Processing method of spicy dried squids

A technology of spicy squid and its processing method, which is applied in the field of food processing, can solve the problems of unsatisfactory taste and nutritional needs, single taste and nutritional structure, etc., and achieve the effect of satisfying taste needs, unique taste and rich nutrition

Inactive Publication Date: 2013-08-21
广西钦州市绿源天然食品加工有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, most of the existing squid products are fresh squid cooking, barbecue processing or dried squid products. The taste and nutritional structure are relatively simple, which cannot meet people's increasingly diverse taste and nutritional needs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] 1) Pretreatment: Remove the head and dirt of the fresh squid, clean it, cook it at 80°C for 3 minutes, cool it, and drain it;

[0017] 2) Preparation of spicy essential oil: put the dried chili seeds into a roasting machine, fry at 60°C for 20 minutes, then put the fried dried chili seeds in a press for pressing, press at 130°C, 0.2MPa Until the dried chili seeds stop producing oil, collect the crude oil, put the crude oil into the oil refiner to refine for 20 minutes, remove the water and impurities in the oil, and then naturally precipitate the refined crude oil for 18 hours, and the impurities and oil are separated , to further remove impurities, and place the further removed crude oil in a homogenizer with a pressure of 15MPa for homogenization to obtain spicy essential oil;

[0018] 3) Pickling: according to the mass ratio of 100:0.5:1:3:3, add salt, monosodium glutamate, white sugar and spicy essential oil to the pretreated squid, mix well, and marinate at 5°C for...

Embodiment 2

[0021] 1) Pretreatment: Remove the head and dirt of the fresh squid, clean it, cook it at 100°C for 5 minutes, cool it, and drain it;

[0022] 2) Preparation of spicy essential oil: put the dried chili seeds into a frying machine, fry at 85°C for 30 minutes, then put the fried dried chili seeds in a press for pressing, and press at 170°C and 0.5MPa Until the dried chili seeds stop producing oil, collect the crude oil, put the crude oil into the oil refiner to refine for 50 minutes, remove the water and impurities in the oil, and then naturally precipitate the refined crude oil for 24 hours, and the impurities and oil are separated , to further remove impurities, place the further removed crude oil in a homogenizer with a pressure of 35MPa for homogenization, to obtain spicy essential oil;

[0023] 3) Pickling: according to the mass ratio of 100:2:3:5:8, add salt, monosodium glutamate, white sugar and spicy essential oil to the pretreated squid, mix well, and marinate at 25°C f...

Embodiment 3

[0026] 1) Pretreatment: Remove the head and dirt of the fresh squid, clean it, cook it at 90°C for 4 minutes, cool it, and drain it;

[0027] 2) Preparation of spicy essential oil: Put the dried chili seeds into a frying machine, fry at 75°C for 25 minutes, then put the fried dried chili seeds in a press and press at 150°C and 0.4MPa Until the dried chili seeds stop producing oil, collect the crude oil, put the crude oil into the oil refiner to refine for 35 minutes, remove the water and impurities in the oil, and then naturally precipitate the refined crude oil for 22 hours, and the impurities and oil are separated , to further remove impurities, and place the further removed crude oil in a homogenizer with a pressure of 25MPa for homogenization to obtain spicy essential oil;

[0028] 3) Pickling: according to the mass ratio of 100:1.5:2:4:6, add salt, monosodium glutamate, white sugar and spicy essential oil to the pretreated squid, mix well, and marinate at 15°C for 18 hour...

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PUM

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Abstract

The invention discloses a processing method of spicy dried squids. The processing method comprises the steps of: preprocessing squids, preparing spicy essential oil, pickling and drying, wherein the step of preparing the spicy essential oil comprises: placing dried red pepper seeds in a drying and frying machine, frying for 20-30min at the temperature of 60-85 DEG C, then placing the fried dry red pepper seeds in a presser to be pressed, pressing under the conditions that the temperature is 130-170 DEG C and the pressure is 0.2-0.5MPa until the ingress of oil of the dry red pepper seeds stops, collecting crude oil, refining, settling and homogenizing the crude oil to obtain the spicy essential oil. The spicy essential oil prepared by adopting the invention is pure in texture and thick in fragrance; and the processed spicy dried squids are rich in nutrients, special in taste, and full of spicy flavor, and greatly meet the demand on the taste of a hot food fan.

Description

technical field [0001] The invention belongs to the technical field of food processing, and mainly relates to a processing method of spicy dried squid. Background technique [0002] Squid belongs to the mollusk phylum Cephalopoda. Compared with other fish, squid has the characteristics of short life cycle, strong fecundity and rapid resource recovery. It has a huge output and is an important seafood. Squid is rich in nutrition, high in protein and low in fat, rich in a variety of essential amino acids for the human body, and the composition of essential amino acids is close to whole egg protein, and its nutritional value is not inferior to that of beef and tuna. The fat content of squid carcass is low, and the main component is phospholipid, which is highly unsaturated fat and has strong physiological functions. Squid also contains a large amount of taurine, which can suppress cholesterol levels in the blood, prevent adult diseases, relieve fatigue, restore vision, and impr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/333A23L17/50
Inventor 刘月伟
Owner 广西钦州市绿源天然食品加工有限公司
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