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 in

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0016] Example 1

[0017] A squid sauce is prepared from squid and its internal organs as main raw materials, after low-temperature sterilization, supplemented by low-temperature fermentation of seasonings to remove fishy, ​​said squid raw materials accounted for 83.71% of the total weight of the raw materials, and the seasoning accounted for 16.29 of the total weight of the raw materials. %, the distribution ratio of each raw material group is as follows:

[0018] Raw material name Proportion of raw materials (wt%) Squid tube35.00 Squid legs10.00 Squid cartilage6.00 Squid liver32.71 Mirin4.29 granulated sugar3.60 salt4.10 90% edible alcohol1.90 MSG1.00 Glycine1.00 Xanthan gum0.30 Guar Gum0.10 total 100.00

[0019] The specific steps of the processing method of the squid sauce are as follows:

[0020] 1. Raw material pretreatment

[0021] The squid raw materials are divided into squid tubes, squid legs, squid cartilage, and squid internal organs. The squid raw material...

Example Embodiment

[0027] Example 2

[0028] A squid sauce is prepared by using squid and its internal organs as the main raw materials, after low-temperature sterilization, supplemented by low-temperature fermentation of seasonings to remove fishy. The squid raw materials account for 88% of the total weight of the raw materials, and the seasoning accounts for 12% of the total weight of the raw materials. %, the distribution ratio of each raw material group is as follows:

[0029] Raw material name Proportion of raw materials (wt%) Squid tube34 Squid legs12 Squid cartilage4 Squid liver38 Mirin3 granulated sugar2.5 salt3 90% edible alcohol1.5 MSG0.85 Glycine0.5 Xanthan gum0.6 Guar Gum0.05 total 100.00

[0030] The specific steps of the processing method of the squid sauce are the same as in Example 1.

Example Embodiment

[0031] Example 3

[0032] A squid sauce is prepared by using squid and its internal organs as main raw materials, after low-temperature sterilization, supplemented by low-temperature fermentation of seasonings to remove fishy, ​​said squid raw materials accounted for 78% of the total weight of the raw materials, seasonings accounted for 22% of the total weight of the raw materials %, the distribution ratio of each raw material group is as follows:

[0033] Raw material name Proportion of raw materials (wt%) Squid tube30 Squid legs12 Squid cartilage8 Squid liver28 Mirin5 granulated sugar6 salt5 90% edible alcohol2 MSG1.7 Glycine2 Xanthan gum0.1 Guar Gum0.2 total 100.00

[0034] The specific steps of the processing method of the squid sauce are the same as in Example 1.

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PUM

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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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