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Making method for squid-flavored food

A production method and a technique for describing squid flavor, which are applied in the production field of squid-flavored food, can solve the problems of reduced nutritional value of surimi products, restriction of consumption of surimi products, low content of fish meat or crab meat, etc., achieve convenience in eating, and improve flavor , easy to digest and absorb

Inactive Publication Date: 2016-05-25
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the positioning of surimi products in "hot pot cuisine" is relatively narrow, which also limits the consumption of surimi products
In addition, fish balls, crab sticks and other surimi products currently on the market are mostly starch-based, and the content of fish meat or crab meat is extremely low, which leads to a decrease in the nutritional value of surimi products, and the unique umami taste of aquatic products is covered up, so they are not consumed loved by

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] 1. Raw material pretreatment: take squid carcass, squid must be cleaned, cut into pieces for later use;

[0035] 2. Cutting and mixing: under the condition of 0-10°C, cut and mix the spare squid carcasses for 1 minute;

[0036] 3. Beating: beat the squid carcass chopped and mixed through step S2 at 4°C for 5 minutes; add 1% salt of the squid carcass mass, and continue to beat for 15 minutes; add auxiliary materials in proportion, preferably add 1% ginger juice, 0.3% compound phosphate, crushed at 4°C for 2 minutes; added 4% soy protein isolate and 3% egg white, crushed at 4°C for 2 minutes; added 10% squid silk and crushed at 4°C for 1 minute to obtain mixed minced squid.

[0037] S4, setting the shape: put the mixed minced squid obtained in step S3 into a plastic shaping mold, and freeze and set the shape.

Embodiment 2

[0039] 1. Raw material pretreatment: take squid carcass, squid must be cleaned, cut into pieces for later use;

[0040] 2. Chop and mix: chop and mix the spare squid carcass obtained in step S1 for 1 min at 0-10°C;

[0041] 3. Beating: beat the squid carcass chopped and mixed through step S2 at 4°C for 5 minutes; add 1% salt of the squid carcass mass, and continue to beat for 15 minutes; add auxiliary materials in proportion, preferably add 1% ginger juice, 0.3% compound phosphate, crush at 4°C for 2 minutes; add 8% starch and 3% egg white, and crush at 4°C for 2 minutes; add 3% carrot and shiitake mushrooms, crush for 1 minute at 4°C;

[0042] 4. Shaping: Put the mixed minced squid into the shaping mold, freeze and shape.

Embodiment 3

[0044] 1. Raw material pretreatment: take squid carcass, squid must be cleaned, cut into pieces for later use;

[0045] 2. Chop and mix: chop and mix the spare squid carcass obtained in step S1 for 1 min at 0-10°C;

[0046] 3. Beating: beat the squid carcass chopped and mixed through step S2 at 4°C for 5 minutes; add 1% salt of the squid carcass mass, and continue to beat for 15 minutes; add auxiliary materials in proportion, preferably add 1% ginger juice, 0.3% compound phosphate, crush at 4°C for 2 minutes; add 4% starch, 4% soy protein isolate, and 3% egg white, and crush at 4°C for 2 minutes; add 1% white radish and vegetables, and crush at 4°C for 1 minute;

[0047] 4. Shaping: Put the mixed minced squid into the shaping mold, freeze and shape.

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PUM

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Abstract

The invention relates to a making method for squid-flavored food. The making method comprises the steps of raw material preprocessing, cutting and mixing, grinding, shaping and packaging, wherein the grinding step comprises the processes of empty grinding, salt grinding and grinding after adding of auxiliary materials. The squid-flavored food made through the method is novel in style and can be eaten after being heated by microwaves for 3 min conveniently and quickly. According to the making method, squids are used as a raw material, multiple vegetables are used as the auxiliary materials, and the squid-flavored food is produced in combination with the food quality and structure control technology; the produced squid-flavored food maintains the natural flavor and nutritional ingredients of the squids, the product is balanced in nutrition-allocated proportion, digestion and absorption are easy, and eating is convenient.

Description

technical field [0001] The invention relates to a preparation method of squid flavor food. Background technique [0002] The nutritional value of squid is very high, and its composition and ratio are close to whole egg protein. It contains a variety of amino acids necessary for human body, and also includes rich nutrients such as taurine and octoparnitine. Calcium, phosphorus, iron and other trace elements in squid are very beneficial to bone development and hematopoiesis. Squid intake can suppress blood cholesterol levels. Traditional Chinese medicine believes that squid has the functions of nourishing yin and nourishing the stomach, tonifying deficiency and moisturizing the skin. It is a nutritional and healthy aquatic product resource with good flavor. [0003] Modern fast-paced life constantly squeezes people's rest time, and people have no time to take care of daily matters such as housework. The demand for products that reduce the burden of housework is increasing ye...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/50A23L33/10
Inventor 董秀萍李德阳王冬妮李岩启航林心萍祁立波李晗
Owner DALIAN POLYTECHNIC UNIVERSITY
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