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Technology for removing fishy smell from squids

A squid and process technology, applied in the field of deodorization process, can solve problems such as insufficiency, and achieve the effects of reducing the loss of nutrients, prolonging the fresh-keeping period, inhibiting metabolism and corruption

Inactive Publication Date: 2017-06-30
舟山金星水产有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The invention has carried out overall optimization and improvement on the processing technology of squid slices, focusing on the improvement and optimization of the deodorization liquid formula, tenderizing liquid formula, ingredient formula and drying process in the processing technology, and adding blanching and embrittlement processes, The overall process steps are simple, and the obtained squid slices are soft, soft and tender, easy to chew, good in taste, and good in flavor. The deodorization effect of the deodorizing liquid also has room for improvement

Method used

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  • Technology for removing fishy smell from squids

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Squid deodorization process, the process steps are as follows:

[0022] 1) Pretreatment: Peel the skin, viscera, head and feet of the fresh squid, wash and drain;

[0023] 2) Preparation of deodorizing liquid: deodorizing liquid consists of the following components and parts by weight: 0.5-5 parts of tea tree oil, 0.5-5 parts of eucalyptus oil, 0.001-0.02 parts of sodium citrate dihydrate, 3-15 parts of surfactant AES , Glycyrrhizic acid 0.01~0.03 parts, calcium oxide 1~10 parts, BS-12 3~12 parts, propylene glycol 2~12 parts, water 41~90 parts. Take water in parts by weight and add it to the reactor, stir and add surfactant AES, calcium oxide to raise the temperature, stir and add tea tree oil, eucalyptus oil, sodium citrate dihydrate, glycyrrhizic acid in turn, emulsify, add BS-12, stir and add propylene glycol, Cool, defoam and filter to remove the fishy liquid.

[0024] 3) To remove fishy smell: soak the drained squid in the fishy smelly liquid, drain, soak in pres...

Embodiment 2

[0033] Squid deodorization process, the preferred process steps are as follows:

[0034] 1) Pretreatment: Peel the skin, viscera, head and feet of the fresh squid, wash and drain;

[0035] 2) Preparation of deodorizing liquid: deodorizing liquid consists of the following components and preferred parts by weight: 2 parts of tea tree oil, 3 parts of eucalyptus oil, 0.0018 parts of sodium citrate dihydrate, 4 parts of surfactant AES, 0.02 parts of glycyrrhizic acid, oxidation Calcium 6 parts, BS-12 5 parts, propylene glycol 4 parts, water 88 parts. Take water in parts by weight and add it to the reaction kettle, stir and add surfactant AES, calcium oxide to raise the temperature, stir and add tea tree oil, eucalyptus oil, sodium citrate dihydrate, glycyrrhizic acid in turn, emulsify, add BS-12, stir and add propylene glycol, Cool, defoam and filter to remove the fishy liquid.

[0036] 3) To remove fishy smell: soak the drained squid in the fishy smelly liquid, drain, soak in pr...

Embodiment 3

[0045] Squid deodorization process, the process steps are as follows:

[0046] 1) Pretreatment: Peel the skin, viscera, head and feet of fresh squid, wash them, and drain at 3°C;

[0047] 2) Preparation of deodorization liquid: The deodorization liquid consists of the following components and parts by weight: 2 parts of tea tree oil, 3 parts of eucalyptus oil, 0.0018 parts of sodium citrate dihydrate, 4 parts of surfactant AES, 0.02 parts of glycyrrhizic acid, calcium oxide 6 parts, BS-12 5 parts, propylene glycol 4 parts, water 88 parts. Take water in parts by weight and add it to the reaction kettle, stir and add surfactant AES, calcium oxide and heat up to 70°C, stir and add tea tree oil, eucalyptus oil, sodium citrate dihydrate, glycyrrhizic acid in turn, emulsify for 35 minutes, add BS-12, Stir and add propylene glycol, cool to 27°C, defoam and filter to obtain fishy-removing liquid.

[0048] 3) To remove the fishy smell: soak the drained squid in the fishy smelly solut...

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Abstract

The invention provides a technology for removing fishy smell from squids. The technology comprises the following steps of (1) pretreatment: removing skin, internal organs, heads and feet from fresh squids, performing thorough cleaning, and performing draining; (2) preparation of fishy smell removing liquid, wherein the fishy smell removing liquid comprises the following components of tea tree oil, eucalyptus oil, dihydrate sodium citrate, a surfactant AES, glycyrrhizic acid, calcium oxide, BS-12, propylene glycol and water; taking water in parts by weight, adding the taken water into a reaction kettle, performing stirring, adding the surfactant AES and the calcium oxide, raising the temperature to 70 DEG C, performing stirring, sequentially adding the tea tree oil, the eucalyptus oil, the dihydrate sodium citrate and the glycyrrhizic acid, performing emulsification for 35min, adding the BS-12, performing stirring, adding the propylene glycol, performing cooling to 27 DEG C, performing defoaming, and performing filtration, so as to obtain the fishy smell removing liquid; (3) fishy smell removal: placing the drained squids into the fishy smell removing liquid, soaking the squids for 7min, draining the soaked squids, placing the drained squids into a fresh keeping agent, soaking the squids for 14 min, draining the soaked squids, and performing cold air drying; and (4) low-temperature storage: performing vacuum packaging on the dried squids, and performing low-temperature storage.

Description

technical field [0001] The invention belongs to the technical field of deodorization technology, and in particular relates to a squid deodorization technology. Background technique [0002] Squid, also known as calamari and squid, has high nutritional value and is a rare seafood. It has basically the same nutritional function as cuttlefish, octopus and other mollusk brachiopod seafood. They are rich in protein, calcium, phosphorus, iron, etc., and contain very rich trace elements such as selenium, iodine, manganese, and copper. The nutritional value of squid is very high. It is rich in protein, calcium, taurine, phosphorus, vitamin B1 and other nutrients needed by the human body, and the content is extremely high. In addition, the fat content is extremely low. [0003] Seafood is a delicacy that people eat every day in daily life, and its method is unique and ever-changing. However, these foods all have a special fishy smell, which will produce a certain fishy smell to th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/20A23B4/20
CPCA23B4/20
Inventor 缪文叶沈宏炜
Owner 舟山金星水产有限公司
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