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Processing method of cuttlefish sauce food

A technology of food processing and cuttlefish, applied in the direction of food ingredients, functions of food ingredients, food ingredients as thickeners, etc., can solve problems such as research blanks, and achieve the effect of good stability, unique flavor and rich nutrition

Inactive Publication Date: 2018-05-15
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In my country, although there are many studies on the functional components of squid ink in domestic academic circles, the research on the development of food products containing squid ink is almost blank

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: cuttlefish sauce food processing method of the present invention, described processing method comprises the steps:

[0024] a) Raw material pretreatment: use chilled squid as raw material, wash the squid after thawing, cut open the abdomen, peel off the ink sac, and squeeze out the squid ink; after removing the eyes, cut the squid head into a size of about 1 cm×1 cm×1 Small pieces of equal cm or squid tendrils, refrigerated for later use;

[0025] b) Water-retaining dipping treatment of diced squid meat or squid tendrils: place accurately weighed cuttlefish meat or squid tendrils in a polyphosphate solution with a mass concentration of 2% for water-retaining dipping treatment for 3 hours, and then Immerse for a certain period of time, stir once at intervals of 30 minutes, remove the water on the mesh after taking it out, and control the water for 10 minutes;

[0026] c) Squid sauce preparation: After the squid ink is diluted with a certain amount of deion...

Embodiment 2

[0029] Embodiment 2: a kind of cuttlefish sauce food processing method of the present invention, described processing method comprises the steps:

[0030] a) Raw material pretreatment: use chilled squid as raw material, wash the squid after thawing, cut open the abdomen, peel off the ink sac, and squeeze out the squid ink; after removing the eyes, cut the squid head into small pieces of equal size, and refrigerate for later use;

[0031] b) Water-retaining dipping treatment of diced squid meat: place the accurately weighed diced squid meat in a polyphosphate solution with a mass concentration of 1% for water-retaining dipping treatment for 1 hour, and stir for 1 hour at intervals of 25 minutes after soaking for a certain period of time. times, after taking it out, control the water on the mesh, and the water control time is 6 minutes;

[0032] c) Squid sauce preparation: After the squid ink is diluted with a certain amount of deionized water, mix it evenly with a certain propo...

Embodiment 3

[0035] Embodiment 3: a kind of cuttlefish sauce food processing method of the present invention, described processing method comprises the steps:

[0036] a) Raw material pretreatment: use chilled squid as raw material, wash the squid after thawing, cut open the abdomen, peel off the ink sac, squeeze out the squid ink; refrigerate squid silk for later use;

[0037] b) Water-retaining dipping treatment of squid silk: place accurately weighed diced squid meat or squid silk in a polyphosphate solution with a mass concentration of 3%, and perform water-retaining dipping treatment for 5 hours, and after dipping for a certain period of time, Stir once at intervals of 35 minutes, and control the water on the mesh after taking it out, and the water control time is 15 minutes;

[0038] c) Squid sauce preparation: After the squid ink is diluted with a certain amount of deionized water, mix it evenly with a certain proportion of diced squid meat or squid tendrils and thickener, and add a...

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PUM

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Abstract

The invention relates to a processing method of a cuttlefish sauce food. The processing method comprises the following steps of a) performing raw material pretreatment: using ice fresh cuttlefish as raw materials, squeezing out cuttlefish sepias, cutting cuttlefish heads into small blocks or squid tentacle granules of which the sizes are equal, and performing refrigerating for standby application;b) performing water retention and dip treatment: putting the cuttlefish diced meat or squid tentacle granules which are accurately weighed in a polyphosphate solution of which the mass concentrationis 1-3%, performing water retention and dip treatment for 1-5h, after the cuttlefish diced meat or squid tentacle granules are dipped for certain time, performing stirring once every 26-36 min, afterthe treated cuttlefish diced meat or squid tentacle granules are taken out, performing water draining on a net sheet; c) performing compounding to obtain a cuttlefish sauce: after the cuttlefish sepias are diluted by a certain quantity of deionized water, uniformly mixing the diluted cuttlefish sepias with the cuttlefish diced meat or squid tentacle granules in a certain proportion, and a thickening agent, and adding a certain amount of table salt for seasoning; and d) performing canning, sterilizing and cooling: loading the compounded cuttlefish sauce into sterilized glass bottles, performingsealing when the glass bottles are hot, performing sterilization under 110-130 DEG C for 10-20min,and after the glass bottles with the cuttlefish sauce are taken out, rapidly performing cooling to room temperature.

Description

technical field [0001] The invention relates to a method for processing cuttlefish sauce food, which belongs to the technical field of fish food processing. Background technique [0002] Commonly known as cuttlefish, the needleless squid belongs to Cephalopoda, Sepiata, Sepiaceae, and is distributed in sea areas such as Guangdong, Fujian, Zhejiang and Shandong in China. The needleless squid is an annual medium-sized squid with fast growth and short reproductive cycle. Its meat is delicious and rich in high-quality protein, so it is very popular among consumers. In recent years, with the overcoming of technical difficulties in artificial seedling breeding and breeding, and the remarkable results of multiplication and release, the domestic catch of squid has increased year by year. [0003] Squid ink is taken from the ink sac of the swollen end of the squid's rectum. It is the black substance ejected by the squid to ensure its own safety when encountering enemies. Because pe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/00
CPCA23V2002/00A23L27/60A23L33/00A23V2200/242A23V2200/30A23V2250/5086A23V2250/506
Inventor 方旭波陈小娥余辉郭凯勤
Owner ZHEJIANG OCEAN UNIV
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