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Squid meat tenderizer, and preparation method and application thereof

A technology of squid meat and tenderizer, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of poor taste and hard texture of dried squid products, achieve reasonable formula, low equipment requirements, and improve texture and tenderness Effect

Inactive Publication Date: 2015-11-25
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention aims to solve the problems of hard texture and poor taste of dried squid products in the prior art, and provides a squid meat tenderizer with reasonable formula, good tenderizing effect, and can greatly improve the taste of squid products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] According to the proportion of 0.01% pepsin, 0.01% papain, 0.5% sodium caseinate, 0.3% sodium pyrophosphate, 0.1% calcium chloride, and the balance is water, each component is weighed, and the stomach Dissolve protease, papain, sodium caseinate, sodium pyrophosphate and calcium chloride in water and stir evenly to obtain squid meat tenderizer.

Embodiment 2

[0018] According to the proportion of 0.03% pepsin, 0.03% papain, 1% sodium caseinate, 0.5% sodium pyrophosphate, 0.3% calcium chloride, and the balance is water, each component is weighed, and the stomach Dissolve protease, papain, sodium caseinate, sodium pyrophosphate and calcium chloride in water and stir evenly to obtain squid meat tenderizer.

Embodiment 3

[0020] After weighing each component according to 0.02% pepsin, 0.02% papain, 0.6% sodium caseinate, 0.4% sodium pyrophosphate, 0.2% calcium chloride, and the balance being the mass percentage of water, the stomach Dissolve protease, papain, sodium caseinate, sodium pyrophosphate and calcium chloride in water and stir evenly to obtain squid meat tenderizer.

[0021] The specific application method of the present invention is: the squid meat to be processed is placed in the squid meat tenderizer and soaked for 1 ~ 3 hours, then removed and drained, and the mass ratio of the squid meat to the squid meat tenderizer is 1:3~ 5. The soaking temperature is 5~10℃.

[0022] The squid meat tenderizer of the invention can significantly improve the tenderness of the squid meat, improve its taste, provide guarantee for the production of high-quality squid products, and is worthy of popularization and application.

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PUM

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Abstract

The present invention discloses a squid meat tenderizer, which comprises the following components by weight: 0.01-0.03% of pepsin, 0.01-0.03% of papain, 0.5-1% of sodium caseinate, 0.3-0.5% of sodium pyrophosphate, 0.1-0.3% of calcium, and the balance of water. The squid meat tenderizer has reasonable formula; and the synergy between the components can effectively improve the texture and tenderness of squid. The squid meat tenderizer has great importance to deep processing of squid, and is worth of wide popularization. The present invention also discloses a preparation method of the squid meat tenderizer; and the method has simple steps, less investment in equipment, and strong operability, and is applicable to industrial production.

Description

technical field [0001] The invention relates to an additive, in particular to a squid meat tenderizer and its preparation method and application. Background technique [0002] Squid has the advantages of high protein, low fat, and low calorie, and its nutritional value is not inferior to that of beef and tuna. The food products after deep processing of squid circulating in the market mainly include dried squid, squid, squid shreds, squid pieces, and squid rolls. Dry products and ready-to-eat products such as grilled squid, but after the above-mentioned products have been popular for a period of time, the market has gradually entered a trough. The main reason is that the above-mentioned snack foods basically have to go through high-temperature baking or high-temperature sterilization processes. The moisture and nutritional components of the product are lost more, which leads to the product texture is too hard, the fragrance is not obvious, it is easy to stick to the teeth whe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/03A23L1/333A23L29/00A23L17/50
Inventor 谢超
Owner ZHEJIANG OCEAN UNIV
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