FIG. 4).

The processed squid food 3 that has been processed as described above can be eaten as is or as an ingredient for various dishes, but for example, after the manufacturing process is completed, the continuous processed squid food 30 may be coated with bread crumbs, rice crackers, sous and bread crumbs on the surface of the processed squid food 30. After attaching and dressing,
It can also be sold as a product, and its processing mode is arbitrary.

In addition, in the above example, a binder such as egg white or vegetable protein was used as a means for polymerizing and bonding squid raw materials to each other, but a binder containing calcium salt or other flavoring agents may also be used. Alternatively, vertical bonding may be performed using only the squid raw material without using any binder.

The processed squid food 3 produced as described above has a weight ratio of raw materials of 10 (l to about 67 g at the time of final processing), and the squid has 5 ears, an inner cone, and the trunk of the squid other than the skin completely removed. In addition, the processed squid food is made by processing multiple squid raw materials in close contact with each other, cutting them into strips, and then cutting them into regular shapes.
It has no risk of losing its shape, has excellent management and sales effects in the food distribution process, and when eaten as a fried food after dressing, it has a perfect flavor and texture, and is very delicious. .

[Brief explanation of drawings]

Fig. 1 is a diagram showing the manufacturing process of this invention and the weight ratio and temperature of raw materials used in each process, and Fig. 2 is a perspective view of a semi-finished product of the primary processing in this invention. Third
The figure is a perspective view of a semi-finished squid block product obtained by secondary processing according to the present invention, and FIG. 4 is a perspective view of a processed squid food produced according to the present invention. 1...Primary processing of squid production, semi-finished products, 2...Second processing of squid production, semi-finished products, 3...Processed squid food 〇 Patent applicant Nichiro Fisheries Co., Ltd. Figure 1 ( Commercial 0C) cψ+himonme-18400 ◆ Ei-A, No. 400, No. 690, No. 6, No. 4 0 each, 0 t. + 1i O~-4568 No.-40--1567 ↓ 7 ◆ 7

Claims (1)

[Claims] The ears, legs, internal organs, and skin of the squid are completely removed, and a small amount of binder such as egg white or vegetable protein is added to this.The squid is stacked in layers and bonded together by pressurized quick freezing to create a solid squid block. A method for producing a processed squid food, characterized by forming a block, and cutting this block into fixed-sized portions.