Method of manufacturing dried octopus

Abstract

To provide a method for producing dried octopus flakes that is easy to process and has a good taste and aroma. [Solution] The method for producing dried octopus includes a pre-processing step of preparing the octopus, a boiling step of boiling the prepared octopus, a cutting step of cutting the boiled octopus into pieces, a smoking and drying step of smoking the cut pieces, a repeating step of repeating the smoking and drying step, a rehydration step of rehydrating the dried octopus obtained through the repeating process, and a cutting step of shaving the rehydrated dried octopus. This makes it possible to obtain dried octopus that is easy to process and has good taste and aroma.

Description

Technical Field

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[0001] The present invention relates to a method for manufacturing octopus shavings, and particularly to a method for manufacturing octopus shavings that are easy to process and have good taste and aroma.

Background Art

[0002] Conventionally, as types of shavings, bonito shavings, tuna shavings, sardine shavings, mackerel shavings, saury shavings, etc. are known. In contrast, octopus shavings are almost non-existent, and only the technologies for smoking and drying octopus (Patent Documents 1 and 2) are known.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0004] The reason why octopus shavings are almost non-existent is that there are two major technical problems. The first problem is the difficulty of processing. Since octopus has a large amount of moisture and a soft body, it is difficult to process, and it is also difficult to dry it firmly while maintaining the moisture content. The second problem is taste and aroma. Octopus has a strong unique flavor and odor, and it is not easy to use as it is.

[0005] Therefore, the present invention has been made by paying attention to such unsolved problems of the conventional technology, and aims to provide a method for manufacturing octopus shavings that are easy to process and have good taste and aroma.

Means for Solving the Problems

[0006] [Invention 1] In order to achieve the above objective, the method for producing dried octopus according to Invention 1 includes a pre-treatment step of rubbing the killed octopus with salt, washing it with water and removing the slime a predetermined number of times; a boiling step of gradually putting the octopus obtained through the pre-treatment step into hot water containing an odor remover, starting from the tips of the legs, and when the tips of the legs curl up, putting the octopus into the body and head, and boiling the octopus for a predetermined time; a cutting step of separating the head, body and legs from the octopus obtained through the boiling step; a smoking and drying step of smoking the multiple pieces obtained through the cutting step over a wood fire for a predetermined time while changing their position relative to the wood fire, and letting the smoked pieces rest for a predetermined time; a repeating step of repeating the smoking and drying step for a predetermined period of time; and a rehydration step of washing the dried octopus obtained through the repeating step with water, wrapping the dried octopus in a water-containing package and leaving it for a predetermined period of time. [Effects of the Invention]

[0007] As explained above, the method for producing dried octopus flakes according to Invention 1 yields dried octopus flakes that are easy to process and have good taste and aroma. [Brief explanation of the drawing]

[0008] [Figure 1] This is a process diagram showing the method for producing dried octopus according to this embodiment. [Figure 2] This is a front view of shelf 10 installed inside the smoker. [Modes for carrying out the invention]

[0009] Embodiments of the present invention will be described below. The method for producing dried octopus according to this embodiment includes a pre-processing step of preparing the octopus, a boiling step of boiling the prepared octopus, and a cutting step of cutting the boiled octopus into pieces. The pieces of octopus cut in the cutting step are called "cut pieces." The method for producing dried octopus further includes a smoking and drying step of smoking and drying the cut pieces, a repeating step of repeating the smoking and drying step, a rehydrating step of rehydrating the cut pieces in water, and a cutting step of shaving the rehydrated cut pieces.

[0010] Refer to Figure 1 for a detailed explanation of each step. Figure 1 is a process diagram showing the method for manufacturing dried octopus according to this embodiment.

[0011] First, as shown in Figure 1, proceed to step S100 to perform the preparation process. In the preparation process, insert a knife between the eyes of the octopus to kill it. Rub salt thoroughly from the mouth area towards the legs. Wash thoroughly with water to remove the slime. Repeat the steps of salting, washing with water, and removing slime several times (for example, about 3 times).

[0012] Next, proceed to step S102 to perform the boiling process. In the boiling process, prepare a pot large enough to hold the entire octopus, add enough water to completely submerge the octopus, and bring the water to a boil. Add odor removers (for example, bay leaves or black peppercorns) to the pot, and gradually add the octopus, which has undergone the pre-processing steps, starting from the tentacles. Once the tentacles have curled up nicely, add the body and head to the pot. When a bamboo skewer can be easily inserted into the tentacles, remove the octopus from the pot. The boiling conditions are, for example, as follows: The boiling time is approximately 4-5 minutes for an octopus weighing 1 kg.

[0013] Next, the process moves to step S104, where the cutting process is performed. In the cutting process, the octopus obtained after the boiling process is cut into head and body and legs at the eye level. The head and body are then cut into several pieces (for example, into four equal parts), and the internal organs are removed from the body. The legs are cut into several pieces (for example, eight legs).

