Sauced squid preparation method

A technology for sauce squid and squid, which is applied to the field of ready-to-eat seafood, can solve the problems of no freshness and tenderness, hard taste, etc., and achieves the effects of pure taste, improved food value and rich nutrition.

Active Publication Date: 2014-06-25
丹东永明食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The processing technology adopted is relatively simple, but when eaten, the taste is mainly raw seafood, and the mouthfeel is hard, without fresh and tender feeling

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Wash 10kg squid and cut it into 8cm strips with a shredder. Then put in 1 kg of salt, salt for 10 hours, stir once every 2 hours, then remove and wash with water; add 0.15 kg of white sugar to the squid after cleaning, stir well, sugar soak for 24 hours, every 2 hours Stir once, then remove and remove the sugar water.

[0019] Sauce making procedure: take 10kg of candied squid strips and add mixed seasoning, 0.15kg of glucose powder, 0.15kg of monosodium glutamate, 0.3kg of chili powder (15 mesh), 0.2kg of chili powder (20 mesh), 0.2kg of chili powder ( 40 mesh) 0.1kg, sesame 0.1kg, fish oil 0.08kg, white granulated sugar 0.16kg, glycine 0.1kg, maltose 0.9kg, ginger 0.15KG, tomato juice 0.2kg, etc. Mix together, stir well, pour into the bucket, cover The upper cover is stored at a temperature of 18°C ​​for 36 hours to be a finished product. This product is natural green, pure umami, safe without any preservatives, fresh and delicious.

example 2

[0020] Example 2: Sauce making process

[0021] The difference from Example 1 is that:

[0022] Take 10kg of candied squid strips, and prepare the mixture when adding, that is, glucose powder 0.18kg, monosodium glutamate 0.18kg, chili powder (15 mesh) 0.5kg, chili powder (20 mesh) 0.3kg; chili powder (40 mesh) ) 0.3kg, sesame 0.15kg, fish oil 0.08kg, white granulated sugar 0.18kg, glycine 0.1kg, maltose 0.1kg, ginger 0.15kg, tomato juice 0.3kg, mix together and stir well, pour it into a barrel, and place it at 17°C for 48 Hours, it's ready.

Embodiment 3

[0024] The difference with embodiment 1 and 2 is:

[0025] Sauce making process: take 10kg of candied squid strips, add the pre-prepared mixture, namely 0.19kg of glucose powder, 0.2kg of monosodium glutamate, 0.6kg of chili powder (15 mesh), 0.3kg of chili powder (20 mesh), 0.3kg of chili powder (40 mesh) 0.1kg, sesame 0.16kg, fish oil 0.09kg, white granulated sugar 0.18kg, glycine 0.1kg, maltose 0.15kg, ginger 0.16kg, tomato juice 0.35kg, mix together and stir well, pour into the bucket, the temperature Place it at 16°C for 72 hours to be a finished product.

[0026] Squid made with sauce breaks the traditional eating method of seafood and adapts to the fast-paced lifestyle of modern cities. The nutritional value is mainly based on original raw materials and auxiliary materials, and the original flavor of seafood is preserved to a higher level. , improve people's taste, improve food value, make nutrition richer and healthier, and fill a new page of sauce-based aquatic produ...

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PUM

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Abstract

The invention relates to instant seafood products, particularly to a sauced squid preparation method, wherein the sauced squid food is subjected to sugar-salt balanced sousing and has the special taste through blending. According to the present invention, 0.1-0.3 kg of glucose powder, 0.1-0.5 kg of monosodium glutamate, 0.5-1.5 kg of chilly powder, 0.1-0.3 kg of sesame, 0.05-1 kg of fish oil, 0.5-1 kg of glycine, 0.1-1 kg of maltose, 0.1-0.2 kg of fresh ginger, 0.2-0.5 kg of tomato juice, and 0.15-0.2 kg of white granulated sugar are added by adopting 10 kg of squid soused with salt and sugar as the reference, and uniform mixing and stirring is performed to obtain the finished product; and the produced sauced squid has characteristics of rich nutrition, pure taste, and fresh, tender and delicious taste.

Description

Technical field: [0001] The invention relates to ready-to-eat seafood, in particular to a sauce-made squid food which is salted and sugar-balanced and adjusted to a special taste. Background technique [0002] The traditional seafood processing method of squid all adopts the method of irregular cooking after quick freezing. And the processing technology that it adopts is relatively simple, but when eating, taste is mainly based on original flavor seafood, and mouthfeel is hard shape, does not have fresh and tender feeling. Invention content: [0003] Purpose of the present invention, change the traditional preparation method of making squid with sauce, provide a kind of mouthfeel fresh and tender, fresh, sweet, fragrant, spicy and nutritious squid food with sauce. [0004] To achieve this goal, the technical solution of the present invention is, [0005] A method for preparing squid with sauce, which is prepared as follows: take 10 kilograms of squid marinated with salt ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/333A23L1/09A23L29/30
CPCA23L17/50A23L29/30A23V2002/00A23V2250/61A23V2250/616A23V2250/0622A23V2250/628A23V2200/30A23V2200/326
Inventor 李永明
Owner 丹东永明食品有限公司
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