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Processing method of Peruvian squid strips

A technology of Peruvian squid and processing method, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of sour taste, etc., and achieve the effect of reducing sour taste, enriching flavor, and reducing the time required for acid removal

Active Publication Date: 2015-09-09
ZHEJIANG GONGSHANG UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are not many Peruvian squid products on the market as raw materials, and most of them are processed by adding different levels of additives for deacidification, and the impact of sourness is still relatively obvious.

Method used

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  • Processing method of Peruvian squid strips
  • Processing method of Peruvian squid strips
  • Processing method of Peruvian squid strips

Examples

Experimental program
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Effect test

Embodiment 1

[0036] Embodiment 1, a kind of processing method of Peruvian squid bar, first Peruvian squid is processed and cut into strips by pre-cleaning, gets strip squid (width is 10mm, thickness is 3mm, length is 50mm), then strip squid is successively Do the following steps:

[0037] 1), soaking:

[0038] In 2g Ca(OH) 2 and 4g of table salt, add water to dilute to 100g, and the resulting solution is acid removal solution.

[0039] Soak 1kg of strip squid in 1.0kg of acid-removing solution for 8 hours; to reduce the original sour taste of strip squid; take out strip squid after soaking and soak in 2kg of water for 2 hours, soak Manual stirring was performed 3 times during this period.

[0040] 2), vacuum tumbling seasoning:

[0041] After draining the strip squid obtained in step 1), add mixed seasonings (about 100g sugar, 10g salt, 15g monosodium glutamate), and use vacuum tumbling equipment (vacuum tumbler) to vacuum tumbling for 30min, thereby realizing vacuum seasoning;

[004...

Embodiment 2

[0044] Embodiment 2, a kind of processing method of Peruvian squid bar, first Peruvian squid is processed and cut into strips by pre-cleaning, gets strip squid (width is 50mm, thickness is 50mm, length is 100mm), then strip squid is successively Do the following steps:

[0045] 1), soaking:

[0046] In 1g Ca(OH) 2 and 5g of table salt, add water to dilute to 100g, and the resulting solution is acid removal solution.

[0047] Soak 1kg of strip squid in 0.8kg of acid-removing solution for 6 hours; to reduce the original sour taste of strip squid; take out strip squid after soaking and soak in 4kg of water for 1 hour, soak Continuous slow mechanical stirring during this time.

[0048] 2), vacuum tumbling seasoning:

[0049] After draining the strip squid obtained in step 1), add mixed seasonings (about 100g sugar, 10g salt, 15g monosodium glutamate), and use vacuum tumbling equipment to vacuum tumbling for 30min, thereby realizing vacuum seasoning;

[0050] 3), smoked and dr...

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Abstract

The invention discloses a processing method for Peru squid strips. Peru squids are pre-cleaned and cut into strips to obtain strip-shaped squids, and the following steps are performed on the strip-type squids in sequence: (1) putting the strip-type squids into acid removal liquid for immersion, wherein the acid removal liquid consists of 0.5-5% Ca(OH)2, 0.5-5% edible salt and the balance being water, and then rinsing the strip-type squids; (2) draining the water of the strip-type squids obtained in the step (1), adding the strip-type squids into blend seasonings for vacuum seasoning; (3) drying the seasoned strip-type squids for drying until the water content is 35-55 percent to obtain the Peru squid strips. According to the method disclosed by the invention, the sour of the Peru squid strips can be effectively reduced.

Description

technical field [0001] The invention belongs to the field of aquatic food processing, and relates to a processing method for Peruvian squid sticks, in particular to a processing method for deacidifying and seasoning Peruvian squid sticks. Background technique [0002] Squid meat is tender and nutritious. It is a delicious food with high protein, low fat and low cholesterol, and is deeply loved by the people. The convenience food made from squid --- seasoned squid strips, is deeply loved by consumers because of its good taste and convenient eating. The preparation method of this class squid strips is generally: [0003] The squid is pre-cleaned and cut into strips to obtain a strip squid with a width of 5-10mm, a thickness of 3-10mm, and a length of 30-100mm; adding a certain proportion of salt, sugar, and monosodium glutamate to the strip squid The mixed seasoning of equal composition is seasoned; the above-mentioned seasoned strip squid is dried until the water content is...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/333A23L17/50
CPCA23L17/50
Inventor 戴志远杨方国王宏海
Owner ZHEJIANG GONGSHANG UNIVERSITY
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