Dancing dressed squid strings and method for processing the same

A processing method and technology for squid skewers, which are applied in the fields of seafood food processing, squid skewers and their processing, can solve the problems of dry products becoming hard, changing delicious taste, and large loss of nutrients, and achieving attractive color and luster.

Active Publication Date: 2009-08-05
PENGLAI HUIYANG FOOD
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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

[0021] A squid skewer with dancing flower branches comprises the following ingredients: 10 parts of squid, 1.5 parts of chili powder, 0.5 parts of spices and 0.5 parts of table salt according to the mass ratio.

[0022] The processing method of dancing squid skewers comprises the following processing steps:

[0023] 1. Material selection: selected high-quality Argentine squid raw materials;

[0024] 2. Thawing: The raw materials are shipped out 20 hours in advance and thawed naturally; then thawed with an air pump until completely thawed, and the center temperature is about -1°C;

[0025] 3. Decomposition, cleaning and embossing: cut obliquely to remove the ears, open the back, open the back, remove the dirty and bone spurs, remove the eyes and teeth from the head, and wash; emboss squid slices, with horizontal stripes on the abdomen with small bean noodles, depth 0.2 cm, with leather surface without embossing; squid ears and lower legs without embossing; lower legs and ears ...

Embodiment 2

[0042] The difference between this embodiment and embodiment 1 is:

[0043] A squid skewer with dancing flower branches comprises the following ingredients: 10 parts of squid, 2 parts of chili powder, 1 part of spice and 1 part of table salt according to the mass ratio.

[0044] The operation of the processing method of dancing squid skewers:

[0045] 2. Thawing: The raw materials are delivered 25 hours in advance and thawed naturally; then thawed with an air pump until completely thawed, and the center temperature is about 0°C.

Embodiment 3

[0047] The difference between this embodiment and embodiment 1 is:

[0048] A squid skewer with dancing flower branches comprises the following ingredients: 10 parts of squid, 2.5 parts of chili powder, 1.5 parts of spices and 1.5 parts of table salt according to the mass ratio.

[0049] The operation of the processing method of dancing squid skewers:

[0050] 2. Thawing: The raw materials are shipped out 30 hours in advance and thawed naturally; then thawed with an air pump until completely thawed, and the center temperature is about 1°C.

[0051] The Dancing Flower Skewers processed according to the above process can effectively sublimate the original taste, nutritional components and value of squid. The product is rich in protein, calcium, phosphorus, potassium, etc. Stomach, invigorating deficiency and moisturizing skin, preventing high blood pressure, diabetes, and anemia; the product tastes delicious, has the characteristics of simple operation, energy saving, long shel...

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PUM

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Abstract

The invention relates to a squid string and a processing method thereof, which belong to the technical field of food processing methods of seafood. The squid string is a swinging thick squid string and is characterized by comprising the following components in portion by mass: 10 portions of squid, 1.5 to 2.5 portions of prepared chilli powder, 0.5 to 1.5 portions of spice and 0.5 to 1.5 portions of common salt. The process procedures comprise the following steps: 1, selecting materials; 2, defrosting; 3, decomposing, washing and embossing; 4, chopping; 5, stringing and checking; 6, seasoning and tasting; 7, quickly-freezing; and 8, packing and storing. The squid string has the advantages that: the swinging thick squid string processed according to the process of the invention can keep the prior delicious taste and nutrient content of the squid, does not contain any chemical additive, can be provided for people to eat, and has swinging appearance and attractive color and luster.

Description

1. Technical field [0001] The invention relates to a squid skewer and a processing method thereof, belonging to the technical field of seafood processing methods. 2. Background technology [0002] 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 relieve fatigue, restore vision and improve liver function. The peptides and trace elements such as selenium contained in it have anti-virus and anti-ray effects. 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 p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/333A23L1/01A23L1/22A23L17/50A23L5/10A23L27/00
Inventor 牟伟丽
Owner PENGLAI HUIYANG FOOD
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