Processing method of instant seasoning grilled squid strips

A processing method and squid technology are applied in the processing field of aquatic food products, can solve problems such as poor taste and inelasticity of squid slices, and achieve the effects of simple preparation, golden color and reasonable process.

Inactive Publication Date: 2013-03-06

RONGCHENG HONGWEI FOOD

5 Cites 24 Cited by

AI-Extracted Technical Summary

Problems solved by technology

Although this kind of squid slices tastes crunchy, easy to chew, and basically doe...

Method used

(6) Baking Dried squid is carried out impurity sorting, removes other foreign matters mixed in the production process, then puts into the grilling machine of net type and bakes, and temperature is set at 140 degrees, bakes 3 minutes, and dried squid is roasted Cooked, so that the squid contains a roasted aroma, which increases the flexibility of the mouthfeel, and the water content of the dried squid is controlled ...

Abstract

The invention relates to a processing method of instant seasoning grilled squid strips, and the method comprises the following steps that fresh squid, or fresh frozen and thawed squid is selected as a raw material and cleaned; the head and the internal organs are removed; then the squid is uniformly mixed with seasoning and cured, dried, aired and baked into grilled dried squid with the water content being controlled to be 17 percent +/- 1 percent; the grilled dried squid is torn into strips; and the grilled squid strips are detected by metal and packaged to obtain finished products. The processing method has reasonable procedures, is simple in preparation, and easily realizes large-scale production. The seasoning for curing is mixed scientifically, so that the freshness and the flavor of the squid product are improved, and the product is not dry, hard and crispy. The seasoning grilled squid strips which are prepared through the method maintain the nutrition of the squid, have golden color, and the special baking aroma of marine food products, and the product has tough texture, is chewy and dainty in saline taste and sweetness, has delicious taste and long storage life, can be eaten conveniently only after a package is opened, and is ideal leisure food.

Application Domain

Food preparation

Technology Topic

Water contentCooking & baking +5

Examples

Experimental program(3)

Example Embodiment

[0016] Example 1

[0017] A processing method of instant seasoned grilled squid strips goes through the following process steps:

[0018] (1) Selection and pretreatment of raw materials Select fresh squid as raw materials, and wash with clean water to remove the sundries attached to the sucker and carcass of the squid;

[0019] (2) Remove the head and internal organs. Cut open the cleaned squid, remove the head, internal organs and skin, take the squid plate and clean it with running water;

[0020] (3) Marinate the taste. Weigh the squid plate after removing the head, viscera, and washing, add seasonings, stir evenly, and marinate in a constant temperature room at 0℃ for 12 hours, stirring once every 2 hours to make it Fully tasting; wherein, the components and amount of the seasoning: based on the weight of the squid pieces, the mirin is 0.68% of the weight of the squid pieces, 0.92% of sorbitol, 0.05% of caramel, 3.6% of white sugar, Salt 0.9%, monosodium glutamate 0.6%, chicken essence 0.4%, carotene 0.1%, lemon yellow 0.005%, flavored nucleotide disodium 0.02%, iso-VC-NA 0.02%, ginger juice 0.02%, oyster sauce 0.06%, spicy 0.04% of monosodium glutamate and 0.04% of soy sauce. Keeping the marinated delicious squid board at low temperature can strictly control the internal stability of the product, so that it will not change the taste, microbial indicators and other quality indicators of the product due to the long seasoning time;

[0021] (4) Drying Put the marinated squid plates neatly on the drying net and send them into the drying tunnel. Set the temperature of the drying tunnel to 30℃ and dry for 7 hours to semi-dry state. The water content of the squid plates is controlled at Around 35%;

[0022] (5) Drying: Put the dried squid slabs in a semi-dry state in a ventilated drying room and dry them into dried squids. The moisture content of the dried squids is controlled at 20%;

[0023] (6) Bake the dried squid for impurity sorting, remove other foreign matter mixed in the production process, and then put it in a net-type grilling machine, set the temperature to 140 degrees, bake for 3 minutes, roast the dried squid, make it The squid contains roasting fragrance, which increases the flexibility of the taste, and the water content of the dried squid is controlled at 17%;

[0024] (7) Stripping: Send the baked dried squid to the stripping machine, and tear it into squid strips with a width of about 7mm;

[0025] (8) Metal detection and packaging: Pass the squid strips through metal detection to ensure that all products containing metal foreign bodies ∮Fe≥1.5mm, ∮Sus≥2.5mm are all detected, reject defective products, pack, and then get the finished seasoned grilled squid strips. The finished product is stored in the -18℃ cold storage.

