Method for preparing soaked chili squids

A technology of pickled pepper squid and squid, which is applied in the field of pickled pepper squid preparation, can solve the problems of nutrient loss, loss, unsuitability for middle-aged and elderly people, etc., and achieve the effect of broad market prospects

Inactive Publication Date: 2010-08-25
CNFC ZHOUSHAN MARINE FISHERIES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Squid is one of the three major available species in the world's marine fishery resources. Many of its processed snack foods, such as squid shreds, grilled squid feet (rings), and shredded squid slices, have long been familiar to people, but the above products have been popular for more than ten years. Afterwards, the market gradually entered a trough. The reason is that the above-mentioned snack foods basically have to go through the process of high-temperature roasting or high-temperature sterilization. Losing moisture, it becomes dry and hard, which makes the processed product have the characteristics of "chewy", but also gives the product the defect of "hard taste", especially not suitable for middle-aged and elderly people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] 1. Raw material: Fresh and odorless frozen squid is required as the raw material. The body surface of the squid, especially the neck, should be cleaned, and the head, whiskers and carcass of the squid should be cut according to the required specifications;

[0019] 2. Embrittlement treatment: prepare embrittlement solution first, the ratio of embrittlement solution is: add 2.5g of baking soda and 2g of salt to 1kg of water, and the ratio of the weight of embrittlement solution to the weight of raw materials is 1:1. During the embrittlement treatment, the temperature was 20° C. and the time was 48 minutes. After embrittlement, cool in ice water at 5°C for 30 minutes.

[0020] 3. Boil in water: send the embrittled squid into a steaming equipment for boiling. The water temperature is 90° C. for 8 minutes. After boiling, drain and cool.

[0021] 4. Cooling: Cool the boiled and drained squid with clear water first, and then put it into a tank in ice. The cooling temperature...

Embodiment 2

[0028] 1. Raw material: Fresh and odorless frozen squid is required as the raw material. The body surface of the squid, especially the neck, should be cleaned, and the head, whiskers and carcass of the squid should be cut according to the required specifications;

[0029] 2. Embrittlement treatment: first prepare embrittlement solution, the ratio of embrittlement solution is: add 3.8g of baking soda and 3.3g of salt to 1kg of water, and the ratio of the weight of embrittlement solution to the weight of raw materials is 1:1. During the embrittlement treatment, the temperature was 25° C. and the time was 36 minutes. After embrittlement, cool in ice water at 10°C for 45 minutes.

[0030] 3. Poaching: Put the embrittled squid into a steaming equipment for boiling. The water temperature is 95° C. for 5.5 minutes. After boiling, drain and cool.

[0031] 4. Cooling: Cool the boiled and drained squid with clear water first, and then put it into an ice tank. The cooling temperature is...

Embodiment 3

[0038] 1. Raw material: Fresh and odorless frozen squid is required as the raw material. The body surface of the squid, especially the neck, should be cleaned, and the head, whiskers and carcass of the squid should be cut according to the required specifications;

[0039] 2. Embrittlement treatment: first prepare embrittlement solution, the ratio of embrittlement solution is: add 5g of baking soda and 4.5g of salt to 1kg of water, and the ratio of the weight of embrittlement solution to the weight of raw materials is 1:1. During the embrittlement treatment, the temperature was 30° C. and the time was 24 minutes. After embrittlement, cool at 15°C for 60 minutes.

[0040] 3. Boil in water: send the embrittled squid into the cooking equipment for boiling at 100°C for 3 minutes, drain and cool after boiling.

[0041] 4. Cooling: Cool the squid after boiling and draining with clean water, and then put it into an ice tank. The cooling temperature is 20°C for 50 minutes.

[0042] 5...

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PUM

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Abstract

The invention discloses a method for preparing the soaked chili squids. The method comprises the following steps of: cleaning fresh squids serving as a raw material; according to specification requirements, separating heads, tentacles and bodies of the squids by cutting; performing embrittlement treatment, wherein 2.5 to 5 grams of baking soda and 2 to 4.5 grams of common salt are added into 1 kilogram of water to obtain embrittlement solution, a weight ratio of the squids to the embrittlement solution is 1:1, the temperature is between 20 and 30 DEG C, and the time is 24 and 48 minutes; cooling the squids in ice water at the temperature of between 5 and 15 DEG C for 30 to 60 minutes; boiling the squids with water at the temperature of between 90 and 100 DEG C for 3 to 8 minutes; draining and cooling the squids, wherein the cooling temperature is between 5 and 20 DEG C, and the cooling time is 20 and 50 minutes; soaking the squids in soaked chili solution at the temperature of between 15 and 28 DEG C for 3 to 10 hours, wherein the soaked chili solution is prepared by boiling a mixture of 300 to 600 grams of soaked chili, spices, salt, sodium glutamate and the like, and finally obtaining the soaked chili squids. The soaked chili squids have a unique flavor, overcomes a defect of hard taste and is rich in nutrition; and heads, tentacles and bodies of the squids can all be used for preparing the soaked chili squid products, so that the taste of soaked chili squids is more agreeable to modern people, and is worthy to be widely spread.

Description

technical field [0001] The invention relates to a method for preparing squid with pickled peppers, which belongs to the field of food processing. technical background [0002] As we all know, marine aquatic products are safe and green food. The food processed and prepared from marine aquatic products is rich in protein, calcium, phosphorus, iron and other trace elements beneficial to human health, and contains unsaturated fatty acids EPA, DHA and taurine. Plays an important role in the prevention of vascular sclerosis. Squid is one of the three major available species in the world's marine fishery resources. Many of its processed snack foods, such as squid shreds, grilled squid feet (rings), and shredded squid slices, have long been familiar to people, but the above products have been popular for more than ten years. Afterwards, the market gradually entered a trough. The reason is that the above-mentioned snack foods basically have to go through the process of high-temperat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/333A23L1/22A23L17/50A23L27/00
Inventor 方国宏龚立群李亚文杜丽林芬陈怡儿
Owner CNFC ZHOUSHAN MARINE FISHERIES
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