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Ready-to-eat dried squid and processing method thereof

A processing method and a technology for dried squid, which are applied to the field of instant dried squid and its processing, can solve the problems of unreasonable formula of shredded squid, incomplete sterilization and drying of shredded squid, and insufficient taste, and the like, so as to enhance appetite and flavor. Unique, tasty effect

Inactive Publication Date: 2012-05-02
舟山京洲水产食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This product better retains the original delicious taste of the squid and improves the palatability of the squid. However, the sterilization and drying of the shredded squid is not thorough, and there is still a large food safety hazard in the packaging. In addition, the instant squid The formula of silk is not reasonable enough, and the taste is not delicious enough, so further improvement is needed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment one, the formula of the instant dried squid of the present embodiment consists of:

[0028] 90% squid, 8% sugar, 1% salt, 0.8% monosodium glutamate, 0.1% citric acid, 0.1% capsicum essence.

Embodiment 2

[0029] Embodiment two, the formula of the instant dried squid of the present embodiment consists of:

[0030] Squid 89%, sugar 9%, salt 1%, monosodium glutamate 0.8%, citric acid 0.1%, capsicum essence 0.1%.

Embodiment 3

[0031] Embodiment three, the formula of the instant dried squid of the present embodiment consists of:

[0032] Squid 91%, sugar 7%, salt 1%, monosodium glutamate 0.8%, citric acid 0.1%, capsicum essence 0.1%.

[0033] According to the processing method of the instant dried squid of any formula in the above-mentioned embodiment one to three, may further comprise the steps:

[0034] 1. Clean the fresh squid after removing eyes, mouth shells, ink tubes, etc., and drain;

[0035] 2. Put the drained squid into the cooking liquid at 90-95°C for 6-8 minutes and take it out, so that the shrinkage of the squid body surface is 7-10cm;

[0036] 3. After cooling in ice water, remove the severed or broken squid, then put it into the cooking liquid and cook for 10-12 minutes to take it out;

[0037] 4. Cool in ice water again, drain into dried squid;

[0038] 5. Mix the dried squid and mixed auxiliary materials according to the above formula, and after stirring evenly, put it into the i...

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Abstract

The invention provides ready-to-eat dried squid and a processing method thereof. The formula of the ready-to-eat dried squid is characterized by comprising the following basic components in percentage by weight: 89-91% of the dried squid, 7-9% of sugar, 0.9-1.1% of salt, 0.8-1.2% of monosodium glutamate and 0.05-0.15% of citric acid. The processing method comprises the following steps: 1. cleaning and draining squid; 2. stewing twice; 3. draining and cooling; 4. mixing the squid with auxiliary materials, and curing so that the auxiliary materials can be infiltrated into the squid; and 5. drying and cooling. Compared with the prior art, the ready-to-eat dried squid obtained by the processing method has the advantages that the formula is reasonable, namely the monosodium glutamate can enhance delicious flavor of the dried squid, and the citric acid can enhance appetite of people and promote digestive absorption of calcium and phosphorus substances in a human body; and the processing method is scientific, namely the squid is stewed twice so that the obtained dried squid is more tasty and delicious, the dried squid is safer and more secured to eat after being vacuumized and sterilized at high pressure, and the quality of the dried squid is more reliable and well guaranteed through repeated quality inspection.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an instant dried squid and a processing method thereof. Background technique [0002] Existing a kind of patent No. is 201010161046.3 patent name " a kind of processing method of instant shredded squid " Chinese invention patent discloses a kind of processing method of instant shredded squid, adopts batching: minced garlic 19g-20g, wheat flour 13g-14g, cooking wine 10g-11g, vegetable oil 9g-10g, chili powder 9g-10g, sugar 9g-10g, salt 8g-9g, ginger powder 7g-8g, soy sauce 5g-6g, chili oil 3g-4g, sesame oil 3g-4g, monosodium glutamate 2g- 3g, 1g-2g of edible vinegar, appropriate amount of water to make sauce, soak the steamed shredded squid in it for seasoning, take out the shredded squid soaked in sauce and bottle, add new hot sauce to the bottle, cover it Sterilize at 100°C for 20 minutes. This product better retains the original delicious taste of the squid and improv...

Claims

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Application Information

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IPC IPC(8): A23L1/333A23L17/50
Inventor 陈文伟何迎春王梅丽谢丽青
Owner 舟山京洲水产食品有限公司
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