Manufacturing technology of flavored squid fillet

A production process and a technology for squid slices, which are applied in the field of production technology of seasoned squid slices, can solve the problems of poor taste, hard texture, heavy fishy smell of squid slices, etc., and achieve the effects of avoiding protein loss, easy chewing and good taste.

Active Publication Date: 2014-09-24
ZHEJIANG MARINE DEV RES INST
View PDF4 Cites 13 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problems of heavy fishy smell, hard texture and poor taste in the existing squid slices, the invention provides a production p

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 1

[0025] A preparation process of seasoned squid slices, comprising the following steps:

[0026] (1) Raw material pretreatment: peel the fresh or frozen squid after thawing, remove the viscera, remove the head and feet, cut it into two halves, wash and drain, and obtain squid fillets.

[0027] (2) Tenderization: Soak the squid slices in step (1) in a tenderizing solution at a temperature of 40°C for 10 minutes, take out and drain, and perform ultrasonic treatment at the same time during soaking. The mass ratio of squid slices to tenderizing solution is 1:2, the tenderizing solution is composed of the following components by mass percentage: 0.5% papain, 1~3% calcium chloride, 0.01% bromelain, 0.3% sodium pyrophosphate, 0.2% xanthan gum, and the balance is mass Apple juice with a concentration of 45%, wherein the apple juice with a mass concentration of 45% is obtained by the following method: After peeling and removing the core of the apples, mix the apples with water at a mass...

Embodiment 2

[0033] A preparation process of seasoned squid slices, comprising the following steps:

[0034] (1) Raw material pretreatment: peel the fresh or frozen squid after thawing, remove the viscera, remove the head and feet, cut it into two halves, wash and drain, and obtain squid fillets.

[0035] (2) Tenderization: Soak the squid slices in step (1) in a tenderizing solution at a temperature of 40-50°C for 7 minutes, take out and drain, and perform ultrasonic treatment at the same time during soaking, the quality of the squid fillets and tenderizing solution The ratio is 1:2.5, and the tenderizing solution is composed of the following components by mass percentage: 0.6% papain, 1~3% calcium chloride, 0.02% bromelain, 0.4% sodium pyrophosphate, 0.3% xanthan gum, and the balance It is apple juice with a mass concentration of 45%, wherein the apple juice with a mass concentration of 45% is obtained by the following method: after peeling and removing the core of the apples, mixing the ...

Embodiment 3

[0041] A preparation process of seasoned squid slices, comprising the following steps:

[0042] (1) Raw material pretreatment: peel the fresh or frozen squid after thawing, remove the viscera, remove the head and feet, cut it into two halves, wash and drain, and obtain squid fillets.

[0043] (2) Tenderization: Soak the squid slices in step (1) in a tenderizing solution at a temperature of 50°C for 5 minutes, take them out and drain them, and perform ultrasonic treatment at the same time during soaking. The mass ratio of squid slices to tenderizing solution is 1:3, the tenderizing solution is composed of the following components by mass percentage: 1% papain, 3% calcium chloride, 0.03% bromelain, 0.6% sodium pyrophosphate, 0.5% xanthan gum, and the balance is mass concentration of 50% apple juice, wherein the apple juice with a mass concentration of 50% is obtained by the following method: after the apples are peeled and cored, the apples and water are mixed at a mass ratio of...

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 discloses a manufacturing technology of a flavored squid fillet and solves problems that a squid fillet in the prior art is thick in fishy smell, hard in texture and poor in mouthfeel. The manufacturing technology mainly includes following steps: (1) a pre-processing of raw materials; (2) a tenderization process; (3) a blanching process for removing fishy smell; (4) a crisp-enhancing process; (5) a flavoring process; and (6) a drying process. According to the invention, an overall optimization and improvement of the processing technology of the flavored squid fillet is carried out, and optimizations and improvements of a fishy-smell-removing liquid formula, a tenderizing liquid formula, a flavoring formula and the drying process in the processing technology are especially carried out. In addition, the blanching process and the crisp-enhancing process are added to the processing technology. The squid fillet is soft and tender in mouthfeel, is easy to chew, is good in mouthfeel and is good in taste.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a production process of seasoned squid slices. Background technique [0002] Squid has the advantages of high protein, low fat, and low calorie, and its nutritional value is not inferior to that of beef and tuna. The food products after deep processing of squid circulating in the market mainly include dried squid, squid slices, shredded squid, squid pieces, squid However, after the above-mentioned products have been popular for a period of time, the market has gradually entered a trough. The main reason is that the above-mentioned snack foods basically have to go through high-temperature roasting or high-temperature sterilization processes. , the product loses more moisture and nutrients, resulting in a product with a hard texture and an inconspicuous fragrance. [0003] For example, the application publication number CN103584188A, the Chinese patent applica...

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): A23L1/333A23L1/015A23L17/50A23L5/20
CPCA23L17/50
Inventor 杨会成江玲丽相兴伟付万冬钟明杰
Owner ZHEJIANG MARINE DEV RES INST
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap