Making method of instant sliced squid

A production method and technology of squid, applied in food preparation, food science, application, etc., can solve problems such as consumers not being aware of fish meat, muscle fiber damage, and low proportion of fish meat raw materials

Inactive Publication Date: 2015-01-28
毛华养
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Many dried fish products use mashed fish meat and then combine it with starch and spices to make dried fish cured products. The taste is also very unique. However, due to price competition among manufacturers, the proportion of fish meat in dried products is getting smaller and smaller. Because the muscle fibers of the fish are destroyed during the mashing process, consumers do not realize how much fish is actually in the product

Method used

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Experimental program
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Embodiment Construction

[0010] A kind of technical measure that the preparation method of ready-to-eat squid fillet adopts is to carry out according to the following production steps: one, adopt fresh or quick-frozen squid as processing raw material; Small pieces are used as raw materials for making; 3, decoct cinnamon, star anise, garlic, ginger, and cloves to filter out the spice water for later use; 4, decoct the mature starch paste with glutinous rice starch and water and add 0.1% to the mountain plow Potassium acid, add sodium lactate according to 0.3 and mix evenly for later use; Fifth, put the squid pieces into a large container and pour in the above-mentioned spare spice water, an appropriate amount of white sugar, and salt, and add potassium behenate according to 0.1%, and add potassium sorbate according to 0.3% Add sodium lactate and mix well and marinate for 12 hours; 6. Take out the marinated squid pieces to cool or dry until hard; 7. Dip the dried squid pieces into the prepared cooked sta...

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PUM

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Abstract

The invention relates to a making method of instant sliced squid. The making method includes the following steps that (1) a fresh or frozen squid serves as machining raw materials; (2) the viscera of the squid is removed; (3) the decoction water of cinnamon, anise, garlic, ginger and clove is filtered to obtain the spice water; (4) decoction is carried out on sticky rice starch and water to obtain cooked thin starch paste, and 0.1% of potassium sorbate and 0.3% of sodium lactate are added into the cooked thin starch paste and mixed evenly for use; (5) the spice water, a proper amount of sugar and salt are mixed into squid blocks, and 0.1% of potassium sorbate and 0.3% of sodium lactate are added and mixed evenly for pickling; (6) the pickled squid blocks are scooped out and dried; (7) the dried squid blocks are covered with the starch paste and then scooped out; (8) the mixed squid blocks are dried again; (9) the dried squid blocks are compressed by a press in a planar mode into mixed sliced squid; (10) the mixed sliced squid is baked until the surface of the sliced squid cracks yellows slightly.

Description

technical field [0001] The invention relates to a method for preparing instant squid slices capable of maintaining muscle fibers, and belongs to the technical field of aquatic product processing. Background technique [0002] my country is a big country in aquaculture and fishing production, and the working people in our country have rich experience in aquatic product processing. The processing of aquatic products is an important link between the supply and demand of aquatic products, and it is also an important part of solving the problem of employment population. The processing of aquatic products includes the food processing industry in which edible parts such as fish, shrimp, crab, shellfish, and algae are made into frozen products, pickled products, dried products, canned products, and cooked foods. The processing industry of aquatic products also includes the process of processing waste generated in the process of aquatic food processing into other industrial raw mate...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/333A23L17/50
CPCA23L17/50
Inventor 毛华养
Owner 毛华养
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