JPS60210964A - Method for producing roasted octopus roll - Google Patents

Abstract

PURPOSE:To produce roasted octopus roll, easily eatable with nice taste, and preservable for a long period, by freezing pretreated octopus, thawing the frozen octopus, cooking the thawed octopus, and roasting and rolling the cooked octopus. CONSTITUTION:After removing entrails, an octopus is pretreated, e.g. seasoned with salt water and boiled, etc., frozen, thawed, cut open to a suitable size, dipped and seasoned with a seasoning solution, taken out of the seasoning solution, dried with cold air, roasted and rolled alternately.

Description

[Detailed Description of the Invention] This invention is a method for producing grilled octopus rolls, which is characterized by pre-treating octopus to make it easier to eat, subjecting it to freezing, thawing, seasoning, etc., and then performing roasting and rolling operations. It is related to.

Traditionally, the processed mollusk that has been sold is the Japanese flying squid, which has the advantage of not requiring much processing time because its body is thin, but when it comes to octopuses, the body and legs are more important. Since it is thick and difficult to process, it has not been proposed as a grilled octopus roll until today.

By the way, this invention has been achieved as a result of various research on grilled octopus rolls.

In this invention, the pre-treatment of the octopus is performed by first removing the internal organs, covering them with a small amount of salt and massaging them with salt to remove the slime, and then washing with water. alms,
The octopus is then washed, boiled, and then dissected.

Freezing in this invention means removing moisture from the pretreated octopus. That is, by performing a freezing action using the heat of evaporation of water in the octopus's flesh in a refrigerator, mold can be prevented and the octopus can be preserved for a long time.

In this invention, the octopus is cut into slits by performing a thawing operation after freezing. In this case, thawing methods include rapid thawing, high temperature thawing, low temperature thawing, aerial thawing, submerged thawing, prepared thawing, and radio wave thawing. However, the frozen octopus is thawed using any other suitable method, avoiding submerged thawing, so that it can be easily cut, and the incisions are generally made by cutting into flat shapes. The thawed octopus is then immersed in a seasoning solution, and the ratio of this seasoning solution is: 1 kg of raw materials, 40 g of Ajirin, 1 Sopbit (trade name of Kyowa Hakko Kogyo Co., Ltd.) 5413, 200 g of sugar, This is a mixed seasoning containing 40q1 monosodium glutamate and 52.g, of which sorbitol is used not only as a sweetener but also as a heat-retaining agent, so it is used as a good additive for processed foods. Since the moisture in the internal tissue of the shaft has been removed by freezing, when it is immersed in this seasoning liquid, the seasoning permeates well into the inner circle, increasing the taste.

Next, the octopus coated with the seasoning liquid is dried with cold air to prevent decolorization, and the octopus treated in this way is alternately roasted and rolled. It spreads and loosens the meat tissue into a soft state, making it easier to eat.

As is clear from the above description, the roasted octopus roll of the present invention is prized for its delicacy that cannot be compared with conventional Japanese flying squid, and has a special preservative ability over a long period of time without spoiling. It is suitable for those who live in Ueto.

EXAMPLE As raw treatment, the internal organs of an octopus are removed, sprinkled with a small amount of salt, rubbed with salt for about 40 minutes to exude the slime, and then washed with water. Then, the washed octopus was placed in boiling water at about 60°C and a pigment was added for coloring, and then cut open, immersed in the above-mentioned seasoning liquid for about 10 hours to allow the seasoning liquid to penetrate into the meat tissue, and then soaked in the seasoning liquid. After frying and drying with cold air, the dried octopus is roasted for an appropriate period of time, then rolled out for the first time, roasted again, and moved vertically and horizontally at the same time by a second roller. The product is obtained by gently peeling off the tissue within the shaft.

Procedural amendment (0 Burning, Indication of the case Showa-1969 Appetizer request No. 17H2 2, Name of the 2nd invention proposal j'j=, XA Rolk 'I++
! -1!4:""l'z3, Relationship with the case of the person making the amendment People who applied for patent utility model registration Name City y
3 -) -fil -)4, Agent 10-45, Kiyo-cho, Matsuyama City, Ehime Prefecture, Date of Amendment Order, Showa Year, Month, Day, '1rlh, 4 (X -m-ζtE)J: )p
3Y (: 鴫J 恰”□ Contents of my amendment (1) Page 2 of the specification, lines 9 to 13: [Freezing in this invention... −
...This is because it prevents mold and can be stored for a long time. [In this invention, freezing of frozen toms is performed by freezing and expanding the water in the fleshy tissue of the material. After thawing, dehydration is performed. If the water in the tissue is easily removed,
After that, during the seasoning stage, the space created by the freezing and expansion of water is replaced by the seasoning liquid due to the osmotic pressure of the seasoning liquid, and it also has a mold-preventing effect.(2) Details On page 3, lines 8 to 11, it says, ``Thus, by freezing,...
-...It enhances the taste.'' It says, ``Thus, when frozen, the water in the fleshy tissue of the octopus freezes and expands, and when dehydration is performed after thawing, the water formed during freezing freezes. The space created by expansion is completely replaced by the seasoning liquid due to the pressure of the seasoning liquid during the seasoning stage, and the seasoning permeates well into the inner circle, increasing the taste.'' .

Claims (1)

[Claims] The octopus was pretreated and frozen, then thawed, cut open into appropriate sizes, immersed in a seasoning solution, and seasoned.The cut octopus was then removed from the seasoning solution and subjected to a drying process. A method for producing roasted octopus rope, which is characterized by performing appropriate roasting and spreading operations afterwards.