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Preparation method of canned cuttlefish

A production method and technology for cuttlefish, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of poor elasticity and chewiness, shortened sterilization time, and hardened meat, and achieve long shelf life and shortening. Sterilization time, the effect of tender meat

Inactive Publication Date: 2016-03-30
GUANGXI LIYANG BUILDING DECORATION ENG CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, it solves the problem of hardening, poor elasticity and chewiness of cuttlefish during the sterilization process. It uses sodium hypochlorite solution to sterilize under low temperature conditions, which effectively shortens the sterilization time after canning, and realizes low temperature sterilization, so that the meat quality remains inherent. elasticity and flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A method for making canned cuttlefish, comprising the following steps:

[0027] a. Preparation of cuttlefish ketone body: select fresh cuttlefish, wash with water to remove the sediment and dirt attached to the cuttlefish surface, clean and cut the cuttlefish from the connection between the head and abdomen to the tail, take out For internal organs, remove the eyes of cuttlefish, then remove the head, peel the skin, remove the cuttlefish, rinse with water, and obtain the cuttlefish ketone body;

[0028] b. color retention treatment: raw materials by weight: 20 parts of angelica, 20 parts of cinnamon, 20 parts of perilla leaves, 30 parts of okra, 30 parts of camellia fruit core, 30 parts of camellia, 10 parts of glycine; Put it into a round bottom flask, add 10 times of water according to the total weight ratio of raw materials; then heat to boiling, and extract under reflux for 2 hours; after the extraction is completed, filter the filtrate to obtain the color retention...

Embodiment 2

[0034] A method for making canned cuttlefish, comprising the following steps:

[0035] a. Preparation of cuttlefish ketone body: select fresh cuttlefish, wash with water to remove the sediment and dirt attached to the cuttlefish surface, clean and cut the cuttlefish from the connection between the head and abdomen to the tail, take out For internal organs, remove the eyes of cuttlefish, then remove the head, peel the skin, remove the cuttlefish, rinse with water, and obtain the cuttlefish ketone body;

[0036] b. color retention treatment: raw materials by weight: 15 parts of angelica, 15 parts of cinnamon, 15 parts of perilla leaves, 20 parts of okra, 25 parts of camellia fruit core, 25 parts of camellia, 6 parts of glycine; Put it into a round bottom flask, add 8 times of water according to the total weight ratio of raw materials; then heat to boiling, and carry out heating and reflux extraction, the extraction time is 1.5h; after the extraction is completed, filter the filt...

Embodiment 3

[0042] A method for making canned cuttlefish, comprising the following steps:

[0043] a. Preparation of cuttlefish ketone body: select fresh cuttlefish, wash with water to remove the sediment and dirt attached to the cuttlefish surface, clean and cut the cuttlefish from the connection between the head and abdomen to the tail, take out For internal organs, remove the eyes of cuttlefish, then remove the head, peel the skin, remove the cuttlefish, rinse with water, and obtain the cuttlefish ketone body;

[0044] B. cuttlefish meat color retention treatment: take the raw material of weight portion: 10 parts of angelica, 10 parts of cinnamon, 10 parts of perilla leaves, 10 parts of okra, 20 parts of camellia fruit core, 20 parts of camellia, 5 parts of glycine; Put the raw materials into a round-bottomed flask, add 5 times the water according to the total weight ratio of the raw materials; then heat to boiling, and carry out heating and reflux extraction for 1.5 hours; after the e...

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PUM

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Abstract

The invention provides a preparation method of canned cuttlefish. The preparation method comprises the following steps: preparation of a cuttlefish ketone body, color retaining treatment, frying, preparation of soup, canning, exhausting, sealing and sterilization. The preparation method has the advantages that the problem that the cuttlefish ketone body after the preparation of the canned cuttlefish is dark and black in color is solved, and the finished canned cuttlefish has the faint yellow color of fresh cuttlefish; and through carrying out color retaining treatment and frying on the cuttlefish ketone body, the aims of effectively shortening the sterilization time after the canning, realizing the low-temperature sterilization, keeping the heat sensitive nutritional ingredients to the greatest extent, preventing the water loss and ensuring the good tenderness and meat elasticity of the finished canned cuttlefish are achieved. The prepared canned cuttlefish is convenient to eat, tender in meat quality, delicious in taste and long in expiration date. The preparation method is scientific and reasonable in production process, strong in operability and suitable for industrial production and application.

Description

【Technical field】 [0001] The invention relates to the technical field of aquatic food processing, in particular to a method for making canned cuttlefish. 【Background technique】 [0002] Cuttlefish is a cephalopod mollusc in the ocean, also known as squid, cuttlefish, etc. Squid ketone is delicious, crisp and refreshing, with high economic value and medicinal value. It is a common delicacy on our table. [0003] At present, cuttlefish can be divided into dry cuttlefish and fresh cuttlefish in processed form. Fresh cuttlefish is live cuttlefish, and its mouthfeel is fresh and smooth when eating, and meat quality is delicious, but there is the shortcoming of shelf life. Dried cuttlefish needs to be raised before eating, and the commonly used methods of raising hair are alkali hair and water hair. After rising, the nutritional content of cuttlefish will be destroyed to a certain extent, and the freshness will also be reduced, and the taste of the finished dish will not be goo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/50A23L27/10A23L5/10A23L5/41A23L33/10A23L33/105
CPCA23V2002/00A23V2200/30A23V2200/32A23V2200/324A23V2250/21
Inventor 梁峰
Owner GUANGXI LIYANG BUILDING DECORATION ENG CO LTD
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