Octopus processing method

Abstract

To provide consumers with caught octopus in a state closer to raw. [Solution] The octopus processing method includes a pre-processing step (S111) in which the caught octopus is washed and the internal organs inside the octopus's head are removed, a refrigeration step (S112) in which the pre-processed octopus is refrigerated after the pre-processing step, a slippery removal step (S113) in which the slippery parts of the octopus are removed after the refrigeration step, a cutting step (S114) in which the slippery parts are removed and the octopus is cut to the desired size after the slippery removal step, a vacuum packaging step (S115) in which the cut octopus is vacuum-packed using packaging material for vacuum storage after the cutting step, and a freezing step (S116) in which the packaged octopus is frozen together with the packaging material after the vacuum packaging step.

Description

[Technical Field]

[0001] The present invention provides Processing method for caught octopus Regarding. [Background technology]

[0002] The caught octopus is generally processed by boiling or steaming, then placed in the distribution process, and after going through the distribution process, is offered to consumers. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent No. 6909522 Summary of the Invention [Problem to be solved by the invention]

[0004] However, since octopus has already been boiled or steamed during distribution, there is a possibility that consumers who purchase it may be limited in how they can eat it. Some consumers want octopus that is closer to raw, and there may be cases where it is necessary to provide octopus in a way that meets such demands.

[0005] In view of this situation, the present invention provides a method for providing caught octopus to consumers in a state closer to raw. The purpose of this invention is to provide a method for processing octopus. . [Means for solving the problem]

[0006] The invention described in claim 1 is a method for processing octopus, characterized by including a preparation step in which caught octopus is washed and the internal organs inside the octopus's head are removed, a refrigeration step in which the processed octopus is refrigerated after the preparation step, a slip removal step in which the slippery parts of the octopus are removed after the refrigeration step, a cutting step in which the slippery parts of the octopus are cut into desired sizes after the slip removal step, a vacuum packaging step in which the cut octopus is vacuum packed using packaging material for vacuum storage after the cutting step, and a freezing step in which the packaged octopus is frozen together with the packaging material after the vacuum packaging step.

[0007] The invention described in claim 2 is characterized in that in the refrigeration step, the octopus after the pre-processing is refrigerated for two days.

[0008] In the invention described in claim 3, the slippage removal process is characterized by carrying out a first process of placing the refrigerated octopus and a predetermined amount of salt in a container and moving the container to mix the refrigerated octopus and the salt in the container, and a second process of injecting salt water into the container after the first process and using the salt water to wash away the slippage of the octopus and excess salt.

[0009] The invention as set forth in claim 4 is characterized in that the salt water is seawater.

[0010] In the invention described in claim 5, the slippage removal process is characterized in that in the first step, the octopus is salted by mixing the refrigerated octopus and the salt in the container and shaking or rotating the container for 20 minutes. [Effects of the Invention]

[0011] According to the invention described in claim 1, it is possible to distribute the caught octopus in a frozen, vacuum-packed state and provide it to consumers. Therefore, it is possible to provide consumers with octopus in a state closer to raw.

[0012] This allows consumers to cook the octopus in a semi-frozen state, allowing them to easily slice the octopus thinly and use it in a variety of ways, such as sashimi or shabu-shabu, depending on their preference.

[0013] In this way, compared to when octopus is served boiled or steamed, consumers can enjoy octopus in a variety of ways, including as sashimi, and it is therefore possible to provide octopus in a way that meets the consumer's wishes.

[0014] According to the invention described in claim 2, in the refrigeration process, the octopus is refrigerated for two days after preparation, which makes it possible to soften the octopus meat appropriately and sterilize it.

[0015] According to the invention described in claim 3, in the slippery part removal process, the octopus after refrigeration is mixed with a predetermined amount of salt in a container, and the slippery part of the octopus and excess salt are washed away with salt water, thereby removing the dirt and slippery part adhering to the octopus and preventing the flavor of the octopus from dissolving together with the slippery part and losing its flavor.

[0016] According to the invention described in claim 4, by using seawater as the salt water in the slippery removal process, the temperature inside the container is raised by the seawater, making it easier to remove the slippery properties of the octopus and enabling the subsequent vacuum packing to be carried out while better locking in the flavor in the octopus.

[0017] According to the invention described in claim 5, in the slipperiness removal process (first process), the octopus after refrigeration is mixed with salt in a container, and the container is shaken or rotated for 20 minutes to rub the octopus with salt.By performing this process in combination with washing with salt water, it is possible to more effectively remove dirt and slipperiness adhering to the octopus. [Brief explanation of the drawings]

[0018] [Figure 1] 1 is a flowchart showing the overall procedure of an octopus processing method according to one embodiment of the present invention. [Figure 2] 2 is a flowchart showing the specific contents of a slippage removal step in the procedure shown in FIG. 1. [Figure 3] This is a photographic image showing the state of the octopus after the preparation process. [Figure 4] 1 is a photographic image showing the state of the octopus after the vacuum packaging process. [Figure 5] FIG. 2 is a front view of a slippage removal device used in the octopus processing method shown in FIG. 1. [Figure 6] 6A and 6B are a front view and a cross-sectional view taken along line AA, respectively, of a container for removing slippage that constitutes the slippage removing device shown in FIG. 5. DETAILED DESCRIPTION OF THE INVENTION

[0019] Hereinafter, embodiments of the present invention will be described with reference to the accompanying drawings.

