Instant flavored shredded squid and preparation methods thereof
A technology of squid sticks and flavor, applied in the field of ready-to-eat flavored squid sticks and its preparation, can solve the problems of less access to deep processing and utilization, and achieve the effects of improving texture and taste, rich nutrition, and improving fatty acid composition
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Embodiment 1
[0038] The preparation method of sweet instant flavor squid sticks in the present embodiment is as follows:
[0039] (1) Chopped and mixed
[0040] Wash the squid silk and soak it in an edible sodium carbonate solution with a mass concentration of 1% for 5 minutes. After repeated rubbing, remove the black skin on the surface of the squid silk. After cleaning, soak the peeled squid silk in 20% cooking wine for 10 minutes. min, take it out and drain the water, then put the chicken breast meat with 25% of its mass into a chopping machine, chop and mix it until it becomes a paste at 5°C, and obtain a mixed meat puree;
[0041] (2) seasoning
[0042] Mix the mixed meat paste obtained in step (1) with its mass of 8.0% white sugar powder, 5.0% cornstarch, 2.5% trehalose, 1.0% five-spice powder, 1.0% chicken essence seasoning, 1.0% monosodium glutamate, 1.0% olive oil, 0.8 % Edible salt, 0.2% carrageenan, 0.1% white pepper powder, 0.1% ginger powder, 0.1% Chinese prickly ash powder,...
Embodiment 2
[0048] The preparation method of sweet instant flavor squid sticks in the present embodiment is as follows:
[0049] (1) Chopped and mixed
[0050] Wash the squid silk and soak it in an edible sodium carbonate solution with a mass concentration of 1.5% for 8 minutes. After repeated rubbing, remove the black skin on the surface of the squid silk. After cleaning, soak the peeled squid silk in 25% cooking wine for 13 minutes. min, take it out and drain the water, then put the chicken breast meat with 28% of its mass into a chopping machine, chop and mix until it becomes a paste at 10°C, and obtain a mixed meat puree;
[0051] (2) seasoning
[0052] Mix the mixed meat paste obtained in step (1) with its mass of 9% white sugar powder, 5.5% potato starch, 2.8% trehalose, 1.5% rattan pepper powder, 1.5% chicken essence seasoning, 1.5% monosodium glutamate, 1.3% camellia seed oil , 0.9% edible salt, 0.25% carrageenan, 0.15% white pepper powder, 0.15% ginger powder, 0.15% Chinese prick...
Embodiment 3
[0058] The preparation method of sweet instant flavor squid sticks in the present embodiment is as follows:
[0059] (1) Chopped and mixed
[0060] Wash the squid silk and soak it in an edible sodium carbonate solution with a mass concentration of 2% for 10 minutes. After repeated rubbing, remove the black skin on the surface of the squid silk. After cleaning, put the peeled squid silk in 30% cooking wine and soak for 15 minutes. , take it out and drain the water, then put the chicken breast with 30% of its weight into a chopping machine, chop and mix until it becomes a paste at 15°C, and obtain a mixed meat puree;
[0061] (2) seasoning
[0062] Mix the mixed meat paste obtained in step (1) with its mass of 10% white sugar powder, 6% tapioca starch, 3.0% trehalose, 2.0% cumin powder, 2.0% chicken essence seasoning, 2.0% monosodium glutamate, 1.0% olive oil, 0.5% Camellia oleifera seed oil, 1.0% edible salt, 0.3% carrageenan, 0.2% white pepper powder, 0.2% ginger powder, 0.2...
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