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Deep processing process for sleeve-fish

A deep processing, squid technology, applied in the application, food preparation, food science and other directions, can solve the problems of wasting resources and not being reasonably used, and achieve the effect of simple process flow

Inactive Publication Date: 2011-01-19
YANTAI YOUMEI FOODSTUFF
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, in the past squid processing process, squid tips, squid heads, squid necks, and squid legs are all treated as squid scraps, which have not been rationally utilized and greatly waste resources.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The deep processing technology of squid includes the following technological process:

[0035] 1. Thaw

[0036] Put the frozen squid tips into the thawing pool, thaw in batches with constant running water, and thaw until the raw materials soften;

[0037] 2. Sterilization

[0038] Put the thawed squid tip into hot water at 90 degrees Celsius for 10 minutes;

[0039] 3. Cooling

[0040] Pour the cooked squid tips into the running water, keep the water temperature below 15°C, stir at the same time, cool for more than 20 minutes, so that the temperature of the squid tips quickly drops below 21°C;

[0041] 4. seasoning

[0042] Put the squid tip, white sugar, edible salt, and monosodium glutamate into the blender and stir evenly. The mass ratio of the four is 4:1.5:0.5:0.3;

[0043] 5. Dip flavor

[0044] Put the finished squid tip of seasoning into the cold air store for soaking, soak for 10 hours, and the temperature of the cold air store between the soaking is cont...

Embodiment 2

[0060] A kind of deep processing technology of squid of the present embodiment comprises following technological process:

[0061] 1. Thaw

[0062] Put the frozen squid heads into the thawing pool, thaw them in batches with constant running water, and thaw until the raw materials soften;

[0063] 2. Sterilization

[0064] Put the thawed squid head into hot water at 100 degrees Celsius for 15 minutes;

[0065] 3. Cooling

[0066] Pour the cooked squid heads into the running water, keep the water temperature below 15°C, stir at the same time, and cool for more than 20 minutes, so that the temperature of the squid heads drops rapidly to below 21°C;

[0067] 4. seasoning

[0068] Put the squid head, white sugar, edible salt and monosodium glutamate into the blender and stir evenly, the mass ratio of the four is 8:3.5:1.5:0.7;

[0069] 5. Dip flavor

[0070] The squid head that seasoning is finished is put into cold air storehouse for soaking flavor, soaks flavor 10-14 hour, ...

Embodiment 3

[0086] A kind of deep processing technology of squid of the present embodiment comprises following technological process:

[0087] 1. Thaw

[0088] Put the frozen squid necks into the thawing pool, thaw them in batches with constant running water, and thaw until the raw materials soften;

[0089] 2. Sterilization

[0090] Put the thawed squid neck into hot water at 95 degrees Celsius for 13 minutes;

[0091] 3. Cooling

[0092] Pour the cooked squid neck into the running water, control the water temperature below 15°C, stir at the same time, and cool it for more than 20 minutes, so that the temperature of the squid neck quickly drops below 21°C;

[0093] 4. seasoning

[0094] Put the squid neck, white sugar, edible salt and monosodium glutamate into the blender and stir evenly, the mass ratio of the four is 6:2.5:1:0.5;

[0095] 5. Dip flavor

[0096] Put the finished squid neck into the cold air store for soaking for 12 hours, and the temperature of the cold air store in ...

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PUM

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Abstract

The invention relates to a deep processing process for sleeve-fish and belongs to the technical field of a sleeve-fish processing method. The process comprises the following steps of: 1, unfreezing; 2, sterilizing; 3, cooling; 4, flavouring; 5, pickling; 6, drying; 7, remoistening; 8, unfreezing; 9, flavouring; 10, canning and sealing; and 11, sterilizing. The process is simple and convenient and by the process, sleeve-fish tips, tentacles, sleeve-fish necks and sleeve-fish legs can be prepared into sleeve-fish foods with fresh tastes.

Description

technical field [0001] The invention relates to a deep processing technology of squid, and belongs to the technical field of squid processing methods. Background technique [0002] At present, in the past squid processing process, squid tips, squid heads, squid necks, and squid legs are all treated as squid scraps, which are not properly utilized and greatly waste resources. Contents of the invention [0003] The purpose of the present invention is to solve the deficiencies in the above-mentioned prior art, and to provide a squid deep processing technology that has a simple and simple process flow and can make squid tips, squid heads, squid necks, and squid legs into delicious squid food. [0004] The present invention is achieved through the following technical solutions: [0005] The deep processing technology of squid is special in that it includes the following process: [0006] 1. Thaw [0007] Put the frozen squid into the thawing pool, thaw in batches with consta...

Claims

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Application Information

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IPC IPC(8): A23L1/333A23L17/50
Inventor 刘立贵
Owner YANTAI YOUMEI FOODSTUFF
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