Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Squid steak and preparation method thereof

A squid and raw material technology, applied in food preparation, application, food science and other directions, can solve problems such as laborious chewing and inability to eat dishes, and achieve the effects of good taste, soft meat and reasonable dietary structure

Inactive Publication Date: 2012-12-12
威海博宇食品有限公司
View PDF4 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are many kinds of squid products on the market, mainly snack foods such as squid shreds and squid slices. This kind of squid food is hard and difficult to chew, so it cannot be eaten frequently as a dish.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of squid steak, which is made of squid mixed with other raw materials, dipped in dry flour, dipped in soup, and wrapped in bread flour after quick freezing. %, soup stock 23.2%, bread crumbs 23.2%.

[0021] The weight ratio of its raw material components in the middle body is: squid minced 45.68%, mackerel meat 25.3%, ice water 5.65%, salt 0.8%, monosodium glutamate 1.13%, ginger juice 0.56%, onion puree 7.34%, green pepper diced 7.34% %, starch 2.82%, egg white 2.82%, sesame oil 0.56%.

[0022] The weight ratio of the soup stock components is: 23.82% of wheat flour, 1.98% of table salt, 0.79% of monosodium glutamate, and 73.41% of ice water.

[0023] The preparation method of squid steak is as follows:

[0024] (1) Weigh each raw material according to the raw material ratio of squid steak, and mix each raw material evenly;

[0025] (2) Make the mixed raw materials into the middle body;

[0026] (3) Quick-freeze the middle body to reach the central temperatur...

Embodiment 2

[0033] A kind of squid steak, which is made of squid mixed with other raw materials, dipped in dry flour, dipped in soup, and wrapped in bread flour after quick freezing. %, soup stock 22.5%, bread crumbs 22.5%.

[0034] The weight ratio of its raw material components in the middle body is: squid minced 45.68%, mackerel meat 25.3%, ice water 5.65%, salt 0.8%, monosodium glutamate 1.13%, ginger juice 0.56%, onion puree 7.34%, green pepper diced 7.34% %, starch 2.82%, egg white 2.82%, sesame oil 0.56%.

[0035] The weight ratio of the soup stock components is: 23.82% of wheat flour, 1.98% of table salt, 0.79% of monosodium glutamate, and 73.41% of ice water.

[0036] Its preparation method concrete steps of squid steak are with embodiment 1.

Embodiment 3

[0038] A kind of squid steak, which is made of squid mixed with other raw materials, dipped in dry flour, dipped in soup, and wrapped in bread flour after quick freezing. The weight ratio of the squid steak is: 48% of the middle body, 3 %, soup stock 24%, bread crumbs 25%.

[0039] The weight ratio of its raw material components in the middle body is: 40% minced squid, 30% mackerel meat, 8% ice water, 0.5% salt, 1% monosodium glutamate, 0.4% ginger juice, 6.7% pureed onion, 9% green pepper diced %, starch 2%, egg white 2%, sesame oil 0.4%.

[0040] The weight ratio of the soup ingredients is: 20% of wheat flour, 1% of salt, 1% of monosodium glutamate, and 78% of ice water.

[0041] Its preparation method concrete steps of squid steak are with embodiment 1.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a squid steak and a preparation method thereof, belonging to the technical field of nutritional food. The squid steak is prepared by preparing an intermediate body from squid flesh and other cooperating raw materials, subjecting the intermediate body to quick-freezing, then spreading dry flour on the intermediate body, dipping the intermediate body in a soup and wrapping the intermediate body with bread powder; and the squid steak comprises, by weight, 48 to 55% of the intermediate body, 2 to 6% of the dry flour, 20 to 25% of the soup and 20 to 25% of breadcrumbs. According to the invention, the prepared squid steak contains a plurality of components like the squid flesh and vegetable and has abundant nutrients; a reasonable ratio of the raw materials enables the squid steak to have mellow flesh quality and good taste, consumers are allowed to enjoy both delicious squid flesh and nutritional components in vegetable, and a dietary structure is more reasonable.

Description

technical field [0001] The invention belongs to the technical field of nutritious food, in particular to a squid steak and a preparation method thereof. Background technique [0002] Squid, also known as squid and squid, has high nutritional value and is a rare seafood. It is basically the same nutritional function as cuttlefish, octopus and other mollusk brachiopod seafood, both of which are rich in protein, calcium, phosphorus, iron, etc., and are very rich in trace elements such as selenium, iodine, manganese, copper and other food squid It is rich in calcium, phosphorus and iron, which is very beneficial to bone development and hematopoiesis, and can prevent anemia. In addition to being rich in protein and amino acids needed by the human body, squid is also a low-calorie food containing a large amount of taurine. It can suppress the cholesterol content in the blood, prevent adult diseases, relieve fatigue, restore vision, and improve liver function. It contains trace ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/333A23L17/50
Inventor 蔡胜利蔡爱英
Owner 威海博宇食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com