Processing technology for pickling heated mustard octopus

A processing technology and octopus technology, which is applied in the field of pickling and processing technology for heating octopus with mustard, can solve the problems of embedding food additives and seasonings, lack of persistence of octopus flavor, affecting the persistence of octopus flavor, etc., and achieve the effect of flavor persistence

Inactive Publication Date: 2014-07-16
上海洋琪食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage of this method is that after the octopus is mixed with food additives, it is cooked at 95°C in a solution with a pH value of 9.6. Since the muscle texture of the octopus shrinks due to the action of alkalinity in the solution, the seasoning cannot enter the octopus during cooking. The interior of the muscle, combined with the cleaning after cooking, affects the persiste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] This embodiment relates to a pickling process for heating wasabi octopus, comprising the following steps:

[0030] Step (1) Prepare the first seasoning base liquid

[0031] Weigh each raw material according to the following weight percentages: 16% fructose syrup, 10% white soy sauce, 3% scallop powder, and the rest of the water, and then fully stir;

[0032] Step (2) pickling for the first time

[0033] Mix and marinate the cleaned octopus and the initial seasoning base liquid, the weight ratio of the cleaned octopus to the initial seasoning base liquid is 100:200, the pickling time is 12 hours, the pickling temperature is 10 ° C, and every Fully stir once every 2 hours;

[0034] Step (3) blanching

[0035] Put the octopus that has been marinated for the first time into hot water above 90°C for 30 seconds, and then put it into ice water to cool for 4 minutes;

[0036] Step (4) Prepare secondary seasoning base liquid

[0037] Weigh each raw material according to the...

Embodiment 2

[0045] This embodiment relates to a pickling process for heating wasabi octopus, comprising the following steps:

[0046] Step (1) Prepare the first seasoning base liquid

[0047] Weigh each raw material according to the following percentages by weight: 18% fructose syrup, 12% white soy sauce, 1% scallop powder, and the rest of the water, and then fully stir;

[0048] Step (2) pickling for the first time

[0049] Mix and marinate the cleaned octopus and the initial seasoning base liquid, the weight ratio of the cleaned octopus to the initial seasoning base liquid is 100:150, the pickling time is 16 hours, the pickling temperature is 5°C, and every Fully stir once every 2 hours;

[0050] Step (3) blanching

[0051] Put the octopus pickled for the first time into hot water above 90°C for 31 seconds, and then put it into ice water to cool for 5 minutes;

[0052] Step (4) Prepare secondary seasoning base liquid

[0053] Weigh each raw material according to the following percent...

Embodiment 3

[0061] This embodiment relates to a pickling process for heating wasabi octopus, comprising the following steps:

[0062] Step (1) Prepare the first seasoning base liquid

[0063] Weigh each raw material according to the following weight percentages: 20% fructose syrup, 8% white soy sauce, 2% scallop powder, and the rest of the water, and then fully stir;

[0064] Step (2) pickling for the first time

[0065] Mix and marinate the cleaned octopus and the initial seasoning base liquid, the weight ratio of the cleaned octopus to the initial seasoning base liquid is 100:50, the pickling time is 20 hours, the pickling temperature is 2°C, and every Fully stir once every 2 hours;

[0066] Step (3) blanching

[0067] Put the octopus pickled for the first time into hot water above 90°C for 32 seconds, and then put it into ice water to cool for 6 minutes;

[0068] Step (4) Prepare secondary seasoning base liquid

[0069] Weigh each raw material according to the following weight per...

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PUM

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Abstract

The invention provides a processing technology for pickling heated mustard octopus. The processing technology comprises the following steps: weighing high fructose corn syrup, white sauce, scallop powder and the balance being water to prepare a primary seasoning base solution, and then fully agitating; primarily pickling; blanching; weighing high fructose corn syrup, salt, aginomoto, bonito powder and the balance being water to prepare a secondary seasoning base solution; pickling for the second time; weighing thick chilli sauce, white sauce, concentrated sauce, salt, high fructose corn syrup, aginomoto, a bonito powder, white wine and a thickener to prepare octopus flavored liquid; mixing and stirring the secondarily pickled octopus, the octopus flavored liquid and lactuca, and then adding essence; mixing, packing, sealing and standing. The flavors can enter the internal part of muscle texture of the octopus by ingenious coordination of twice flavor pickling and a bleaching process, so that the octopus is lasting in flavor when being chewed in the mouth, and is applicable to being eaten by mass consumers.

Description

technical field [0001] The invention relates to a processing technology for pickling food, in particular to a processing technology for curing mustard octopus. Background technique [0002] Heated wasabi 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. Among them, it contains nutrients (100 grams) 135.00 kcal of calories, 18.90 grams of protein, 0.40 grams of fat, 14.00 grams of carbohydrates, 0.04 mg of thiamine, 0.06 mg of riboflavin, 5.40 mg of niacin, 1.34 mg of vitamin E, Calcium 21.00 mg, Phosphorus 63.00 mg, Potassium 447.00 mg, Sodium 65.30 mg, Magnesium 50.00 mg, Iron 0.60 mg, Zinc 0.68 mg, Selenium 27.30 micrograms and Copper 0.24 mg. [0003] The patent docume...

Claims

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Application Information

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IPC IPC(8): A23L1/333A23L17/50
CPCA23L17/50
Inventor 李德馨
Owner 上海洋琪食品有限公司
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