[0020] As shown in Figure 1, the octopus processing method according to this embodiment includes a pre-processing step, a refrigeration step, a slippery removal step, a cutting step, a vacuum packaging step, and a freezing step, in this order. Each step of the processing method will be explained below.

[0021] In S111, a pre-treatment step is carried out.

[0022] In the preparation process, the caught octopus is washed. After washing, the head 101 and body 102 of the octopus 1 are cut in half lengthwise, and the internal organs inside the head 101 are removed, as shown in Figure 3. Figure 3 shows the state after the internal organs inside the head 101 have been removed after preparation.

[0023] In S112, a refrigeration step is carried out.

[0024] In the refrigeration process, the octopus is refrigerated for two days after preparation.

[0025] In S113, a slippage removal step is carried out.

[0026] In the slippage removal process, slippage is removed from the octopus after refrigeration. The specific details of the slippage removal process will be described later with reference to FIG. 2.

[0027] In S114, a cutting step is carried out.

[0028] In the cutting process, the octopus from which the slippery part has been removed is cut into pieces of the desired size. The cutting may be performed by cutting into each part of the octopus, i.e., the head, body, and arms, or by cutting the octopus into each part such as the head, and then cutting each part into smaller pieces.

[0029] In S115, a vacuum packaging process is carried out.

[0030] In the vacuum packaging process, the cut octopus is vacuum-packed using packaging material for vacuum preservation. Vacuum packaging may be performed for each cut part or portion, or multiple cut parts or portions may be packaged together. It is also possible to package different parts or portions together, such as a combination of the head and legs, or a combination of cut parts from different parts.

[0031] In this embodiment, in the cutting process, each part, such as the head, is further cut into smaller pieces that are easy to eat. Then, in the vacuum packaging process, the cut pieces are sorted by part, and multiple pieces obtained from the same part are vacuum-packed. Figure 4 shows the arm portion 103 cut into smaller parts 131, and several parts 131 are vacuum-packed in packaging material M.

[0032] In S116, a freezing step is carried out.

[0033] In the freezing process, the packaged octopus is frozen together with the packaging material.

[0034] Here, the specific contents of the slippage elimination step shown in S113 of Fig. 1 will be described with reference to Fig. 2. In this embodiment, when carrying out the slippage elimination step, a slippage elimination device 2 shown in Fig. 5 is used. Prior to describing the slippage elimination step, the configuration of the slippage elimination device 2 will be described.

[0035] As shown in FIG. 5, the slippage elimination device 2 includes a container 201 , a support frame 202 , a driving device 203 , a power transmission mechanism 204 , and an operating device 205 .

[0036] As also shown in Figure 6, the container 201 is barrel-shaped overall and has a side portion 211, an upper bottom portion 212, and a lower bottom portion 213. The side portion 211 has a hollow cylindrical surface shape. The upper bottom portion 212 is provided on one axial end edge of the side portion 211 and closes it, and the lower bottom portion 213 is provided on the other axial end edge of the side portion 211 and closes it.

[0037] An opening O is provided in the axial center of the side surface 211 of the container 201, which penetrates the side surface 211 radially and connects the inside and outside of the container 201. During the slippery removal process, the prepared octopus and salt can be poured into the container 201 through this opening O.

[0038] The container 201 is made of wood or other suitable material.

[0039] The support frame 202 supports the container 201 so that the container 201 can rotate about its central axis C while the central axis C is laid on its side. The central axis C of the container 201 coincides with the central axis of the side portion 211 and is parallel to a line passing through the centers of the upper bottom portion 212 and the lower bottom portion 213.

[0040] The driving device 203 generates power to rotate the container 201. As the driving device 203, for example, an electric motor can be adopted.

[0041] The power transmission mechanism 204 transmits the power generated by the driving device 203 to the container 201. In this embodiment, the power transmission mechanism 204 is composed of a driving sheave 241 attached to the output shaft of the electric motor which is the driving device 203, a driven sheave 242 attached to the container 201 concentrically therewith, and a belt 243 stretched between the driving sheave 241 and the driven sheave 242.

[0042] The drive sheave 241 and the driven sheave 242 have different diameters, and in this embodiment, the driven sheave 242 has a larger diameter than the drive sheave 241.

