Squid cartilage strings and method for processing the same

A processing method and technology of squid cartilage, applied in the preservation of meat/fish, preservation of meat/fish through freezing/cooling, food preservation, etc., can solve problems such as hidden dangers to health, hardening of dried products, and change of delicious taste, etc., to achieve Delicious taste, attractive color effect

Inactive Publication Date: 2009-08-05
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

[0017] A squid cartilage skewer comprises the following ingredients: 10 parts of squid, 1.5 parts of sweet and spicy powder, 0.5 parts of spices and 0.5 parts of table salt according to the mass ratio.

[0018] The processing method of above-mentioned squid cartilage string comprises following processing steps:

[0019] 1. Material selection: selected high-quality squid neck;

[0020] 2. Thawing: thaw the seasoning semi-finished product, inspect the metal and foreign matter by a special person, and clean it again after removing the eyes;

[0021] 3. Cut into pieces: Cut the cartilage into 6-10 pieces evenly, 6-10g / piece, and set up a special person to inspect the proportion of unqualified products;

[0022] 4. Seasoning: Mix powdery sweet and spicy powder or cumin powder or garlic powder with demineralized water auxiliary materials according to the predetermined ratio, accurately weigh 10kg of cartilage pieces in each box, sprinkle the auxiliary materials according to the rat...

Embodiment 2

[0031] The difference between this embodiment and embodiment 1 is:

[0032] A squid cartilage skewer comprises the following components: 10 parts of squid, 2.5 parts of cumin powder, 1.5 parts of spices and 1.5 parts of table salt according to the mass ratio.

Embodiment 3

[0034] The difference between this embodiment and embodiment 1 is:

[0035] A squid cartilage skewer comprises the following ingredients: 10 parts of squid, 2 parts of garlic powder, 1 part of spice and 1 part of table salt according to the mass ratio.

[0036] The squid cartilage skewers processed according to the above process can effectively sublimate the original taste, nutritional components and value of the 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 shelf life, green health, and high nutritional value; the characteristics of this product are: use the best deep-sea ocean Catch squid raw materials, process the whole process with layers of checks, combined with unique hand-made technology, low-temperature instant quick-frozen, and the meat ...

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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 squid cartilage 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, cumin powder or garlic powder, 0.5 to 1.5 portions of spice and 0.5 to 1.5 portions of common salt. The processing method comprises the following processing procedures: 1, selecting materials; 2, defrosting; 3, chopping; 4, seasoning; 5, stringing; 6, quickly-freezing; and 7, packing and storing. The squid string has the advantages that: the squid cartilage 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 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): A23L1/333A23L1/29A23B4/00A23B4/06A23L17/50A23L33/00
Inventor 牟伟丽
Owner PENGLAI JINGLU FISHERY
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