Instant squid rolls and preparation method thereof

A squid roll and squid technology, applied in the field of seafood and its preparation, can solve the problems of affecting the nutritional components of squid, single taste, threat to people's health, etc., and achieve the effects of rich taste, good taste and convenient eating.

Active Publication Date: 2013-09-25
南通市星期七旅游开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing instant squid tastes relatively single, and in order to keep fresh, enterprises will add some chemical additiv

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The instant squid roll of the present embodiment is composed of the following raw materials according to the weight ratio: 150 parts of squid, 20 parts of whole wheat bread slices, 40 parts of milk, 30 parts of green sweet peppers, 30 parts of yellow sweet peppers, 30 parts of carrots, 5 parts of wolfberry, 8 parts of mint leaves, 15 parts of onion, 3 parts of garlic, 2 parts of ginger, 8 parts of olive oil, 10 parts of brandy, 6 parts of seafood sauce, 10 parts of sand tea sauce, 8 parts of honey, 6 parts of lemon juice 5 parts, 5 parts of pepper.

Embodiment 2

[0022] The instant squid roll of the present embodiment consists of the following raw materials in parts by weight: 200 parts of squid, 40 parts of whole wheat bread, 50 parts of milk, 40 parts of green sweet pepper, 40 parts of yellow sweet pepper, 40 parts of carrot, 10 parts of wolfberry, 10 parts of mint leaves, 20 parts of onion, 5 parts of garlic, 4 parts of ginger, 10 parts of olive oil, 20 parts of brandy, 10 parts of seafood sauce, 12 parts of sand tea sauce, 10 parts of honey, 8 parts of lemon juice 8 parts, 8 parts of pepper.

Embodiment 3

[0024] The instant squid roll of the present embodiment is composed of the following raw materials with the optimal ratio by weight: 160 parts of squid, 28 parts of whole wheat bread slices, 42 parts of milk, 30 parts of green sweet peppers, 32 parts of yellow sweet peppers, 35 parts of carrots 6 parts of medlar, 8 parts of mint leaves, 16 parts of onion, 4 parts of garlic, 3 parts of ginger, 9 parts of olive oil, 18 parts of brandy, 8 parts of seafood sauce, 10 parts of sand tea sauce, 9 parts of honey, lemon 8 parts of juice, 5-8 parts of pepper.

[0025] The preparation method of above embodiment instant squid roll may further comprise the steps:

[0026] (1) Wash the fresh squid, and separate the squid claws from the squid belly after blanching, and chop the squid claws for later use;

[0027] (2) Put the whole wheat bread into the milk, after it becomes soft, squeeze out the excess milk and crush it for later use;

[0028] (3) Chop green bell peppers, yellow bell pepper...

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PUM

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Abstract

The invention relates to instant squid rolls and a preparation method of the instant squid rolls, and belongs to the technical field of marine products and the preparation method of the marine products. The instant squid rolls are composed of the following raw materials in parts by weight: 150-200 parts of squids, 20-40 parts of whole-wheat bread slices, 40-50 parts of milk, 30-40 parts of green sweet pepper, 30-40 parts of yellow sweet pepper, 30-40 parts of carrot, 5-10 parts of wolfberry fruit, 8-10 parts of mint leaves, 15-20 parts of onions, 3-5 parts of garlic, 2-4 parts of ginger, 8-10 parts of olive oil, 10-20 parts of brandy, 6-10 parts of hoisin sauce, 10-12 parts of barbeque sauce, 8-10 parts of honey, 6-8 parts of lemon juice and 5-8 parts of pepper powder. No chemical preparation is added to the instant squid rolls provided by the invention; the original nutrient elements in the squids are remained and other natural matters beneficial for human body is further added to the instant squid rolls; and the instant squid rolls have richer tastes.

Description

[0001] technical field [0002] The invention relates to instant squid rolls and a preparation method thereof, belonging to the technical field of seafood and preparation methods thereof. Background technique [0003] Squid, also known as squid and squid, has high nutritional value and is a valuable seafood. In addition to being rich in protein and amino acids needed by the human body, squid is also a low-calorie food containing a large amount of taurine. Inhibit blood cholesterol levels, prevent adult diseases, relieve fatigue, restore vision, improve liver function, contain peptides and selenium and other trace elements with anti-virus, anti-radiation and other effects, squid is rich in calcium, phosphorus, iron and other elements , is very beneficial to bone development and hematopoiesis, and can prevent anemia, and Chinese medicine also believes that squid has the functions of nourishing yin and stomach, nourishing deficiency and moisturizing skin. However, the existing...

Claims

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Application Information

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IPC IPC(8): A23L1/333A23L17/50
Inventor 陈键
Owner 南通市星期七旅游开发有限公司
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