Processing method of instant squid claw snack food

A technology of snack food and processing method, which is applied in the direction of food science, etc., can solve the problems of increasing processing time, etc., and achieve the effect of reducing fishy smell, rich nutrition, and soft and tender texture

Inactive Publication Date: 2016-06-08
舟山市普陀海汇水产有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But, in the processing route of above-mentioned squid foot leisure foo

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Preparation of a kind of ready-to-eat squid leisure food

[0026] (1) Selection and processing of raw materials Choose fresh or thawed squid feet (less than 10cm in length) as raw materials, and use clear water to clean the sundries on the squid feet suckers;

[0027] (2) After rinsing, spread the squid feet on a clean stainless steel sieve and drain for 20-30 minutes to remove excess water on the surface.

[0028] (3) Zingiberin is used for tenderization, the addition amount is 0.08% (based on material weight), the enzymatic hydrolysis temperature is 50° C., and the enzymatic hydrolysis time is 70 minutes.

[0029] (4) Seasoning Weigh the tender and smooth squid feet and add seasoning, stir evenly, keep the temperature at 4°C, marinate for 24 hours, stir every 4 hours, and fully taste; wherein, the seasoning Components and dosage: based on the weight of squid feet, 3.5% white sugar, 0.8% salt, 0.3% monosodium glutamate, 0.06% ginger juice, 0.08% fuel consumption, 3% d...

Embodiment 2

[0034] (1) Selection and processing of raw materials Choose fresh or thawed squid feet (less than 10cm in length) as raw materials, and use clear water to clean the sundries on the squid feet suckers;

[0035] (2) After rinsing, spread the squid feet on a clean stainless steel sieve and drain for 20-30 minutes to remove excess water on the surface.

[0036] (3) Zingiberin is used for tenderization, the addition amount is 0.1% (based on the weight of the material), the enzymatic hydrolysis temperature is 55° C., and the enzymatic hydrolysis time is 60 minutes.

[0037] (4) Seasoning Weigh the tender and smooth squid feet and add seasoning, stir evenly, control the temperature at 4°C, marinate and taste for 24 hours, stir every 4 hours, and fully taste; wherein, the seasoning Components and dosage: based on the weight of squid feet, 4% white sugar, 0.5% salt, 0.4% monosodium glutamate, 0.08% ginger juice, 0.1% fuel consumption, 4% dry tea (wrapped in gauze), carotene 0.2%, soy ...

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Abstract

The invention belongs to the field of processing of aquatic foods and relates to a production method of an instant squid claw snack food. The method comprises the following steps: selecting fresh or unfrozen squid claws as raw materials; rinsing, draining, tenderizing, seasoning and pickling, drying and baking to prepare dried squid claws with the moisture content which is controlled to be 20+/-1 percent; carrying out metal detection and packaging to obtain a finished product. The processing method provided by the invention is simple and industrial production is easy to realize. Seasonings for pickling, provided by the invention, are scientifically proportioned and the relatively strong fishy smell of squids is improved; the dry and hard mouth feel of the baked squid claws is also avoided. The instant squid claw snack food produced by the invention has a delicious taste and a soft and tender texture, and is more suitable for children and old people to eat; the instant squid claw snack food is instant food after bag opening, has abundant nutrients, is convenient to carry and is an ideal snack food.

Description

technical field [0001] The invention belongs to the field of aquatic food processing, and relates to a method for preparing instant squid foot leisure food. Background technique [0002] The high nutritional value of squid feet is characterized by low fat, low calories, high protein, high vitamins, and also contains DHA and many "non-protein nitrogenous substances", such as octopus carnitine, lobster creatine, trimethylamine oxide, taurine , benzine, etc. These ingredients play a very important role in improving the metabolic function of the human body. my country's aquatic product processing enterprises attach great importance to the utilization of squid feet, and have developed a variety of squid feet products, such as grilled and frozen squid feet, seasoned squid feet, fried squid feet, squid feet, etc. The products are welcomed by consumers. However, the processing time of these products is relatively long, and the loss of nutrients is large. [0003] The disclosed pro...

Claims

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Application Information

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IPC IPC(8): A23L17/50
Inventor 顾寒春贺影林慧敏
Owner 舟山市普陀海汇水产有限公司
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