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Mutton squid roll and preparation method thereof

A technology of squid rolls and mutton, applied in the field of nutritious food, can solve the problems of no compound flavor effect, affect appetite and nutritional value, single variety, etc., and achieve the effects of easy popularization and application, improvement of reasonable diet, and convenient operation

Inactive Publication Date: 2015-05-27
谈丽娜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The variety is single and there is no compound flavor effect, which affects appetite and nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Mutton and squid rolls are composed of mutton inside the squid rolls. Mutton and squid rolls are protein cross-linked by transglutaminase. Mutton and squid rolls are frozen at -18°C.

Embodiment 2

[0028] The preparation method of mutton squid roll, including technological process:

[0029] (1) Cut the mutton into small pieces of 3-4cm, and marinate with 1.5% salt for 24 hours;

[0030] (2) Protein cross-linking reaction between mutton pieces and squid rolls

[0031] Soak the mutton pieces in 1.0% transglutaminase solution for 1 min, then put the mutton into squid tubes, wrap them with edible plastic cloth, fix both ends, and keep them at 0-2°C for 6 hours as glutamic acid Aminotransaminase binding reaction period, so that the mutton and squid rolls are well bonded together;

[0032] (3) Frozen

[0033] Freeze at -18°C, preferably quick freezing (-35°C) if possible. Quick-frozen mutton squid rolls to inactivate transglutaminase.

[0034] (4) slice

[0035] After the frozen mutton and squid rolls are taken out, slow down for 30 minutes, and sliced ​​into thin slices with a slicer to obtain the mutton and squid rolls for shabu-shabu.

[0036] After slicing, the produ...

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PUM

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Abstract

A mutton squid roll and a preparation method thereof. The mutton squid roll comprises mutton and is characterized in that the mutton squid roll is in a structure that the mutton is rolled-up by a squid roll, wherein proteins in the mutton and the squid roll are crosslinked together by glutamine aminopherase.

Description

technical field [0001] The invention belongs to the technical field of nutritional food, in particular to a mutton squid roll and a preparation method thereof. Background technique [0002] At present, there are mutton slices, squid, sea cucumber, fungus, fat beef slices, frozen tofu and various vegetables in hot pot on the market, but there are no products that combine two or more raw materials into one, especially those with high nutritional value. A product that combines high-quality mutton and squid ingeniously. The variety is single and there is no compound flavor effect, which affects appetite and nutritional value. Contents of the invention [0003] The present invention provides a kind of mutton squid roll in order to solve the technical problem existing in the known technology. [0004] One of the objectives of the present invention is to provide a mutton squid roll product with beautiful color and high nutritional value with complex flavor. [0005] Mutton sq...

Claims

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Application Information

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IPC IPC(8): A23L1/333A23L1/311A23L17/50A23L13/10
Inventor 谈丽娜
Owner 谈丽娜
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