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A method of squid meat liquid nitrogen ultra-low temperature freezing and crushing

An ultra-low temperature freezing and squid meat technology, which is applied in the processing and slaughtering of fish and cephalopods, can solve the problems of difficulty in producing squid surimi, and achieve the effects of inhibiting deterioration, preventing dry consumption and simple process.

Active Publication Date: 2017-08-18
OCEAN RES CENT OF ZHOUSHAN ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The object of the present invention is to provide a kind of simple process, can suppress the degradation effect of squid protease in the pulverizing process, can keep the nutrition of squid to the greatest extent in order to solve the defect that the existing production technology of fish frozen surimi is difficult to produce squid surimi Composition of squid meat liquid nitrogen ultra-low temperature freezing crushing method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A method for liquid nitrogen ultra-low temperature freezing and crushing of squid meat, said method comprising the following steps:

[0030] 1) Wash the fresh squid with ice water, remove the head, feet, viscera, and fins, and then peel the squid meat into the treatment solution. Time 40min, drain and obtain squid carcass; Wherein, described treatment liquid is made up of the component of following mass percentage: soybean protein concentrate 6%, transglutaminase 1%, marine oligosaccharide 10%, glucolide 1%, 3% tea polyphenols, 0.5% taurine, and water as the balance; dissolve marine oligosaccharides in water, then add transglutaminase, soybean protein concentrate, and glucose lactone, stir evenly, heat to 35°C, and finally Add tea polyphenols and taurine, ultrasonically disperse for 10 minutes and then cool down to 10°C;

[0031] 2) The squid carcass obtained in step 1) is frozen at -196°C with liquid nitrogen, and the infusion volume of the liquid nitrogen pump is 4L / ...

Embodiment 2

[0034] A method for liquid nitrogen ultra-low temperature freezing and crushing of squid meat, said method comprising the following steps:

[0035] 1) Wash the fresh squid with ice water, remove the head, feet, viscera, and fins, and then peel the squid meat into the treatment solution. Time 50min, drain and obtain squid carcass; Wherein, described treatment liquid is made up of the component of following mass percentage: soybean protein concentrate 8%, transglutaminase 2%, marine oligosaccharide 12%, glucolide 2%, 4% tea polyphenols, 1% taurine, and water as the balance; dissolve marine oligosaccharides in water, then add transglutaminase, soybean protein concentrate, and glucose lactone, stir well, heat to 45°C, and finally Add tea polyphenols and taurine, ultrasonically disperse for 12 minutes, then cool down to 15°C;

[0036]2) The squid carcass obtained in step 1) was frozen at -196°C with liquid nitrogen, and the infusion volume of the liquid nitrogen pump was 4.5L / min ...

Embodiment 3

[0039] A method for liquid nitrogen ultra-low temperature freezing and crushing of squid meat, said method comprising the following steps:

[0040] 1) Wash the fresh squid with ice water, remove the head, feet, viscera, and fins, and then peel the squid meat into the treatment solution. The solid-liquid ratio of the squid meat to the treatment solution is 1g: 150mL. Time 60min, drain and obtain squid carcass; Wherein, described treatment liquid is made up of the component of following mass percentage: soybean protein concentrate 10%, transglutaminase 3%, marine oligosaccharide 14%, glucolide 3%, 5% tea polyphenols, 1.2% taurine, and water as the balance; dissolve marine oligosaccharides in water, then add transglutaminase, soybean protein concentrate, and glucose lactone, stir evenly, heat to 50°C, and finally Add tea polyphenols and taurine, ultrasonically disperse for 15 minutes and then cool down to 25°C;

[0041] 2) The squid carcass obtained in step 1) was frozen at -196...

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Abstract

The invention relates to a method for liquid nitrogen ultra-low temperature freezing crushing of sleeve-fish meat. The method comprises the following steps of cleanly cleaning fresh sleeve-fish through ice water; removing the skin after heads, feet, internal organs and fins are removed; soaking the sleeve-fish meat into processing liquid; performing draining to obtain sleeve-fish bodies; performing liquid nitrogen ultra-low temperature freezing on the sleeve-fish bodies; crushing the sleeve-fish bodies in a low-temperature crushing machine in the frozen state; performing collection, packaging, freezing and storage on the sleeve-fish meat. The method has the advantages that process of an adopted liquid nitrogen ultra-low temperature freezing crushing technology is very simple; the sleeve-fish bodies subjected to the skin removal are frozen and are directly crushed in the frozen state; through the low-temperature and deoxygenization effects of liquid nitrogen, the color, smell and taste of the materials, structures of effective nutritional ingredients and the like can be maintained to the maximum degree; the moisture loss can be effectively prevented.

Description

technical field [0001] The invention relates to the technical field of food processing and storage, in particular to a liquid nitrogen ultra-low temperature freezing and crushing method for squid meat with simple process, capable of inhibiting the degradation of squid protease in the crushing process, and maintaining the nutritional components of squid to the greatest extent. Background technique [0002] Squid is high in protein and low in fat, and its nutritional value is not inferior to that of beef and tuna. Squid is rich in resources, and the annual catch has reached 400,000 tons, accounting for 40% of the total output of the country's pelagic fishery. However, the current catch only accounts for about 5% of the resource. With the general decline of traditional bottom fishery resources in the world and the increasing human demand for marine protein, squid is considered to be one of the most promising fishery species in the future. [0003] At present, most squid are r...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A22C25/00B02C19/18
CPCA22C25/003B02C19/186
Inventor 杨水兵余海霞胡亚芹杨志坚郑刚胡玥
Owner OCEAN RES CENT OF ZHOUSHAN ZHEJIANG UNIV
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