[0043] The support frame 202, the drive device 203, and the power transmission mechanism 204 constitute a "drive mechanism" according to this embodiment.

[0044] The operating device 205 is used by an operator to switch between activation and deactivation of the driving device 203. In this embodiment, the operating device 205 is a push button switch, and the operator activates the driving device 203 by pressing an ON button 251, and deactivates the driving device 203 by pressing an OFF button 252.

[0045] Returning to FIG. 2, in the slippage removal process, in S211, the octopus after refrigeration and a predetermined amount of salt are placed in the container 201 of the slippage removal device 2.

[0046] In S212, the container 201 is moved to mix the octopus and salt after refrigeration in the container 201.

[0047] In this embodiment, the container 201 is rotated in one direction for 20 minutes. The direction of rotation of the container 201 is not limited to one direction or a constant direction, but may be a combination of one direction and an opposite direction. In other words, by alternately rotating the container 201 in one direction and an opposite direction, it is possible to mix the octopus and salt.

[0048] In S213, seawater is poured into the container 201.

[0049] In S214, the container 201 is further moved while still containing seawater, so that the slippery surface of the octopus and excess salt adhering to the octopus are washed away with seawater.

[0050] In this embodiment, the container 201 is rotated for 10 minutes while containing seawater. As described above, the container 201 may not only be rotated in one direction, but also may be rotated in two directions, and the seawater may be replaced during the 10-minute period.

[0051] In this embodiment, the steps shown in S211 and S212 correspond to the "first step" of the slippage removal process, and the steps shown in S213 and S214 correspond to the "second step" of the slippage removal process.

[0052] According to this embodiment, the caught octopus can be distributed in a frozen, vacuum-packed state and provided to consumers. Therefore, the octopus can be provided to consumers in a state closer to raw.

[0053] Consumers can now cook octopus in a semi-frozen state, which allows them to easily slice the octopus thinly and use it in a variety of ways, such as sashimi or shabu-shabu, depending on their preference.

[0054] In this way, compared to when octopus is served boiled or steamed, consumers can enjoy octopus in a variety of ways, including as sashimi, and it is therefore possible to provide octopus in a way that meets the consumer's wishes.

[0055] In the above explanation, in the slippage removal process (S113 in FIG. 1), seawater is poured into the container 201 containing the refrigerated octopus and salt. To remove slippage, it is not necessary to use seawater; saltwater with a salinity similar to that of seawater can also be used. Using saltwater can eliminate the effort required to prepare seawater (including processes such as filtration) and simplify the process.

[0056] When seawater is used, the temperature inside the container 201 rises, making it easier to remove the slippery properties of the octopus, and the flavor can be better locked in the octopus before the subsequent vacuum packing.

[0057] The above-described embodiments are merely illustrative and do not limit the scope of the invention. These novel embodiments may be embodied in various other forms, and various omissions, substitutions, or modifications may be made without departing from the spirit of the invention. These embodiments and modifications thereof are included within the scope and spirit of the invention, and are also included in the scope of the inventions and their equivalents as defined in the claims. [Explanation of symbols]

[0058] 1...Octopus 101...Head 102...Torso 103...Arm 2...Slip removal device 201…Container 211…Side part 212...Top bottom 213…lower bottom 202...Support frame 203...Driver (electric motor) 204...Power transmission mechanism 241...Drive sheave 242…Driven sheave 243...Belt 205...Operating device (push button switch) M…Packaging material O...Opening

Claims

1. A pre-processing step of washing the caught octopus and removing the internal organs from the head of the octopus; After the preparation process, a refrigeration process of refrigerating the octopus after the preparation process; After the refrigeration process, a slippery removal process of removing slippery parts of the octopus after the refrigeration process; After the slippery removal process, a cutting process is performed to cut the octopus from which the slippery has been removed into a desired size. After the cutting step, a vacuum packaging step of vacuum-packing the cut octopus using a packaging material for vacuum storage; A method for processing octopus, characterized in that it includes a freezing step of freezing the packaged octopus together with the packaging material after the vacuum packaging step.

2. A method for processing octopus as described in claim 1, characterized in that in the refrigeration process, the octopus after the pre-processing is refrigerated for two days.

3. In the slip removal step, A first step of placing the octopus after refrigeration and a predetermined amount of salt in a container and moving the container to mix the octopus after refrigeration and the salt in the container; 2. The octopus processing method according to claim 1, characterized in that after the first step, a second step is carried out in which salt water is poured into the container and the octopus is washed away with the salt water to remove slippery surfaces and excess salt.

4. A method for processing octopus as described in claim 3, characterized in that the salt water is seawater.

5. The method for processing octopus described in claim 3, characterized in that in the slip removal step, in the first step, the octopus after refrigeration and the salt are mixed in the container while the container is rocked or rotated for 20 minutes, thereby kneading the octopus with salt.

Images