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Pickled cabbage cuttlefish and preparation method thereof

A technology of cuttlefish and pickled vegetables, applied in the field of pickled cuttlefish and its production, can solve problems such as lack of standardization

Inactive Publication Date: 2012-10-10
SUZHOU HAODELAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a pickled cuttlefish and its preparation method, aiming to solve the problem that existing pickled cuttlefish products have not been standardized

Method used

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  • Pickled cabbage cuttlefish and preparation method thereof

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Embodiment 1

[0019] Embodiment 1: A kind of pickled cuttlefish and its preparation method

[0020] A kind of pickled cuttlefish, said pickled cuttlefish is mainly made of 950-1050 parts by weight of the main ingredient cuttlefish, 140-160 parts by weight of green pickled vegetables and the following accessories by weight:

[0021] MSG 8~10 parts;

[0022] Salt 4~5 parts;

[0023] 5~6 parts of white sugar;

[0024] Sodium bicarbonate 4~6 parts.

[0025] See attached figure 1 Shown is a method for making pickled cuttlefish. The method includes rolling and kneading the main ingredients and auxiliary materials according to the process ratio, and pickling at 0-5°C for 2-3 hours.

[0026] In a further preferred technical solution of the specific embodiment of the present invention, after the tumbling operation, the cuttlefish and green cabbage are manually stirred in a ratio of 20:3.

[0027] In a further preferred technical solution of the specific embodiment of the present invention, when...

Embodiment 2

[0030] Embodiment 2: A kind of pickled cuttlefish and its preparation method

[0031] A kind of pickled cuttlefish, the batching of described pickled cuttlefish is as follows:

[0032] Cuttlefish 1000g;

[0033] 150g green cabbage;

[0034] MSG 9 grams;

[0035] Salt 4 grams;

[0036] 5 grams of white sugar;

[0037] Sodium bicarbonate 5 grams.

[0038] See attached figure 1 As shown, the method for making pickled cuttlefish, the steps are as follows:

[0039] 1. Picking materials: raw materials: cuttlefish, pickled vegetables. Check whether cuttlefish and pickled vegetables have deteriorated or have peculiar smell.

[0040] 2. Thawing: Put the cuttlefish strips on the warehouse board to thaw naturally, until they are half-thawed, and then cut into specifications. Then thaw completely.

[0041] 3. Rinse and pick: Rinse the completely thawed cuttlefish. Pick out impurities, variegated colors, sundries, etc. after rinsing.

[0042] 4. Water control and weighing: Cont...

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Abstract

The invention relates to pickled cabbage cuttlefish and a preparation method thereof. The pickled cabbage cuttlefish mainly comprises the following components in part by weight: 950 to 1,050 parts of main material cuttlefish, 140 to 160 parts of green pickled cabbage, 8 to 10 parts of monosodium glutamate, 4 to 5 parts of salt, 5 to 6 parts of white granulated sugar and 4 to 6 parts of sodium bicarbonate. According to the invention, raw material standardization, product standardization and process standardization of the pickled cabbage cuttlefish can be realized.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a pickled cuttlefish and a preparation method thereof. Background technique [0002] Qian Xuesen, a famous scientist who called modern fast food "a great revolution in human history", proposed that fast food centers should be established in some big cities in my country to meet the dietary needs of the masses with high efficiency and low cost of large-scale operation, and to speed up the development of fast food. The pace of socialization of housework promotes the development of our country's economy. However, to this day, there is still a huge gap between the status quo of fast food and the requirements of the society in all aspects from product production to operation methods. Many people in the industry have proposed that fast food should take the road of standardization and industrialization. At present, fast food needs to develop from the experience of personal skills ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/333A23L17/50
Inventor 汤建英汤建妹
Owner SUZHOU HAODELAI FOOD
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