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Squid sauce and processing method thereof

The technology of squid and squid tube is applied in the field of squid sauce and its processing, which can solve the problems of low utilization rate of squid viscera and environmental pollution by viscera, and achieve the effects of increasing added value, reducing pollution and enriching nutrition.

Inactive Publication Date: 2012-11-28
威海博宇食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problems in the prior art that the utilization rate of squid viscera is not high and the discarded viscera pollutes the environment, the invention provides a processing method of squid sauce, which ferments the squid viscera into squid sauce to form delicious and nutritious High value-added squid products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of squid sauce is made with squid and its viscera as main raw materials, sterilized at low temperature and supplemented with seasonings for low-temperature fermentation to remove fishy smell. The squid raw materials account for 83.71% of the total weight of raw materials, and the seasonings account for 16.29% of the total weight of raw materials. %, the distribution ratio of each raw material group is as follows:

[0018] Raw material name Proportion of raw materials (weight%) squid tube 35.00 squid legs 10.00 squid cartilage 6.00 squid liver 32.71 Mirin 4.29 granulated sugar 3.60 salt 4.10 90% edible alcohol 1.90 monosodium glutamate 1.00 Glycine 1.00 xanthan gum 0.30 Guar Gum 0.10 total 100.00

[0019] Its processing method concrete steps of this squid paste are as follows:

[0020] 1. Raw material pretreatment

[0021] The squid raw material is divided into squid tube...

Embodiment 2

[0028] A kind of squid sauce is made with squid and its viscera as main raw materials, sterilized at low temperature, and supplemented with seasonings for low-temperature fermentation to remove fishy smell. The squid raw materials account for 88% of the total weight of raw materials, and the seasonings account for 12% of the total weight of raw materials. %, the distribution ratio of each raw material group is as follows:

[0029] Raw material name Proportion of raw materials (weight%) squid tube 34 squid legs 12 squid cartilage 4 squid liver 38 Mirin 3 granulated sugar 2.5 salt 3 90% edible alcohol 1.5 monosodium glutamate 0.85 Glycine 0.5 xanthan gum 0.6 Guar Gum 0.05 total 100.00

[0030] Its processing method concrete steps of this squid sauce are with embodiment 1.

Embodiment 3

[0032] A kind of squid sauce is made with squid and its viscera as main raw materials, which are sterilized at low temperature and supplemented with seasonings for low-temperature fermentation to remove fishy smell. The squid raw materials account for 78% of the total weight of raw materials, and the seasonings account for 22% of the total weight of raw materials. %, the distribution ratio of each raw material group is as follows:

[0033] Raw material name Proportion of raw materials (weight%) squid tube 30 squid legs 12 squid cartilage 8 squid liver 28 Mirin 5 granulated sugar 6 salt 5 90% edible alcohol 2 monosodium glutamate 1.7 Glycine 2 xanthan gum 0.1 Guar Gum 0.2 total 100.00

[0034] Its processing method concrete steps of this squid sauce are with embodiment 1.

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Abstract

The invention relates to a squid sauce and a processing method thereof, and belongs to the technical field of nutritious foods. The squid sauce provided by the invention is prepared by taking squid and viscera thereof as main raw materials through low-temperature sterilization and supplementing with seasonings through low-temperature fermentation for deodorization. The processing method of the squid sauce comprises the following specific steps: (1) raw material pretreatment: using sodium hypochlorite disinfectant to perform primary sterilization on the squid raw materials, and supplementing with ozone water to perform secondary sterilization; (2) raw material mixing; (3) low-temperature fermentation: placing the mixed raw materials in a fermentation vessel, and performing low-temperature fermentation at 0-5 DEG C for 48 hours in a refrigerating room; and (4) filling. The invention makes full use of the squid raw materials, especially the squid liver, thereby greatly improving the squid added value and reducing the pollution of squid leftovers to the environment. The squid sauce obtained after low-temperature fermentation has delicious taste, and is smooth, palatable and rich in nutrition, thus being favored by a vast number of consumers.

Description

technical field [0001] The invention belongs to the technical field of nutritional food, in particular to a squid sauce and a processing method thereof. Background technique [0002] Squid is a large group of marine molluscs with about a dozen species. During the squid processing, the internal organs of the squid are either discarded as waste or lost with the washing water. The offal of squid is one of the sources of natural protein containing various nutrients, accounting for about 10% of squid. At present, the production and processing mode of squid in my country produces about tens of thousands of tons of waste every year, which seriously pollutes the environment. In squid wastewater from squid processing factories, the concentration of pollutants BOD often reaches more than 1000PPM, which is difficult to meet the compliance discharge standards. Contents of the invention [0003] In order to solve the problems in the prior art that the utilization rate of squid visce...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/325A23L27/60A23L17/00
Inventor 蔡胜利蔡爱英
Owner 威海博宇食品有限公司
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