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Method for preparing extruded food with squid leftovers

A technology of leftovers and squid, which is applied in food forming, application, food science, etc., can solve the waste of leftovers and other problems, and achieve the effects of convenient operation, improved nutrition and digestibility, and good crispness

Inactive Publication Date: 2017-05-17
JIMEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to address the deficiencies in the prior art, provide a kind of method that raw material utilizes squid leftovers as raw material to prepare squid extruded food, solve the serious problem of waste of leftovers in current squid processing, mainly through: 1. Raw material pretreatment and crushing; 2. Main and auxiliary materials mixing; 3. Moisture adjustment; 4. Softening treatment; 5. Extrusion texture adjustment; 6. Finished product

Method used

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  • Method for preparing extruded food with squid leftovers

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Raw material pretreatment and crushing. Thaw the frozen squid scraps at 25°C, clean them, and dry them in an electric constant temperature blast drying oven at 60°C to constant weight (about 10%), then crush the dried squid scraps to make dried squid powder , sealed and dried for later use;

[0020] (2) Mixing of main and auxiliary materials. Dry squid powder 1000g, rice flour 1500g, cornstarch 500g, salt 100g, mix well and set aside.

[0021] (3) Moisture adjustment. In the mixed material obtained in step (1), add 25% pure water of mixed material weight, stir evenly.

[0022] (4) softening treatment. To the mixed material obtained in step (1), add 70 g of complex protease and treat at 40° C. for 40 min. Then, add 25g compound polyphosphate, stir well and set aside.

[0023] (5) Extrusion texture adjustment. The squid mixture material obtained in step (3) is sent into a twin-screw extruder for extrusion, wherein the temperature of the barrel at the end of the...

Embodiment 2

[0025] (1) Raw material pretreatment and crushing. Thaw the frozen squid scraps at 20°C, clean them, and dry them in an electric constant temperature blast drying oven at 50°C to constant weight (about 10%), then crush the dried squid scraps to make dried squid powder , sealed and dried for later use;

[0026] (2) Mixing of main and auxiliary materials. Dry squid powder 1400g, rice flour 1100g, cornstarch 500g, salt 100g, mix well and set aside.

[0027] (3) Moisture adjustment. In the mixed material obtained in the step (1), add 40% pure water by weight of the mixed material, and stir evenly.

[0028] (4) softening treatment. To the mixed material obtained in step (1), add 90 g of complex protease, and treat at 40° C. for 40 min. Then, add 30g compound polyphosphate, stir evenly and set aside.

[0029] (5) Extrusion texture adjustment. The squid mixture material obtained in step (3) is sent into a twin-screw extruder for extrusion, wherein the temperature of the barrel...

Embodiment 3

[0031] (1) Raw material pretreatment and crushing. Thaw the frozen squid scraps at 28°C, clean them, and dry them in an electric constant temperature blast drying oven at 70°C to constant weight (about 10%), then crush the dried squid scraps to make dried squid powder , sealed and dried for later use;

[0032] (2) Mixing of main and auxiliary materials. Dry squid powder 800g, rice flour 1500g, cornstarch 750g, salt 50g, mix well and set aside.

[0033] (3) Moisture adjustment. In the mixed material obtained in step (1), add 20% pure water of mixed material weight, stir evenly.

[0034] (4) softening treatment. To the mixed material obtained in step (1), add 60 g of complex protease, and treat at 40° C. for 40 min. Then, add 16g compound polyphosphate, stir well and set aside.

[0035] (5) Extrusion texture adjustment. The squid mixture material obtained in step (3) is sent into a twin-screw extruder for extrusion, wherein the temperature of the barrel at the end of the ...

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Abstract

The invention provides a method for preparing extruded food with squid leftovers, and solves the problem of severe waste of leftovers during current squid processing. The method mainly comprises the following steps of 1, pretreatment and smashing of a raw material; 2, mixing of main and auxiliary materials; 3, water adjustment; 4, softening treatment; 5, extrusion structure adjustment; and 6, obtaining of a finished product. The method is scientific in technology; the squid extruded food has a natural color and is high in crispiness, unique in flavor and long in shelf life; and the convenience for squid eating is improved.

Description

technical field [0001] The invention relates to a method for preparing extruded food by using squid leftovers, belonging to the technical field of marine food processing. Background technique [0002] With the development and utilization of land resources reaching the limit, it has become the consensus of the whole society to seek wealth from the ocean and turn the advantage of the ocean into an economic advantage. The ocean has begun to become a new field of modern scale development in my country. One of the key points of development. Low-value marine aquatic products mainly include two types, one is small fish, shellfish, sea cucumber and other low-value or low-priced catches; the other is the value of leftovers produced during the processing of aquatic products lower part. Compared with traditional aquatic products, low-value marine aquatic products have the characteristics of low price, rich nutrition, and low processing rate. Therefore, how to make full use of these r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L17/50A23P30/20
Inventor 陈发河吴光斌
Owner JIMEI UNIV