Preparation method of squid liver paste

A technology of squid paste and squid, which is applied in the field of squid paste, can solve the problems of increased histamine, uncontrollable poor flavor, and no fluidity, and achieves the effects of stable flavor, improved appearance and fluidity, and reduced histamine content

Active Publication Date: 2014-12-10
舟山瑞洋水产品研发有限公司 +1
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing squid paste production technology has no fluidity, poor flavor and cannot control the activity of decarboxylase, resulting in increased histamine

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of squid liver paste
  • Preparation method of squid liver paste
  • Preparation method of squid liver paste

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Mix 10kg of fresh squid processed scraps with no less than 50% of the squid viscera (55% of the squid entrails) and glutamic acid. The amount of glutamic acid is 0.5% (0.035kg) of the dry matter weight of the squid processed scraps. ). Incubate at 40°C, stir and react for 1 hour, and use its own enzymes to perform enzymatic hydrolysis; add xylose to 0.2% (0.014kg) of the dry matter weight of the enzymatic hydrolysate, and concentrate it to a paste with a water content of 45% after enzymatic hydrolysis. That is the finished product.

[0033] Sensory evaluation of the obtained squid paste was carried out. The sensory evaluation adopted the principle of comprehensive scoring. Each group of test samples were scored by 11 scorers. After improvement, they were brown, with a relatively uniform color, and a clear meat flavor with a slight burnt taste. Fishy and other peculiar smells, the overall fragrance is relatively plump and pure, and the fragrance is rich and natural. The s...

Embodiment 2

[0040] Combine 10kg of squid processing scraps with no less than 50% of the squid viscera (51% of the squid viscera content) and glutamic acid, and the amount of glutamic acid is 3% (0.21kg) of the dry matter weight of the squid processing scraps ), incubate at 65°C, stir and react for 6 hours, use its own enzyme for enzymatic hydrolysis; add xylose (0.14kg) to the enzymatic hydrolysate at 2% of the dry matter weight, and concentrate to a paste with 45% water content after enzymatic hydrolysis , Which is the finished product.

[0041] Sensory evaluation of the obtained squid paste: The sensory evaluation adopts the principle of comprehensive scoring, and 11 raters score each group of test samples. After improvement, they are brown, uniform in color, and have obvious meat flavor, without burning or fishy smell. The overall fragrance is relatively plump and pure, and the fragrance is rich and natural, with a score of 2.8. The improvement effect is better.

[0042] The volatile comp...

Embodiment 3

[0048] Combine 10kg of squid processing scraps with no less than 50% of the squid viscera (55% of the squid viscera content) and glutamic acid, and the amount of glutamic acid shall be 2% (0.14kg) of the dry matter weight of the squid processing scraps ), keep at 50°C, stir and react for 3 hours, use its own enzymes for enzymatic hydrolysis; add xylose (0.07kg) to the enzymatic hydrolysate according to 1% of the dry matter weight, and concentrate to a paste with 45% water content after enzymatic hydrolysis , Which is the finished product.

[0049] Sensory evaluation of the obtained squid paste: The sensory evaluation adopts the principle of comprehensive scoring, and 11 scorers will score each group of test samples. After improvement, they are brown, with a relatively uniform color, and a relatively obvious meat flavor, without burnt smell. Fishy and other peculiar smells, the overall fragrance is very plump and pure, and the aroma is rich and natural, with a score of 2.7. The i...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a preparation method of squid liver paste. The method comprises the following steps of: mixing squid processing wastes of which the visceral quality is not less than 50% with glutamic acid; carrying out heat preservation at 40-65 DEG C, carrying out enzymatic hydrolysis for 1-6 hours by using enzyme under agitation, wherein the dosage of the glutamic acid is 0.5-3% of weight of dry substances of the squid processing wastes; adding xylose to the obtained zymolyte, wherein the additive amount of the xylose is 0.2-2% of weight of the dry substances of the squid processing wastes; concentrating into pasty fluid of which the moisture content is not more than 45%, so as to form the product. By adopting the method, aroma enhancement of the traditional squid liver paste can be rapidly and effectively achieved; the histamine content is reduced; the method has a broad prospect in industrial application.

Description

Technical field [0001] The technology relates to a squid paste, in particular to a preparation method of squid paste, and specifically refers to a method for improving squid paste. Background technique [0002] The preparation process of ordinary squid paste is: squid processing scraps with no less than 50% squid innards, which are processed through high temperature maturation-sterilization-grease separation-drying-cooling-packaging. In this process, fresh squid viscera is processed by high temperature, sterilization, separation and drying, and then flour and soybean meal carrier are added to prepare squid meal. Due to the addition of carriers such as flour and soybean meal, the product is prone to layering and swelling, and the effect of attracting food is not good, and the stability of the product is poor, including the problem of large differences in flavor between batches and easy mold production. Moreover, the traditional high temperature concentration will cause certain da...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Patents(China)
IPC IPC(8): A23K1/10A23L17/50
Inventor 马永钧秦乾安周小敏田爱民范海星杨博
Owner 舟山瑞洋水产品研发有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap