Spicy mixed fresh squid strip and preparation method thereof
The technology of squid strips and squid is applied in the field of fresh and spicy raw mixed squid strips and its preparation, which can solve the problems of limiting the consumption range of squid products, rough taste, carrying pathogenic microorganisms and the like, and achieves the preservation of flavor and nutritional value, delicious taste, Easy-to-use effects
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Embodiment 1
[0021] (1) Wash the fresh squid, remove the head and viscera, take the ketone body and cut it into strips with a length of 4 cm and a width of 1 cm;
[0022] (2) Put 10 g of perilla leaves into 100 g of water and cook for 5 minutes, filter, and the filtrate is the perilla water extract. Weigh 10g of sodium bicarbonate, 200g of ethanol, 5g of table salt, 30g of perilla water extract, and 500g of water, mix well, and soak 100g of squid strips in the deodorizing solution for 20 minutes;
[0023] (3) Weigh 400,000 U of papain, 10,000 U of bromelain, 3 g of sodium caseinate, 2 g of glucono-δ-lactone, and 200 g of water, mix well, remove the squid strips from the deodorizing liquid and drain water, put it into the tenderizing solution for enzymatic hydrolysis and tenderization for 20 minutes, and the temperature is 50°C;
[0024] (4) Weigh 10g of chili powder, 3g of fennel powder, 1g of cinnamon powder, 3g of clove powder, 2g of ginger powder, 2g of pepper powder, 1g of crushed pep...
Embodiment 2
[0028] (1) Wash the fresh squid, remove the head and viscera, take the ketone body and cut it into strips with a length of 4 cm and a width of 1 cm;
[0029] (2) Put 10 g of perilla leaves into 100 g of water and cook for 5 minutes, filter, and the filtrate is the perilla water extract. Weigh 2g of sodium bicarbonate, 250g of ethanol, 7g of table salt, 40g of perilla extract, and 600g of water, mix well, and soak 100g of squid sticks in the deodorizing solution for 30min;
[0030] (3) Weigh 500,000 U of papain, 20,000 U of bromelain, 5 g of sodium caseinate, 3 g of glucono-δ-lactone, and 250 g of water, mix well, remove squid sticks from the deodorizing liquid and drain water, put it into the tenderizing solution for enzymatic hydrolysis and tenderization for 25 minutes, and the temperature is 55°C;
[0031] (4) Weigh 15g of chili powder, 2g of fennel powder, 2g of cinnamon powder, 2.5g of clove powder, 3g of ginger powder, 1g of pepper powder, 3g of crushed pepper, 4g of sal...
Embodiment 3
[0035] (1) Wash the fresh squid, remove the head and viscera, take the ketone body and cut it into strips with a length of 4 cm and a width of 1 cm;
[0036] (2) Put 10 g of perilla leaves into 100 g of water and cook for 5 minutes, filter, and the filtrate is the perilla water extract. Weigh 30g of sodium bicarbonate, 300g of ethanol, 10g of table salt, 50g of perilla extract, and 700g of water, mix well, and soak 100g of squid strips in the deodorizing solution for 25min;
[0037] (3) Weigh 600,000 U of papain, 30,000 U of bromelain, 6 g of sodium caseinate, 5 g of glucono-δ-lactone, and 300 g of water, mix well, remove the squid sticks from the deodorizing liquid and drain water, put it into the tenderizing solution for enzymatic hydrolysis and tenderization for 30 minutes, and the temperature is 52°C;
[0038] (4) Weigh 20g chili powder, 1g fennel powder, 3g cinnamon powder, 2g clove powder, 2.5g ginger powder, 3g pepper powder, 2g crushed pepper, 5g salt, 10g sugar, 3g x...
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