Example Embodiment

[0026] Example 2

[0027] A processing method of instant seasoned grilled squid strips goes through the following process steps:

[0028] (1) Selection and pretreatment of raw materials Select live frozen fresh squid as raw material, and flow water in the thawing room according to the production schedule of the workshop. After thawing, the squid is washed with clean water to remove the sucker and carcass of the squid;

[0029] (2) Remove the head and internal organs. Cut open the cleaned squid, remove the head, internal organs and skin, take the squid plate and clean it with running water;

[0030] (3) Marinate the taste. Weigh the squid plate after removing the head, viscera, and washing, add seasonings, stir evenly, and marinate in a constant temperature room at 4℃ for 10 hours, stirring every 2 hours to make it Fully tasting; wherein, the components and dosage of the seasoning: based on the weight of the squid pieces, the mirin is 1% by weight of the squid pieces, 0.5% sorbitol, 0.1% caramel, 2% white sugar, Salt 1.5%, MSG 0.3%, Chicken Essence 0.8%, Carotene 0.3%, Lemon Yellow 0.002%, Flavoring Nucleotide Disodium 0.01%, Iso-VC-NA 0.03%, Ginger Juice 0.05%, Oyster Sauce 0.01%, Spicy 0.1% monosodium glutamate, 0.01% soy sauce. Keeping the marinated delicious squid board at low temperature can strictly control the internal stability of the product, so that it will not change the taste, microbial indicators and other quality indicators of the product due to the long seasoning time;

[0031] (4) Drying Place the marinated squid plates neatly on the drying net and send them into the drying tunnel. Set the temperature of the drying tunnel to 40℃ and dry for 5 hours to a semi-dry state. The water content of the squid plates is controlled at About 30%;

[0032] (5) Drying: Put the dried squid slab in a semi-dry state in a ventilated drying room and dry it into dried squid. The moisture content of the dried squid is controlled at 22%;

[0033] (6) Bake the dried squid for impurity sorting, remove other foreign matter mixed in the production process, and then put it into the net-type grilling machine to bake, set the temperature to 140 degrees, bake for 4 minutes, and roast the dried squid until it is cooked. The squid contains roasting fragrance, which increases the flexibility of the taste, and the water content of the dried squid is controlled at 18%;

[0034] (7) Stripping: Send the baked dried squid to the stripping machine, and tear it into squid strips with a width of about 8mm;

[0035] (8) Metal detection and packaging: Pass the squid strips through metal detection to ensure that all products containing metal foreign bodies ∮Fe≥1.5mm, ∮Sus≥2.5mm are all detected, reject defective products, pack, and then get the finished seasoned grilled squid strips. The finished product is stored in the -18℃ cold storage.

Example Embodiment

[0036] Example 3

[0037] A processing method of instant seasoned grilled squid strips goes through the following process steps:

[0038] (1) Selection and pretreatment of raw materials Select live frozen fresh squid as raw materials, and defrost them naturally in the thawing room according to the production schedule of the workshop. After thawing, the squids are washed with clean water to remove the suckers of the squid and the debris attached to the carcass;

[0039] (2) Remove the head and internal organs. Cut open the cleaned squid, remove the head, internal organs and skin, take the squid plate and clean it with running water;

[0040] (3) Marinate the taste. Weigh the squid plate after removing the head, viscera, and washing, add seasonings, stir evenly, and marinate in a constant temperature room at 2°C for 11 hours, stirring every 2 hours to make it Fully tasting; wherein, the components and dosage of the seasoning: based on the weight of the squid pieces, the mirin is 0.5% of the weight of the squid pieces, 1.5% of sorbitol, 0.01% of caramel, 6% of white sugar, Salt 0.5%, MSG 0.8%, Chicken Essence 0.3%, Carotene 0.05%, Lemon Yellow 0.008%, Flavoring Nucleotide Disodium 0.03%, Iso-VC-NA 0.01%, Ginger Juice 0.01%, Oyster Sauce 0.1%, Spicy 0.02% monosodium glutamate, 0.1% soy sauce. Keeping the marinated delicious squid board at low temperature can strictly control the internal stability of the product, so that it will not change the taste, microbial indicators and other quality indicators of the product due to the long seasoning time;

[0041] (4) Drying Put the marinated squid plates neatly on the drying net and send them into the drying tunnel. Set the temperature of the drying tunnel to 35℃, and dry for 6 hours to a semi-dry state. The water content of the squid plates is controlled at About 40%;

[0042] (5) Drying: Put the dried squid slabs in a semi-dry state in a ventilated drying room and dry them into dried squids. The moisture content of the dried squids is controlled at 19%;

[0043] (6) Bake the dried squid for impurity sorting, remove other foreign matter mixed in the production process, and then put it into the net-type roasting machine to bake, set the temperature to 140 degrees, bake for 3.5 minutes, and roast the dried squid until it is cooked. The squid contains roasting fragrance, which increases the flexibility of the mouthfeel, and the water content of the dried squid is controlled at 16%;

[0044] (7) Stripping: Send the roasted dried squid to the stripping machine, and tear it into squid strips with a width of about 7.5mm;

[0045] (8) Metal detection and packaging: Pass the squid strips through metal detection to ensure that all products containing metal foreign bodies ∮Fe≥1.5mm, ∮Sus≥2.5mm are all detected, reject defective products, pack, and then get the finished seasoned grilled squid strips. The finished product is stored in the -18℃ cold storage.

PUM

Property	Measurement	Unit
Width	7.5	mm

Description & Claims & Application Information

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Classification and recommendation of technical efficacy words

Reasonable process

Processing method of instant seasoning grilled squid strips

A processing method and squid technology are applied in the processing field of aquatic food products, can solve problems such as poor taste and inelasticity of squid slices, and achieve the effects of simple preparation, golden color and reasonable process.

AI-Extracted Technical Summary

Problems solved by technology

Method used

Abstract

Examples

Example Embodiment

Example Embodiment

Example Embodiment

PUM

Description & Claims & Application Information

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