[0014] Figure 2 is a front view of shelf 10 installed inside the smokehouse. Next, the process moves to step S106, where the smoking and drying process is carried out. In the smoking and drying process, the fillets are smoked using a smoking oven. As shown in Figure 2, shelves 10 are installed inside the smoking oven. Rails 14 are provided on the inside of the side plates of shelves 10 to receive and guide the mesh 12 in the depth direction, and multiple rails 14 are provided in the vertical direction. In the smoking and drying process, one or more fillets obtained through the cutting process are placed on the mesh 12, and the mesh 12 with the fillets is guided onto the rails 14 and installed on shelves 10. By performing the same process for the other meshes 12, multiple meshes 12 with fillets are installed in multiple vertical rows on shelves 10. Firewood 16 is placed at the bottom of shelves 10, and a fire is lit with the firewood 16. The firewood mainly consists of wood such as oak, zelkova, sawtooth oak, and cherry, which has been split, dried for a predetermined period (for example, about one year), and selected. As a result, the fillets are smoked from below by the smoke from the firewood. The lower rack 12 is closer to the wood fire than the upper rack 12, so it gets hotter. The back of the shelf 10 is closer to the inner wall of the smoker than the front, so it gets hotter due to radiant heat from the inner wall. When smoking, the fillets are turned upside down and side to side to remove moisture. This concentrates the umami of the octopus and makes it less likely to spoil by removing moisture. In addition, the organic compounds contained in the wood fire smoke from smoking and drying act as a coating to prevent bacteria from entering from the outside, and the smoky aroma eliminates the octopus's odor. The smoking conditions are, for example, as follows: The smoking time is about 12 hours, the height of the wood and racks is about 25 cm, and the smoking temperature is about 45-55°C.

[0015] If the fish fillets are smoked for too long, only the surface will burn, and the moisture in the fillets will not be sufficiently removed. Conversely, if the heat is too weak, mold will grow on the surface, leading to spoilage. Therefore, in the smoking and drying process, the fish fillets are smoked with sufficient heat for a predetermined time, and then allowed to rest for a predetermined time after smoking. Resting means leaving the fillets exposed to the open air or in a well-ventilated place. The conditions for resting are as follows, for example. The resting time is approximately 12 hours.

[0016] Next, proceed to step S108 to perform the iterative process. In the iterative process, the smoking and drying process and the standby process are repeated for a predetermined period (for example, about one week). By allowing it to rest, the moisture inside the cuttlefish moves to the surface, and when the overall moisture becomes somewhat uniform, it is smoked again. By repeating this several times, it can be dried evenly throughout. The final moisture content is preferably about 14.4 to 14.6% by mass.

[0017] Next, proceed to step S110 to perform the moisture restoration process. The cuttlefish obtained through the iterative process is very hard. Therefore, in the moisture restoration process, the surface of the cuttlefish obtained through the iterative process is gently washed and temporarily restored with moisture. Wrap the cuttlefish with a packaging body such as a clean wet towel and leave it for a predetermined period (for example, about 30 minutes).

[0018] Next, proceed to step S112 to perform the cutting process. In the cutting process, use a cooking utensil such as a cheese grater to cut the cuttlefish obtained through the moisture restoration process. Thereby, shredded cuttlefish is obtained.

[0019] Next, the effects of this embodiment will be described. In this embodiment, it includes a pre-treatment process for pre-treating cuttlefish, a boiling process for boiling the pre-treated cuttlefish, a slicing process for slicing the boiled cuttlefish, a smoking and drying process for smoking and drying the sliced cuttlefish, an iterative process for repeating the smoking and drying process, a moisture restoration process for restoring the moisture of the cuttlefish obtained through the iterative process, and a cutting process for cutting the restored cuttlefish. [[ID=!6]]

[0020] Thereby, shredded cuttlefish that is easy to process and has a good taste and aroma can be obtained. 〔Modification Example〕 In addition, in the above embodiment and its modification example, although the moisture restoration process and the cutting process are provided, it is not limited to this, and one or both of these processes may not be provided. That is, the completion of the iterative process or the moisture restoration process can be regarded as the completion of the cuttlefish.

[0021] Also, in the above embodiment and its modification example, although the boiling conditions, smoking conditions, and resting conditions are exemplified, it is not limited to this, and arbitrary conditions can be set.

[0022] In addition, in the above-described embodiment and its modified examples, a plurality of nets 12 are installed on the shelf 10 to smoke the sliced meat, but not limited thereto, one net 12 may be installed to smoke the sliced meat.

[0023] Moreover, not limited to the above-described embodiment and its modified examples, it is applicable to other cases without departing from the gist of the present invention.

Explanation of Reference Numerals

[0024] 10... shelf, 12... net, 14... rail, 16... firewood

Claims

[Claim 1] The pre-treatment process involves rubbing the killed octopus with salt, rinsing it with water, and removing the slime a predetermined number of times. The process involves gradually adding the octopus, obtained through the above pre-treatment process, to boiling water containing an odor-removing agent, starting from the tentacles, and once the tentacles have curled up, adding the body and head of the octopus, and boiling the octopus for a predetermined time. The process involves separating the head, body, and legs of the octopus obtained after the boiling process, The process involves smoking the multiple fillets obtained through the aforementioned cutting process over a wood fire for a predetermined time, while rotating their positions relative to the fire, and then allowing the smoked fillets to rest for a predetermined time. A repeating process which involves repeating the smoking and drying process for a predetermined period of time, A method for producing dried octopus, characterized by comprising a step of washing the dried octopus obtained through the aforementioned repeated steps with water, wrapping the dried octopus in a water-containing package, and leaving it for a predetermined period of time.

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