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A kind of preparation technology of instant curry squid fish ball

A preparation process and squid technology, which are applied in the fields of food science, food ingredients, and food ingredients as taste modifiers, etc., can solve problems such as food texture, taste and adverse effects on flavor, and achieve simple and time-saving processes, improve utilization, and remove sour taste effect

Active Publication Date: 2021-04-30
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In terms of ready-to-eat food, there are fewer types of aquatic products, and there are also problems such as food texture, taste and flavor after sterilization.

Method used

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  • A kind of preparation technology of instant curry squid fish ball
  • A kind of preparation technology of instant curry squid fish ball
  • A kind of preparation technology of instant curry squid fish ball

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] (1) Deacidification of Peruvian squid

[0037] Such as figure 1 As shown, the Peruvian squid frozen at -20°C is directly peeled and cut into (1.5cm × 1.5cm × 1.5cm) ~ (2.5cm × 2.5cm × 2.5cm) squid pieces, put into the lye airtight container 1, Pour the soaking solution into the lye sealed container 1 and seal it. The mass ratio of the squid pieces to the soaking solution is 1:1, and the soaking solution is food-grade sodium hydroxide with a mass concentration of 0.003%. Connect the rubber tube 3 to the top of the container 1, so that the port at one end of the rubber tube 3 is inserted into the top of the lye airtight container 1 without contacting the soaking liquid, and the port at the other end is inserted into the gas recovery container 2 filled with clean water, and the port is below the water surface , the position of the gas recovery container 2 is higher than the lye sealed container 1, and the lye sealed container 1 is placed in the constant temperature heatin...

Embodiment 2

[0055] (1) Deacidification of Peruvian squid

[0056] The Peruvian squid frozen at -20°C is directly peeled and cut into squid pieces of 2cm × 2cm × 2cm, put into an lye sealed container, pour the soaking solution into the lye sealed container and seal it, and the squid pieces and soaked The mass ratio of the liquid is 1:2, and the soaking liquid is food-grade sodium hydroxide with a mass concentration of 0.006%; a rubber tube is connected to the top of the lye airtight container, so that the port at one end of the rubber tube is inserted on the top of the lye airtight container And do not touch the soaking liquid, the port at the other end is inserted into the gas recovery container with clear water, and the port is below the water surface, the position of the gas recovery container is higher than the sealed container of lye, and the sealed container of lye is placed in a constant temperature heating tank. ℃~50℃ in a water bath for 20 minutes; take out the squid after soaking...

Embodiment 3

[0074] (1) Deacidification of Peruvian squid

[0075] Peel the Peruvian squid frozen at -20°C and cut it into squid pieces of 1.5cm×1.5cm×1.5cm~2.5cm×2.5cm×2.5cm, put it into an airtight container of lye, pour the lye into the airtight container Seal after entering soaking liquid, the mass ratio of described squid block and soaking liquid is 1:2, and described soaking liquid is the food-grade sodium hydroxide that mass concentration is 0.006%; Connect rubber tube at the top of lye sealed container, make The port at one end of the rubber tube is inserted on the top of the sealed container of lye without contact with the soaking liquid, the port at the other end is inserted into the gas recovery container filled with clean water, and the port is below the water surface, the position of the gas recovery container is higher than the sealed container of lye, the alkali The liquid-sealed container is placed in a constant temperature heating tank, and placed in a water bath at 40°C t...

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Abstract

A preparation process of instant curry squid fish balls, the Peruvian squid is directly peeled and cut into squid pieces, soaked to remove acid, rinsed with clean water, and blanched; the surimi is chopped in the air, mixed with salt, and the pork fat Fat, starch, water, egg white, sugar, monosodium glutamate, white pepper, cooking wine, sesame oil, onion, garlic, disodium succinate, yeast extract, disodium nucleotides for taste, compound phosphate, carrageenan, TG Add the enzyme part into the mix, add the blanched Peruvian squid and mix to get the curry squid ball mixture, knead the curry squid ball by hand, put it into the juice to form gelatinization, drain, and put it in a cooking bag , after there is no water vapor in the retort bag, vacuum pack to obtain the product. The advantages are: simple operation, uniform and strong taste of fish balls, direct back pressure sterilization after gelation, no ripening link, not only the reduction of steps makes the process more convenient and time-saving, but also improves the texture, taste and flavor of the product.

Description

technical field [0001] The invention belongs to the field of squid processing, in particular to a preparation process of instant curry squid balls. Background technique [0002] Peruvian squid (Dosidicus gigas) is mainly distributed in the eastern Pacific Ocean, especially in Peruvian waters. Peruvian squid grows rapidly, has a large body, and is rich in resources and low in price. Peruvian squid has a high proportion of usable parts, which is 20% higher than that of general fish, and it contains high protein, low fat, low cholesterol and various vitamins and minerals. It is a delicious and nutritious aquatic product . Because the meat quality of Peruvian squid has a special sour and astringent taste, it seriously affects the taste of food, which is difficult for consumers to accept, hinders its development and application, and is also a difficult problem for enterprises to develop. [0003] Instant food refers to a class of food that does not need to be processed and can...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/00A23L5/20A23L29/00
CPCA23V2002/00A23L5/20A23L5/27A23L17/70A23L29/00A23V2200/14A23V2200/15A23V2200/16A23V2250/218A23V2250/5036A23V2250/5118
Inventor 仪淑敏励建荣张诗雯李学鹏王嵬傅璇李婷婷步营朱文慧密更
Owner BOHAI UNIV
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