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Small cuttlefish food processing method

A technology for food processing and cuttlefish, applied in food preparation, food science, application, etc., can solve the problems of inconvenience to eat, cannot provide, cannot be stored and carried, etc., and achieve the effect of rich nutrition

Inactive Publication Date: 2013-05-29
计英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since cuttlefish are mostly used as raw materials to make dishes, they are prepared and eaten immediately, and cannot be stored and carried, so it is not convenient to eat when traveling
Although there are some processing methods of squid larvae at present, these methods cannot provide a kind of food that can be eaten immediately, is easy to carry, and can preserve the nutritional value of squid larvae

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Embodiment 1, a kind of cuttlefish baby food processing method, raw material components are: cuttlefish baby 500 grams, ginger 10 grams, garlic 10 grams, green pepper 5 grams, red pepper 5 grams, soy sauce 10 grams, white wine 15 grams, sugar 40 grams grams, 20 grams of salt, 20 grams of vegetable oil; production steps:

[0010] (1) The process of cleaning, removing impurities, quality inspection, cooking, shrinking and mucus treatment of squid larvae;

[0011] (2) Chop ginger, garlic, green pepper, and red pepper;

[0012] (3) Add a little each of (2), sugar, salt, and vegetable oil to the processed cuttlefish, stir well, and marinate for about 30 minutes;

[0013] (4) Heat the pot red and put vegetable oil in it, add the remaining (2) and sauté until fragrant, add (3) and stir well, add soy sauce, sugar, salt to taste and stir well, finally splash white wine and stir well, turn off the heat, and let it cool for later use;

[0014] (5) Aseptically process and vacuum-...

Embodiment 2

[0015] Embodiment 2, a kind of cuttlefish baby food processing method, raw material components are: cuttlefish baby 750 grams, ginger 15 grams, garlic 15 grams, green pepper 7.5 grams, red pepper 7.5 grams, soy sauce 15 grams, white wine 22.5 grams, sugar 60 gram, 40 grams of salt, 40 grams of vegetable oil; production steps:

[0016] (1) The process of cleaning, removing impurities, quality inspection, cooking, shrinking and mucus treatment of squid larvae;

[0017] (2) Chop ginger, garlic, green pepper, and red pepper;

[0018] (3) Add a little each of (2), sugar, salt, and vegetable oil to the processed cuttlefish, stir well, and marinate for about 30 minutes;

[0019] (4) Heat the pot red and put vegetable oil in it, add the remaining (2) and sauté until fragrant, add (3) and stir well, add soy sauce, sugar, salt to taste and stir well, finally splash white wine and stir well, turn off the heat, and let it cool for later use;

[0020] (5) Aseptically process and vacuum-p...

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PUM

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Abstract

The invention relates the technical field of food processing, in particular to a small cuttlefish food processing method. The method includes: subjecting small cuttlefishes to processes of cleaning, impurity removing, quality examining, stewing, shrinking and mucus processing, making the small cuttlefishes after going through the processes, and subjecting the small cuttlefishes after being made to sterilization treatment and vacuum packaging to obtain finished products. By the method, periwinkie meat food which retains nutrient value of the small cuttlefishes and is convenient to carry and eat can be produced.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing cuttlefish baby food. Background technique [0002] Cuttlefish is rich in protein, fat, inorganic salts, carbohydrates and other substances. In addition, it tastes delicious. There are records of eating squid as far back as the Tang Dynasty, and it is a favorite delicacy of people. Because young cuttlefish is mostly made into dishes with it as a raw material, it is eaten now and cannot be preserved and carried, and it is not convenient to eat when traveling. Although there are some processing methods of cuttlefish larvae at present, these methods cannot provide a kind of food that can be eaten immediately, is easy to carry, and can preserve the nutritional value of cuttlefish larvae. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a conch meat food that not only preserves the nutrition...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
Inventor 计英
Owner 计英
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