Formula and preparation method of instant sour and hot fresh squid

A fresh squid and fresh squid disposal technology, applied in food preparation, food science, application, etc., can solve problems such as unhealthy, high trans fatty acid content, and lack of fresh squid taste, so as to ensure food safety and product quality guaranteed effect

Inactive Publication Date: 2014-04-23
曾正
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, known ready-to-eat squids only have spicy dried squids, etc., which are basically processed with dried squids, and do not have special aroma, sweetness, and fresh squids that are broken. is unhealthy
Up to now, there is no fresh squid non-staple food with sweet, sour and hot taste that can be eaten conveniently and instantly in the market and in the literature, and can be stored, transported, carried and eaten at any time for a long period of time.

Method used

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Examples

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Comparison scheme
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Embodiment Construction

[0030] The specific embodiment of the instant hot and sour fresh squid of the present invention is implemented in the following steps.

[0031] 4.1 Selection of raw materials and implementation of quality standards

[0032] 4.1.1 Main varieties and quality requirements of pickled fresh squid

[0033] (1) Squid (Ommastrephes), also known as squid, is the general name of squid family Squid, which is widely distributed in the Pacific Ocean, Atlantic Ocean, and Indian Ocean;

[0034] (2) Cuttlefish (Sepiidae), also known as squid, octopus, etc., is abundant in China's coast.

[0035] How to make fresh squid meat:

[0036] ①Choose fresh squid weighing more than 0.1kg / piece, brush the outer membrane, remove the swim bladder sheath, ink sac and viscera, clean them, and cut them into blocks of about 3cm×3cm. Note: choose quick-frozen fresh squid (not for spoiled fish );

[0037] ②Smear 5% ginger, 12% salt powder, oyster oil, cooking wine, and five-spice powder on the fish block, p...

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PUM

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Abstract

The invention discloses a formula and a preparation method of instant sour and hot fresh squid. According to the formula and the preparation method, a modern advanced industrial equipment reactor is adopted, the fresh chili prepared by adopting "a convenient and instant fresh chili formula and a preparation process" with the patent application number 2009100398766 is taken as a base material; fresh squid is eviscerated, cleaned, cut into blocks, and quick-fried with hot oil; a proper amount of fresh ginger, garlic, table salt, edible sugar, table vinegar, ground pepper, litsea cubeba oil and other flavorings are added into the squid and the squid is cooked, and sterilized at 115 DEG C under 0.11 MPa for 15 min to obtain the instant fresh squid subsidiary foodstuff which is suitable for long-term storage and suitable for travel, field, construction sites, and the like. The instant fresh squid subsidiary foodstuff is free of food additives such as chemical antiseptics, preserves natural nutrition components of the fish meat and has unique flavor.

Description

1. Technical field [0001] The invention relates to a formula and preparation method of instant hot and sour fresh squid, which is characterized in that: the original taste of the active ingredients of the fresh squid is maintained, without adding any chemical additives, the taste is hot and sour, the squid meat maintains the original taste and is abundant, and at the same time, it is easy to store, It is easy to transport and carry, and can be eaten at any time. The process and formula comply with the relevant provisions of the "Food Safety Law of the People's Republic of China". The invention belongs to the field of prepackaged non-staple food. 2. Background technology [0002] At present, known ready-to-eat squids only have spicy dried squids, etc., which are basically processed with dried squids, and do not have special aroma, sweetness, and fresh squids that are broken. is unhealthy. Up to now, there is no fresh squid non-staple food of sweet, sour and hot taste that c...

Claims

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Application Information

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IPC IPC(8): A23L1/333A23L17/50
CPCA23L17/50
Inventor 曾祥霖曾祥菲曾祥云曾正
Owner 曾正
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