Method for removing sour and bitter taste of squid

A squid and sour technology, applied in the field of food preservation treatment, can solve the problems of high price, affect the taste and edible value, restrict the deep processing and utilization of Peruvian squid, etc., so as to reduce the sour taste, improve the smell, and reduce the volatile base nitrogen. Effect

Inactive Publication Date: 2014-08-27
浙江海洋学院普陀科学技术学院
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  • Summary
  • Abstract
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  • Application Information

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Problems solved by technology

However, Peruvian squid has an unwelcome sour taste, which seriously affects its taste and edible value, hinders the diversified development of Peruvian squid products, and is also an important factor restricting

Method used

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  • Method for removing sour and bitter taste of squid
  • Method for removing sour and bitter taste of squid
  • Method for removing sour and bitter taste of squid

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Embodiment

[0021] Example: refer to Figure 1 to Figure 8 , composite acid scavenger for aquatic products, including the following components by weight fraction, wherein: 3 to 6 parts of sodium hexametaphosphate, 0.5 to 0.9 parts of ethyl maltol concentration, 3 to 6 parts of sodium citrate, 4 to 8 parts Sodium polyphosphate. It can effectively reduce volatile base nitrogen, improve odor, and effectively reduce sour and astringent taste. When the compound acid remover is dissolved in water for acid removal treatment, the water is 9000 to 10000 parts by weight. Sensory evaluation values ​​can be obtained by using the reagents of this composition. Adopt above-mentioned acid-removing agent to process squid, comprise the following steps:

[0022] ① Pretreatment step: cut the squid tissue to be processed into small squid pieces for later use;

[0023] ② Soaking step: according to parts by weight, the aquatic products containing 3 to 6 parts of sodium hexametaphosphate, 0.5 to 0.9 parts of...

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Abstract

The invention discloses a method for removing sour and bitter taste of a squid. The method comprises the steps of (1) a pre-treatment step: cutting a squid tissue to be treated into small squid pieces for later use; (2) a soaking step: dissolving an aquatic product composite acid removal agent containing 3-6 parts of sodium hexametaphosphate, 0.5-0.9 part of ethyl maltol, 3-6 parts of sodium citrate and 4-8 parts of sodium polyphosphate in parts by weight into water, and mixing with the small squid pieces in the step (1), wherein the mass percentage of a composite acid removal liquid solute in water is 0.2-0.5%, the soaking time is 5-9 hours, and the soaking temperature is 4-6 DEG C; (3) a rinsing step: taking out the small squid pieces subjected to soaking treatment, draining water, and rinsing cleanly by using clean water with 4-6 DEG C. The method disclosed by the invention has the advantages of effectively reducing volatile basic nitrogen, improving the smell, and effectively weakening the sour and bitter taste.

Description

technical field [0001] The invention relates to a food preservation treatment method, in particular to a method for removing the sour and astringent taste of squid. Background technique [0002] Peruvian squid has a large body, rapid growth and rich resources. It has the characteristics of high protein, low fat and low cholesterol, and its edible part is as high as more than 80%. It is a nutritious and delicious food and a good raw material for aquatic product processing. However, Peruvian squid has an unwelcome sour taste, which seriously affects its taste and edible value, hinders the diversified development of Peruvian squid products, and is also an important factor restricting the deep processing and utilization of Peruvian squid. At present, Peruvian squid deacidification mainly adopts imported DOFISH-secret squid deacidification agent and DOFISH-squid Baoneng, etc., which are relatively expensive. Therefore, it is of great significance to develop an acid-removing agen...

Claims

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Application Information

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IPC IPC(8): A23L1/015A23L1/333A23L5/20A23L17/50
CPCA23L5/21A23L17/50
Inventor 夏松养潘凤
Owner 浙江海洋学院普陀科学技术学院
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