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Frozen-prepared sliced squid and processing method thereof

A technology of frozen conditioning and squid slices, applied in the direction of preservation of meat/fish by freezing/cooling, preservation of meat/fish with chemicals, etc., can solve problems such as bone deformity, hypocalcemia, developmental delay, etc., and achieve water retention capacity strong effect

Active Publication Date: 2013-03-13
江苏海福特海洋科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the color and luster and mouthfeel of squid fillet are bad because of the moisture content in the squid fillet is too low when freezing conditioning squid fillet processing often.
Although phosphate has an excellent water retention effect and is often used in frozen prepared food processing, long-term consumption of foods with excessive phosphate content will reduce the body's absorption of calcium, resulting in growth retardation, bone deformities, and even parathyroid gland enlargement , calcified renal insufficiency, hypocalcemia and other diseases, thus endangering health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Raw material processing: Frozen squid is used as raw material for processing. First thaw the frozen squid by immersing in water, then remove the squid head and viscera, rinse with cold water, remove the cartilage of the squid, and then soak the squid with 1.8mg / L of ozone.

[0026] (2) Slicing: Cut the sterilized squid into squid slices with a thickness of 0.8-1.2 cm.

[0027] (3) Pickling: marinate with a compound pickling preparation consisting of at least sucrose, lactose, trehalose, and salt at a temperature below 15°C for 1-2 hours, drain the water for later use, and put sucrose, lactose, trehalose, and salt in the compound pickling The contents in the preparation are respectively 1-8%, 1-10%, 1-10% and 1.3-2.1% of the squid fillet mass.

[0028] (4) Quick-freezing: put the drained squid slices on a single freezer, and quickly freeze them below -30°C until the center temperature of the squid slices is below -15°C.

Embodiment 2

[0030] Between the (2) slicing and (3) pickling process of the above-mentioned embodiment one, there is also a disinfection process. The disinfection process is to soak the cut squid slices in 1.5~2.1mg / L of ozone, and then Rinse three times in the cleaning tank, drain and set aside.

Embodiment 3

[0032] The compound pickling preparation used contains sucrose, lactose, trehalose, salt, monosodium glutamate, rice wine or white wine, and ginger juice, and their contents in the compound pickling preparation are 1-8% and 1-10% of the mass of squid fillets, respectively. %, 1~10%, 1.3~2.1%, 0.7~2.5%, 1~3%, 0.6~0.8%.

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Abstract

The invention belongs to the field of food processing and particularly relates to a frozen-prepared sliced squid and a processing method thereof. The frozen-prepared sliced squid is light yellow or colorless as well as fresh and tender in taste, has the special smell of squid and is processed through carrying out at least four processes of preprocessing, slicing, pickling and rapidly freezing a squid; and the processing method of the frozen-prepared sliced squid at least comprises the following steps of: preprocessing raw materials, slicing, pickling and rapidly freezing, wherein the pickling process is used for pickling sliced squid by using a composite pickling agent at least containing the following ingredients by weight percent: 1-8% of cane sugar, 1-10% of milk sugar, 1-10% mycose and 1.3-2.1% table salt. The cane sugar, the milk sugar and the mycose in the composite pickling agent are good in water retaining property and are colorless to ensure that the squid keeps more water, so that the squid is fresh and tender in taste and capable of keeping the original color, luster and smell and reducing the acceptable daily intake of phosphorus in the body of a consumer.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a frozen prepared squid fillet and a processing method thereof. Background technique [0002] Squid, also known as squid and squid, has very high nutritional value and is a rare seafood. In addition to being rich in protein and a variety of essential amino acids, squid also contains a large amount of taurine, calcium, phosphorus, and iron. Among them, taurine has the functions of preventing cataracts and cardiovascular diseases. Calcium, phosphorus, and iron are beneficial to bone development and It is very beneficial for hematopoiesis and can prevent anemia. [0003] my country's squid output is very large, and processing squid into frozen conditioning squid fillets is one of the important ways to improve the economic value of squid. But the color and luster and mouthfeel of squid fillets are bad because the moisture content in the squid fillets is often too low when...

Claims

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Application Information

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IPC IPC(8): A23B4/20A23B4/06
Inventor 方旭波童国忠陈小娥孙海燕余辉方淑贞
Owner 江苏海福特海洋科技股份有限公司
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