Method for preparing squid surimi

A production method and technology of squid, applied in food preparation, application, food science, etc., can solve the problems of squid muscle tissue toughness, difficult to maintain a complete shape, and limited development and utilization, so as to reduce toughness, increase viscosity, and maintain a complete shape Effect

Active Publication Date: 2010-12-15
福州百洋海味食品有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented method involves using specific chemicals called alkali-proteases (AP) or peptides from animal cells for softening them before cooking it into food like pudding instead of raw fishmeal. By doing this process, they can make smoother sausages with fewer cracks on their surface while maintaining good texture during storage without losing any flavorings associated therewith. Additionally, these methods improve how well the final product looks when eaten properly compared to other existing ways such as grilling up salmon fillets. Overall, this new technique helps create better looking and more appealing snacks at home.

Problems solved by technology

Technological Problem: Current techniques used by restaurants or consumers to produce surimi involve extracting edible parts like fish fillets (fish meal) before making them into slabs, followed by bending and rolling them out on paper-like supports called spools during production process. These processes can cause damage such as flaking off scales due to insufficient strength at this area, resulting in fragments being formed when they break open up overtime.

Method used

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  • Method for preparing squid surimi

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Embodiment 1

[0018] A, pretreatment: peel off the skin, remove the viscera, wash the squid carcass with clear water, and cut it into blocks;

[0019] B, enzymolysis and tenderization: adopt the compound protease enzymolysis solution (both weight ratio is 2: 1) of alkaline protease and trypsin to act on (A) block squid block substrate that step obtains, carry out impregnation enzymolysis For tenderization, the weight percent concentration of the compound protease hydrolyzate is 0.05%, the pH value is 8.5, the action temperature is 50°C, and the action time is 85 min;

[0020] C. Extrusion: put the tenderized squid pieces into the extruder, the screw speed is 320r / min, the feeding speed is 8kg / min, the barrel temperature is 125°C, and the micronization treatment is carried out;

[0021] D, beating: Put the extruded fish into the beating machine, add salt, sugar, starch, seasoning and other auxiliary materials, and be beating for 25 minutes;

[0022] E. Forming: According to the type of suri...

Embodiment 2

[0029] A, pretreatment: peel off the skin, remove the viscera, wash the squid carcass with clear water, and cut it into blocks;

[0030] B, enzymolysis and tenderization: adopt the composite protease enzymolysis solution (both weight ratio is 1: 1) of alkaline protease and trypsin composition to act on (A) block squid piece substrate that obtains, carry out impregnation enzymolysis For tenderization, the weight percent concentration of the compound protease hydrolyzate is 0.06%, the pH value is 8.6, the action temperature is 45°C, and the action time is 75 minutes;

[0031] C. Extrusion: put the tenderized squid pieces into the extruder, the screw speed is 300r / min, the feeding speed is 9kg / min, the barrel temperature is 120°C, and the micronization process is carried out;

[0032] D, beating: Put the extruded fish into the beating machine, add salt, sugar, starch, seasoning and other auxiliary materials, and be beating for 25 minutes;

[0033] E. Forming: According to the ty...

Embodiment 3

[0040] A, pretreatment: peel off the skin, remove the viscera, wash the squid carcass with clear water, and cut it into blocks;

[0041] B, enzymolysis and tenderization: adopt the composite protease enzymolysis solution (both weight ratio is 1: 2) of alkaline protease and trypsin to act on (A) block squid block substrate that step obtains, carry out impregnation enzymolysis For tenderization, the weight percent concentration of the compound protease hydrolyzate is 0.08%, the pH value is 8.4, the action temperature is 48°C, and the action time is 80 min;

[0042] C. Extrusion: put the tenderized squid pieces into the extruder, the screw speed is 340r / min, the feeding speed is 8.5kg / min, the barrel temperature is 130°C, and the micronization treatment is carried out;

[0043] D, beating: Put the extruded fish into the beating machine, add salt, sugar, starch, seasoning and other auxiliary materials, and be beating for 25 minutes;

[0044] E. Forming: According to the type of s...

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Abstract

The invention discloses a method for preparing squid surimi, which comprises the following steps of: skinning and eviscerating a squid carcass, washing the squid carcass, cutting the squid carcass into blocks, adding 0.05 to 0.08 weight percent protease enzymolysis solution insufficient for impregnating the squid blocks, and performing enzymolysis and tenderization by an impregnation method under the conditions of the pH value of the enzymolysis solution of 8.2 to 8.8, the operative temperature of 44 to 50 DEG C and the action time of 75 to 90 min; placing the tenderized squid blocks into an extruder for micronizing treatment under the conditions of the rotating speed of a threaded rod of 300 to 350 r/min, the feeding speed of 8 to 10 kg/min and the temperature of a machine barrel of 120 to 130 DEG C; and performing mincing, molding, heating, cooling, quick-freezing and cold storage. The method has the advantages of keeping perfectly the shapes of surimi products and not disintegrating the meat.

Description

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Claims

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Application Information

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Owner 福州百洋海味食品有限公司
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