Crisp squid ring and processing method thereof

A processing method and technology of squid, applied in the field of squid crispy rings and its processing, can solve the problems of fish puffed food, such as rough taste, low puffing rate, and fragile processing, and achieve light and natural color, high puffing rate, and prevent breakage Effect

Active Publication Date: 2014-06-18
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 crispy squid ring to make up for the lack of puffed squid food in the marke

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Clean the squid and remove the internal organs. After freezing, cut the squid into squid rings with a thickness of 1mm, and use 0.5% sodium tripolyphosphate, NaHCO 3 Soak the squid rings with a pretreatment agent consisting of 0.5%, NaCl1% and water for 1 hour. The amount of the pretreatment agent added is 70% of the mass of the squid rings. Then cook the squid rings at 60°C for 3 minutes and drain to reach the moisture content of the squid rings 65%; to the drained squid rings, add the compound compound consisting of 3% sucrose powder, 1.5% salt, 0.01% disodium nucleotide, 0.04% monosodium glutamate, and 2% yellow rice wine according to the mass of the squid rings. Seasoning, permeate and season the squid rings for 1 hour, then dry the permeated and seasoned squid rings with hot air at 45°C, and place the squid rings at -3°C for 8 hours after the moisture content of the squid rings drops to the range of 25-45% , so that the moisture in the squid rings is evenly distrib...

Embodiment 2

[0028] Clean the squid and remove the internal organs. After freezing, cut the squid into squid rings with a thickness of 4mm, and use 0.5% sodium tripolyphosphate, NaHCO 3 The pretreatment agent consisting of 0.5%, NaCl1% and water is used to soak the squid rings for 3 hours to promote the expansion of squid protein molecules, improve the tenderness of the finished squid rings, and improve the color of the finished squid rings. The addition amount of pretreatment agent is 100% of squid ring. Then cook the squid rings at 75°C for 5 minutes, drain until the moisture content of the squid rings is 60%; add 6% sucrose powder, 3% salt, and flavor core to the drained squid rings based on the mass of the squid rings. Disodium glycoside 0.01%, monosodium glutamate 0.04%, rice wine 2% compound seasoning, infiltrate and season the squid rings for 3 hours; dry and infiltrate the seasoned squid rings with hot air at 55°C, and wait until the moisture content of the squid rings drops to 25-...

Embodiment 3

[0030] Clean the squid and remove the internal organs. After freezing, cut the squid into squid rings with a thickness of 2mm, and use 0.5% sodium tripolyphosphate, NaHCO 3 The pretreatment agent consisting of 0.5%, NaCl1% and water is used to soak the squid rings for 2 hours to promote the expansion of squid protein molecules, improve the tenderness of the finished squid rings, and improve the color of the finished squid rings. The addition amount of pretreatment agent is 85% of squid ring. Then cook the squid rings at 70°C and drain until the moisture content of the squid rings is 65%; add 5% sucrose powder, 2% salt, and flavor nucleotides to the squid rings, based on the mass of the squid rings. Disodium 0.01%, monosodium glutamate 0.04%, yellow rice wine 2% compound seasoning, infiltrate and season the squid rings for 2 hours; dry the infiltrated and seasoned squid rings with hot air at 50°C, and wait until the moisture content of the squid rings drops to 30%. Place the s...

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Abstract

The invention relates to a crisp squid ring and a processing method of the crisp squid ring. The squid meat is processed through the steps such as preprocessing, cutting, permeating preprocessing, steaming, permeating seasoning, drying dehydrating and puffing. The crisp squid ring is high in puffing rate, the puffing rate can reach up to 4, i.e. the size of the puffed squid ring is four times of the size of the squid ring before the puffing, the crisp squid ring is light and natural in color, fine in taste, unlikely to break, low in oil content and rich in nutrients. The squid ring is loose and crisp and free from slag particles, and the problem that the fish puffing food is coarse in taste can be effectively solved. The squid can be mechanically cut, so that compared with other fish puffing food processing method, the production efficiency can be effectively improved, and the production cost can be reduced.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a crispy squid ring and a processing method thereof. Background technique [0002] The structure of fish meat protein is loose and fragile. Therefore, in the prior art, fish meat is often beaten and crushed in the production of puffed fish meat, and salt is added during the beating and crushing, so as to promote the dissolution of salt-soluble myosin in fish meat and form a three-dimensional network structure. , That is to make surimi first, then add ingredients such as starch, and then shape, dry, and puff. The processing technology of this puffed fish meat food is complex, and the product cannot maintain the original characteristics of the raw materials, and the taste is rough. Chi Yusen et al. have the following problems when using microwave puffed salmon fillets: 1. The expansion rate is low. The maximum puffing rate is 2, that is, the volume of the puffed fish fi...

Claims

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Application Information

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IPC IPC(8): A23L1/333A23L17/50
CPCA23L17/50
Inventor 陈小娥方旭波余辉赵小慧
Owner ZHEJIANG OCEAN UNIV
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