Method for processing sleeve-fish bone

A processing method and technology of processing procedures, applied in the field of brittle bone processing, can solve problems such as changing delicious taste, hidden dangers to health, and large nutrient loss, and achieve the effects of protecting eyesight, promoting brain development, and high nutritional value

Inactive Publication Date: 2008-05-07
PENGLAI JINGLU FISHERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the processing methods of squid are divided into dry and fresh, but these traditional processing methods have unavoidable defects, such as: the dried products are hard, the nutrition loss is large and the taste is poor,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The brittle bone processing method of this embodiment includes the following processing steps:

[0019] 1. Material: squid neck;

[0020] 2. Cutting: evenly cut the cleaned cartilage into pieces of the required size and shape;

[0021] 3. Seasoning: According to the mass, 10 parts of cartilage block, 0.2 parts of monosodium glutamate and white sugar, appropriate amount of salt, a little spice, fully mixed evenly;

[0022] 4. Dipping powder: evenly stick a layer of seasoning powder on the surface of the cartilage;

[0023] 5. Quick-freezing: Quick-freeze in a single freezer below -30°C until the center temperature of the product is below -18°C, then freeze and shape;

[0024] 6. Inspection and packaging: inspection and packaging in accordance with technical indicators and packaging requirements.

Embodiment 2

[0026] The brittle bone processing method of this embodiment includes the following processing steps:

[0027] 1. Material: squid neck;

[0028] 2. Cutting: evenly cut the cleaned cartilage into pieces of the required size and shape;

[0029] 3. Seasoning: According to the mass, 10 parts of cartilage block, 0.3 part of white sugar, appropriate amount of salt, a little spice, fully blended evenly;

[0030] 4. Dipping powder: evenly stick a layer of seasoning powder on the surface of the cartilage;

[0031] 5. Quick-freezing: Quick-freeze in a single freezer below -30°C until the center temperature of the product is below -18°C, then freeze and shape;

[0032] 6. Inspection and packaging: inspection and packaging in accordance with technical indicators and packaging requirements.

Embodiment 3

[0034] The brittle bone processing method of this embodiment includes the following processing steps:

[0035] 1. Material: squid neck;

[0036] 2. Cutting: evenly cut the cleaned cartilage into pieces of the required size and shape;

[0037] 3. Seasoning: According to the mass, 10 parts of cartilage block, 0.3 parts of monosodium glutamate, 0.3 parts of white sugar, appropriate amount of salt, a little spice, fully blended evenly;

[0038] 4. Stringing: stringing the cartilage before dipping powder;

[0039] 5. Dipping powder: evenly stick a layer of seasoning powder on the surface of the cartilage;

[0040] 6. Quick-freezing: quick-freeze into a single freezer below -30°C until the center temperature of the product is below -18°C, then freeze and shape;

[0041] 7. Inspection and packaging: inspection and packaging in accordance with technical indicators and packaging requirements.

[0042] The crispy bone processing method of the present invention better maintains the original ...

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PUM

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Abstract

The invention relates to a squid bone processing method, in particular to a squid processing method, which belongs to the technical field of the seafood processing method. The squid bone processing method is characterized in that the following procedures are included: firstly, inputting material; secondly, cutting into pieces; thirdly, seasoning; fourthly, stringing; fifthly, staining powder; sixthly, quickly freezing; seventhly, examining and packaging. The inherent shape of the raw materials is preferably kept by the squid bone processing method, the taste is nice, the nutrition is rich, and the squid bone can be ate after being fried. The squid bone has the advantages of simple operation, convenience and health, high nutrition value, etc., thereby being a delicious food on dining tables and a nice festive present with good quality.

Description

1. Technical Field [0001] The invention relates to a method for processing crispy bones, in particular to a method for processing squid, and belongs to the technical field of seafood food processing methods. 2. Background technology [0002] Squid is rich in calcium, phosphorus and iron, which are very beneficial to bone development and hematopoiesis, and can prevent anemia. In addition to being rich in protein and amino acids needed by the human body, squid is also a low-calorie food that contains a lot of taurine. It can relieve fatigue, restore vision, and improve liver function. Trace elements such as peptides and selenium contained in it have anti-virus and anti-radiation effects. At present, the processing methods of squid are divided into dry and fresh food, but these traditional processing methods have inevitable defects, such as: the dried products are hard, the nutrient loss is large and the taste is poor, and the fresh products are processed with preservatives. The def...

Claims

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Application Information

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IPC IPC(8): A23L1/333A23L1/01A23B4/06A23L17/50A23L5/10
Inventor 牟伟丽
Owner PENGLAI JINGLU FISHERY
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