Processing technology for squid cake

A processing technology and squid technology, applied in the field of aquatic product processing, can solve the problems of reduced taste, poor gel performance of squid cakes, loss of a large amount of juice from squid, etc., and achieve the advantages of less loss of juice, good gel properties and taste, and improved freezing quality. Effect

Inactive Publication Date: 2016-08-03
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims to solve the problem that the poor performance of the squid cake gel in the prior art will cause the loss of a large amount of squid juice during thawing and reduce the taste, and provides a squid cake processing technology with simple process steps and strong operability. The squid cake prepared by the invention has less juice loss when thawing, and has good gelatinity and mouthfeel

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) Raw material pretreatment: Wash fresh squid with water at a temperature of 5°C to obtain squid meat, drain and set aside.

[0030] (2) Rinse to remove fishy smell: put the squid meat in a rinsing solution with a temperature of 5°C for rinsing, drain and set aside for use. The rinsing time is 15 minutes. The rinsing solution is composed of the following components by mass percentage: 1% acetic acid, 3% Ethanol, 5% sodium chloride, and the balance is water.

[0031] (3) Dehydration: The rinsed squid meat is pre-dehydrated through a rotary sieve, and then put into a screw press dehydrator for dehydration after preparatory dehydration. After dehydration, the water content of the squid meat is controlled to 80%.

[0032] (4) Chop and mix: chop and mix the dehydrated squid meat evenly to obtain coarse squid meat.

[0033] (5) Beating: Based on the quality of the coarse squid meat, add 3% salt to the squid coarse meat and beat it for 15 minutes, then add 1% white sugar, 0...

Embodiment 2

[0038] (1) Raw material pretreatment: Wash fresh squid with water at a temperature of 15°C to obtain squid meat, drain and set aside.

[0039](2) Rinse to remove fishy smell: put the squid meat in a rinse solution at a temperature of 10°C for rinsing, drain and set aside for use. The rinse time is 20 minutes. The rinse solution is composed of the following components in mass percentage: 1~3% acetic acid, 3~5% ethanol, 10% sodium chloride, and the balance is water.

[0040] (3) Dehydration: The rinsed squid meat is pre-dehydrated through a rotary sieve, and then put into a screw press dehydrator for dehydration after preparatory dehydration. After dehydration, the water content of the squid meat is controlled to 85%.

[0041] (4) Chop and mix: chop and mix the dehydrated squid meat evenly to obtain coarse squid meat.

[0042] (5) Beating: Based on the quality of the coarse squid meat, add 5% salt to the squid coarse meat and beat it for 30 minutes, then add 2% white sugar, 0.5...

Embodiment 3

[0047] (1) Raw material pretreatment: Wash fresh squid with water at a temperature of 10°C to obtain squid meat, drain and set aside.

[0048] (2) Rinse to remove fishy smell: put the squid meat in a rinsing solution with a temperature of 7°C for rinsing, drain and set aside for use. The rinsing time is 17 minutes. The rinsing solution is composed of the following components by mass percentage: 2% acetic acid, 4% Ethanol, 6% sodium chloride, and the balance is water.

[0049] (3) Dehydration: The rinsed squid meat is pre-dehydrated through a rotary sieve, and then put into a screw press dehydrator for dehydration after preparatory dehydration. After dehydration, the water content of the squid meat is controlled to 82%.

[0050] (4) Chop and mix: chop and mix the dehydrated squid meat evenly to obtain coarse squid meat.

[0051] (5) Beating: Based on the quality of the coarse squid meat, add 4% salt to the squid coarse meat and beat it for 17 minutes, then add 1.5% white sugar...

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PUM

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Abstract

The invention discloses a processing technology for a squid cake. The processing technology comprises the following steps: 1) pretreatment of a raw material; (2) rinsing and removal of fishy smell; (3) dehydration; (4) chopping; (5) kneading; (6) forming; (7) shaping; and (8) quick-freezing and refrigeration. According to the invention, conventional processing technology is optimized; the processing technology for the squid cake in the invention is simple in steps and good in operability; the prepared squid cake loses little juice during unfreezing and has good gel properties and taste; after the squid cake is roasted, fried or deep-fried, the squid cake has a more compact structure, delicate taste and good elasticity, presents flavor unique to squids and is rich in nutrients; and the processing technology provides a novel processing approach for squids, and is beneficial for increasing the added value of squids and suitable for promotion and application.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a squid cake processing technology. Background technique [0002] Fish cake is a traditional food in my country, especially in the southeast coastal areas such as Zhejiang. It is made by adding auxiliary materials such as flavoring agents to surimi and heated to solidify into an elastic gelatinous food. But along with the shortage of high-quality surimi raw material resources, it is urgent to develop alternative raw materials. With the continuous development of my country's pelagic fishery production, squid has been recognized as one of the most potential aquatic product processing objects in China. Squid has the characteristics of huge output, high protein content, no bone spurs, and easy processing. At the same time, it has the advantages of high whiteness, fine texture, less inclusions, and no fishy smell. Therefore, processing squid into fish cakes is an e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/50A23L5/20A23B4/20A23B4/06
CPCA23B4/06A23B4/20A23V2002/00A23V2200/14
Inventor 谢超黄菊
Owner ZHEJIANG OCEAN UNIV
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