Production technology of dried squid with beef flavor

Abstract

The invention belongs to the technical field of dried squid production technology, in particular to the production technology of the dried squid with beef flavor, comprising the following steps: 1) selecting raw materials; 2) pretreating; 3) cleaning; 4) cooking; 5) cooling and draining; 6) seasoning and infiltrating; 7) spreading out to pieces; 8) drying; 9) peeling and regaining moisture; 10) reheating and baking; 11) rolling; 12) cooking; 13) cooling and draining; 14) seasoning and infiltrating; and 15) drying. By using the invention, traditional squid product characteristics is broken, and offcuts of squid are fully utilized, the additional value is improved and, environmental pollution is reduced; and the original fishlike smell is eliminated, so that the dried squid has fragrant beef flavor, thereby improving the content of taurine required by human body. In the production process, the run-off of nutrient components is paid attention to, and organic components required by human body are reasonably added; the appearance is lifelike; and the characteristics of the original marine products such as high content of protein, low fat and a large amount of unsaturated fat acid and the like are retained, thus being an organic combination of fish and meat.

Description

Technical field:

[0001] The invention belongs to the technical field of dried squid production technology, in particular to a production process of dried squid with beef flavor. Background technique:

[0002] Squid products, such as: squid shreds, dried squid, etc., have a relatively large customer base in the market because of their delicious taste and convenience. Generally, after the production of squid shreds, dried squid and other squid products, squid scraps will be left. These low-value squid scraps are used to produce squid products with low product value; or they are directly treated as garbage, which reduces the utilization rate of raw materials. , causing environmental pollution; squid itself has a certain fishy smell, and some consumers refuse to eat squid products because of its fishy smell, especially those who like to eat seafood and hate fishy smell; in recent years, grilled Beef jerky products are popular in the market, but because beef products are meat pr...

Examples

Embodiment Construction

[0027] The present invention will be further described below with specific embodiment, see figure 1 :

[0028] The production technology of the dried squid with beef fragrance mainly comprises the following steps:

[0029] 1) Select raw materials: select squid scraps that are fresh, odorless, and with a specification of more than 500g as raw materials;

[0030] 2) Pretreatment: removing cartilage, skin and other appendages from the squid leftovers selected in step 1);

[0031] 3) Cleaning: wash off the residual impurities of the pretreated squid scraps with flowing water, and control the water temperature below 18°C;

[0032] 4) Cooking: steam the cleaned squid leftovers according to their thickness and size, and control the cooking temperature at 96°C for 7-9 minutes until they are just cooked;

[0033] 5) Cooling and draining: quickly put the cooked in-process product into ice water at 0°C for cooling. After cooling for half an hour, use a frame to drain until the water d...

Technical field:

[0001] The invention belongs to the technical field of dried squid production technology, in particular to a production process of dried squid with beef flavor. Background technique:

[0002] Squid products, such as: squid shreds, dried squid, etc., have a relatively large customer base in the market because of their delicious taste and convenience. Generally, after the production of squid shreds, dried squid and other squid products, squid scraps will be left. These low-value squid scraps are used to produce squid products with low product value; or they are directly treated as garbage, which reduces the utilization rate of raw materials. , causing environmental pollution; squid itself has a certain fishy smell, and some consumers refuse to eat squid products because of its fishy smell, especially those who like to eat seafood and hate fishy smell; in recent years, grilled Beef jerky products are popular in the market, but because beef products are meat pr...

Examples

Embodiment Construction

[0027] The present invention will be further described below with specific embodiment, see figure 1 :

[0028] The production technology of the dried squid with beef fragrance mainly comprises the following steps:

[0029] 1) Select raw materials: select squid scraps that are fresh, odorless, and with a specification of more than 500g as raw materials;

[0030] 2) Pretreatment: removing cartilage, skin and other appendages from the squid leftovers selected in step 1);

[0031] 3) Cleaning: wash off the residual impurities of the pretreated squid scraps with flowing water, and control the water temperature below 18°C;

[0032] 4) Cooking: steam the cleaned squid leftovers according to their thickness and size, and control the cooking temperature at 96°C for 7-9 minutes until they are just cooked;

[0033] 5) Cooling and draining: quickly put the cooked in-process product into ice water at 0°C for cooling. After cooling for half an hour, use a frame to drain until the water d...

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