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An Ultrasonic-Assisted Method for Rapid Deacidification of Peruvian Squid

A Peruvian squid, ultrasonic technology, applied in the field of ultrasonic-assisted rapid deacidification of Peruvian squid, to improve the quality of squid, improve the effect of deacidification, and accelerate the destruction

Active Publication Date: 2020-09-22
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

None of the above methods involve the use of ultrasound to assist squid deacidification

Method used

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  • An Ultrasonic-Assisted Method for Rapid Deacidification of Peruvian Squid
  • An Ultrasonic-Assisted Method for Rapid Deacidification of Peruvian Squid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A method for quick deacidification of Peruvian squid assisted by ultrasonic waves, the method steps are as follows:

[0033] (1) Thaw the frozen squid at room temperature to a semi-thawed state, remove the skin and viscera, wash the squid carcass with clean water, drain and cut into slices with a thickness of 10mm, and set aside;

[0034] (2) Mix sodium carbonate, sodium citrate, sodium pyrophosphate, sodium tripolyphosphate, and table salt in an appropriate proportion, add an appropriate amount of deionized water, stir well to fully dissolve, and prepare a mass percentage concentration of 0.5% pyrophosphoric acid Sodium, 0.3% sodium carbonate, 0.5% sodium citrate, 0.5% sodium tripolyphosphate, and 1% table salt are used to remove acid, for later use;

[0035] (3) Add the squid slices obtained in step (1) to the deacidification solution prepared in step (2) according to the ratio of material to liquid 1:2, and first ultrasonically treat it for 60 minutes, and the ultras...

Embodiment 2

[0042] A method for quick deacidification of Peruvian squid assisted by ultrasonic waves, the method steps are as follows:

[0043] (1) Thaw the frozen squid at room temperature to a semi-thawed state, peel off the skin and internal organs, etc., wash the squid carcass with clean water, drain and cut into 20mm thick slices, and set aside;

[0044] (2) Mix sodium carbonate, sodium citrate, sodium pyrophosphate, sodium tripolyphosphate, and table salt in an appropriate proportion, add an appropriate amount of deionized water, stir well to fully dissolve, and prepare a mass percentage concentration of 0.5% pyrophosphoric acid Sodium, 0.3% sodium carbonate, 0.5% sodium citrate, 0.5% sodium tripolyphosphate, and 1% table salt are used to remove acid, for later use;

[0045] (3) Add the squid slices obtained in step (1) to the deacidification solution prepared in step (2) according to the ratio of material to liquid 1:3, first ultrasonic treatment for 40 minutes, and the ultrasonic ...

Embodiment 3

[0049] A method for quick deacidification of Peruvian squid assisted by ultrasonic waves, the method steps are as follows:

[0050] (1) Thaw the frozen squid at room temperature to a semi-thawed state, peel off the skin and internal organs, etc., wash the squid carcass with clean water, drain and cut into 5mm thick slices, and set aside;

[0051] (2) Mix sodium carbonate, sodium citrate, sodium pyrophosphate, sodium tripolyphosphate, and table salt in an appropriate proportion, add an appropriate amount of deionized water, stir well to fully dissolve, and prepare a mass percentage concentration of 0.5% pyrophosphoric acid Sodium, 0.3% sodium carbonate, 0.5% sodium citrate, 0.5% sodium tripolyphosphate, and 1% table salt are used to remove acid, for later use;

[0052] (3) Add the squid slices obtained in step (1) to the deacidification solution prepared in step (2) according to the ratio of material to liquid 1:1, and first ultrasonically treat it for 30 minutes, and the ultra...

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Abstract

The invention belongs to the field of aquatic product processing, and mainly relates to a method for quick deacidification of Peruvian squid assisted by ultrasonic waves. Firstly, the frozen Peruvian squid is semi-thawed, peeled and viscerated, sliced ​​after cleaning, and then added with deacidification solution (mass percentage concentration: 0.2‑0.8% sodium pyrophosphate, 0.1‑0.5% sodium carbonate, 0.2‑0.8% sodium citrate, 0.2‑1% sodium tripolyphosphate and 0.5‑2% table salt), pretreatment with ultrasonic waves, and then soaking and rinsing , Rinse with running water after soaking. The invention has simple process and convenient treatment, and can effectively improve the sour taste and bitter taste of Peruvian squid and improve the quality of squid products.

Description

technical field [0001] The invention belongs to the field of aquatic product processing, and in particular relates to a method for quick deacidification of Peruvian squid assisted by ultrasonic waves. Background technique [0002] Peruvian squid, commonly known as the American giant red squid, belongs to the family Squididae ( Ommastrephidae ) American squid ( Dosidicus ). The squid has a large body and grows rapidly. It is one of the largest and most abundant squid species discovered so far. Peruvian squid is a high-protein, low-fat aquatic product. It is also rich in vitamins, calcium, iron and other minerals. Its color, meat quality, and flavor are similar to abalone, but the price is low. The proportion of edible parts is higher than that of ordinary squid. The edible portion of fish was about 20 percent higher. But the Peruvian squid accumulates a lot of lactic acid and NH 4 Cl, lead to the obvious sour taste of squid muscle, which seriously affects its taste and ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L5/20A23L17/50A23L5/30
CPCA23V2002/00A23V2200/15A23V2300/48
Inventor 励建荣李钰金徐永霞朱文慧仪淑敏李学鹏李婷婷王锡昌林洪刘远平牟伟丽沈琳马永钧劳敏军
Owner BOHAI UNIV
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