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

Inactive Publication Date: 2017-08-18
SICHUAN UNIV
View PDF6 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the processing of these squid products, by-products of squid tendrils are produced, which are usually used as cooking materials and rarely used in further processing

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

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...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses preparation methods of salty instant flavored shredded squid and sweet instant flavored shredded squid. The instant flavored shredded squid is prepared from tentacles of squid and chicken breast as raw materials through processes including chopping, seasoning, salting or not, forming, drying, shredding, packaging, sterilizing and the like. The methods have the characteristics that the production technology is simple, the production cycle is short and industrial production is easy; the prepared products are outstanding in flavor, attractive in color, good in meat texture and good in chewiness, and the salty instant flavored shredded squid is high-protein and low-fat healthy snack food and is particularly suitable for crowds such as body builders, obese people, patients with diabetes mellitus and coronary heart disease and the like to eat.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to instant flavored squid strips and a preparation method thereof. Background technique [0002] Squid is a high-protein, low-fat food. According to analysis, every 100 g of squid contains 18.3 g of protein, 0.8 g of fat, 0.94 mg of vitamin E, 134.7 mg of sodium, 43 mg of calcium, and 0.5 mg of iron. Therefore, squid has high nutritional value. [0003] my country's squid catch is about 700,000 tons, accounting for 17% of the world's squid catch. As a major producer of squid, squid in my country is currently sold directly as fresh, frozen or dried products, and the degree of deep processing and utilization is relatively low. In recent years, with the improvement of people's consumption level and the continuous deepening of the understanding of squid's nutritional and health effects, the consumption of squid is increasing day by day, and its deep-processed products have ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L17/50A23L13/50A23L13/40A23L13/70A23L33/115A23L5/10
CPCA23V2002/00A23V2200/14A23V2250/5118A23V2250/5036A23V2250/636
Inventor 贾冬英刘振宇王艺涵杨飞飞姚开迟原龙
Owner SICHUAN UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap