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Cuttlefish paste and preparation method thereof

A technology of cuttlefish slippery and production method, which is applied in the field of food processing, can solve the problems that cuttlefish slippery products have few appearances, functions and product quality need to be improved, etc., and achieves the effects of saving raw materials, convenient preparation, and reducing production costs.

Inactive Publication Date: 2015-03-04
FUJIAN HAIYI FOOD BEVERAGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are few cuttlefish slip products, and the functions and product quality need to be improved

Method used

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  • Cuttlefish paste and preparation method thereof
  • Cuttlefish paste and preparation method thereof
  • Cuttlefish paste and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of preparation method of cuttlefish slip, described cuttlefish slip is made from the raw material of following mass percentage:

[0027]

[0028] The rest is water, and the temperature of the water is 0°C;

[0029] Described preparation method specifically comprises the following steps:

[0030] (1) Clean the cuttlefish meat, then put it into a shredder and cut it into cubes for later use;

[0031] (2) Put the fish paste into a chopping machine and chop it into fine particles for later use;

[0032] (3) Add the fish paste chopped in step (2) into the barrel of the chopping machine, and stir until the fish paste has a certain viscosity;

[0033] (4) add white granulated sugar, salt, monosodium glutamate and the fish paste gained in step (3) into a chopping machine and beat in a barrel and stir evenly;

[0034] (5) Add the potato starch into the barrel of the chopping machine in step (4), and stir until the slurry is fine and elastic so that the fish paste is...

Embodiment 2

[0038] 1, a kind of preparation method of cuttlefish slip, described cuttlefish slip is made by the raw material of following mass percentage:

[0039]

[0040] Described preparation method specifically comprises the following steps:

[0041] (1) Clean the cuttlefish meat, then put it into a shredder and cut it into cubes for later use;

[0042] (2) Put the fish paste into a chopping machine and chop it into fine particles for later use;

[0043] (3) Add the fish paste chopped in step (2) into the barrel of the chopping machine, and stir until the fish paste has a certain viscosity;

[0044] (4) add white granulated sugar, salt, monosodium glutamate and the fish paste gained in step (3) into a chopping machine and beat in a barrel and stir evenly;

[0045] (5) Add the potato starch into the barrel of the chopping machine in step (4), and stir until the slurry is fine and elastic so that the fish paste is mixed;

[0046] (6) Add the diced cuttlefish meat in step (1) into ...

Embodiment 3

[0049] 1, a kind of preparation method of cuttlefish slip, described cuttlefish slip is made by the raw material of following mass percentage:

[0050]

[0051]

[0052] The rest is water, and the temperature of the water is 5°C;

[0053] Described preparation method specifically comprises the following steps:

[0054] (1) Clean the cuttlefish meat, then put it into a shredder and cut it into cubes for later use;

[0055] (2) Put the fish paste into a chopping machine and chop it into fine particles for later use;

[0056] (3) Add the fish paste chopped in step (2) into the barrel of the chopping machine, and stir until the fish paste has a certain viscosity;

[0057] (4) add white granulated sugar, salt, monosodium glutamate and the fish paste gained in step (3) into a chopping machine and beat in a barrel and stir evenly;

[0058] (5) Add the potato starch into the barrel of the chopping machine in step (4), and stir until the slurry is fine and elastic so that the ...

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Abstract

The invention relates to the technical field of food processing, in particular to cuttlefish paste and a preparation method thereof. The cuttlefish paste is prepared from the following raw materials by mass percentage: surimi, cuttlefish meat, potato starch, white sugar, table salt, monosodium glutamate and the balance of water, wherein the temperature of the water is 0-5 DEG C. The preparation method comprises the following steps of putting the surimi in a chopper mixer, mixing till the surimi has toughness, uniformly mixing the white granulated sugar, the table salt, the monosodium glutamate and the surimi, then adding the starch, mixing till a paste body has elasticity to form mixed surimi, adding the diced cuttlefish meat into the mixed surimi, and uniformly mixing to form the cuttlefish paste. The preparation method of the cuttlefish paste can achieve mechanized production, the cuttlefish meat and the surimi are mixed for processing, so that raw materials are saved, the prepared cuttlefish paste reserves a delicate flavor and nutrition of a cuttlefish, and a taste of the cuttlefish paste is further improved at the same time.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a cuttlefish slip and a preparation method thereof. Background technique [0002] Cuttlefish is an animal of the mollusk phylum cephalopod squid, and it is also a treasure that combines the gourmet function of food with the function of medicine and health care. Every 100 grams of cuttlefish meat contains 13 grams of protein and only 0.7 grams of fat. It also contains carbohydrates, vitamin A, B vitamins, calcium, phosphorus, iron and other substances necessary for the human body. Cuttlefish meat contains an amino acid that can lower cholesterol, which can prevent arteriosclerosis. Eating cuttlefish often can improve immunity, prevent osteoporosis, relieve fatigue and fatigue, and have a significant effect on loss of appetite. It is a high-protein, low-fat tonic food. According to the theory of traditional Chinese medicine, cuttlefish tastes salty and neutral, and enters...

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 卞智英
Owner FUJIAN HAIYI FOOD BEVERAGE
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