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Processing method of squid food with shellfish taste

A food processing and squid technology, applied in food preparation, food science, application, etc., can solve the problems of high product cost, complicated processing procedures, unacceptable by consumers, etc., and achieve the effect of low cost and supplementing human body trace elements

Inactive Publication Date: 2008-11-19
徐天铭
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Shellfish products on the market are more and more popular because of their delicious taste, tender meat and high nutritional value. However, because shellfish contain silt, and are limited by production and complicated processing procedures, the cost of the product is high, and consumers cannot accept

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] First, manually remove the heads, skins and viscera of the selected squid, wash them with clear water, chop the processed squid manually, weigh 103kg (1kg is equivalent to 1 weight part), mix 15kg of water, 6kg of starch, 0.38 kg salt, 0.15kg monosodium glutamate, 0.05kg sodium iso-Vc, 1.5kg vegetable oil, 0.008kg sorbic acid, 0.08kg glycine, 0.35kg calcium inosinate, 0.05kg sodium aspartate, 0.37g disodium succinate, 0.24kg Add trisodium phosphate to the chopped squid and stir well, put the raw materials into the chopping machine and mix them at high speed for 2 minutes, then put the chopped and mixed raw materials into the filling machine for filling, and the filled squid products are in the Seal in the sealing machine, finally put the packaged squid products into the sterilizer, and sterilize at 110°C for 16 minutes. The product has the same deliciousness as razor clam meat, has low cost, and is convenient and easy to eat.

Embodiment 2

[0032] First, manually remove the head, skin, and viscera of the selected squid, wash them with clean water, chop the processed squid manually, weigh 105kg (1kg is equivalent to 1 weight part), mix 15kg of water, 6kg of starch, 0.25 kg salt, 0.35kg monosodium glutamate, 0.05kg iso-Vc sodium, 1.5kg vegetable oil, 0.008kg sorbic acid, 0.08kg glycine, 0.111kg monosodium succinate, 0.259kg disodium succinate, 0.28kg trisodium phosphate are added to the chopped Stir fully in the squid, put the raw materials into the chopping machine and chop at high speed for 2 minutes, then put the chopped and mixed raw materials into the filling machine for filling, the filled squid products are sealed in the sealing machine, and finally packaged Good squid products are put into a sterilizing pot and sterilized at 112°C for 17 minutes. The product has the same delicious taste as clam meat, and is low in cost, convenient and easy to eat.

Embodiment 3

[0034] First, manually remove the head, skin, and viscera of the selected squid, wash them with clear water, chop the processed squid manually, weigh 108kg (1kg is equivalent to 1 weight part), and mix 5kg of scallops, 0.35kg of phosphoric acid Trisodium, 0.5kg monosodium glutamate, 0.2kg calcium inosinate, 0.08kg disodium succinate, 15kg water, 0.5kg salt, 0.05kg sodium aspartate, 0.05kg alanine, 0.1kg glycine, 1.5kg vegetable oil, Add 0.05kg of sodium iso-Vc and 0.08kg of sorbic acid to the chopped squid and stir well, put the raw materials into the chopping machine and mix them at high speed for 2 minutes, then put the chopped and mixed raw materials into the filling machine for filling , the filled squid product is sealed in a sealing machine, and finally the packaged squid product is put into a sterilizing pot and sterilized at 118° C. for 18 minutes. The product has the same deliciousness as the diced scallop meat, has low cost, and is convenient and easy to eat.

[003...

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PUM

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Abstract

The invention relates to the processing method of sleeve-fish product with seashell flavor, and belongs to the field of food processing. The processing method comprises the following processes: processing, cutting, mixing, chopping, packaging, sealing and sterilizing. The method is characterized in that 0 to 60 weight parts of seashell and 0 to 3.5 weight parts of flavoring agent are added to every 100 to 130 weight parts of the sleeve-fish material. The product adopting the sleeve-fish as the main material in combination with the flavoring agent has low cost and fresh taste to the same as the natural seashell. Moreover, the sleeve-fish contains trace elements which supplement the trace elements for human body.

Description

Technical field: [0001] The invention relates to a method for processing squid food with shellfish flavor, belonging to the field of food processing. Background technique: [0002] Squid is an animal belonging to the mollusk phylum - cephalopod - dibranch subclass - ten arms. There are two pieces of gills in the squid body as respiratory organs; the body is divided into a head, a very short neck and a trunk. There are a pair of well-developed eyes and arms and feet around the mouth on both sides of the head. [0003] There are two kinds of squid seen in the market: one is the squid with a fatter trunk, and its name is "calamari"; It's called "Little Guanzi". Chinese calamari is commonly known as "squid". The meat is tender and the dried product is called "dried squid". and Guangxi offshore, as well as the Philippines, Vietnam and Thailand offshore. [0004] Squid has high nutritional value and is a famous and precious seafood. It has basically the same nutritional func...

Claims

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Application Information

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IPC IPC(8): A23L1/333A23L1/231A23L17/50A23L27/26
Inventor 徐天铭
Owner 徐天铭
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