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Method for removing sour-astringent taste from Peruvian squid

A sour and astringent technology of Peruvian squid, which is applied in the field of aquatic product processing, can solve the problems that hinder the diversified development of products, affect the taste and flavor of Peruvian squid, restrict the deep processing and utilization of Peruvian squid, and improve the taste and taste, and increase the exchange rate. , the effect of preventing meat spoilage

Inactive Publication Date: 2015-06-24
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the meat quality of Peruvian squid is crisp, the water content is more than 85%, and it contains unwelcome sour taste, which seriously affects the taste and flavor of Peruvian squid, hinders the diversified development of its products, and also restricts the intensive processing and development of Peruvian squid. use

Method used

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  • Method for removing sour-astringent taste from Peruvian squid
  • Method for removing sour-astringent taste from Peruvian squid

Examples

Experimental program
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Effect test

Embodiment 1

[0016] A method for removing the sour and astringent taste of Peruvian squid, the steps are:

[0017] 1) Pretreatment: Take out from the refrigerator at -22℃, thaw in running water to a semi-frozen state (center temperature 0~4℃), remove the arms, feet, skin, internal organs, etc. to obtain the squid carcass, and cut into about 3㎝×3㎝ Small pieces, wash and drain, set aside.

[0018] 2) Preparation of soaking solution: Mix ethyl maltol, sodium polyphosphate, sodium hexametaphosphate and sodium citrate into a composite acid scavenger at a mass ratio of 1.5:1:1:6, and then dissolve the composite acid scavenger Stir evenly in distilled water to obtain the soaking liquid, the mass concentration of the compound acid scavenger in the soaking liquid is 0.61%;

[0019] 3) Soaking: Soak the pretreated Peruvian squid pieces and the soaking liquid at a mass ratio of 1:2. The soaking time is 8h, the soaking temperature is 2~4℃, and then it is taken out and drained for 4min; every half an hour du...

Embodiment 2

[0022] A method for removing the sour and astringent taste of Peruvian squid, the steps are:

[0023] 1) Pretreatment: Take out from the refrigerator at -22℃, thaw in running water to a semi-frozen state (center temperature 0~4℃), remove the arms, feet, skin, internal organs, etc. to obtain the squid carcass, cut into about 3.5cm×3.5cm Small pieces, wash and drain, set aside.

[0024] 2) Preparation of soaking solution: Mix ethyl maltol, sodium polyphosphate, sodium hexametaphosphate and sodium citrate into a composite acid scavenger at a mass ratio of 1.5:1:1:6, and then dissolve the composite acid scavenger Stir evenly in distilled water to obtain the soaking liquid, the mass concentration of the compound acid scavenger in the soaking liquid is 0.7%;

[0025] 3) Soaking: Soak the pretreated Peruvian squid pieces and the soaking liquid at a mass ratio of 1:2, soaking time is 4h, soaking temperature is 2~4℃, then take out and drain for 3min; during the soaking process every half an ...

Embodiment 3

[0028] A method for removing the sour and astringent taste of Peruvian squid, the steps are:

[0029] 1) Pretreatment: Take it out of the refrigerator at -22℃, thaw it in running water to a semi-frozen state (center temperature 0~4℃), remove the arms, feet, skin, internal organs, etc. to obtain the squid carcass, cut into about 2.5㎝×2.5㎝ Small pieces, wash and drain, set aside.

[0030] 2) Prepare the soaking solution: mix ethyl maltol, sodium polyphosphate, sodium hexametaphosphate and sodium citrate into a compound acid scavenger in a mass ratio of 1.5:1:1:6, and then dissolve the compound acid scavenger Stir evenly in distilled water to obtain the soaking liquid, the mass concentration of the compound acid scavenger in the soaking liquid is 0.5%;

[0031] 3) Soaking: Soak the pretreated Peruvian squid pieces and the soaking liquid in a mass ratio of 1:4, soaking time is 10h, soaking temperature is 2~4℃, then take out and drain for 5min; during the soaking process every half an ho...

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Abstract

The invention relates to a method for removing the sour-astringent taste from Peruvian squid. The method is characterized by comprising : 1) pre-treating; 2) preparing a soaking liquid, wherein ethyl maltol, sodium polyphosphate, sodium hexametaphosphate and sodium citrate are prepared into a composite acid removing agent according to a mass ratio of 1.4-1.6:0.9-1.1:0.9-1.1:5.5-6.5, the composite acid removing agent is dissolved in distilled water, uniform stirring is performed to obtain the soaking liquid, and the mass concentration of the composite acid removing agent is 0.5-0.7%; 3) soaking, wherein the pretreated Peruvian squid blocks are soaked in the soaking liquid according to a mass ratio of 1:2-4, the soaking time is 0.5-12 h, the soaking temperature is 2-4 DEG C, and the soaked Peruvian squid blocks are taken out and are drained for 3-5 min; and 4) rinsing, wherein the soaked Peruvian squid blocks are taken out and are rinsed with distilled water having a temperature of 0-4 DEG C. According to the invention, the method has characteristics of simpleness, easy performing, easily available raw materials, low cost, short treatment time, and complete sour-astringent taste removal, the treated squid blocks can be adopted as the raw material of squid shreds, minced squid and other squid products, and important economic significance is provided for fishery production increase, value increase and foreign exchange income increase of the Peruvian squid.

Description

Technical field [0001] The invention belongs to the technical field of aquatic product processing, in particular to a method for removing the sour and astringent taste of Peruvian squid. Background technique [0002] Peruvian squid is the common name of Dosidicus gigas, and belongs to the Ommastrephida family (Ommastrephida) and the American genus Dosidicus. The squid is large in size, widely distributed, and has a short life cycle. It is one of the largest and most resource-rich squid species discovered so far. Peruvian squid has the characteristics of high protein, low fat, and low cholesterol. It is a nutritious and delicious food. In recent years, with the decline in the production of Northern Pacific squid and Argentine squid, companies have competed to substitute the abundant and inexpensive Peruvian squid as a substitute for Northern Pacific squid and Argentine squid. However, the meat of Peruvian squid is crispy, with a water content of more than 85%, and contains unpop...

Claims

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Application Information

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IPC IPC(8): A23L1/333A23L17/50
Inventor 夏松养泮凤
Owner ZHEJIANG OCEAN UNIV