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Method for processing charcoal-roasted octopus

A processing method and octopus technology, applied in the application, food preparation, food science and other directions, can solve the problems of processing difficulties, affecting the development and marketing of octopus products, poor storability of octopus, etc.

Inactive Publication Date: 2011-02-23
福州市食品工业研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, octopus has problems such as poor storability, high cost of keeping alive, difficult processing, and high market prices, which have affected the development and marketing of octopus products to a certain extent.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of concrete steps of the processing method of charcoal-grilled octopus are:

[0018] ⑴ Raw materials: Use genuine seals with a single size of more than 1000g. The raw materials are required to be fresh, with normal smell, color and freshness. Frozen raw materials are thawed with running water at 5-10°C. After thawing, add ice to keep them warm. process as quickly as possible;

[0019] ⑵Remove the internal organs: Turn the octopus head over, hollow out all the internal organs of the octopus, wash the inner cavity with water, remove the surface sediment, impurities and attachments; add ice to keep warm after cleaning;

[0020] (3) Salt kneading: according to the mass fraction ratio of octopus: ice: water: salt = 1:0.1:0.2:0.006, keep the water temperature at 5°C, and knead with salt for 50 minutes;

[0021] (4) Kneading with alum: remove the remaining water after kneading with salt, and use the mass fraction ratio of octopus: water: alum = 1:0.8:0.0005, continue ...

Embodiment 2

[0029] The difference between this embodiment and Example 1 is that in step (3), the salt is kneaded according to the mass fraction ratio of octopus: ice: water: salt = 1: 0.5: 0.5: 0.010, and the water temperature is kept at 10°C, and the salt is kneaded for 10 minutes; In (4), knead the alum according to the mass fraction ratio of octopus: water: alum = 1: 1.2: 0.001, keep the water temperature at 10°C, knead and wash for 5 minutes; in step (7), after acupuncture the fish feet, blanch in boiling water for 6 minutes; then First cool with room temperature water for 20 minutes, then cool with 10°C water for 60 minutes for the second time, and finally wash the surface of octopus feet and drain; in step (8), bake on charcoal grilling equipment for 10 minutes to make octopus feet light Yellow, and the color is basically the same; after charcoal grilling, quickly cool to 10°C; then remove the stainless steel needles, try to keep the octopus feet in a straight shape when skewered...

Embodiment 3

[0031] The difference between this embodiment and Example 1 is that in step (3), the salt is kneaded according to the mass fraction ratio of octopus: ice: water: salt = 1: 0.3: 0.3: 0.008, and the water temperature is kept at 8°C, and the salt is kneaded for 30 minutes; In (4), knead the alum according to the mass fraction ratio of octopus: water: alum = 1:1:0.0007, keep the water temperature at 8°C, knead and wash for 8 minutes; in step (7), after acupuncture the fish feet, blanch them in boiling water for 4 minutes; then First cool with room temperature water for 15 minutes, then cool with 8°C water for 40 minutes for the second time, and finally wash the surface of the octopus feet and drain; in step (8), bake on charcoal grilling equipment for 8 minutes to make the octopus feet light Yellow, and the color is basically the same; after charcoal grilling, quickly cool to 8°C; then remove the stainless steel needles, try to keep the octopus feet in a straight shape when ske...

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PUM

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Abstract

The invention discloses a method for processing charcoal-roasted octopus. In the method, the octopus is processed by production processes such as refreshing, viscera removal, salt kneading, washing, nose cutting, partitioning, selecting, bunching, roasting, packaging, freezing and the like. A finished product is in faint yellow, and has luster, the integral foot shapes, consistent size, tough and crisp mouthfeel and pure flavor. The product is frozen at the temperature of -18 DEG C, and the quality guarantee period can reach over 12 months.

Description

technical field [0001] The invention belongs to the technical field of food processing, and more specifically relates to a processing method of charcoal-grilled octopus. Background technique [0002] The octopus belongs to the mollusk phylum, cephalopod class, and has 8 arms and legs, also known as "octopus" and "Qiao". There are real octopus, commonly known as Zhenzhang; short octopus, commonly known as Yanzhang; and long Qiao, commonly known as Wangchao. Octopus inhabits the seabed, crawls or paddles with its arms and legs, and feeds on bottom-dwelling small fish, shrimps, crabs, and shellfish. It is distributed along the coast of my country. The meat of octopus is thick and it is an excellent seafood. It is not only rich in nutrition, delicious and unique in taste, but also has high medical value. It is very popular among Chinese and foreign consumers and has been sold as a high-end aquatic product. But octopus has problems such as poor storability, high cost of keeping...

Claims

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Application Information

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IPC IPC(8): A23L1/333A23L17/50
Inventor 陈日春黄秀娟
Owner 福州市食品工业研究所
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