Preparation method of carbon grilled squid slices

A technology for fish fillets and squid, which is applied in the field of preparation of charcoal-grilled squid fillets, can solve the problems of poor taste, monotonous taste of dried squid, unsuitable for long-term storage, etc., and achieve the effects of long storage time, relieving angina pectoris, and golden color

Active Publication Date: 2014-02-19
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this method is simple, the dried squid prepared has a monotonous taste and poor mouthfeel, and it is not suitable for long-term storage.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A preparation method of charcoal-grilled squid slices, said preparation method comprising the following steps:

[0032] (A) Raw material pretreatment: select fresh squid or live frozen and thawed fresh squid as raw material, wash with clean water to remove the sucker of the squid and the sundries attached to the carcass, remove the head, internal organs and skin, and take the squid board for use clean with running water;

[0033] (B) Seasoning and marinating for the first time: cut several knives across the surface of the squid board obtained in step (A), then add seasoning and stir evenly, marinate at a temperature of 0-4°C for 8 hours, and stir once every half an hour; , the formula of seasoning is as follows: chicken essence 7%, salt 1%, egg yolk 5%, clove powder 0.5%, tangerine peel 3% and lotus leaf powder 5%, described percentage is percentage by weight, and adding ratio is base number with squid meat weight;

[0034] (C) Tenderization: Tenderize the squid meat o...

Embodiment 2

[0040] A preparation method of charcoal-grilled squid slices, said preparation method comprising the following steps:

[0041] (A) Raw material pretreatment: select fresh squid or live frozen and thawed fresh squid as raw material, wash with clean water to remove the sucker of the squid and the sundries attached to the carcass, remove the head, internal organs and skin, and take the squid board for use clean with running water;

[0042](B) Seasoning and marinating for the first time: Cut several knives across the surface of the squid plate obtained in step (A), then add seasoning and stir evenly, marinate at a temperature of 0-4°C for 8.5 hours, and stir once every half an hour; , the formula of seasoning is as follows: chicken essence 8%, salt 1.5%, egg yolk 8%, clove powder 0.7%, tangerine peel 4% and lotus leaf powder 10%, described percentage is percentage by weight, and adding ratio is base number with squid meat weight;

[0043] (C) Tenderization: Tenderize the squid me...

Embodiment 3

[0049] A preparation method of charcoal-grilled squid slices, said preparation method comprising the following steps:

[0050] (A) Raw material pretreatment: select fresh squid or live frozen and thawed fresh squid as raw material, wash with clean water to remove the sucker of the squid and the sundries attached to the carcass, remove the head, internal organs and skin, and take the squid board for use clean with running water;

[0051] (B) Seasoning and marinating for the first time: Cut several knives across the surface of the squid plate obtained in step (A), then add seasoning and stir evenly, marinate for 9 hours at a temperature of 0-4°C, and stir once every half an hour; , the formula of seasoning is as follows: chicken essence 9%, salt 2%, egg yolk 10%, clove powder 0.9%, tangerine peel 5% and lotus leaf powder 15%, described percentage is percentage by weight, and adding ratio is base number with squid meat weight;

[0052] (C) Tenderization: Tenderize the squid meat...

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PUM

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Abstract

The invention relates to a preparation method of carbon grilled squid slices, which comprises the steps such as preprocessing of raw materials, primary flavoring and pickling, tenderization, injection, secondary flavoring and pickling, carbon grilling, stripping and packaging. The preparation method has the advantages of reasonable procedures, simple preparation and easy realization of scale production; the nutrition and the gold color of squids are retained; the special carbon grilled smell of marine products and the fresh lotus leaf scent are obtained; the meat quality is tender, properly sweet and salty, and delicious; raspberry juice is added in the squid slices for effectively relieving the cardiovascular diseases such as angor pectoris and achieving the effects of tonifying liver and kidney; the raspberry juice is added in flavoring liquid, so that appetites are satisfied after squid products are ate by human bodies, and more nutrition beneficial to the human bodies is absorbed. The squid slices prepared by the invention method are suitable for wide crowds such as children with weak teeth or the aged, and have the advantages of low cost, rich nutrition and long preservation time.

Description

technical field [0001] The invention relates to the processing of aquatic food products, in particular to a method for preparing charcoal-grilled squid slices which has good taste, keeps squid nutrition unchanged and is convenient to eat. [0002] Background technique [0003] Squid has the advantages of high protein, low fat, and low calorie, and its nutritional value is not inferior to that of beef and tuna. Eating squid can effectively reduce the accumulated cholesterol in the blood vessel wall, and is very effective in preventing hardening of the arteries and the formation of gallstones. At the same time, it can supplement brain power and prevent Alzheimer's disease. Therefore, for middle-aged and elderly people who are prone to cardiovascular diseases, squid is a healthy food. The food products after deep processing of squid circulating on the market mainly include dry products and instant products such as dried squid, squid slices, shredded squid, squid pieces, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/333A23L17/50
CPCA23L17/50A23V2002/00A23V2200/30
Inventor 王阳光
Owner ZHEJIANG OCEAN UNIV
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