A processing method of seasoned squids

A processing method and squid technology, which are applied in the preservation of meat/fish, food preservation, food preparation, etc., can solve the problems of uneven seasoning and poor taste, and achieve the effects of easy portability, moderate chewiness and delicious taste.

Inactive Publication Date: 2015-07-15
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The traditional food seasoning procedure is only surface infiltration, and the flavor substances float on the surface of the food. This method has the pro...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Take the fresh squid, decontaminate, laparotomy, remove the viscera, after cleaning, dry until the water content is 40%;

[0040] Cut the squid into small cubes;

[0041] The cut squid is placed in a solution containing 2% acetic acid, 0.05% sodium citrate, and 4% sodium polyphosphate by mass percentage, soaked at 0-4°C for 12 hours; dried until the water content is 30-45%;

[0042] Submerge the cut squid pieces in a solution containing 0.1% tea polyphenols and 0.1% vitamin C by mass percentage, so that the weight ratio of the squid pieces to the solution is 1:2, and soak for 12 hours at 0-4°C;

[0043] Put the soaked squid pieces into a pressure cooker, cook at 0.1Mpa for 15-30min, and then simmer to cool down, so that the squid pieces can cool down naturally;

[0044]Mix 5 parts of sugar, 1 part of monosodium glutamate, 1 part of table salt, 1 part of cooking wine, and 100 parts of water to prepare seasoning A liquid, heat to boil, and put the cooked squid pieces int...

Embodiment 2

[0049] Take the fresh squid, decontaminate, laparotomy, remove the viscera, after cleaning, dry until the water content is 30%;

[0050] Cut the squid into small cubes;

[0051] The cut squid is placed in a solution containing 2% acetic acid, 0.05% sodium citrate, and 4% sodium polyphosphate, soaked at 0-4°C for 12 hours; dried to a water content of 30%;

[0052] Submerge the cut squid pieces in a solution containing 0.1% tea polyphenols and 0.1% vitamin C by mass percentage, so that the weight ratio of the squid pieces to the solution is 1:2, and soak for 12 hours at 0-4°C;

[0053] Put the soaked squid pieces into a pressure cooker, cook at 0.05-0.15Mpa for 20-30min, and then simmer to cool the squid naturally;

[0054] Mix 5 parts of sugar, 1 part of monosodium glutamate, 1 part of table salt, 1 part of cooking wine, and 100 parts of water to prepare seasoning A liquid, heat to boil, and put the cooked squid pieces into the prepared according to the ratio of material to li...

Embodiment 3

[0059] Take fresh squid, decontaminate, laparotomy, remove viscera, after cleaning, dry until the water content is 45%;

[0060] Cut the squid into small cubes;

[0061] The cut squid is placed in a solution containing 2% acetic acid, 0.05% sodium citrate, and 4% sodium polyphosphate by mass percentage, soaked at 0-4°C for 12 hours; dried to a water content of 45%;

[0062] Submerge the cut squid pieces in a solution containing 0.1% tea polyphenols and 0.1% vitamin C by mass percentage, so that the weight ratio of the squid pieces to the solution is 1:2, and soak for 12 hours at 0-4°C;

[0063] Put the soaked squid pieces into a pressure cooker, cook at 0.15Mpa for 20-30min, and then simmer to cool the squid naturally;

[0064] Mix 5 parts of sugar, 1 part of monosodium glutamate, 1 part of table salt, 1 part of cooking wine, and 100 parts of water to prepare seasoning A liquid, heat to boil, and put the cooked squid pieces into the prepared according to the ratio of material...

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PUM

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Abstract

The present invention provides a processing method of seasoned squids. The processing method mainly includes the following steps: pretreating squids, dicing the squids, soaking the squids for removing fishy smell and acerbity, soaking the squids for removing formaldehyde, cooking the squids, seasoning the squids by an electric pulse generation, packaging and sterilizing the squids, etc. The produced seasoned squids have no fishy smell of seafoods, and are low in formaldehyde contents, delicious in taste, good in mouthfeel, moderate in softness and hardness. The seasoned squids mainly remain original nutrient components of the squids, and are suitable for long-term preservation, convenient to carry and ready to serve. The seasoned squids also have fresh, nutritional, convenient and safe characters.

Description

technical field [0001] The invention relates to the field of seafood processing, in particular to a processing method of seasoned squid. Background technique [0002] Squid, also known as squid or squid, is an animal of the suborder Molluscs, Cephalopoda, Squid, and Squid. The body is slender and tapered, with more than a dozen tentacles, two of which are longer. There is a sucker at the front end of the tentacles, and there is a horny tooth ring inside the sucker. [0003] The nutritional value of squid is very high. It is rich in protein, calcium, taurine, phosphorus, vitamin B1 and other nutrients needed by the human body, and the content is extremely high. In addition, the fat content is extremely low. As health food in food form becomes more and more popular among consumers, ready-to-eat squid products gradually come into people's sight. [0004] Chinese patent CN200710113407.5 discloses a processing method of ready-to-eat squid, which adopts fresh or frozen whole s...

Claims

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Application Information

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IPC IPC(8): A23L1/333A23L1/015A23L1/272A23L1/025A23L1/29A23L3/015A23B4/00A23L17/50A23L5/20A23L5/30A23L5/41A23L33/00
Inventor 罗红宇王亚军石磊祁文汉
Owner ZHEJIANG OCEAN UNIV
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