Mustard octopus salting process

A processing technology, octopus technology, applied in the field of wasabi octopus pickling processing technology, can solve the problems of destroying the texture and toughness of octopus muscles, affecting the taste of products, etc.

Inactive Publication Date: 2014-07-16
SHANGHAI YANGQI IND TRADE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The disadvantages in the above two prior art are: after salt grinding, blanching in boiling water or cooking at 95°C in a solution with a pH value of 9.6 will destroy the toughness of the octopus muscle texture and affect the taste of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] This embodiment relates to a pickling process of wasabi octopus, comprising the following steps:

[0024] Step (1) Prepare seasoning base liquid

[0025] Weigh each raw material according to the following weight percentages to prepare the seasoning base liquid: 16% fructose syrup, 10% white soy sauce, 3% scallop powder, and the remaining water, and then fully stir;

[0026] Step (2) marinate

[0027] Mix and marinate the cleaned octopus and the seasoning base liquid, the weight ratio of the cleaned octopus and the seasoning base liquid is 3:1, the pickling time is 12 hours, the pickling temperature is 10°C, and every 2 hours Stir thoroughly once;

[0028] Step (3) prepare octopus seasoning liquid

[0029] Weigh each raw material according to the following weight percentages: 5% hot sauce, 15% white soy sauce, 20% concentrated soy sauce, 2% salt, 1% monosodium glutamate, 1.5% xylin, 20% white wine, 1% thickener, and the remaining fructose syrup, stir well;

[0030] ...

Embodiment 2

[0033] This embodiment relates to a pickling process of wasabi octopus, comprising the following steps:

[0034] Step (1) Prepare seasoning base liquid

[0035] Weigh each raw material according to the following weight percentages to prepare the seasoning base liquid: 18% fructose syrup, 12% white soy sauce, 1% scallop powder, and the remaining water, and then fully stir;

[0036] Step (2) marinate

[0037] Mix and marinate the cleaned octopus and the seasoning base solution, the weight ratio of the cleaned octopus and the seasoning base solution is 1.5:1, the pickling time is 16 hours, the pickling temperature is 5°C, and every 2 hours Stir thoroughly once;

[0038] Step (3) prepare octopus seasoning liquid

[0039] Weigh each raw material according to the following weight percentages: 6% hot sauce, 17% white soy sauce, 16% concentrated soy sauce, 3% salt, 1.5% monosodium glutamate, 0.5% xylin, 22% white wine, 1.5% thickener, and the remaining fructose syrup, stir well; ...

Embodiment 3

[0043] This embodiment relates to a pickling process of wasabi octopus, comprising the following steps:

[0044] Step (1) Prepare seasoning base liquid

[0045] Weigh each raw material according to the following weight percentages to prepare the seasoning base liquid: 20% fructose syrup, 8% white soy sauce, 2% scallop powder, and the remaining water, and then fully stir;

[0046] Step (2) marinate

[0047] Mix and marinate the cleaned octopus and the seasoning base solution, the weight ratio of the cleaned octopus and the seasoning base solution is 0.1:1, the pickling time is 20 hours, the pickling temperature is 2°C, and every 2 hours Stir thoroughly once;

[0048] Step (3) prepare octopus seasoning liquid

[0049] Weigh each raw material according to the following weight percentages: 7% hot sauce, 13% white soy sauce, 18% concentrated soy sauce, 4% salt, 0.5% monosodium glutamate, 1% xylin, 25% white wine, 0.5% thickener, and the remaining fructose syrup, stir well;

[...

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PUM

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Abstract

The invention provides a mustard octopus salting process which comprises the following steps: (1) weighing high fructose corn syrup, bechamel sauce, scallop powder and the balance of water in percentage by weight for preparing a seasoning base solution, and fully and uniformly stirring; (2) mixing cleaned octopus and the seasoning base solution, and salting the mixture; (3) weighing thick chilli sauce, bechamel sauce, concentrated soy sauce, salt, monosodium glutamate, bonito powder, white wine, a thickening agent and the balance of high fructose corn syrup in percentage by weight for preparing an octopus seasoning solution, and fully and uniformly stirring; and (4) mixing and stirring the salted octopus, the octopus seasoning solution and lactuca, adding essence, packaging, sealing and standing, thereby obtaining mustard octopus. Because the octopus muscle texture is prevented from being damaged, the mustard octopus is high in chewiness, and the mouthfeel is improved. The mustard octopus is suitable for common catering consumers to eat.

Description

technical field [0001] The invention relates to a process for pickling food, in particular to a process for pickling wasabi octopus. Background technique [0002] Mustard octopus is rich in nutrients such as protein and minerals, and is also rich in anti-fatigue, anti-aging, and can prolong human life and other important health factors-natural taurine. In addition, heated mustard octopus is also a food with very high nutritional value. It is not only a delicious seafood dish, but also a good product for folk diet therapy. [0003] The patent document (the publication date is CN101524166A, and the publication date is September 09, 2009) discloses a method for deep processing octopus food, which mainly includes steps: (1) removing octopus internal organs and pollutants, and cleaning them; 2) Put the cleaned octopus raw materials and food additive seasoning into an aqueous solution with a pH value of 9.6; (3) heat the above solution to 95° C. under normal pressure, and cook th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/333A23L17/50
CPCA23L17/50
Inventor 李德馨
Owner SHANGHAI YANGQI IND TRADE
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