Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for preparing natural squid powder

A squid powder, a natural technology, applied in the field of preparation of pure natural squid powder preparations, can solve the problem of single species, achieve the effects of low moisture content, increase income, and facilitate long-distance transportation

Inactive Publication Date: 2011-05-04
TIANJIN UNIV OF SCI & TECH
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Solve the problem of single species in the deep processing of fresh squid, and further expand the application field of characteristic seafood

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for preparing natural squid powder
  • Method for preparing natural squid powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Remove 100kg of fresh squid from surface impurities, spoiled parts and internal organs of the squid. After beating, put it into the colloid mill to refine the colloid mill. Then put the squid slurry into the reaction kettle and heat it up to 121.5°C to inactivate for 30 minutes. After that, cool down to 55°C. Add 100L of sterile water and 1.2L of 0.25mol / L sodium hydroxide solution to adjust the pH to 7.0; add 0.1kg of complex protease (purchased from Novozymes) and enzymatically hydrolyze for 3 hours. After enzymatic hydrolysis, heat up to 90°C for 30 minutes to inactivate the reaction enzyme; cool down to 30°C, add 0.1kg of dry yeast, keep warm at 30°C for 2 hours; heat up to 100°C for 20 minutes, add 4kg of β-cyclodextrin for preparation; Homogenization and spray drying are carried out again, and the moisture content of the final product is less than 25%. After inspection and packaging, the natural squid powder is made.

Embodiment 2

[0021] Take 100kg of frozen squid that removes surface impurities, spoiled parts and squid viscera. After beating, put it into the colloid mill for fine grinding, then put the squid slurry into the reaction kettle and heat it up to 121.5°C for 30 minutes. After inactivation, cool down to 55°C , respectively adding 100L sterile water and 1.2L 0.25mol / L sodium hydroxide solution to adjust the pH to 7.0; adding 0.3kg compound protease (purchased from Novozymes) for enzymatic hydrolysis for 5h. After enzymatic hydrolysis, heat up to 90°C for 30 minutes to inactivate the reaction enzyme; cool down to 30°C, add 0.1 kg of dry yeast, and keep warm at 30°C for 2 hours; heat up to 100°C for 20 minutes, add 5 kg of β-cyclodextrin for preparation; Homogenization and spray drying are then carried out, and the moisture content of the final product is less than 25%. After inspection and packaging, it is a finished product.

Embodiment 3

[0023] After beating 100kg of fresh squid with surface impurities, spoiled parts and viscera removed, put it into a colloid mill to refine it, then put the squid slurry into the reaction kettle, heat up to 121.5°C for 30 minutes, and then cool down to 55°C. ℃, add 100L sterile water and 0.25mol / L 1.2L sodium hydroxide solution to adjust the pH to 7.0; add 0.5kg compound protease (purchased from Novozymes) for enzymatic hydrolysis for 8 hours. After enzymatic hydrolysis, heat up to 90°C for 30 minutes to inactivate the reaction enzyme; cool down to 30°C, add 0.1kg of dry yeast, and keep warm at 30°C for 2 hours; heat up to 100°C for 20 minutes, and add 8kg of β-cyclodextrin for preparation; Homogenization and spray drying are then carried out, and the moisture content of the final product is less than 25%. After inspection and packaging, it is a finished product.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a preparation method of natural squid powder, which belongs to using the moden biotechnology and food processing technology to prepare high-nutrition seafood and a process thereof, in particular to a preparation method of a pure natural squid powder preparation with high nutrition value. After pre-treating a fresh or refrigerated squid, with the method, a squid powdery product which keeps the original color, smell and odor of the squid and has good solubility can be obtained through procedures, such as beating, grinding and refining, biological biochemical reaction, blending, homogenization, spraying and drying, check, packaging, etc. The invention provides a high-grade powder seafood (natural squid powder) preparation method which is convenient for long-termed transportation and prolongs the storage period; the product prepared by the method can be used for improving the nutrient of other products, improving the flavor of other products and enriching the product types, and is in particular applicable in application fields which extend traditional featured marine products, such as pasta products, puffed food, infant food, condiment, instant noodles, etc.

Description

technical field [0001] The invention belongs to a method utilizing modern biotechnology and food processing technology, belongs to high-nutrition seafood food and its industrial preparation method, and particularly relates to a preparation method of a pure natural squid powder preparation with high nutritional value. Background technique [0002] Squid does not belong to fish, but a marine edible animal with high economic value, belonging to the mollusk phylum Cephalopoda. The nutritional value of squid is very high, the meat is soft and delicate, and the taste is delicious. The main supply on the market in our country is fresh squid and dried squid, and there are also some processed squid snacks. [0003] On August 13, 1997, the State Intellectual Property Office announced "Squid Processing Technology and Squid Tablet", patent number: 96101748.1. [0004] On July 26, 2006, the State Intellectual Property Office announced a kind of "elongated squid and its processing metho...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/33A23L1/29A23P1/06A23L17/40A23L33/00A23P10/40
Inventor 贾士儒江建梅叶宏涛乔长晟谭之磊徐永庆
Owner TIANJIN UNIV OF SCI & TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com