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Processing method of unshelled water-retention squid product

A processing method and squid technology are applied in the processing field of squid products without shelling and water retention, which can solve the problems of affecting the appearance and taste of squid steak, shrinkage, shelling, etc., and achieve the effects of good cohesion, convenient eating and tight meat quality.

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, the squid steaks processed by large squid boards are shelled and shrunk seriously, which affects the appearance and taste of the squid steaks.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A processing method of non-shelled and water-retaining squid products, comprising the following steps:

[0023] (1) Thawing: Rinse the squid with running water and thaw until the center temperature is -1°C-5°C;

[0024] (2) Cleaning and deacidification: wash the squid in step (1) with clear water, after controlling the water, put it into a sodium chloride solution with a concentration of 90-110ppm at 5°C to soak for 10-15h to deacidify fully. After draining, rinse again with clean water;

[0025] (3) Embossing: Under the condition of below 10℃, the squid is processed into raw materials without head, skin, bone, viscera and fishy smell, and the surface of the squid is embossed with cross patterns, and the embossing depth is 0.2-0.5cm ;

[0026] (4) dicing: the squid of step (3) is diced;

[0027] (5) Mix 10 parts of wheat flour, 10 parts of cornstarch, 3 parts of edible salt and 2 parts of guar gum to make special flour, mix 20 parts of special flour with 50 parts of ...

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Abstract

The invention belongs to the technical field of food processing and relates to a processing method of an unshelled water-retention squid product. According to the processing method, ice water and special flour are mixed to prepare flour paste and all operations are carried out under the condition that the temperature is 10 DEG C, so that freshness and delicious taste of squids and all raw materials are ensured, and the quality and the mouthfeel of the product are ensured. An optimal proportion and an optimal production technology are finally obtained through continuously regulating a formula and a technology by the inventor and the prepared squid product is not unshelled and shrunk; the original nutrient value of the squids can be completely kept; chemical additives including a pigment, essence, spice, a preservative and the like are not added; the squid product has the advantages of delicious taste, beautiful appearance, abundant nutrients, convenience for eating and the like; after the squid product is dried with oil, the meat is tight and has good sticking performance; the meat is not shrunk and has a relatively excellent mouthfeel, so that the squid product is suitable for old people and young people to eat. In an eating process, the squid product can eaten after being fried with the oil for 3min to 6min; the unshelled water-retention squid product can be used as an instant food so that the time and labor are saved and the requirements on fast-paced life and nutrient requirements are met.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of non-shelled and water-retaining squid products. Background technique [0002] Squid is a kind of seafood that people often eat. It is rich in calcium, phosphorus, and iron, which is good for bone development and hematopoiesis, and can effectively treat anemia. It is also rich in protein, amino acids needed by the human body, and a large amount of taurine. Inhibit the cholesterol content in the blood, relieve fatigue, restore vision, improve liver function; the peptide and selenium contained in it have anti-virus and anti-ray effects. Chinese medicine also believes that squid has the functions of nourishing yin and stomach, nourishing deficiency and moisturizing skin. In addition, the calories of squid are also far lower than meat products. Eating squid can effectively reduce the accumulated cholesterol in the blood vessel wall, and it i...

Claims

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Application Information

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IPC IPC(8): A23L17/50A23L5/10
CPCA23V2002/00A23L5/11A23L17/50A23V2250/506A23V2250/5118A23V2300/20
Inventor 丁梅香于洪领于丽梅牟伟丽张世广林海燕孙盛娟闫春光张道旭李建利
Owner PENGLAI HUIYANG FOOD
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