Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

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
View PDF4 Cites 11 Cited by
  • 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, the seasoning is not easy to penetrate into the squid, causing the penetration time to be too long, up to 23.8~24.2 hours; (3) Not removing the fishy smell, resulting in a strong fishy smell and poor flavor

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 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;

[0031] (4) Season...

Embodiment 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 control the moisture;

...

Embodiment 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 moisture;

[0049] (4) Se...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Total number of coloniesaaaaaaaaaa
Login to View More

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L17/50A23L5/20A23L27/12A23L27/20
CPCA23V2002/00A23V2200/15A23V2250/032A23V2250/21A23V2250/28A23V2250/612A23V2250/636
Inventor 谢超
Owner ZHEJIANG OCEAN UNIV
Features
  • Generate Ideas
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com