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Canned braised squid

A squid and canned technology, which is applied to the field of braised small squid cans, can solve the problems of fresh fish needing to be frozen for preservation, lack of color and fragrance, unfavorable for transportation and preservation, and achieves the effects of convenient transportation and preservation, simple production and bright color.

Inactive Publication Date: 2015-08-19
DONGXING YICHENG FOOD DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are a variety of cooking methods, such as steaming, stir-frying, deep-frying, etc. Due to the limitation of cooking technology, the "color, fragrance" of the cooked dishes is slightly lacking, and because fresh fish needs to be frozen, it is not conducive to transportation and preservation. , there is an urgent need for a canned braised squid that is simple to make, bright in color, delicious in taste, and easy to transport and store.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A kind of braised small squid can of this embodiment is made from 100 parts of small squid, 10 parts of vegetable oil, 3 parts of edible salt, 6 parts of brewed soy sauce, 10 parts of roast sauce, 4 parts of white granulated sugar, and 150 parts of water; its specific production Proceed as follows:

[0014] a. Cleaning and blanching: select 100 portions of fresh or freshly thawed squid, clean them with clean water, blanch in water for 2 minutes, remove and cool with cold water, and drain;

[0015] b. Stir-fry: add a small amount of vegetable oil to the pot, and when the oil is hot, add the drained squid and stir-fry until there is a thin layer of hard skin on the surface, then take it out of the pot and drain it for later use; the stir-fry time is 5 minutes;

[0016] c. Coloring and stewing: set up another clean pot, put 10 parts of vegetable oil in the pot, heat it up and pour in 6 parts of brewed soy sauce and 10 parts of cooking juice, after the soy sauce and cooking...

Embodiment 2

[0020] A kind of braised small squid can of this embodiment is made of 120 parts of small squid, 12 parts of vegetable oil, 5 parts of edible salt, 8 parts of brewed soy sauce, 12 parts of roast sauce, 6 parts of white granulated sugar, and 180 parts of water; its specific production Proceed as follows:

[0021] e. Cleaning and blanching: select 120 portions of fresh or freshly thawed squid, clean them with clean water, blanch them in boiling water for 2 minutes, take them out, cool them in cold water, and drain them;

[0022] f. Stir-fry: add a small amount of vegetable oil to the pot, and when the oil is hot, add the drained squid and stir-fry until there is a thin layer of hard skin on the surface, then take it out of the pot and drain it for later use; the stir-fry time is 6 minutes;

[0023] g. Coloring and stewing: set up another clean pot, put 12 parts of vegetable oil in the pot, heat it up and pour in 8 parts of brewed soy sauce and 12 parts of cooking juice, after th...

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PUM

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Abstract

The invention discloses canned braised squid. The canned braised squid is prepared from the following raw materials in parts by weight: 100-120 parts of squid, 10-15 parts of vegetable oil, 3-5 parts of edible salt, 6-8 parts of fermented soy sauce, 10-12 parts of barbecue sauce and 4-6 parts of whit granulated sugar. A preparation method of the canned braised squid comprises the following steps: cleaning, carrying out quick boiling, carrying out stir-frying, colouring, braising, seasoning and taking squid out from a pan. The prepared canned braised squid has the advantages of simplicity in processing, brightness in colour, delicious taste and convenience in transportation and preservation.

Description

technical field [0001] The invention relates to a deep-processed seafood food, in particular to a canned braised squid. Background technique [0002] The nutritional value of squid is very high, and it is rich in protein, calcium, taurine, phosphorus, vitamin B1 and other nutrients needed by the human body, so it is very popular among people. There are a variety of cooking methods, such as steaming, stir-frying, deep-frying, etc. Due to the limitation of cooking technology, the "color, fragrance" of the cooked dishes is slightly lacking, and because fresh fish needs to be frozen, it is not conducive to transportation and preservation. , there is an urgent need for a braised small squid can that is simple to make, bright in color, delicious in taste, and convenient to transport and preserve. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a braised small squid can that is easy to make, bright in color, delicious ...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L17/00
Inventor 柯志雄
Owner DONGXING YICHENG FOOD DEV
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