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Method for tenderizing meat quality of squids

A squid and meat quality technology, which is applied in ultra-high pressure food processing, food science, etc., can solve the problems of squid tenderization, hard tissue, and rough taste that cannot be transplanted, and achieve the effect of facilitating human digestion, reducing meat hardness, and maintaining freshness

Inactive Publication Date: 2017-07-14
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

[0003] Squid belongs to cephalopods, and its carcass muscle is circular muscle, which is very different in nature from striated muscle. It has no junctions between actin and myosin, and its muscle tissue shrinks after being heated, becoming very compact and fibrous. , the meat is hard and not easy to bite; resulting in the traditional processed squid products having a rough taste and hard tissue, which is not conducive to digestion
Tenderization techniques usually used for livestock and poultry such as pork, beef, etc. cannot be transplanted to squid tenderization

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A method for tenderizing squid meat, comprising the following preparation steps:

[0025] 1) Wash the fresh squid, remove the head and viscera, and cut the capsule;

[0026] 2) Put the processed squid into water 4 times the weight of the squid, and treat it under ultra-high pressure at 450MPa and 30°C for 3min;

[0027] 3) Carry out the magnetization treatment at 5300 gauss for 10 minutes to the high-pressure treated squid, and then cook.

[0028] The texture (TPA) measurement of the sample shows that the first chewing hardness of squid meat is 298.8g, and the chewing hardness is 229.1g (the first chewing hardness of squid meat without ultra-high pressure and magnetization treatment is 805.4g, and the second chewing hardness is 744.6g) ; Before cooking, the squid is firm and elastic, has no peculiar smell, the cut surface of the meat is shiny, and the measured pH value of the squid is 6.6.

Embodiment 2

[0030] A method for tenderizing squid meat, comprising the following preparation steps:

[0031] 1) Wash the fresh squid, remove the head and viscera, and cut the capsule;

[0032] 2) Put the processed squid into water 5 times the weight of the squid, and treat it under ultra-high pressure at 455MPa and 33°C for 4min;

[0033] 3) Carry out magnetization treatment at 5200 gauss for 12 minutes on the high-pressure treated squid, and fry it.

[0034] The texture (TPA) measurement of the sample shows that the first chewing hardness of squid meat is 308.6g, and the chewing hardness is 231.8g (the first chewing hardness of squid meat without ultra-high pressure and magnetization treatment is 805.4g, and the second chewing hardness is 744.6g) ; Before frying, the squid is firm and elastic, has no peculiar smell, the cut surface of the meat is shiny, and the measured pH value of the squid is 6.9.

Embodiment 3

[0036] A method for tenderizing squid meat, comprising the following preparation steps:

[0037] 1) Wash the fresh squid, remove the head and viscera, and cut the capsule;

[0038] 2) Put the processed squid into water 6 times the weight of the squid, and treat it under ultra-high pressure at 460MPa and 35°C for 5min;

[0039] 3) Carry out the magnetization treatment at 5100 gauss for 15 minutes on the high-pressure treated squid, and then bake it.

[0040] The texture (TPA) measurement of the sample shows that the first chewing hardness of squid meat is 316.8g, and the chewing hardness is 239.7g (the first chewing hardness of squid meat without ultra-high pressure and magnetization treatment is 805.4g, and the second chewing hardness is 744.6g) ; Before baking, the squid is firm and elastic, without peculiar smell, the cut surface of the meat is shiny, and the measured pH value of the squid is 6.7.

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Abstract

The invention belongs to the technical field of processing of aquatic products, and particularly relates to a method for tenderizing meat quality of squids. The method comprises the following preparation steps of (1) thoroughly cleaning fresh squids, removing heads and internal organs, and cutting off squid sacs; (2) putting the treated squids in water, and performing treatment under the condition of superhigh pressure being 450-470 MPa for 3-8min; and (3) performing magnetization treatment on the squids after being subjected to high-pressure treatment, so as to obtain the finished products. According to the method disclosed by the invention, through combination of superhigh pressure treatment and magnetization treatment, the muscle structure of circular muscle bodies of the squids can be effectively destroyed, so that muscle fibers are cracked, the hardness of meat quality is reduced, and tender squid meat can be obtained; and the squid meat is easy to chew, and digestion of the squid meat by human bodies is facilitated. Besides, the freshness of the squids can be effectively maintained, so that the squids after being subjected to heat treatment can have best color, flavor and mouth feel.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, in particular to a method for tenderizing squid meat. 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 ...

Claims

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Application Information

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IPC IPC(8): A23L17/50A23L5/30
CPCA23V2002/00A23V2300/46
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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