Method for producing frozen squid surimi
A technology for frozen surimi and its manufacturing method, which is applied in the directions of food freezing, acid-containing food ingredients, food ingredients containing organic compounds, etc. It can solve the problems of difficult squid surimi manufacturing, etc., and achieve low cost, high yield, and high elasticity. Effect
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Embodiment 1
[0031] A kind of manufacture method of squid frozen surimi, its steps are:
[0032] 1. Take 5 kg of fresh squid meat with a temperature of 2 or 3 or 5 ° C after taking the viscera, skin, head, cleaning and cutting into small pieces of width × length 0.02 m × 0.04 m ~ 0.03 m × 0.07 m;
[0033] 2. Add 10kg of ice water with a temperature of 0°C to the squid meat in step 1, and beat it into a slurry with a beater to obtain squid pulp;
[0034] 3. Add 10kg of ice water with a temperature of 0°C to the squid slurry in step 2, stir it into a uniform slurry with a stirrer, and then use hydrochloric acid with a concentration of 15% by mass to adjust the slurry while adding it while stirring The pH of the solution is 2.0 or 2.5 or 3.0, and the reduction rate of the pH value in the adjustment process is 2.0pH value units / hour, and the stirring is continued for 0.5 hours to dissolve the protein; finally, filter with an 80-mesh filter cloth to separate insoluble impurities and obtain squi...
Embodiment 2
[0042] A kind of manufacture method of squid frozen surimi, its steps are:
[0043]1. Take 20kg of fresh squid meat with a temperature of 2 or 4 or 5°C after removing viscera, skin, head, cleaning and cutting into small pieces with a width×length of 0.02m×0.04m~0.03m×0.07m;
[0044] 2. Add 20kg of ice water with a temperature of 0°C to the squid meat in step 1, and beat it into a slurry with a beater to obtain squid pulp;
[0045] 3. Add 80kg of ice water with a temperature of 0°C to the squid slurry in step 2, stir it into a uniform slurry with a stirrer, and then use hydrochloric acid with a concentration of 20% by mass to adjust the slurry while adding it while stirring The pH of the liquid is 2.7 or 2.9 or 3.1, and the rising rate of the pH value in the adjustment process is 2.0 pH value units / hour, and continues to stir for 0.5 hours to dissolve the protein; finally filter with an 80-mesh filter cloth to separate insoluble impurities to obtain squid muscle protein soluti...
Embodiment 3
[0053] A kind of manufacture method of squid frozen surimi, its steps are:
[0054] 1. Take 10kg of fresh squid meat with a temperature of 2 or 4 or 5°C after removing viscera, skin, head, cleaning and cutting into small pieces with a width×length of 0.02m×0.04m~0.03m×0.07m;
[0055] 2. Chopping and mixing the squid meat in step 1 into minced squid meat with a diameter of less than 0.001m, adding 10kg of ice water with a temperature of 0°C, stirring evenly, and using a colloid mill to make the particles finer, so as to obtain squid pulp;
[0056] 3. Add 60kg of ice water with a temperature of 0°C to the squid slurry in step 2, stir it into a uniform slurry with a stirrer, and then adjust the above slurry with acetic acid with a concentration of 30% by mass while stirring. The pH of the solution is 3.0 or 3.5, and the rate of increase of the pH value during the adjustment process is 1.0 pH value unit / hour, and the stirring is continued for 0.5 hours to dissolve the protein; fin...
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