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Preparation method of ready-to-eat mustard-flavored roasted squids

A technology of squid and mustard, which is applied in the field of preparation of instant mustard-flavored grilled squid, can solve the problems of too traditional taste, bad taste, lack of innovation, etc., and achieve the effects of unique taste, improved seasoning effect, and increased choice

Inactive Publication Date: 2017-12-15
DONGSHAN COUNTY FUJIAN STAR OF THE SEA AQUATIC FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing ready-to-eat squid products are mainly dried products and canned food. Whether it is dried squid product or canned food, the taste of both is too traditional, the taste is not good, and the lack of innovation is difficult to promote in the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A preparation method of instant mustard-flavored grilled squid, the specific processing steps are as follows:

[0021] a: Raw material pretreatment: wash the fresh squid, put it in ice water to cool down and keep fresh, and set aside;

[0022] b: Dissection of raw materials: cut 3-4 cuts on the carcass, take out the ink sac, gizzard and cartilage with tweezers, and cut off the eyes with scissors;

[0023] c: Sauce preparation: The ingredients and weight ratios of the sauce are as follows: 25% soy sauce, 6% balsamic vinegar, 2% granulated sugar, 4% chicken essence, 0.5% alcohol, 0.4% spice, 2% Japanese mustard, and The amount is water; the spices include chili powder and pepper powder, and the weight ratio of the chili powder and pepper powder is 1:1;

[0024] d: squid precooking: put the processed squid in boiling water to blanch and precook for 10 seconds;

[0025] e: piercing the squid; use the corresponding piercing tool to evenly perforate the blanched and pre-coo...

Embodiment 2

[0030] A preparation method of instant mustard-flavored grilled squid, the specific processing steps are as follows:

[0031] a: Raw material pretreatment: wash the fresh squid, put it in ice water to cool down and keep fresh, and set aside;

[0032] b: Dissection of raw materials: cut 3-4 cuts on the carcass, take out the ink sac, gizzard and cartilage with tweezers, and cut off the eyes with scissors;

[0033] c: Sauce preparation: The ingredients and weight ratios of the sauce are as follows: 30% soy sauce, 8% balsamic vinegar, 3% granulated sugar, 5% chicken essence, 1% alcohol, 0.6% spice, 3% Japanese mustard, and The amount is water; the spices include chili powder and pepper powder, and the weight ratio of the chili powder and pepper powder is 1:1;

[0034] d: squid precooking: put the processed squid in boiling water to blanch and precook for 13 seconds;

[0035] e: piercing the squid; use the corresponding piercing tool to evenly perforate the blanched and pre-cooke...

Embodiment 3

[0040] A preparation method of instant mustard-flavored grilled squid, the specific processing steps are as follows:

[0041] a: Raw material pretreatment: wash the fresh squid, put it in ice water to cool down and keep fresh, and set aside;

[0042] b: Dissection of raw materials: cut 3-4 cuts on the carcass, take out the ink sac, gizzard and cartilage with tweezers, and cut off the eyes with scissors;

[0043] c: Sauce preparation: The ingredients and weight ratios of the sauce are as follows: 35% soy sauce, 10% balsamic vinegar, 4% granulated sugar, 6% chicken essence, 1.5% alcohol, 0.8% spice, 4% Japanese mustard, and The amount is water; the spices include chili powder and pepper powder, and the weight ratio of the chili powder and pepper powder is 1:1;

[0044] d: squid precooking: put the processed squid in boiling water to blanch and precook for 15 seconds;

[0045] e: piercing the squid; use the corresponding piercing tool to evenly perforate the blanched and pre-co...

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PUM

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Abstract

The invention relates to a preparation method of ready-to-eat mustard-flavored roasted squids. The preparation method comprises the following specific processing steps of pretreating raw materials, dissecting and killing the pretreated raw materials, compounding a sauce, precooking squids, drilling the precooked squids, baking the treated squids, and performing seasoning during baking. Through the adoption of the preparation method disclosed by the invention, the ready-to-eat mustard-flavored roasted squids which are unique and novel in taste and excellent in mouth feel can be prepared. In the processing course, the squids are hung in a reversed manner; and then a three-layer meat block is hung on a metal hanging rod and above the squids, and in the baking process of the squids, the gravy and the lard of the three-layer meat are extracted through heating and are uniformly dispersed on and cover the surfaces of the squids, so that the fragrance is enhanced, an atomized and sprinkled sauce can be stuck onto the surfaces of the squids, and the seasoning effect can be improved. The sauce used in the preparation method disclosed by the invention is selected and determined through repeated seasoning, and the squids are prepared into the ready-to-eat mustard-flavored roasted squids which mainly have mustard flavor and are appropriate in mouth feel.

Description

technical field [0001] The invention relates to the field of instant squid processing, in particular to a preparation method of instant mustard-flavored grilled squid. Background technique [0002] Squid, also known as squid and squid, has high nutritional value and is a valuable seafood. It has basically the same nutritional function as squid, octopus and other soft-bodied brachiopod seafood, and they are rich in protein, calcium, phosphorus, and iron. , Potassium, etc., and are very rich in trace elements such as selenium, iodine, manganese, copper and other foods. The edible range of squid is quite extensive, and it can be dried or eaten fresh, and it can also be made into instant products such as squid shreds. Along with the quickening of people's living speed, fast food products are more and more subject to people's favor, and people's demand for the instant products of squid is increasing day by day. Existing squid ready-to-eat products are mainly dried products and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/50A23L27/18A23L27/00
Inventor 林财武
Owner DONGSHAN COUNTY FUJIAN STAR OF THE SEA AQUATIC FOOD
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