Leek-flavor sleeve-fish ear and processing method thereof

A processing method and technology of squid, applied in the processing field of ready-to-eat chive-flavored squid ears, can solve the problems of waste and comprehensive utilization of unseen squid ears, and achieve the effects of no nutrient loss, easy storage and circulation, and reasonable procedures

Inactive Publication Date: 2011-11-23
朱振明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the current aquatic product processing process, especially the smaller squid ears and internal organs are discarded acc

Method used

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  • Leek-flavor sleeve-fish ear and processing method thereof
  • Leek-flavor sleeve-fish ear and processing method thereof
  • Leek-flavor sleeve-fish ear and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Use fresh non-polluted, non-deformed squid ears with a maximum outer diameter of 5 cm as raw materials, wash them with running water, and remove impurities, meat flakes, etc. one by one; after cleaning, divide the squid ears into two at the axis A-A of the fan. Then put it into boiling water to blanch for 1 minute, and then cool it with flowing water. Then carry out pickling, add corresponding batching, in the batching, chive flower sauce is squid weight 3%, sucrose 1%, chicken essence are 0.4%, monosodium glutamate is 0.4%, cooking wine 1%, smoking material 0.03%, mix, stir, The marinating time is 4 hours, stirring every 30 minutes. Then put the pickled and soaked squid ears into the cooking pot, pass in superheated steam, the air inlet temperature is 180°C, the temperature in the pot is 130°C, bake for 8 minutes, vacuum cool for 5 minutes, and the center temperature of the product is cooled to below 30°C. pot. The universal pressure cooking pot must be thoroughly cl...

Embodiment 2

[0020] Use fresh non-polluted, non-deformed squid ears with a maximum outer diameter of 4 cm as raw materials, wash them with running water, and remove impurities, meat flakes, etc. one by one; after cleaning, divide the squid ears into two on the central axis A-A of the fan. Then put it into boiling water to blanch for 2 minutes, and then cool it with flowing water. Then carry out marinating, add corresponding batching, in the batching, chive sauce is squid weight 4%, sucrose 3%, chicken essence are 0.6%, monosodium glutamate is 0.6%, cooking wine 2%, smoke material 0.07%, mix, stir, The marinating time is 5 hours, stirring every 30 minutes. Then put the marinated and soaked squid ears into the cooking pot, pass in superheated steam, the air inlet temperature is 200°C, the temperature in the pot is 130°C, bake for 8 minutes, vacuum cool for 5 minutes, and the center temperature of the product is cooled to below 30°C. pot. The universal pressure cooking pot must be thoroughl...

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PUM

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Abstract

The invention relates to a processing method of aquatic product, in particular to a processing method of instant leek-flavor sleeve-fish ear. The method adopts fresh or frozen sleeve-fish ear having the greatest outer diameter of less than 5 cm and without pollution or deformity, and comprises the steps of cleaning, middle cutting, scalding, pickling, high-temperature roasting for sterilization, packing, sealing and secondary sterilization. The sleeve-fish ear processed by the steps is of a micro 'pig ear' shape. The method provided by the invention is simple and easy to implement, and has reasonable procedure; the processed sleeve-fish product avoids nutrition loss, has an attractive appearance, and can be eaten when being unpacked, thereby improving convenience in eating sleeve-fish. The soft-package sleeve-fish instant food can be stored for 6 months to one year at normal temperature, and the product is easy to store and circulate.

Description

technical field [0001] The invention relates to a processing method of aquatic food, in particular to a processing method of ready-to-eat chive squid ears. Background technique [0002] We know that squid, also known as squid and squid, has high nutritional value. But, in the aquatic product processing process at present, especially individual smaller squid ears are discarded according to leftovers together with viscera, cause very big waste. So far, there are no literature reports on the comprehensive utilization of squid ears. Contents of the invention [0003] The technical problem to be solved by the present invention is to overcome the deficiencies of the above-mentioned prior art, and provide a squid that is simple to make, reasonable in process, keeps the nutrient content of fresh squid unchanged, can be eaten after opening the package, delicious in taste, convenient to eat, rich in nutrition, especially It is a processing method of instant squid with unique appea...

Claims

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Application Information

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IPC IPC(8): A23L1/333A23L3/16A23L3/3418A23L3/36A23L17/50
Inventor 朱振明
Owner 朱振明
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