Squid rice roll and processing method thereof

A squid and rice-wrapping technology, which is applied to heating and preserving meat/fish, drying and preserving meat/fish, and freezing/cooling to preserve meat/fish, etc., can solve problems such as hidden dangers to health, change delicious taste, and large nutrient loss, etc., to achieve Prevention of high blood pressure, easy storage, and high nutritional value

Inactive Publication Date: 2009-01-07
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, and the processing of fresh products requires the addition of preservatives. The defects of chemical products such as chemical products have changed the original delicious taste, and there are certain hidden dangers to human health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The squid wrapped rice of this embodiment includes the following ingredients: according to the mass ratio, 2 parts of squid tube and head, 3 parts of seasoned rice, 1 part of pollution-free vegetables, 0.1 part of spices, 0.01 part of salt, 0.05 part of white sugar, dry 0.1 portion of shiitake mushrooms.

[0029] The processing method of the squid wrapped rice 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 below 5℃.

[0033] 4. Mixing of auxiliary materials: ① According to the selected weight rat...

Embodiment 2

[0042] A covered squid rice of this embodiment includes the following ingredients: according to the mass ratio, 4 parts of squid, 1 part of seasoned rice, 2 parts of pollution-free vegetables, 0.01 part of spices, 0.1 part of vegetable oil, 0.01 part of dried shiitake mushrooms, 0.1 part of white sugar Copies.

[0043] The processing method of the squid wrapped rice includes the following processing steps:

[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 drop the product's core temperature below 5℃.

[0047] 4. Mixing of auxiliary materials: ① According to the selected weight ratio, mix the corresponding in...

Embodiment 3

[0056] The squid wrapped rice of this embodiment includes the following ingredients: 3 parts squid, 2 parts seasoned rice, 1.5 parts pollution-free vegetables, 0.01 part vegetable oil, and 0.1 part salt according to the mass ratio.

[0057] The processing method of the squid wrapped rice 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 below 5℃.

[0061] 4. Mixing of auxiliary materials: ①According to the selected weight ratio, mix the corresponding ingredients from the squid tube and the head, fully ...

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PUM

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Abstract

The present invention relates to a food named rice wrapped with sleeve-fish meat and a preparation method thereof, belonging to sea food processing field. The rice wrapped with sleeve-fish meat is characterized by comprising the following ingredients, according to mass proportion, 2-4 parts of sleeve-fish meat, 1-3 parts of paella rice, 1-2 parts of nuisance free vegetable, 0-0.1 parts of spicery, 0-0.1 parts of vegetable oil, and 0-0.1 parts of salt. The preparation method comprises the steps of: (1) selecting base material, (2) classifying and breaking down, (3) rinsing and scalding, and then cooling, (4) preparing accessories, (5) filling the sleeve-fish meat with rice, (6) drying, (7) cooling, (8) vacuum packing, (9) sterilizing at high temperature, (10) cooling, and (11) packaging. The present invention has the advantages of that the inherent flavors, the nutrient contents and the values of sleeve-fish meat and rice are organically combined; the obtained food is rich in protein, calcium, phosphorus, and potassium, is fresh in taste, is easy to preserve, can be steamed and boiled for table purpose, and is characterized by simple operation, energy conservation, long shelf life, unpolluted and health, and high nutritive value.

Description

1. Technical Field [0001] The invention relates to a squid wrapped rice and a processing method thereof, in particular to a squid processing method, belonging 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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L1/212A23L1/176A23B4/03A23B4/005A23B4/06A23L17/40A23L7/157A23L19/00
Inventor 牟伟丽
Owner PENGLAI JINGLU FISHERY
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