Method for producing can of squid braised in soy sauce
A manufacturing method and technology of squid heads, which are applied in the field of manufacturing aquatic food products, can solve problems such as dry mouthfeel, and achieve the effects of delicious taste, fresh and tender meat, and rich nutrition
Inactive Publication Date: 2008-12-17
荣成石岛广信食品有限公司
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Problems solved by technology
The deep-processed food products of squid circulating in the market mainly include dried squid, squid slices, squid shreds, squid pieces, squid rolls, grilled squid and other dried or ready-to-eat products, which
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment Construction
[0012] The present invention will be further described below in conjunction with embodiment.
[0013] The present invention selects fresh squid or frozen squid after natural thawing, manually peels off the red film on the surface, pulls down the squid head, removes eyeballs and mouth, removes internal organs, and washes the squid head and squid belly. During the processing of raw materials, the integrity of the squid body and the cleanliness of the belly must be guaranteed.
[0014] In order to maintain moderate elasticity and good color of squid meat tissue, the raw materials need to be dehydrated moderately after processing. When the water in the pre-cooking pot is heated to boiling, the treated squid is poured into the pre-cooking pot for every 10 kg. The water temperature is kept at about 98°C. Pre-boil for 3 minutes for dehydration. Take it out, and quickly cool it thoroughly with flowing cooling water. During the dehydration process, due to the shrinkage of the tissue,...
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Abstract
The invention relates to a method for manufacturing a canned stewed squid, a fresh squid or a frozen squid which is naturally thawed is taken as raw material, the process method comprises the processing of the raw material, the pre-cooking for dehydration, the segment cutting and the canning, the adding of soup materials for preparation, the exhaust, the sealing, the sterilization and the cooling surface of the product, the soup juice contains 8 to 14 percent white granulated sugar, 3 to 10 percent sauce, 3 to 8 percent starch syrup, 2 to 5 percent oyster sauce, 0.3 to 0.7 percent refined salt, 0.5 to 1 percent pricklyash peel, 0.5 to 1 percent star anise, 0.5 to 2 percent ginger, 0.5 to 2 percent onion and the rest of water, and the canned stewed squid is obtained by heating, stewing and filtering. The manufacturing method of the canned stewed squid is reasonable, the operation is feasible, the squid meat tissues of the canned stewed squid which is manufactured by the method have good elasticity, fresh and tender meat, pure color, delicious taste, rich nutrition, convenient administration, long preservation time, convenient carry and economy, thereby being capable of meeting the demands of the different consumers.
Description
technical field [0001] The invention relates to a manufacturing method of aquatic food products, in particular to a manufacturing method of braised squid cans. Background technique [0002] We know that canned food is loved by people because of its unique flavor, convenient eating, long storage time at room temperature, and portability. Squid, also known as squid and calamari, is a rare seafood with tender meat and high nutritional value. Squid is rich in protein, calcium, phosphorus, iron, etc., which are very beneficial to bone development and hematopoiesis; the contained polypeptides and trace elements such as selenium, iodine, manganese, and copper have anti-virus and anti-ray effects; squid fat contains a lot of high Unsaturated fatty acids (such as EPA, DHA) and the high amount of taurine contained in meat can effectively reduce the accumulated cholesterol in the blood vessel wall, which is quite effective in preventing the formation of hardening of the arteries and g...
Claims
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Login to View More IPC IPC(8): A23L1/333A23L1/01A23L17/50A23L5/10
Inventor 孙义明王训强
Owner 荣成石岛广信食品有限公司