Processing technology of high moisture shredded squids

A processing technology, squid shredded technology, which is applied in the field of high-moisture squid shredded processing technology, can solve the problems of seasonings not easy to penetrate squid, heavy product smell, long penetration time, etc., to achieve good flavor and taste, and strong operability , The effect of simple overall process steps

Inactive Publication Date: 2016-08-24
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production method of shredded squid has the following deficiencies: (1) white sugar is added to the seasoning, which can easily cause Maillard reaction and cause product browning; Dense and tight, th

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0027] Example 1

[0028] (1) Raw material pretreatment: peel the fresh or frozen thawed squid, remove the internal organs, remove the head and feet, and then cut them in half, wash and drain, to obtain squid slices;

[0029] (2) Deodorization: soak the squid slices in the deodorizing liquid at a temperature of 30°C to remove the deodorization, and remove the water to control the dry water. The mass ratio of squid slices and deodorizing liquid is 1:10, and the deodorizing liquid is composed of The component composition of mass percentage: 3% sodium acetate, 0.5% calcium chloride, 10% ethanol, and the balance is perilla water, wherein perilla water is prepared by the following method: adding perilla to water and cooking for 10min, filtering, and filtrate That is, perilla water, the mass ratio of perilla to water is 1:20;

[0030] (3) Maturation: put the squid slices in 90℃ water and cook for 3 minutes, immediately remove and cool in ice water, remove and control the moisture; ...

Example Embodiment

[0036] Example 2

[0037] (1) Raw material pretreatment: peel the fresh or frozen thawed squid, remove the internal organs, remove the head and feet, and then cut them in half, wash and drain, to obtain squid slices;

[0038](2) Deodorization: soak the squid slices in deodorizing liquid at a temperature of 10 °C to remove the fishy smell, and then remove the water to control the dry water. The mass ratio of squid slices and deodorizing liquid is 1:5, and the deodorizing liquid is as follows: The component composition of mass percentage: 2% sodium acetate, 0.3% calcium chloride, 5% ethanol, and the balance is perilla water, wherein perilla water is prepared by the following method: adding perilla to water and cooking for 5min, filtering, and filtrate That is, perilla water, the mass ratio of perilla to water is 1:10;

[0039] (3) Maturation: put the squid fillets in 80°C water and cook for 5 minutes, immediately remove them and place them in ice water to cool, remove and contr...

Example Embodiment

[0045] Example 3

[0046] (1) Raw material pretreatment: peel the fresh or frozen thawed squid, remove the internal organs, remove the head and feet, and then cut them in half, wash and drain, to obtain squid slices;

[0047] (2) Deodorization: soak the squid slices in the deodorizing liquid at a temperature of 20°C to remove the fishy smell, and then remove the water to control the dry water. The mass ratio of squid slices and deodorizing liquid is 1:7, and the deodorizing liquid is as follows Component composition in mass percentage: 2.5% sodium acetate, 0.4% calcium chloride, 7% ethanol, and the balance is perilla water, wherein perilla water is prepared by the following method: adding perilla into water and cooking for 7 minutes, filtering, and filtrate That is, perilla water, the mass ratio of perilla to water is 1:15;

[0048] (3) Maturation: put the squid slices in 80~90℃ water and cook for 3~5min, immediately remove and cool in ice water, remove and control the moistu...

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Abstract

The present invention discloses a processing technology of high moisture shredded squids. The processing technology comprises the following steps: (1) raw material pretreating; (2) fishy smell removing; (3) curing; (4) seasoning and penetrating; (5) squid slice arranging and drying; (6) fragrance improving; (7) rolling and shredding; and (8) weighing and packaging. The processing technology of the high moisture shredded squids is optimized and improved, especially the steps of the fishy smell removing and fragrance improving are increased, and the steps of the curing and seasoning and penetrating are optimized. At the same time, the recipes of fishy smell liquid, seasoning materials and fragrance improving liquid are provided or improved. The whole technology is simple in steps, and the processing technology requires no special equipment and is strong in operation and high in efficiency. The obtained products are excellent in appearance, flavor, texture and taste.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a high-moisture squid silk processing technology. Background technique [0002] With the rapid development of my country's distant-water fishery production, the North Pacific squid fishing industry has formed a certain scale. Squid processing has become one of the main components of the domestic aquatic product processing industry. The protein in squid carcass is between 17~2l%, and the composition of essential amino acids is close to that of whole egg protein, while the crude fat content is only 1~2%. It is a kind of nutritious and healthy aquatic product resource with good flavor. At present, there are many manufacturers of squid products in my country. The products include dried squid, squid slices, squid balls, diced squid, squid tubes, squid shreds, etc. In particular, squid shreds have become the best-selling products in the market and have broad develop...

Claims

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Application Information

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IPC IPC(8): A23L17/50A23L5/20A23L27/12A23L27/20
CPCA23V2002/00A23V2200/15A23V2250/032A23V2250/21A23V2250/28A23V2250/612A23V2250/636
Inventor 谢超
Owner ZHEJIANG OCEAN UNIV
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