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Preparation method of vinasse squid

A technology of squid and distiller's grains, which is applied in the field of aquatic product food processing, can solve the problems such as the difficulty of chewing squid shreds or slices, reduce the toughness of squid food, etc., and achieve the effects of soft texture, good chewing, and improved texture.

Inactive Publication Date: 2016-10-12
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention overcomes the problem that squid shreds or slices are not easy to chew in the prior art, and proposes a processing method that can reduce the toughness of squid food

Method used

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  • Preparation method of vinasse squid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Production of distiller's lees squid slices:

[0022] 1. Put the chilled squid in tap water, thaw it under running water until the carcass becomes soft, then cut it along the abdominal axis to remove the head, remove the internal organs, soak in hot water at about 50°C for 8-10 minutes, and peel off the skin , cutting squid slices with a length and width of about 5*6cm, washing and draining to obtain the squid raw material to be processed, and then seasoning and marinating.

[0023] 2. Weigh a certain amount of squid slices (about 200g), and add condiments (0.01% spice powder, 0.5-1.5% salt, 0.3-0.8% monosodium glutamate, 0.3-0.8% chicken essence, 0.01% ginger powder) to a clean plate ~ 0.05%, oyster sauce 0.01 ~ 0.1%), mix evenly, and then put it in a refrigerator at 4°C for 24h.

[0024] 3. Take out the squid fillets marinated for 24 hours, move them to a fermenter, add distiller's grains to submerge the samples, tighten the bottle cap, and marinate at room temperatu...

Embodiment 2

[0029] Production of distiller's lees squid slices:

[0030] 1. Put the chilled squid in tap water, thaw it under running water until the carcass becomes soft, then cut it along the abdominal axis to remove the head, remove the internal organs, soak in hot water at about 50°C for 8-10 minutes, and peel off the skin , cutting squid slices with a length and width of about 5*6cm, washing and draining to obtain the squid raw material to be processed, and then seasoning and marinating.

[0031] 2. Weigh a certain amount of squid slices (about 200g), and add condiments (0.01% spice powder, 0.5-1.5% salt, 0.3-0.8% monosodium glutamate, 0.3-0.8% chicken essence, 0.01% ginger powder) to a clean plate ~ 0.05%, oyster sauce 0.01 ~ 0.1%), mix evenly, and then put it in a refrigerator at 4°C for 24h.

[0032] 3. Take out the squid fillets marinated for 24 hours, move them to a fermenter, add distiller’s grains to submerge the samples, tighten the bottle cap, and marinate at room temperatu...

Embodiment 3

[0037] Production of distiller's lees squid slices:

[0038] 1. Put the chilled squid in tap water, thaw it under running water until the carcass becomes soft, then cut it along the abdominal axis to remove the head, remove the internal organs, soak in hot water at about 50°C for 8-10 minutes, and peel off the skin , cutting squid slices with a length and width of about 5*6cm, washing and draining to obtain the squid raw material to be processed, and then seasoning and marinating.

[0039] 2. Weigh a certain amount of squid slices (about 200g), and add condiments (0.01% spice powder, 0.5-1.5% salt, 0.3-0.8% monosodium glutamate, 0.3-0.8% chicken essence, 0.01% ginger powder) to a clean plate ~ 0.05%, oyster sauce 0.01 ~ 0.1%), mix evenly, and then put it in a refrigerator at 4°C for 24h.

[0040] 3. Take out the squid fillets marinated for 24 hours, move them to a fermenter, add distiller's grains to submerge the samples, tighten the bottle cap, and marinate at room temperatu...

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Abstract

The invention discloses a preparation method of vinasse squid. The preparation method comprises the following steps of (1) treatment of raw materials: manufacturing icy and fresh squid into sliced or shredded squid, so as to obtain the to-be-processed squid raw material; (2) pickling: pickling the sliced or shredded squid for 12-72h by vinasse at room temperature; (3) baking: putting the pickled sliced or shredded squid into an oven, baking by sections, and baking into soft and tender mouth feel. The preparation method of the vinasse squid has the advantages that the sliced squid is fermented by vinasse, the muscle tissues of squid are softened, and the quality is improved; a leisure squid food for special populations, such as old people and children without agile teeth, is developed at the premises of not changing the particular property of existing squid product as much as possible, and more populations can enjoy the flavor characteristics of squid; the quality is soft and tender, the chewing is convenient, the damage to particular flavor and color is avoided, and the flavor characteristic of leisure food is furthest maintained.

Description

technical field [0001] The invention relates to a processing method for squid slices or shreds, and belongs to the technical field of aquatic food processing. Background technique [0002] Squid, also known as squid and squid, is rich in protein, calcium, phosphorus, iron, potassium, etc., and contains very rich trace elements such as selenium, iodine, manganese, and copper. Its meat is tender and nutritious. It is a high-protein, low-fat, low-cholesterol, and low-calorie seafood. It has always been loved by the people. With the change of marine fishery structure, people pay more and more attention to the comprehensive development, utilization and deep processing of seafood. The muscle texture of squid is different from other fish. After heating, the muscle tissue is tight, fibrous and tough. It is especially suitable for deep processing into squid shreds. It is also the main product of squid deep processing in my country. Squid shreds, squid slices and other casual conven...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/50
Inventor 李颖杰林慧敏
Owner ZHEJIANG OCEAN UNIV
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