Preparation method of quick-frozen squid strips

A technology of squid strips and squid, which is applied in the field of quick-frozen squid strips preparation, can solve the problems of not being soft enough, not good enough quality, and large water loss, and achieve the effects of good softness, unique taste, and small water loss

Inactive Publication Date: 2016-04-27
OCEAN RES CENT OF ZHOUSHAN ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the squid are pre-treated by peeling and viscera, and then graded and then frozen in slices or frozen in powder, such as frozen powdered squid rings and frozen squid strips, etc., which are sold at home and abroad. However, these products have a single taste and consumers It also needs seasoning and other follow-up processing before it can be eaten, and the product generally loses a lot of water after freezing, the product is not soft enough, and the quality is not good enough, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method for quick-frozen squid sticks, comprising the following steps:

[0028] (1) Raw material thawing: thaw squid naturally in flowing water, and select squid with no foreign matter on the surface and no redness in color.

[0029] (2) Raw material pretreatment: remove the head, viscera, skin, and cut the squid into strips (1cm in width and 5-8cm in length), and clean to obtain squid strips.

[0030] (3) Fresh-keeping pre-seasoning treatment: Soak the squid strips in the fresh-keeping pre-seasoning liquid for 8 hours in an environment below 10°C, take them out and drain. The ratio of squid sticks and fresh-keeping pre-seasoning liquid is to use 300mL fresh-keeping pre-seasoning liquid for every 100g squid sticks.

[0031] Fresh-keeping pre-seasoning liquid is made by mixing the following components in mass percentage: tea polyphenols (commercially available) 0.1%, carrageenan extract 10%, compound phosphate 2%, erythorbic acid (commercially available) 1%...

Embodiment 2

[0037] A preparation method for quick-frozen squid sticks, comprising the following steps:

[0038] (1) Raw material thawing: thaw squid naturally in flowing water, and select squid with no foreign matter on the surface and no redness in color.

[0039] (2) Raw material pretreatment: remove the head, viscera, skin, and cut the squid into strips (1cm in width and 5-8cm in length), and clean to obtain squid strips.

[0040] (3) Fresh-keeping pre-seasoning treatment: Soak the squid strips in the fresh-keeping pre-seasoning liquid for 12 hours in an environment below 10°C, take them out and drain. The ratio of squid sticks and fresh-keeping pre-seasoning liquid is to use 350mL fresh-keeping pre-seasoning liquid for every 100g squid sticks.

[0041] The fresh-keeping pre-seasoning liquid is prepared by mixing the following components by mass percentage: 0.2% tea polyphenols, 8% carrageenan extract, 3% compound phosphate, 0.5% isoascorbic acid, 3% salt, and the balance of water.

...

Embodiment 3

[0047] A preparation method for quick-frozen squid sticks, comprising the following steps:

[0048] (1) Raw material thawing: thaw squid naturally in flowing water, and select squid with no foreign matter on the surface and no redness in color.

[0049] (2) Raw material pretreatment: remove the head, viscera, skin, and cut the squid into strips (1cm in width and 5-8cm in length), and clean to obtain squid strips.

[0050] (3) Fresh-keeping pre-seasoning treatment: Soak the squid strips in the fresh-keeping pre-seasoning liquid for 10 hours in an environment below 10°C, take them out and drain. The ratio of squid sticks and fresh-keeping pre-seasoning liquid is to use 300mL fresh-keeping pre-seasoning liquid for every 100g squid sticks.

[0051] The fresh-keeping pre-seasoning liquid is prepared by mixing the following components in terms of mass percentages: 0.15% tea polyphenols, 9% carrageenan extract, 2.5% compound phosphate, 0.8% isoascorbic acid, 2% salt, and the balance...

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PUM

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Abstract

The present invention discloses a preparation method for quick-frozen squid strips. The preparation method comprises the following steps: (1) thawing raw materials; (2) conducting pretreatment on the raw materials; (3) performing preservation and pre-seasoning treatment: squid strips are soaked in preservation and pre-seasoning liquid under the condition of 10 DEG C for 8 to 12 hours, and then removed and drained; (4) performing vacuum seasoning treatment; (5): performing quick-freezing treatment: the treated squid strips in step (4) are subjected to quick-freezing treatment in liquid nitrogen cryogenic quick-freezing tunnel equipment, and quick-freezing procedures are set: the equipment is operated under the condition of - 60 DEG C to -80 DEG C for 5 minutes to 8 minutes to make a center temperature of the squid strips reach 23 +/- 1 DEG C to obtain quick-frozen products; and (6) packaging and refrigerating the quick-frozen squid strips. The quick-frozen squid strips are rich in mouthfeel and unique in taste without subsequent seasoning processes, low in water loss of squid meat in the processing cycle, relatively good in nutritional ingredient maintenance and relatively good in fresh taste maintenance, the squid meat is not prone to discoloration and off-flavor, and the thawed products are good in color and luster, good in soft degree, delicious in taste and high in quality.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a method for preparing quick-frozen squid strips. Background technique [0002] The nutritional value of squid is very high. It is rich in protein, calcium, taurine, phosphorus, vitamin B1 and other nutrients needed by the human body, and the content is extremely high. In addition, the fat content is extremely low. Every 100 grams of squid fresh meat contains about 15 grams of protein, and the content of vitamin A is 230 international units, which is about twice that of squid. Due to the high protein content of squid, it is easy to deteriorate and spoil, and it is not easy to preserve for a long time. In addition to fresh food, its products are mainly dried squid shreds, squid slices, squid pieces, dried squid, grilled squid, etc., and the dried products have a hard taste and cannot Not enough to preserve the fresh taste of the squid. [0003] Quick-frozen f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/50A23L27/00
Inventor 余海霞张小军杨志坚杨水兵郑刚周小敏胡亚芹
Owner OCEAN RES CENT OF ZHOUSHAN ZHEJIANG UNIV
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