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Production technology for delaying browning of shredded squid

A production process and a technology for shredded squid, which are applied in the field of production technology for delaying the browning of shredded squid products, can solve problems such as easy browning of shredded squid products, and achieve the effects of improving sensory quality, delaying the degree of browning, and improving acceptance.

Active Publication Date: 2016-04-13
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to provide a production process for delaying the browning of squid shredded products in view of the problem that existing shredded squid products are prone to browning

Method used

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  • Production technology for delaying browning of shredded squid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] see figure 1 Shown, a kind of production technique that the present invention delays squid shredded product browning, production technique comprises the steps:

[0025] 1. Thawing and raw material processing: Thaw the frozen squid in flowing water at 10-15°C. When the fish body is in a semi-thawed state, perform raw material processing; remove the head, viscera, cartilage, etc., and perform peeling treatment.

[0026] 2. Cooking and cooling: Steam the squid slices after peeling immediately, the temperature is controlled at 85-90°C, and the time is 3-5min. Bring to room temperature.

[0027] 3. One-time seasoning penetration: add seasoning, stir well, so that the seasoning is evenly distributed on the fish and continuously melted, and then placed in an environment around 10°C for 12 hours; the seasoning consists of 2.7 parts by weight of NaCl, 7 parts of Sucrose and 0.35 parts of monosodium glutamate.

[0028] 4. Drying: Dry the squid slices with hot air, the drying t...

Embodiment 2

[0035] The production technology of embodiment 2 and embodiment 1 is basically the same, and its difference is that, after step 7 of embodiment 1, increase squid shreds and carry out ultra-high pressure treatment, ultra-high pressure pressure is 300MPa, and processing time 10min; Adopt this ultra-high pressure treatment After the shredded squid tastes no difference with the shredded squid produced in Example 1, and after 9 months of storage and storage of 6 months in Example 1, the whiteness is the same, and the senses are good.

Embodiment 3

[0037] The production process of embodiment 3 and embodiment 1 is basically the same, and its difference is that, after step 7 of embodiment 1, the ultrahigh pressure treatment is carried out to squid shreds, the ultrahigh pressure pressure is 500MPa, and the treatment time is 20min; adopt this ultrahigh pressure treatment The shredded squid after the taste is slightly worse than the shredded squid produced in Example 1, but after 15 months of storage and in Example 1, the whiteness of 6 months is the same, and the senses are good.

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Abstract

The invention discloses a production technology for delaying browning of shredded squid. The production technology comprises the following steps: 1, unfreezing frozen squids, processing the unfrozen squids, boiling the processed squids, cooling the boiled squids, carrying out primary seasoning penetration, drying the primary seasoned squids, baking the dried squids, calendering the baked squids, shredding the calendered squids, and carrying out secondary seasoning penetration to produce shredded squids; and 2, carrying out ultrahigh pressure treatment: processing the shredded squids produced in step 1 at a pressure of 300-500MPa for 10-20min, drying the processed shredded squids, weighing the dried shredded squids, and packaging the weighed shredded squids. The whiteness of shredded squid produced in the invention, stored for 12 months, is same to the whiteness of the shredded squids not subject to the ultrahigh pressure treatment, stored for 6 months, the sense feeling of the shredded squid finally obtained in the invention is god, and the storage period is prolonged 1 time or above, so the quality of the shredded squid product is improved.

Description

technical field [0001] The invention relates to the field of aquatic product processing, in particular to a production process for delaying the browning of shredded squid products. Background technique [0002] Squid is one of the aquatic products with great development potential in the marine fishing industry. It is rich in high-quality protein. Its processed squid shreds are very popular among people. However, in the processing of squid shreds, if the heating and sterilization temperature is insufficient, microorganisms will remain. It will affect the flavor, and some enzymes have not been completely inactivated; therefore, in the process of processing and preservation, under the influence of environmental conditions such as light, temperature, and oxygen, the color will gradually change from white to yellow and brown, which will seriously affect the quality of squid. Improve the sensory quality of silk products and reduce consumers' desire to buy. [0003] Ultra-high pre...

Claims

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Application Information

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IPC IPC(8): A23L17/50A23L5/40
CPCA23V2002/00A23V2200/048
Inventor 施文正汪之和杨春芽杨卉琳王海星蒋晨毓陈敏
Owner SHANGHAI OCEAN UNIV
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