Spicy squid and method of processing the same
A squid and spicy technology, applied in the application, food preparation, food science and other directions, can solve the problems of changing the delicious taste, hidden dangers of physical health, and large nutrient loss, and achieve the effects of preventing high blood pressure, saving energy, and high nutritional value.
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[0027] Example 1
[0028] The spicy squid of this embodiment includes the following ingredients: according to the mass ratio, 5 parts of squid tube and head and ears, 3 parts of vegetable oil, 2 parts of starch, 3 parts of pollution-free onion, and spices (Chinese pepper, aniseed) 0.3 parts, 0.3 parts salt, 0.3 parts white sugar.
[0029] The above-mentioned processing method of spicy squid includes the following processing steps:
[0030] 1. Material selection: select high-quality squid raw materials;
[0031] 2. Classification and decomposition: Squid raw materials are classified according to the required specifications, and then the raw materials are divided into squid tubes and squid heads, and foreign bodies and impurities are strictly removed.
[0032] 3. Blanching and cooling: Use boiling water to blanch to the core temperature of 80℃, and then use ice water to quickly reduce the product core temperature to 3℃.
[0033] 4. Mixing of auxiliary materials: According to the sel...
Example Embodiment
[0042] Example 2
[0043] The spicy squid of this embodiment includes the following ingredients: according to the mass ratio, 4 parts of squid tube and head and ears, 2 parts of vegetable oil, 1.5 parts of starch, 2 parts of pollution-free vegetables, 0.01 parts of spices, 0.2 parts of salt, 0.2 part of white sugar, 0.3 part of soy sauce. Including the following processing procedures:
[0044] 1. Material selection: select high-quality squid raw materials;
[0045] 2. Classification and decomposition: Squid raw materials are classified according to the required specifications, and then the raw materials are divided into squid tubes and squid heads, and foreign bodies and impurities are strictly removed.
[0046] 3. Blanching and cooling: Use boiling water to blanch to 90℃, and then use ice water to quickly reduce the product's center temperature to 1℃.
[0047] 4. Plug head: According to the selected weight ratio, the squid tube and head are matched together, 100% utilization.
[...
Example Embodiment
[0056] Example 3
[0057] A spicy squid of this embodiment includes the following ingredients: according to the mass ratio, 3 parts of squid tube and head and ears, 1 part of vegetable oil, 1 part of starch, 1 part of pollution-free vegetables, 0.2 parts of spices, and 0.01 parts of salt. 0.2 servings of soy sauce. The above-mentioned processing method of spicy squid includes the following processing steps:
[0058] 1. Material selection: select high-quality squid raw materials;
[0059] 2. Classification and decomposition: Squid raw materials are classified according to the required specifications, and then the raw materials are divided into squid tubes and squid heads, and foreign bodies and impurities are strictly removed.
[0060] 3. Blanching and cooling: Use boiling water to blanch to the center temperature of 100℃, and then use ice water to quickly reduce the product center temperature to 5℃.
[0061] 4. Plug head: According to the selected weight ratio, the squid tube and ...
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