Making method of grilled squid ear food

A squid ear, squid technology, applied in the field of mollusk aquatic food products

Inactive Publication Date: 2014-04-23
荣成冠晨海洋生物工程有限公司
View PDF7 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The squid ear food made by roasting at this high temperature has less water content, and has the disadvantages of dry and hard meat and poor mouthfeel.

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A processing method of grilled squid ear food, through the following process steps:

[0023] A. Raw material selection Select fresh squid, cut off the triangular fins at the end of the squid to obtain the squid ear raw material;

[0024] B. Cleaning and water control Put the obtained squid ear raw material into 2.5% concentration salt water for cleaning to remove the mucous membrane and impurities on the surface of the squid ear; put the cleaned squid ear on the water control stand to control the water for 10 minutes to remove the surface Moisture;

[0025] C. Immerse the squid ears after water control into the pre-prepared seasoning solution, the ratio of material to liquid is 1:1.5, control the temperature of the seasoning solution at 5°C, and soak for 18 hours; wherein, the seasoning solution is composed of the following components: It is formulated according to weight percentage: 5% sugar, 2% salt, 1.5% monosodium glutamate, 2% sorbitol, 2.5% soy sauce, 4% fermente...

Embodiment 2

[0034] A processing method of grilled squid ear food, through the following process steps:

[0035] A, selection of raw materials Select frozen fresh squid that is soaked and thawed in 3% salt water, and divide the triangular meat fins at the tail end of the squid to obtain the squid ear raw material;

[0036] B, cleaning, water control Put the obtained squid ear raw material into 3% concentration salt water to clean, remove squid ear surface mucous membrane and impurity; Clean the squid ear control except surface moisture;

[0037]C. Soak to taste Immerse the water-controlled squid ears into the pre-prepared seasoning solution, control the temperature of the seasoning solution at 10°C, and soak for 12 hours; wherein, the seasoning solution is prepared by the following components by weight percentage : Sugar 3%, salt 3%, MSG 1%, sorbitol 3%, soy sauce 2%, fermented glutinous rice juice 8%, yeast extract 0.5%, ginger juice 0.5%, mirin 2%, apple cider vinegar 0.1%, lemon juice 0...

Embodiment 3

[0046] A processing method of grilled squid ear food, through the following process steps:

[0047] A, selection of raw materials Select frozen fresh squid soaked and thawed in salt water with a concentration of 2%, and divide the triangular meat fins at the tail of the squid to obtain the squid ear raw material;

[0048] B, cleaning, water control Put the obtained squid ear raw material into 2% concentration salt water to clean, remove squid ear surface mucous membrane and impurity; Clean the squid ear control except surface moisture;

[0049] C. Immerse the squid ears after water control into the pre-prepared seasoning solution, the ratio of material to liquid is 1:1.5, control the temperature of the seasoning solution at 3°C, and soak for 24 hours; wherein, the seasoning solution is composed of the following components: It is formulated according to weight percentage: 8% sugar, 1% salt, 2% monosodium glutamate, 1% sorbitol, 5% soy sauce, 3% fermented glutinous rice juice, 2...

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 relates to a making method of grilled squid ear food, the method is as follows: selecting fresh squid for taking tail end flesh fim to obtain a squid ear raw material, after cleaning, adding a flavoring liquid for soaking and seasoning; controlling a liquid, placing a dish, controlling the temperature for first baking, taking out, coating, with a brush, the squid ear surface with a layer of formulated oil when the squid ear is hot, performing secondary baking under a high temperature condition, rapidly cooling, cutting into strips, packaging, sterilizing to obtain a finished product; and the flavoring liquid is prepared by proportionally mixing granulated sugar, salt, monosodium glutamate, sorbitol, soy sauce, fermented glutinous rice juice, yeast extracts, fresh ginger juice, tablespoon mirin, apple vinegar, lemon juice and water; the formulated oil prepared by proportionally mixing salad oil, scallion oil and peanut oil. The making method of the invention is reasonable in procedure, appropriate in material and strong in operability, and the grilled squid ear food made by the making method is rich in nutrition, unique in flavor, tasty, delicious, soft and elastic in meat quality, chewy, and good in taste.

Description

technical field [0001] The invention relates to mollusk aquatic food products, in particular to a method for preparing grilled squid ear food. Background technique [0002] Squid is a kind of mollusk, which is a kind of squid. It has a conical body, pale body color, light brown spots, a large head, 10 tentacles in front, and triangular fins at the tail end. It often swims in groups at depths of about 20 meters in the ocean. 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, which can suppress blood cholesterol levels, prevent adult diseases, relieve fatigue, restore vision, and improve liver function. It contains trace elements such as peptides and selenium, which have anti-virus and anti-ray effects. At present, squid products on the market mainly include dried squid, grilled squid, etc. Although dried squid is also loved by people, it has a hard taste and no fresh fragrance...

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 Applications(China)
IPC IPC(8): A23L1/325A23L17/00
CPCA23L17/00A23L17/50
Inventor 卢冠辰
Owner 荣成冠晨海洋生物工程有限公司
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