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Processing method of spiced dried squid

A processing method and technology for dried squid, applied in the processing field of spiced dried squid, can solve the problems of single taste and nutritional structure, unable to meet taste and nutritional needs, etc., and achieve the effects of unique taste, pure aroma and rich nutrition.

Inactive Publication Date: 2013-09-11
钦州市钦州港永健水产贸易有限公司
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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

[0015] 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;

[0016] 2) Prepare the five-spice liquid: add 10 parts by weight of garlic, 10 parts by weight of licorice, 8 parts by weight of ginger, 4 parts by weight of Chinese prickly ash, 2 parts by weight of cinnamon, 3 parts by weight of anise, and 5 parts by weight of cumin into 1000 parts by weight of cooking oil. parts by weight, fry at 115°C for 0.5h, filter, and the filtrate is five-spice liquid;

[0017] 3) Pickling: According to the mass ratio of 100:0.5:1:3:3, add salt, monosodium glutamate, white sugar and five-spice liquid to the pretreated squid, mix well, and marinate at 5°C for 5 hours ;

[0018] 4) Drying: Dry the marinated squid at 40°C until the moisture content is 40%, cool to room temperature, then heat up to 42°C and bake until the moisture content is 32%.

Embodiment 2

[0020] 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;

[0021] 2) Prepare five-spice liquid: add 12 parts by weight of garlic, 15 parts by weight of licorice, 15 parts by weight of ginger, 10 parts by weight of pepper, 4 parts by weight of cinnamon, 4 parts by weight of anise, and 7 parts by weight of cumin into 1000 parts by weight of cooking oil. parts by weight, 8 parts by weight of orchid vanilla, and 5 parts by weight of cloves, fry at 120°C for 0.8h, filter, and the filtrate is the five-spice liquid;

[0022] 3) Pickling: According to the mass ratio of 100:1.2:2.2:4.2:5, add salt, monosodium glutamate, white sugar and five-spice liquid to the pretreated squid, mix well, and marinate at 20°C for 18 hours ;

[0023] 4) Drying: Dry the marinated squid at 42°C until the moisture content is 48%, cool to room temperature, then heat up to 43.5°C and bake until the moisture content is 33.5%.

Embodiment 3

[0025] 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;

[0026] 2) Prepare five-spice liquid: add 20 parts by weight of garlic, 20 parts by weight of licorice, 20 parts by weight of ginger, 12 parts by weight of pepper, 5 parts by weight of cinnamon, 5 parts by weight of anise, and 8 parts by weight of cumin to 1000 parts by weight of edible oil. parts by weight, 12 parts by weight of orchid vanilla, and 7 parts by weight of cloves, fry at 125°C for 1 hour, filter, and the filtrate is the five-spice liquid;

[0027] 3) Pickling: According to the mass ratio of 100:2:3:5:8, add salt, monosodium glutamate, white sugar and five-spice liquid to the pretreated squid, mix well, and marinate at 25°C for 24 hours ;

[0028] 4) Drying: Dry the marinated squid at 43°C until the moisture content is 50%, cool to room temperature, then heat up to 44°C and bake until the moisture content is 34%.

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PUM

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Abstract

The invention discloses a processing method of spiced dried squid. The method comprises the following steps of: pretreating squids, preparing seasoning liquid with five spices, pickling and drying, wherein the seasoning liquid with five spices is prepared by adding 10-20 parts of garlic, 10-20 parts of liquorice, 8-20 parts of ginger, 4-12 parts of wild pepper, 2-5 parts of cassia bark, 3-5 parts of anise and 5-8 parts of fennel into 1000 parts of edible oil in parts by weight, frying for 0.5-1h at the temperature of 115-125 DEG C, and filtering to obtain filtrate which is the seasoning liquid with five spices. The spiced dried squid is rich in nutrition, unique in mouth feel, pure in fragrance and suitable for various people to eat.

Description

technical field [0001] The invention belongs to the technical field of food processing, and mainly relates to a processing method of dried spiced 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 imp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/333A23L1/29A23L17/50A23L33/00
Inventor 刘星伟
Owner 钦州市钦州港永健水产贸易有限公司
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