Preparation process for canned sweet and sour squid

A preparation process, the technology of sweet and sour squid, applied in the field of canned sweet and sour squid, can solve the problems that the squid product is not suitable for the elderly and children, the taste of the squid product is single, and the product texture is hard, so as to achieve a unique preparation process and a better taste , easy to absorb effect

Active Publication Date: 2013-04-24
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 preparation process for canned sweet and sour squid in order to overcome the problems that the squid products prepared by the existing squid preparation process have a single taste, poor taste, and are not suitable for the elderly and children due to the hard texture of the product. , the squid product prepared by the preparation process of canned sweet and sour squid of the present invention has unique taste, complete nutrition, long shelf life and instant eating, and is suitable for all ages

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  • Preparation process for canned sweet and sour squid

Examples

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Effect test

Embodiment 1

[0027] A preparation process of canned sweet and sour squid, the preparation steps are as follows:

[0028] (1) Pretreatment: peel off the skin, viscera, eyeballs and mouth of fresh or frozen and thawed squid, then clean the carcass, head and whiskers of the squid to obtain squid raw materials, and set aside;

[0029] (2) Soaking treatment: Soak the squid raw material obtained in step (1) in the soaking solution for 40 minutes at 15°C, and perform ultrasonic treatment at the same time. The weight ratio of the squid raw material to the soaking solution is 1: 3, and the frequency of the ultrasonic wave is 35KHz , the components of the soaking solution are respectively by weight percentage: 2% edible salt, 2.0% sodium carbonate, 1.0% sodium bicarbonate, 0.3% compound phosphate, and 94.7% water; the compound phosphate is potassium pyrophosphate, tripolyphosphoric acid A mixture of sodium and sodium hexametaphosphate and the weight ratio of the three is 3:1:2.

[0030] (3) Rinse: ...

Embodiment 2

[0037] A preparation process of canned sweet and sour squid, the preparation steps are as follows:

[0038] (1) Pretreatment: peel off the skin, viscera, eyeballs and mouth of fresh or frozen and thawed squid, then clean the carcass, head and whiskers of the squid to obtain squid raw materials, and set aside;

[0039] (2) Soaking treatment: Soak the squid raw material obtained in step (1) in the soaking solution for 60 minutes at 18°C, and perform ultrasonic treatment at the same time. The weight ratio of the squid raw material to the soaking solution is 1:1, and the frequency of the ultrasonic wave is 40KHz , the components of the soaking solution are respectively by weight percentage: 2.5% edible salt, 1.0% sodium carbonate, 1.5% sodium bicarbonate, 0.4% compound phosphate, and 94.6% water; the compound phosphate is sodium pyrophosphate, tripolyphosphoric acid A mixture of potassium and sodium hexametaphosphate and the weight ratio of the three is 1:2:3.

[0040] (3) Rinse:...

Embodiment 3

[0047] A preparation process of canned sweet and sour squid, the preparation steps are as follows:

[0048] (1) Pretreatment: peel off the skin, viscera, eyeballs and mouth of fresh or frozen and thawed squid, then clean the carcass, head and whiskers of the squid to obtain squid raw materials, and set aside;

[0049] (2) Soaking treatment: Soak the squid raw material obtained in step (1) in the soaking solution for 30 minutes at 25°C, and perform ultrasonic treatment at the same time. The weight ratio of the squid raw material to the soaking solution is 1:2, and the frequency of the ultrasonic wave is 55KHz , the components of the soaking solution by weight percentage are: edible salt 1.5%, sodium carbonate 1.2%, sodium bicarbonate 2.0%, compound phosphate 0.2%, water 95.1%; compound phosphate is sodium pyrophosphate, tripolyphosphoric acid A mixture of potassium and potassium hexametaphosphate and the weight ratio of the three is 2:3:1.

[0050] (3) Rinse: Cut the squid soa...

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Abstract

The invention relates to the technical field of aquatic product processing and in particular relates to a preparation process for canned sweet and sour squid. The preparation method for the canned sweet and sour squid comprises the following steps of firstly, pre-treating fresh or frozen and normal-temperature unfrozen squid, soaking the pre-treated squid under ultrasonic conditions; then, rinsing the squid and cooking the rinsed squid by using cooking liquor, and applying self-made sauce to the cooked squid; and finally, canning, sterilizing and cooling the squid to obtain the finished product. According to the preparation process for the canned sweet and sour squid disclosed by the invention, the conventional preparation for products such as shredded squid, dried squid, rolled squid and roasted squid is broken; and moreover, through the cooking process and the sauce applying, the squid is complete in nutrition, good in mouthfeel, suitable for people of all ages, and is a brand-new marine product with a high nutritional value.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a preparation process of canned sweet and sour squid. Background technique [0002] Squid has the advantages of high protein, low fat, and low calorie, and its nutritional value is not inferior to that of beef and tuna. Every 100 grams of dried squid contains 66.7 grams of protein and 7.4 grams of fat. In addition, it also contains a large amount of carbohydrates and inorganic salts such as calcium, phosphorus and sulphur. The protein content in fresh squid is also as high as 16%-20%, and the fat content is extremely low, only about 4% of ordinary meat, so the calories are far lower than meat products. Squid is not only rich in protein, calcium, phosphorus, iron, and trace elements such as calcium, selenium, iodine, and manganese, but also rich in highly unsaturated fatty acids such as DHA and EPA, and high levels of taurine. Eating squid can effectively redu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/333A23L17/50
Inventor 付万冬廖妙飞郑斌季建周枫王维纶
Owner ZHEJIANG MARINE DEV RES INST
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