Processing method of instant squid

A processing method and squid technology are applied in the field of instant squid processing, which can solve the problems of no instant squid and other problems, and achieve the effects of easy storage and circulation, beautiful appearance and simple method

Inactive Publication Date: 2009-04-01
SHANDONG HOMEY AQUATIC DEV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, also do not see the litera

Method used

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Examples

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Effect test

Embodiment 1

[0015] A processing method for ready-to-eat squid, which uses fresh, non-polluted, non-deformed, and uniformly sized fresh whole squid as a raw material, and undergoes cleaning, visceral removal, cleaning, segmentation, blanching, rearranging, pickling, and high-temperature roasting Sterilization, packaging and sealing, and mild secondary sterilization to make instant squid. The cleaning, visceral removal, cleaning and segmentation are the pretreatment process of squid processing. Wash with running water, remove internal organs, teeth, eyes, etc. one by one; after cleaning, cut into four parts: body, whiskers, mouth, and ears, arrange squid whiskers, mouth, body, and ears separately, and remove irregular parts such as whiskers. The body is cut into squid rings. Then put squid whiskers, mouth, body, and ears into boiling water for 1-2 minutes according to different parts, and then cool with flowing water. After blanching, arrange again to remove the skin on the squid's whiske...

Embodiment 2

[0017] A processing method for ready-to-eat squid, which uses non-polluting, non-deformed, and uniformly sized frozen whole squid as raw materials, and undergoes cleaning, thawing, visceral removal, cleaning, segmentation, blanching, rearranging, pickling, and high-temperature baking Sterilization, packaging and sealing, mild secondary sterilization to make ready-to-eat squid. The cleaning, viscera removal, tidying and cleaning, and segmentation are the pretreatment processes of squid processing. Frozen squid are thawed with flowing water. During the thawing process, no dropping, knocking, smashing, or prying is allowed; ; After cleaning, cut into four parts: body, beard, mouth, and ear; arrange the squid's whiskers, mouth, body, and ears separately, remove irregular parts such as whiskers, and cut the squid body into squid rings. According to different parts of blanching, put the squid's whiskers, mouth, body, and ears into boiling water for 1-2 minutes, and then cool with ru...

Embodiment 3

[0019]A processing method for ready-to-eat squid, which adopts fresh, non-polluted, non-deformed, fresh or frozen whole squids of uniform size, after cleaning, removing internal organs, sorting and cleaning, dividing, blanching, rearranging, pickling, and high temperature Grilled and sterilized, packaged and sealed, and mildly sterilized for the second time to make instant squid. Cleaning, visceral removal, tidying, cleaning, and segmentation are the pretreatment processes of squid processing. Specifically, select fresh or live, pollution-free, and complete frozen squid, and thaw them with flowing water. During the thawing process, do not drop, knock, smash, or pry. ; After thawing, remove the viscera, teeth, eyes, etc. one by one; after cleaning, cut into four parts: body, whiskers, mouth, and ears; arrange the squid whiskers, mouth, body, and ears separately, and remove irregular parts such as whiskers. Body cut in circles. Said blanching is to put squid whiskers, mouth, bo...

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PUM

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Abstract

The invention relates to a processing method of an instant squid. The method comprises the following steps: live or frozen whole squids which are not polluted, have no abnormality and even size are adopted, cleaned, treated to remove internal organs, cleared and cleaned, cut up, scalded, rinsed, pickled and roasted at high temperature for sterilization, and the instant squid is obtained after mild secondary sterilization. The instant squid comprises various parts such as squid rings, squid tentacles, squid mouths, squid wings and the like, and the nutrients of fresh squids are well kept; besides, the squids have beautiful appearance, and can be eaten after being opened; and the instant squid is characterized by delicious taste, convenient eating and rich nutrition. The method adopts small package, and high-temperature short-time sterilization technology is adopted before vacuum packaging to effectively kill microbes, and measures such as a mild secondary sterilization and the like are taken after packaging, therefore, the shelf life of the squid can reach half a year to one year. The method is simple in preparation, and the procedures are reasonable, simple and feasible, the squid product processed has no nutrition loss and natural color, thus improving the edible convenience of the squid product.

Description

technical field [0001] The invention relates to a processing method of aquatic food, in particular to a processing method of instant squid. Background technique [0002] We know that squid, also known as squid and squid, has high nutritional value and is a valuable seafood. It is basically the same nutritional function as cuttlefish, octopus and other mollusc brachiopod seafood. They are rich in protein, calcium, phosphorus, iron, etc., and contain very rich trace elements such as selenium, iodine, manganese, and copper. Squid is rich in calcium, phosphorus and iron, which is 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 containing a large amount of taurine. It can suppress the cholesterol content in the blood, prevent adult diseases, relieve fatigue, restore vision, and improve liver function. It contains trace elements such as ...

Claims

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Application Information

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IPC IPC(8): A23L1/333A23B4/005A22C25/00A23L17/50
Inventor 刘昌衡刘健敏孟秀梅袁文鹏王小军
Owner SHANDONG HOMEY AQUATIC DEV
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