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Processing method of squid skewer

A processing method and a technology that is constantly improving, applied in the direction of food ingredients as antimicrobial preservation, food ingredients as taste improvers, food ingredients as gelling agents, etc., can solve the problem of low resource utilization and underestimation of the utilization value of aquatic by-products and other problems, to achieve the effect of no toxic side effects, improve gel strength and water holding capacity, and less side reaction products

Inactive Publication Date: 2017-10-20
必斐艾食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the development of my country's aquatic product processing industry, many aquatic by-products are produced every year. Because the by-products contain a large amount of protein, they were previously processed and used as feed. However, this greatly underestimated the utilization value of aquatic by-products, resulting in resource utilization. relatively low

Method used

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Examples

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Effect test

Embodiment 1

[0015] A method for processing squid staggered height, characterized in that it consists of the following steps:

[0016] 1) Clean the squid to remove impurities, save the leftovers for later use, clean the squid ears, drain, and twist with an 8mm orifice plate to form a uniform granular shape and keep it fresh for later use;

[0017] 2) Sort the squid scraps obtained in step 1 to remove the fish skin, wash and cut into pieces, mix and add isopropanol according to the material-to-liquid ratio of 1:5, change the isopropanol every 10 hours, degrease for 2 days, and remove the upper liquid. Wash it twice, mix it with deionized water at a material-to-liquid ratio of 1:5, and homogenize in a homogenizer for 20 minutes to prepare a fish protein slurry, which is chilled for later use;

[0018] 3) Dilute the fish protein slurry obtained in step 2 with deionized water to a substrate concentration of 4%, adjust the pH to 7.0, keep the temperature at 48°C, add papain with an enzyme-to-substrate...

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PUM

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Abstract

In order to improve the utilization rate of squid resources, effectively extends squid deep processing, and enhance the economic value added of products, the invention relates to a processing method of a squid skewer. The method is characterized by adding whey protein, calcium chloride and modified starch to improve the surimi gel strength and water holding capacity. Papain is inoculated for enzymolysis of fish protein to reduce the fishy smell and bitterness. And small peptides with bioactivity are generated to promote human body digestion and absorption.

Description

Technical field [0001] The present invention relates to the field of food processing, and mainly relates to a method for processing the staggered squid. Background technique [0002] Lipids in food are prone to excessive oxidation, resulting in undesirable consequences such as peculiar smell, odor and potential toxic substances; when the level of free radicals in the human body is unbalanced, excessive free radicals will cause oxidative damage to the body and cause many degenerative diseases. Natural antioxidants help maintain the balance of free radicals in the body and delay the occurrence of lipid peroxidation in foods without toxic side effects. Xie Ningning prepared fish protein powder and gelatin from the by-products of squid processing and fish skin in "Preparation and Antioxidant Activity of Hydrolyzed Proteins from Squid Processing By-products", and used five proteases to hydrolyze the two proteins to screen and remove DPPH. And the hydrolysate with the highest free rad...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/50A23L29/00A23L29/212A23L29/281A23L29/294A23L29/30A23L5/20
CPCA23L17/50A23L5/25A23L29/015A23L29/06A23L29/212A23L29/281A23L29/294A23L29/30A23L29/37A23V2002/00A23V2250/1578A23V2200/14A23V2200/10A23V2200/206A23V2200/228A23V2200/23A23V2250/636A23V2250/6422A23V2250/1582A23V2250/5118
Inventor 黄晓承漆嫚高辉林法旺程健陈光朗
Owner 必斐艾食品有限公司
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