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Fresh keeping method of squids

A fresh-keeping method and squid technology, applied in the direction of dry preservation of meat/fish, preservation of meat/fish with chemicals, etc., can solve the problems of prolonging the fresh-keeping period of squid, hidden safety hazards, poor eating quality, etc., and achieve convenient circulation and low price long-term, low cost of raw materials, and improved water retention performance

Inactive Publication Date: 2017-07-07
钦州市钦州港永健水产贸易有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to provide a fresh-keeping method for squid, which effectively solves technical problems such as poor edible quality, potential safety hazards, and short fresh-keeping period of squid after being processed by traditional fresh-keeping methods, prevents the loss of nutrition of squid, and can effectively preserve the quality of squid. Nutritious, and can significantly extend the shelf life of squid

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The fresh-keeping method of squid comprises following preparation steps:

[0035] 1) squid processing: wash the fresh squid, remove the head and viscera, and cut the capsule;

[0036] 2) fresh-keeping treatment: put the processed squid into the fresh-keeping liquid and soak for 15 minutes;

[0037] 3) Take it out, drain the water, and microwave dry at 40°C until the water content reaches 50%.

[0038] The preparation method of described fresh-keeping liquid is:

[0039] 1) Weigh the raw materials by the following parts by weight: 80 parts of commelina, 30 parts of perilla leaves, 45 parts of kangaroo, 10 parts of raspberry, 20 parts of cornus, 3 parts of jelly grass;

[0040] 2) Take all the raw materials of traditional Chinese medicine, mix them evenly, and grind them to 120 mesh;

[0041] 3) Add water 9 times the weight of the whole traditional Chinese medicine, adjust the temperature to 45°C, adjust the pH to 4.2, add 0.09% of the weight of the traditional Chinese...

Embodiment 2

[0044] The fresh-keeping method of squid comprises following preparation steps:

[0045] 1) squid processing: wash the fresh squid, remove the head and viscera, and cut the capsule;

[0046] 2) fresh-keeping treatment: put the processed squid into the fresh-keeping solution and soak for 18 minutes;

[0047] 3) Take it out, drain the water, and dry the surface water in microwave at 30°C;

[0048] The preparation method of described fresh-keeping liquid is:

[0049] 1) Weigh the raw materials in the following parts by weight: 75 parts of commelina, 35 parts of perilla leaves, 40 parts of kangaroo, 15 parts of raspberry, 17 parts of cornus, 6 parts of jelly grass;

[0050] 2) Take all the raw materials of traditional Chinese medicine, mix them evenly, and grind them to 110 mesh;

[0051] 3) Add water 11 times the weight of the whole traditional Chinese medicine, adjust the temperature to 44°C, adjust the pH to 4.5, add 0.08% of the weight of the traditional Chinese medicine wi...

Embodiment 3

[0054] The fresh-keeping method of squid comprises following preparation steps:

[0055] 1) squid processing: wash the fresh squid, remove the head and viscera, and cut the capsule;

[0056] 2) fresh-keeping treatment: put the processed squid into the fresh-keeping solution and soak for 20 minutes;

[0057] 3) Take it out, drain the water, and dry the surface water in microwave at 40°C;

[0058] The preparation method of described fresh-keeping liquid is:

[0059]1) Weigh the raw materials by the following parts by weight: 65 parts of commelina, 45 parts of perilla leaves, 35 parts of kangaroo, 20 parts of raspberry, 14 parts of cornus, 9 parts of jelly grass;

[0060] 2) Take all the raw materials of traditional Chinese medicine, mix them evenly, and grind them to 100 mesh;

[0061] 3) Add water 13 times the weight of the whole traditional Chinese medicine, adjust the temperature to 42°C, adjust the pH to 4.8, add 0.07% of the weight of the traditional Chinese medicine wit...

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PUM

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Abstract

The invention belongs to the technical field of processing of aquatic products, and particularly relates to a fresh keeping method of squids. The fresh keeping method comprises the following preparation steps of (1) treating squids: thoroughly cleaning fresh squids, removing heads and internal organs, and cutting off squid sacs; (2) performing fresh keeping treatment: putting the treated squids into fresh keeping fluid, and soaking the treated squids in the fresh keeping fluid for 15-25min; and (3) fishing out the soaked squids, draining the fished-out squids, performing microwave baking, performing packaging, and performing sterilization. The squids obtained by the fresh keeping method disclosed by the invention are good in fresh and tender degree and elasticity, favorable state can be kept, and nutrient components can be prevented from running off.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, in particular to a fresh-keeping method for squid. Background technique [0002] Squid, also known as squid and calamari, is an animal of the mollusk phylum Cephalopoda Sheath subclass Decabrachia head Squid order Eye-opening suborder. Squid has high nutritional value and is a famous and precious seafood. Squid is rich in calcium, phosphorus, and iron, which is good for bones, growth, and hematopoiesis, and can effectively treat anemia; in addition to being rich in protein and amino acids needed by the human body, it also contains a lot of taurine, which can inhibit the cholesterol content in the blood and relieve fatigue. Fatigue, restore eyesight, improve liver function; the peptides and selenium contained in it have anti-virus and anti-ray effects. Squid has the functions of tonifying deficiency and nourishing qi, nourishing yin and beautifying skin, etc. It can reduce the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/18A23B4/22A23B4/03
CPCA23B4/18A23B4/03A23B4/22
Inventor 刘辰健
Owner 钦州市钦州港永健水产贸易有限公司
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