Pickling and processing technology of small Chinese octopus

A processing technology, octopus technology, applied in the direction of food ingredients as taste improver, food science, etc., can solve the problems of affecting the taste, destroying the muscle texture of Chinese small octopus, reducing muscle elasticity, etc., to preserve integrity, avoid grinding process, The effect of good elasticity in the mouth

Inactive Publication Date: 2017-11-07
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

[0005] In the above two existing technologies, due to the use of the salt milling process, the muscle texture of the Chinese small octopus is damaged to a certain extent during the grinding process, which reduces the elasticity of the muscle and affects the taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The present embodiment relates to a pickling processing technology of Chinese small octopus, comprising the following steps:

[0028] Step (1) Weigh each raw material according to the following weight percentages to prepare the primary seasoning base liquid: 15% fructose syrup, 10% white soy sauce, 3% scallop powder, and the remaining water;

[0029] Step (2) Mix the cleaned Chinese small octopus with the initial seasoning base liquid, and pickle for the first time. The weight ratio of the cleaned Chinese small octopus to the initial seasoning base liquid is 100:50, and the pickling time is 12 hours. The temperature is 10°C, and full stirring is required every 2 hours;

[0030] Step (3) put the Chinese small octopus pickled for the first time into hot water above 90°C for 25 seconds, and then put it into ice water to cool for 5 minutes;

[0031] Step (4) Weigh each raw material according to the following percentages by weight to prepare a secondary seasoning liquid: 18...

Embodiment 2

[0036] The present embodiment relates to a pickling processing technology of Chinese small octopus, comprising the following steps:

[0037] Step (1) Weigh each raw material according to the following weight percentages to prepare the primary seasoning base liquid: 17% fructose syrup, 12% white soy sauce, 1% scallop powder, and the remaining water;

[0038] Step (2) Mix the cleaned Chinese small octopus with the initial seasoning base liquid, and pickle for the first time. The weight ratio of the cleaned Chinese small octopus to the initial seasoning base liquid is 100:35, and the pickling time is 16 hours. The temperature is 5°C, and it needs to be fully stirred once every 2 hours;

[0039] Step (3) put the Chinese small octopus pickled for the first time into hot water above 90°C for 30 seconds, and then put it into ice water to cool for 6 minutes;

[0040] Step (4) Weigh each raw material according to the following percentages by weight to prepare a secondary seasoning liq...

Embodiment 3

[0045] The present embodiment relates to a pickling processing technology of Chinese small octopus, comprising the following steps:

[0046] Step (1) Weigh each raw material according to the following weight percentages to prepare the primary seasoning base liquid: 20% fructose syrup, 8% white soy sauce, 2% scallop powder, and the remaining water;

[0047] Step (2) Mix the cleaned Chinese small octopus with the initial seasoning base liquid, and pickle for the first time. The weight ratio of the cleaned Chinese small octopus to the initial seasoning base liquid is 100:20, and the pickling time is 20 hours. The temperature is 0°C, and full stirring is required every 2 hours;

[0048] Step (3) putting the Chinese small octopus pickled for the first time into hot water above 90°C for 35 seconds, and then putting it into ice water to cool for 4 minutes;

[0049] Step (4) Take each raw material according to the following percentage by weight and prepare the secondary seasoning liq...

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PUM

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Abstract

The invention provides a processing technology for pickling Chinese small octopus. The processing technology comprises the following steps: (1) weighing each raw material according to the weight percent to prepare primary seasoning base solutions: high fructose corn syrup, white sauce, scallop powder and the balance of water; (2) primarily pickling; (3) feeding the primarily pickled Chinese small octopus into hot water of over 90 DEG C to bleach, and then feeding to ice water to cool; (4) weighing the following raw materials according to the weight percent to prepare secondary seasoning solutions: high fructose corn syrup, thick sauce, salt, aginomoto, mirin, bonito powder, skipjack powder, scallop powder and the balance of water; (5) pickling for the second time; (6) adding stirred sauce to the secondarily pickled Chinese small octopus, stirring, packaging, sealing and standing to prepare the Chinese small octopus. The integrity of muscle texture of the Chinese small octopus is preserved, so that the octopus is good in mouthfeel elasticity when being chewed in the mouth, and applicable to eating by mass consumers.

Description

technical field [0001] The invention relates to a processing technology of aquatic products, in particular to a processing technology of marinating small Chinese octopus. Background technique [0002] Chinese small octopus is rich in nutrients such as protein and minerals, and is also rich in anti-fatigue, anti-aging, and can prolong human life. Natural taurine, an important health factor, is especially suitable for people with weak constitution, insufficient blood, and malnutrition. people eat. Octopus contains nutrients (100 grams) calories 135.00 kcal, protein 18.90 grams, fat 0.40 grams, carbohydrates 14.00 grams, thiamine 0.04 mg, riboflavin 0.06 mg, niacin 5.40 mg, vitamin E 1.34 mg, 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, copper 0.24 mg. [0003] The processing technology will have a direct impact on the flavor and mouthfeel of Chinese small octopus. The p...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/50
CPCA23L17/50A23V2002/00A23V2200/16
Inventor 李德馨
Owner 上海洋琪食品有限公司
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