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Processing method of nutritional instant Peru squid product

A Peruvian squid and processing method technology, applied in the field of food processing, can solve the problems of single species, dislike, sour taste, etc., and achieve the effect of convenient eating, beautiful appearance, and improved taste

Inactive Publication Date: 2017-12-22
PENGLAI HUIYANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, Peruvian squid ears are not widely eaten due to their single variety, sour taste and poor taste. They can only be fried or grilled.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A processing method of nutritious ready-to-eat Peruvian squid product, comprising the following steps:

[0022] (1) Thawing: Rinse and thaw squid ears with flowing water until the core temperature is -1°C-5°C;

[0023] (2) sectioning: peeling the thawed squid ears, sectioning to a thickness of 0.5-1.5cm;

[0024] (3) Embossing: under the condition of below 10 ℃, emboss the surface of the squid ear, and the embossing depth is 0.2-0.5cm;

[0025] (4) Cleaning and expelling acid: wash the squid ear in step (3) with clean water, and after controlling the water, put it into a sodium chloride solution with a concentration of 90-110ppm at 5°C for 12 hours, and drain the water fully. After that, rinse again with clean water;

[0026] (5) seasoning: mix 70 parts of squid ears in step (4) with 40 parts of soft white sugar and 15 parts of monosodium glutamate, and season for 1-2h;

[0027] (6) blanching: blanching the squid ears of step (5) at 60-70°C for 10-30s;

[0028] (7) ...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a processing method of a nutritional instant Peru squid product. All operations are ensured to be carried out at temperature being 10 DEG C or less, freshness and deliciousness of squid and various raw materials are ensured, and the quality and taste of the product are ensured. By continuously adjusting a formula and process, an optimum ratio and an optimum production process are finally obtained. The taste of the squid product prepared by the processing method is greatly improved, the original nutritional value of the squid can be completely kept, no chemical additives such as pigments and preservatives are added, the squid product has the advantages of delicious taste, attractive appearance, rich nutrition, convenience in eating and the like, instant raw squid slices can be used as convenient food, time and labor can be saved, and the requirements of a rapid pace of life and nutritional demands can be satisfied.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of a nutritious instant Peruvian squid product. Background technique [0002] Squid is a kind of seafood that people often eat. It is rich in calcium, phosphorus and iron, which is beneficial to bone development and hematopoiesis, and can effectively treat anemia. Inhibit the cholesterol content in the blood, relieve fatigue, restore vision, and improve liver function; the peptides and selenium contained have anti-virus and anti-radiation effects. Chinese medicine also believes that squid has the functions of nourishing yin, nourishing the stomach, and nourishing the skin. In addition, the calories of squid are far lower than that of meat food. Eating squid can effectively reduce the cholesterol accumulated in the blood vessel wall, which is quite effective in preventing hardening of the arteries and the formation of gallstones. At the sa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/50
CPCA23V2002/00A23L17/50A23V2300/20
Inventor 孙盛娟于洪领林海燕牟伟丽于丽梅张世广丁梅香闫春光吴永涛李建利
Owner PENGLAI HUIYANG FOOD
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