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Processing process of seasoning squid soft cans

A processing technology and soft canning technology, which is applied in the field of seasoned squid soft canning processing technology, can solve the problems of heavy fishy smell, poor tenderization effect, and large protein loss of squid fillets, and achieve excellent flavor and taste, simple process steps, and high nutritional value. high value effect

Inactive Publication Date: 2016-02-10
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its shortcoming is that, one is that the squid is not deodorized, and the obtained squid fillet has a heavy fishy smell and poor flavor; the other is that the squid is tenderized with simple papain, and the tenderization time is long (needs 1~2.5h ), and the tenderization effect is poor; the third is to perform high-temperature grilling treatment on squid slices (temperature up to 150~160°C), which will quickly evaporate the water on the surface of squid slices, resulting in dry and hard surface of squid slices, poor taste, and large protein loss

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Raw material pretreatment: After washing the fresh squid, put it in ice water to cool down and keep fresh, and set aside.

[0021] (2) Tenderization: Soak the squid in step (1) in the tenderization solution for 10 minutes, then take it out and drain. The tenderization solution is composed of the following components in mass percentage: 0.5% papain, 0.01% bromelain , 0.3% sodium caseinate, 0.2% glucono-δ-lactone, the balance is water, and the mass ratio of squid to tenderizing solution is 1:5.

[0022] (3) Hot blanching to remove fishy smell: put the tenderized squid in a fishy-free liquid at 95°C for pre-cooking, fish out when the squid floats, cool with water, and drain. The fishy-free liquid consists of the following mass percentages: Component composition: 1% sodium bicarbonate, 30% ethanol, 0.3% NaCl, and the balance is perilla water extract.

[0023] (4) Sauce dipping: Soak the squid in step (3) in sauce for 6 hours, the mass ratio of squid to sauce is 1:3, th...

Embodiment 2

[0026] (1) Raw material pretreatment: After washing the fresh squid, put it in ice water to cool down and keep fresh, and set aside.

[0027] (2) Tenderization: Soak the squid in step (1) in the tenderization solution for 30 minutes, then take it out and drain. The tenderization solution is composed of the following components by mass percentage: 1% papain, 0.03% bromelain , 0.6% sodium caseinate, 0.5% glucono-δ-lactone, the balance is water, and the mass ratio of squid to tenderizing solution is 1:10.

[0028] (3) Scalding to remove fishy smell: put the tenderized squid in the fishy-removing liquid at 98°C for pre-cooking, fish out when the squid floats, cool with water, and drain. The fishy-removing liquid consists of the following mass percentage Component composition: 3% sodium bicarbonate, 40% ethanol, 0.5% NaCl, and the balance is perilla water extract.

[0029] (4) Sauce dipping: Soak the squid in step (3) in sauce for 8 hours, the mass ratio of squid to sauce is 1:5, ...

Embodiment 3

[0032] (1) Raw material pretreatment: After washing the fresh squid, put it in ice water to cool down and keep fresh, and set aside.

[0033] (2) Tenderization: Soak the squid in step (1) in the tenderization solution for 20 minutes, then take it out and drain. The tenderization solution is composed of the following components by mass percentage: 0.7% papain, 0.02% bromelain , 0.4% sodium caseinate, 0.3% glucono-δ-lactone, the balance is water, and the mass ratio of squid to tenderizing solution is 1:8.

[0034] (3) Scald to remove fishy smell: put the tenderized squid in the fishy-free liquid at 97°C for pre-cooking, fish out when the squid floats, cool with water, and drain. The fishy-free liquid consists of the following mass percentages: Component composition: 2% sodium bicarbonate, 35% ethanol, 0.4% NaCl, and the balance is perilla water extract.

[0035] (4) Sauce dipping: Soak the squid in step (3) in sauce for 7 hours, the mass ratio of squid to sauce is 1:4, the temper...

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PUM

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Abstract

The invention discloses a processing process of seasoning squid soft cans. The processing process includes the following steps of 1, raw material preprocessing, 2, tenderization, 3, blanching to remove the smell of fish; 4, dipping juice and 5 packaging. According to the processing process for producing seasoning squid soft cans, squids serve as raw materials, a brand-new deep processing mode is provided for the squids, through optimization and improvement on the steps of tenderization of squid meat, blanching to remove the smell of fish and the like in the processing process, the best production process conditions of the seasoning squid soft cans are determined, the process steps are simple, operability is high, extremely high popularization value is achieved, and the obtained seasoning squid soft cans are convenient to carry and eat, good in both flavor and taste, high in nutritive value and suitable for being eaten by crowds of different ages.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a processing technology for seasoned squid soft cans. Background technique [0002] Squid has good meat quality and delicious taste. Crude protein in fish meat accounts for 16% to 21%, and crude fat accounts for about 1%. It is an ideal high-protein, low-fat food. [0003] The food products after the deep processing of squid circulating on the market mainly include dry products such as dried squid, squid slices, shredded squid, squid pieces, squid rolls and barbecue squid. After the above products have been popular for a period of time, the market has gradually entered a trough. The main reason is that the above snack foods have to be baked at high temperature. After high temperature baking, the squid loses moisture. Teeth, thus greatly limiting the consumer groups, especially the elderly and children. [0004] For example, the application publication number ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/50A23L5/20
CPCA23V2002/00A23V2250/5086A23V2250/082
Inventor 梁佳谢超
Owner ZHEJIANG OCEAN UNIV
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