Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for making instant food by squid

A squid and commodity technology, applied in food preparation, food science, application, etc., can solve the problems of perishable cooked food, dare not care about it, and human health hazards, and achieve the effects of exquisite production process, long shelf life, and safe source

Inactive Publication Date: 2014-07-23
蒋世芬
View PDF3 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Squid can be stored for a long time after drying, which makes squid a commodity food in circulation, but dried squid kernels are expensive, and most people can only buy and taste them during festivals, and they dare not pay attention to them at ordinary times
Squid is also made into packaged cooked food. Because cooked food is easy to deteriorate, manufacturers mix a sufficient amount of preservatives into squid food. These preservatives not only make the squid change its original taste, but also cause harm to human health.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0011] The method that squid is made into ready-to-eat commodity is to carry out according to the following manufacturing process steps:

[0012] 1. Remove the guts from the fresh squid and clean it. The internal organs of squid have melanin, which must be removed and cleaned carefully and thoroughly.

[0013] Second, add an appropriate amount of salt to the cleaned squid to achieve a suitable salty taste.

[0014] three , The salted squid is dried in the sun or quickly dried to reduce the moisture until the whole body becomes hard. The drying process of squid should be fast, because squid containing moisture is easy to deteriorate for a long time.

[0015] Fourth, use peanut oil mixed with a small amount of sesame oil as fryer oil . Because these two oils have decent aromas and no strange smell, sesame oil also has strong antibacterial properties, which is good for storage.

[0016] 5. Pour the squid into the boiling oil pan and add a small amount of garlic ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a method for making instant food by squid, which is characterized in that fresh squid is selected, and internal organs are removed, the squid is cleaned, pickled with salt and dried, then is fried with peanut oil, sesame oil and garlic together, the fried squid is packaged by dividing into small bags, a few sesame oil is injected in the package for filling a gap, and the internal air is compressed to obtain the instant food. The instant food made by squid has the advantages of long shelf life, fragrant taste and no antiseptic.

Description

technical field [0001] The invention relates to a method for processing aquatic squid into ready-to-eat commodity snacks. technical background [0002] Squid is a very familiar aquatic food. Squid is rich in protein and amino acids. The content of protein in squid is several times or even dozens of times higher than that of eggs, fish, and milk; it contains glycine. The higher the content of glycine, the more delicious and sweet it is. thicker. Compared with other meats, squid has less fat content. In addition, squid is also rich in minerals (such as calcium, phosphorus, iron, etc.); the substances contained in squid can enhance human immunity and sexual function. Squid has It has pharmacological effects such as invigorating kidney and strengthening yang, anti-aging. [0003] After drying and processing, the nutrient content in the squid body is thicker, and both the umami taste and the fragrance are more prominent and obvious. It is one of the most precious aquatic foods...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/333A23L17/50
CPCA23L17/50
Inventor 蒋世芬
Owner 蒋世芬
Features
  • Generate Ideas
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com