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Peruvian squid flavored modifier and use method thereof

A flavor improver, the technology of Peruvian squid, applied in the direction of food ingredients as taste improver, food science, etc., can solve the problems of high price, product processing influence, weakening squid seafood flavor and meat texture, etc.

Pending Publication Date: 2017-11-17
XINGYE ZHOUSHAN +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the Peruvian squid muscle has an unwelcome weird sour taste, which has a great impact on the processing of the product
At present, imported DOFISH-Secret Squid Acid Removal Agent and DOFISH-Squid Baoneng are mainly used, which are relatively expensive; domestic astringent and deacidification agents weaken the unique seafood flavor and meat texture of squid during soaking.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] 1. After thawing the frozen Peruvian squid, remove the head, feet, and skin, cut it into square blocks with a thickness of 0.8~1.2cm and a weight of 240~260g, and set aside;

[0012] 2. Weigh 490 kg of ice water, add 2 kg of trisodium citrate, 2 kg of trehalose, 1.5 kg of sodium potassium tartrate, 1 kg of sodium erythorbate, 1 kg of sodium polyphosphate, 1 kg of modified starch, Beitai squid enzymatic hydrolysis solution 1 kg, edetate disodium calcium 0.3 kg, mannitol 0.2 kg, stir evenly to make 2% soaking solution 500 kg, set aside;

[0013] 3. Weigh 200-300 kg of the Peruvian squid pieces in step 1, put them into the soaking solution in step 2, soak for 10-12 hours, control the ambient temperature at 0-10°C, and stir once every half an hour during the soaking process;

[0014] 4. Drain the Peruvian squid pieces after soaking, seasoning, baking, rolling, packaging and other processes to make organ squid slices.

[0015] Compared with unsoaked Peruvian squid pieces du...

Embodiment 2

[0017] It is basically the same as Example 1, except that in step 2, 4 kg of trisodium citrate, 4 kg of trehalose, 3 kg of potassium sodium tartrate, 2 kg of sodium erythorbate, 2 kg of sodium polyphosphate, 2 kg of modified starch, and Add 2 kg of squid enzymatic hydrolysis solution, 0.6 kg of disodium calcium edetate, and 0.4 kg of mannitol to 480 kg, stir well to make a soaking solution with a concentration of 3%. The soaking time is 8~10h in the step 4.

Embodiment 3

[0019] It is basically the same as Example 1, except that in step 2, 2 kg of trisodium citrate, 2 kg of trehalose, 1.5 kg of sodium potassium tartrate, 1 kg of sodium erythorbate, 1 kg of sodium polyphosphate, 0.5 kg of modified starch, and Add 1.5 kg of squid enzymatic hydrolysis solution, 0.3 kg of disodium calcium edetate, and 0.2 kg of mannitol to 490 kg, stir well to make a soaking solution with a concentration of 3%.

[0020] The volatile basic nitrogen of the finished organ squid fillets meets the national standard requirements, and the squid has a strong flavor and a rich flavor.

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PUM

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Abstract

The present invention discloses a Peruvian squid flavor modifier and a use method thereof, and relates to the flavor modifier removing sourness and astringency of Peruvian squids and the use method thereof. The Peruvian squid flavor modifier is prepared from the following raw material components in weight percentages: 15-25% of trisodium citrate, 15-25% of trehalose, 15-25% of sodium potassium tartrate, 5-15% of sodium erythorbate, 5-15% of sodium polyphosphate, 5-15% of modified starch, 5-15% of a North Pacific squid hydrolyzate, 2-3% of calcium disodium ethylenediamine tetraacetic acid and 1-3% of mannitol. A preparation of the North Pacific squid hydrolyzate is as follows: leftover materials processed from the North Pacific squid carcasses are used as a raw material, an alkaline protease is added, an enzymolysis is conducted, the materials are subjected to an enzyme deactivation, the enzyme deactivated materials are sterilized, the sterilized materials are sub-packaged, the sub-packaged materials are frozen and the frozen materials are stored for a standby application. The use method of the Peruvian squid flavor modifier is as follows: Peruvian squid strips or blocks are soaked in a soaking solution under certain conditions, after the soaking, the soaked Peruvian squids are drained, and the drained Peruvian squids are used for a subsequent processing.

Description

technical field [0001] The invention relates to an additive due to processing, in particular to a flavor improver for deacidifying and astringent Peruvian squid and a use method thereof. Background technique [0002] Peruvian squid has the characteristics of white color, tender meat, and rich nutrition. It is a delicious food with high protein, low fat, and low cholesterol. It is very rich in resources, has a large catch and is cheaper than northern Pacific squid. primary resource. However, Peruvian squid muscle has an unwelcome weird sour taste, which has a great impact on the processing of the product. At present, imported DOFISH-secret squid deacidifier and DOFISH-squid Baoneng are mainly used, which are relatively expensive; domestic astringent deacidifiers weaken the unique seafood flavor and meat texture of squid during soaking. [0003] Therefore, looking for additives to improve the flavor of Peruvian squid can remove the unique sour and astringent taste of Peruvia...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/20A23L17/50A23L5/20
CPCA23V2002/00A23V2200/16
Inventor 劳敏军吴卫平周小敏沈艳
Owner XINGYE ZHOUSHAN
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