Processing method of pickled squid with wine

Abstract

A processing method of pickled squid with wine comprises the following steps: preteating and cleaning raw materials, pickling, dewatering and drying, carrying out vacuum infiltration, pickling with wine, packaging and sterilizing. The method is characterized in that vacuum-infiltrated pre-prickled essence is prepared by the following steps: sieving by pouring Chinese rice wine onto nylon bolting-silk; adding 15-30% of white boiled bone soup, adding proper amounts of salt, monosodium glutamate and soy, adding 10-15% of kaoliang spirit and uniformly stirring. With the addition of the vacuum-infiltrated pre-prickled essence, fresh and sweet mouthfeel of the wine-pickled squid product is increased, and meat quality of wine-pickled squid is endowed with tightness and elasticity. The pickled squid with wine is fresh, tender and delicious, has appropriate degree of saltness, is mellow in fragrance, and has rich wine fragrance and special squid fragrance. Meanwhile, the product is packaged and sterilized. After sterilization of the wine-pickled squid matured product, over-fermentation of the product can be prevented, and shelf life of the product also can be effectively prolonged.

Description

Technical field [0001] The invention relates to a salting method of aquatic products, in particular to a processing method of spent squid. Background technique [0002] Squid is abundant in the East my country Sea and South China Sea. It tastes fresh and tender and has rich nutrition. It is known as a treasure of seafood. As early as thousands of years ago, it was recorded in Chinese ancient books that "Squid fish is similar to squid, but it is boneless, and the more people weigh it." According to the measurement, the edible part of squid is more than 95%, the protein content is 65.9% per hectogram, and the calorie content is 316 kcal; the nutritional value of squid is very high, it is rich in protein, calcium, taurine, phosphorus, and vitamin B1 And other nutrients required by the human body, and the content is extremely high. In addition, the fat content is extremely low and the cholesterol content is high. Each 100 grams of fresh squid meat contains about 15 grams of protei...

AI Technical Summary

Problems solved by technology

Traditional pickling is processed by manual operation, the scale and investment are small, the production efficiency and output are not high, limited by natural climate conditions, the food safety, flavor quality, and texture of the product are greatly affected by the operation. There is a large fluctuation between

[0005] The main disadvantages have the following three aspects: the one is high salt content, the taste is too salty, and it needs a long time of water soaking before eating; the other is the denaturation of protein, which makes the mouthfeel of salted fish products worse, the tissue structure toughness increases, and the fish The texture is relatively hard; the third is that there is usually a lack of hygienic quality control during the pickling process, and there are potential hazards to food safety