Sleeve-fish slide and preparation method thereof

A production method and technology of squid, applied in food preparation, food ingredients as antioxidants, food ingredients containing natural extracts, etc., can solve the problem of hard taste and achieve the effect of smooth taste, rich nutrition, simplified process and artificial

CN104605411AInactive Publication Date: 2015-05-13MINGGUANG YONGYAN AQUATIC GROUP CORP
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
Publication Date
2015-05-13
Estimated Expiration
Not applicable · inactive patent
Patent Text Reader

Abstract

The invention discloses sleeve-fish slide and a preparation method thereof. The preparation method comprises the following steps: taking sleeve-fish meat and frozen fresh water fish surimi as raw materials, adding an appropriate amount of auxiliary materials, and performing the steps of sleeve-fish peeling, cutting, acid discharge, pulping, fresh water fish surimi adding, pulping, auxiliary material adding, stirring, pulping, ice adding, pulping, sleeve-fish dice mixing, stirring, packaging, quick-freezing and the like to obtain the sleeve-fish slide product. The preparation method is simple in working process and convenient to operate, the working process and manpower are simplified, the sleeve-fish slide is convenient to eat ( a consumer automatically selects the amount of the sleeve-fish slide and change the shape of the sleeve-fish slide according to favors during eating), the practicability is high, and a direction of deep processing of fresh water fish surimi products is explored. The sleeve-fish slide prepared through the method has the advantages of special flavor, rich nutrition, delicious mouthfeel, high safety, health, high convenience in carrying and the like, and is easily accepted by consumers.
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Description

technical field

[0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to squid slippery and a preparation method thereof. Background technique

[0002] With the development of society and the acceleration of the pace of life, people's demand for various clean vegetables, convenience foods, and ready-to-eat snack foods is increasing.

[0003] Freshwater surimi has the characteristics of high protein and low fat, and the content and ratio of essential amino acids in protein are suitable for human body absorption. Therefore, freshwater fish products have high nutritional value and are one of the important sources of nutrition for people. The development of convenient and nutritious fish fast food is an important research direction of aquatic product processing technology. Traditional surimi products are made by adding starch and cooking at high temperature, and usually have a hard taste.

[0004] Therefore, the developed...

Examples

Embodiment 1

[0021] Embodiment 1: squid slippery and preparation method thereof

[0022] A method for making squid slippery, comprising the following steps: (1) peeling and washing the squid, and putting it into an acid discharge chamber at 0-4°C for 24 hours;

[0023] (2) Take out the squid after the acid discharge treatment, separate the squid silk from the squid meat, and cut the squid silk into cubes to obtain diced squid silk; take the frozen freshwater surimi and chop into cubes, and set aside;

[0024] (3) Put the squid meat into the beater for beating. After beating for 4 minutes, add diced frozen freshwater surimi that is 1.4 times the weight of the squid meat. Continue beating for 3 minutes, then add seasoning ingredients in proportion, and beat for 4 minutes , then add the crushed ice of 2% of the total amount of the slurry, and the potato starch of 2% successively, after fully beating and stirring for 3 minutes, then add the crushed ice of 2.5% of the total amount of the slurry...