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Making method of instant squid food

A production method and squid-eating technology are applied in food preparation, food science, application, etc., which can solve the problems of harmfulness to the human body and difficulty in chewing, and achieve the effects of low production cost, prevention of oxidative discoloration, and good taste

Active Publication Date: 2012-12-05
ZHEJIANG MARINE DEV RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a tenderized squid in order to solve the defects that the original muscle tissue structure of the existing squid is tough and difficult to chew; and the trimethylamine oxide in the squid will be decomposed into formaldehyde, which is harmful to the human body. And the preparation method of the instant squid food that removes the residual amount of formaldehyde

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of preparation method of instant squid food, described preparation method comprises the steps:

[0029] a) Pretreatment: Remove the viscera, skin and head from the fresh squid, wash and drain the remaining squid meat;

[0030] b) Soaking: soak the squid meat treated in step a) in the tea extract solution for 7 hours at 0°C, wherein the mass ratio of the squid meat to the tea extract solution is 1:7; the tea extract solution Be the tea extract solution that contains 2% by mass fraction, then pull out and drain;

[0031] c) Tenderization: Weigh papain powder, dissolve it in water at room temperature, add it to the squid meat after step b), and stir evenly, wherein the mass ratio of papain powder to squid meat is 1:50;

[0032] d) Cooking: Send the squid meat obtained in step c) into the cooking equipment for cooking at a temperature of 50°C for 60 minutes;

[0033] e) Seasoning: Mix the squid meat obtained in step d) with the seasoning liquid, stir evenly, and ma...

Embodiment 2

[0037] A kind of preparation method of instant squid food, described preparation method comprises the steps:

[0038] a) Pretreatment: Remove the viscera, skin and head from the fresh squid, wash and drain the remaining squid meat;

[0039] b) Soaking: soak the squid meat treated in step a) in the tea extract solution for 8 hours at 2°C, wherein the mass ratio of the squid meat to the tea extract solution is 1:6; the tea extract solution Be the tea extract solution that contains 3% by mass fraction, then pull out and drain;

[0040] c) Tenderization: Weigh papain powder, dissolve it in water at room temperature, add it to the squid meat after step b), and stir evenly, wherein the mass ratio of papain powder to squid meat is 1:65;

[0041] d) Cooking: Send the squid meat obtained in step c) into the cooking equipment for cooking at a temperature of 55°C for 40 minutes;

[0042]e) Seasoning: Mix the squid meat obtained in step d) with the seasoning liquid, stir evenly, and...

Embodiment 3

[0046] A kind of preparation method of instant squid food, described preparation method comprises the steps:

[0047] a) Pretreatment: Remove the viscera, skin and head from the fresh squid, wash and drain the remaining squid meat;

[0048] b) Soaking: Soak the squid meat treated in step a) in the tea extract solution for 9 hours at 3°C, wherein the mass ratio of the squid meat to the tea extract solution is 1:5; the tea extract solution Be the tea extract solution that contains 5% by mass fraction, then pull out and drain;

[0049] c) Tenderization: Weigh papain powder, dissolve it in water at room temperature, add it to the squid meat after step b), and stir evenly, wherein the mass ratio of papain powder to squid meat is 1:80;

[0050] d) Cooking: send the squid meat obtained in step c) into the cooking equipment for cooking at a temperature of 60°C for 30 minutes;

[0051] e) Seasoning: Mix the squid meat obtained in step d) with the seasoning liquid, stir evenly, and ma...

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Abstract

The invention relates to a making method of instant squid food. The making method comprises the steps of pretreatment, soaking, tenderization, stewing, flavoring, baking and package. The making method has the advantages that before squids are made, the squid meat is soaked in tea polyphenol solution, residual formaldehyde can be removed, and meanwhile, the squid meat can be prevented from discoloring through oxidation; before the squid meat stewing, the squid meat is subjected to tenderization treatment so that the original muscular tissue structure of the squid meat is destroyed, the made instant squid food has good mouth feeling, excellent taste and good palatability, and the selection of mass consumers is met; and the storage of the used tea polyphenol and papain is rich, the cost of raw materials is low, the raw materials are easy to obtain, in addition, the extraction process is simple, and the production cost is low.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing and production, in particular to a method for preparing instant squid food. Background technique [0002] Squid is the common name of squid and squid among cephalopod marine animals. It is rich in nutrition and is a delicious food with high protein and low fat. At present, my country's annual catch exceeds 500,000 tons, accounting for 40% of the country's total pelagic fishery output. As a bulk aquatic product, it has become a major component of my country's aquatic product processing industry. Squid is generally processed into products such as squid skewers, squid barrels, squid longevity, dried squid, and barbecue squid for sale. The squid carcass is composed of 4 layers of epidermis, 2 layers of endothelium and a muscle layer sandwiched in the middle. The epidermis is mainly composed of tough collagen fibrous protein. The first and second layers are reticular tissue with no ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/333A23L17/50
Inventor 廖妙飞付万冬杨会成郑斌周宇芳钟明杰
Owner ZHEJIANG MARINE DEV RES INST
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