Instant flavor squid skin and processing method thereof

A processing method and squid skin technology are applied in the field of instant-flavored squid skin and its processing, which can solve problems such as waste of scraps, and achieve the effects of avoiding environmental pollution, crisp taste and strong aroma.

Active Publication Date: 2014-05-28
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Above-mentioned two purposes of the present invention are mainly to sol

Method used

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  • Instant flavor squid skin and processing method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Pretreatment

[0023] Fresh squid skin is washed with flowing water for 5-10 minutes, rinsed with 1g / L NaOH solution for half an hour, and rinsed with water until the pH is neutral. Soak the cleaned squid skin for 60 minutes in a deodorizing agent composed of sweet osmanthus liquid and calcium chloride.

[0024] The production method of the deodorizing agent is as follows: first soak osmanthus flower in boiling water for 30 minutes, and the amount of osmanthus flower added is 0.2g osmanthus flower per liter of boiling water; fishy agent. The method for removing fishy smell is to soak squid skin in deodorizing agent at 25°C for 60 minutes, and the mass ratio of squid skin to deodorizing agent is 1:10.

[0025] (2) seasoning

[0026] After seasoning the fishy squid skin with salt, monosodium glutamate, cooking wine, pepper powder, five-spice powder, curry powder and pepper powder, dry it in an oven at 60°C for 4 to 5 hours.

[0027] (3) hanging paste

[0028] Mix...

Embodiment 2

[0034] The method of making the deodorizing agent is as follows: first soak osmanthus flower in boiling water for 40 minutes to obtain osmanthus flower liquid, wherein the amount of osmanthus flower added is 0.1g osmanthus flower per liter of boiling water; then use osmanthus flower liquid and 0.1g / L calcium chloride at a ratio of 1:1 The ratio is formulated as a deodorizing agent. The method for removing fishy smell is to soak the squid skin in the fishy smell remover at 30°C for 90 minutes, and the mass ratio of the squid skin to the fishy smell remover is 1:8.

[0035] Other process conditions are with embodiment 1.

Embodiment 3

[0037] The method of making the deodorizing agent is as follows: first soak osmanthus flower with boiling water for 20 minutes to obtain osmanthus flower liquid, wherein the amount of osmanthus flower added is 0.4g osmanthus flower per liter of boiling water; then use osmanthus flower liquid and 0.3g / L calcium chloride at a ratio of 1:1 The ratio is formulated as a deodorizing agent. The method of removing fishy smell is: soak the squid skin in the smelly removing agent at 20°C for 20 minutes, and the mass ratio of squid skin to the smelly removing agent is 1:12.

[0038] 2. Evaluation of sensory indicators of fried squid skin

[0039] The 10-point method is used to evaluate the quality of the squid skin by 10 skilled personnel, and the quality of the squid skin is described in terms of appearance, color, texture and flavor. Among them, smell accounts for 5 points of the total score, color accounts for 3 points of the total score, and taste accounts for 2 points of the total ...

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Abstract

The invention belongs to the technical field of food processing, aims to provide an instant flavor squid skin and a processing method thereof, and mainly solves the problem that leftovers are seriously wasted in the squid processing currently. Squid skin is subjected to pretreatment, and then seasoning, starching operation, frying, packaging and the like are performed to obtain the instant flavor squid skin, the processed product is golden yellow or brown in color, strong in aroma and crispy in taste and chewy, and has the specific aroma of sweet osmanthus flower. As the raw materials of the product adopt the leftovers from squid production and processing, waste is changed into wealth, and environment pollution caused by squid skin is avoided.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to an instant flavored squid skin and a processing method thereof. Background technique [0002] The current squid products mainly include dried squid, squid shreds, squid slices, squid loose, frozen squid products, salted and smoked squid products, etc. When processing these squid products, squid skins, squid heads, squid tails, squid viscera, etc. are often discarded or made into fish meal. Squid skin is rich in collagen. The fish oil content in squid viscera is very high. Fish oil contains a large amount of EPA and DHA, which have a good health care effect on the human brain. Squid eyes are high in hyaluronic acid. Hyaluronic acid can regulate protein, promote wound healing, and also has special water retention, which is the best moisturizing substance in nature found so far. Therefore, the waste in squid processing can not only turn waste into treasure, ...

Claims

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Application Information

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IPC IPC(8): A23L1/333A23L17/50
CPCA23L17/50A23L27/10A23L27/84
Inventor 陈小娥方旭波余辉郑婷璐陈娜李小阳罗春燕
Owner ZHEJIANG OCEAN UNIV
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