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Spicy squid food and production process thereof

A technology of spicy squid and production process, which is applied to the field of spicy squid food and its production process, can solve the problems of unbalanced squid taste and nutrition, lack of health care function and the like, and achieve the effect of increasing nutritional value and good taste.

Inactive Publication Date: 2016-04-27
浙江舟富食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a production process and formula of spicy squid in order to solve the problem that the existing squid food has no balance between taste and nutrition, and has no health care function.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of prescription of spicy squid food, its component comprises the raw material of following weight portion: squid 120g, ethyl acetate 200g, gac 150g, yeast powder 3g, white sugar 20g, rapeseed oil 150g, fennel 10g, Chinese prickly ash 20g, capsicum 50g, pepper powder 20g , chili powder 10g, salt 60g, ginger 30g, beer 150 and tender meat powder 1g.

[0026] A kind of production technology of spicy squid food comprises the steps:

[0027] Remove the squid from the freezer to thaw, cut and remove the viscera, cut into squid slices, add tender meat powder to tenderize, then wash with water and drain; put the squid slices in ethyl acetate, oscillate with ultrasonic waves for 10 minutes, ethyl acetate The ambient temperature of the ultrasonic vibration process is set to 0 degrees Celsius, and dried after ultrasonic vibration; add activated carbon and water, heat and distill for 30 minutes, wash with water and dry; add sugar and yeast powder to the squid slices, and the ...

Embodiment 2

[0030] A prescription of spicy squid food, its components include the following raw materials in parts by weight: squid 120g, ethyl acetate 150g, gac 150g, yeast powder 3g, white sugar 20g, rapeseed oil 150g, fennel 5g, Chinese prickly ash 10g, capsicum 10g, pepper powder 10g , chili powder 20g, salt 40g, ginger 30g, beer 100g and tender meat powder 0.5g.

[0031] A kind of production technology of spicy squid food comprises the steps:

[0032]Remove the squid from the freezer to thaw, cut and remove the viscera, cut into squid slices, add tender meat powder to tenderize, then wash with water and drain; put the squid slices in ethyl acetate, oscillate with ultrasonic waves for 10 minutes, ethyl acetate The ambient temperature of the ultrasonic vibration process is set to 0 degrees Celsius, and dried after ultrasonic vibration; add activated carbon and water, heat and distill for 20 minutes, wash with water and dry; add sugar and yeast powder to the squid slices, and the yeast ...

Embodiment 3

[0035] A kind of prescription of spicy squid food, its component comprises the raw material of following weight portion: squid 100g, ethyl acetate 150g, gac 100g, yeast powder 3g, white sugar 20g, rapeseed oil 150g, fennel 10g, Chinese prickly ash 20g, capsicum 50g, pepper powder 20g , chili powder 10g, salt 60g, ginger 30g, beer 150 and tender meat powder 0.5g.

[0036] A kind of production technology of spicy squid food comprises the steps:

[0037] Remove the squid from the freezer to thaw, cut and remove the viscera, cut into squid slices, add meat tenderizer powder to tenderize, then wash with water and drain; put the squid slices in ethyl acetate, oscillate with ultrasonic waves for 12 minutes, ethyl acetate The ambient temperature during the ultrasonic oscillation process is set at 2 degrees Celsius, and dried after ultrasonic oscillation; add activated carbon and water, heat and distill for 30 minutes, wash with water and dry; add sugar and yeast powder to the squid sl...

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PUM

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Abstract

The present invention relates to a spicy squid food and a production process thereof. The production process includes the following steps: performing pretreatment to obtain squid slices, performing ethyl acetate extraction, adding activated carbon and distilled water into the treated squid slices, adding yeast powder into the treated squid slices for fermentation, marinating the treated squid slices with salt, stewing the marinated squid slices in soup, frying the stewed squid slices, etc., and finally vacuum packaging the squid slices; the activated carbon, the yeast powder and other goods used in the recipe can improve the nutritional value of products. Beneficial effect of the spicy squid food: the spicy squid food is good in mouthfeel, good in taste, good in palatability and more in line with the choice of mass consumers, permanent organic matters difficult for degradation accumulated in the squid body are removed at the same time, and long-term consumption of the spicy squid food does not affect human health.

Description

technical field [0001] The invention relates to the technical field of food processing and production, in particular to a spicy squid food and a production process thereof. Background technique [0002] The nutritional value of squid is relatively high. It is rich in calcium, phosphorus, iron and other elements, protein and amino acids, taurine, peptides and selenium. Among them, taurine can lower cholesterol in the blood, protect the liver, and prevent and treat gallstones; it can also inhibit platelet aggregation, reduce fat and blood pressure, prevent and treat hypertension; it can also regulate the endocrine system, enhance immunity, relieve fatigue, and resist arrhythmia . Although squid has high cholesterol content, taurine can prevent cholesterol from accumulating in the blood, and will not cause excessive blood cholesterol in the human body. More than 90% of the squid is processed into dried squid. In order to ensure the quality of the finished product, the raw mat...

Claims

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Application Information

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IPC IPC(8): A23L17/50A23L33/14
CPCA23V2002/00A23V2200/30A23V2250/76
Inventor 俞明富
Owner 浙江舟富食品有限公司
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