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Squid puffed crisp ring and its processing method

A technology of puffed brittle rings and a processing method, which is applied in the field of food processing, can solve the problems of low puffing rate and fragility of fish puffed food processing, and achieves the effects of high puffing rate, not easy to break, and improving production efficiency.

Active Publication Date: 2016-07-06
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The first object of the present invention is to provide a squid puffed crispy ring to make up for the gap of no squid puffed food in the market, and at the same time solve the problems of fragility and low puffing rate of the current puffed fish food during processing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Clean the squid and remove the internal organs. After freezing, cut the squid into squid rings with a thickness of 1mm, then steam the squid rings at 60°C for 3 minutes and drain the water until the moisture content of the squid rings is 65%; According to the quality of squid ring, add 3% sucrose powder, 1.5% salt, NaHCO 3 A compound seasoning consisting of 0.4%, 0.01% disodium nucleotide, 0.04% monosodium glutamate, and 2% rice wine, infiltrate and season the squid rings for 1 hour, and then dry the infiltrated and seasoned squid rings with hot air at 45°C. After the moisture content of the rings is reduced to 25-45%, the squid rings are placed at -3 °C for 8 hours to make the moisture distribution in the squid rings evenly; The average puffing rate of the squid puffed crisp ring was measured to be 3.78.

Embodiment 2

[0023] Clean the squid and remove the internal organs. After freezing, cut the squid into squid rings with a thickness of 4mm, then steam the squid rings at 75°C for 5 minutes and drain the water until the moisture content of the squid rings is 60%; According to the quality of squid ring, add 6% sucrose powder, 3% salt, NaHCO 3 The compound seasoning consisting of 0.8%, disodium nucleotide 0.01%, monosodium glutamate 0.04%, and 2% rice wine, infiltrated and seasoned the squid rings for 3 hours; dried the infiltrated and seasoned squid rings with hot air at 55°C, and waited for the squid rings. After the moisture content is reduced to 25-45%, the squid rings are kept at 4°C and evenly moistened, and at the same time, tomato juice is added, so that the tomato juice can penetrate and season the squid rings again, and make the water distribution in the squid rings evenly; Then, the squid rings are puffed according to a 1:1 microwave-light wave combination, and then packaged. The ...

Embodiment 3

[0025] Clean the squid and remove the internal organs. After freezing, cut the squid into squid rings with a thickness of 2mm, then steam the squid rings at 70°C and drain the water until the moisture content of the squid rings is 65%; add them to the drained squid rings. According to the quality of squid ring, it is composed of 5% sucrose powder, 2% salt, NaHCO 3 0.6%, 0.01% disodium nucleotide, 0.04% monosodium glutamate, and 2% rice wine. The squid rings were infiltrated and seasoned for 2 hours; the infiltrated and seasoned squid rings were dried by hot air at 50°C. After the moisture content of the squid ring is reduced to 30%, the squid ring is placed at 2 °C to be evenly wet, and at the same time, the squid cooking liquid concentrate is added, so that the squid cooking liquid concentrate can penetrate and season the squid ring, and make the squid ring. The water is evenly distributed; After the homogenization is completed, the squid rings are puffed according to the mic...

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PUM

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Abstract

The invention relates to puffed crispy sleeve-fish rings and a processing method thereof. The processing method comprises the following steps: preprocessing sleeve-fish meat, cutting, cooking, seasoning in a permeation manner, drying for dewatering, and puffing. The puffing rate of the puffed crispy sleeve-fish rings is high and maximally can be close to 4, namely the volume of the puffed sleeve-fish rings is 4 times that of non-puffed sleeve-fish rings, and the puffed crispy sleeve-fish rings are hard to break, low in fat content and rich in nutrition; due to the mechanical cutting process, the processing method has the characteristics that the production efficiency is effectively improved and the production cost is reduced in comparison with other processing methods of puffed fish meat foods.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a squid puffed crisp ring and a processing method thereof. Background technique [0002] The structure of fish protein is loose and brittle. Therefore, in the prior art, the fish meat puffed food is often made by beating and smashing the fish meat, and salt is added during the beating and smashing, so as to promote the dissolution of salt-soluble myosin in the fish meat and form a three-dimensional network structure, that is, first make the surimi, Add starch and other ingredients, and then shape, dry, microwave puffing. The processing method of this fish puffed food is complicated, the product cannot maintain the original characteristics of the raw material, and the taste is rough. Chi Yusen et al. have the following problems when using microwave puffed salmon fillets: 1. The puffing rate is low, and the maximum puffing rate is only 2. 2. The color is poor, after the fish fillet...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/50
CPCA23L17/50
Inventor 陈小娥方旭波孙海燕丁伟璐
Owner ZHEJIANG OCEAN UNIV