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Method for preparing squid product

A technology of squid and products, applied in the direction of food science, etc., to achieve the effect of instant convenience and portability

Inactive Publication Date: 2019-01-04
NINGDE CITY YUEHAI AQUATIC PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Based on the current research and development of squid products in my country is far from meeting the needs of the market, how to improve the characteristics of raw materials so that the products produced with them as raw materials are popular has become an important issue faced by the scientific and technological personnel of enterprises.

Method used

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  • Method for preparing squid product

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Experimental program
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Effect test

Embodiment 1

[0023] (1) Raw material pretreatment: Thaw the frozen squid at 4°C for 11 hours, wash the surface dirt with clean water and set aside; cut into slices according to customer requirements, and make them into lengths of 5-8cm, width of 3-6cm, and thickness of 0.5- 2cm block, spare;

[0024] (2) Fish meat perforation: perforate the squid fish meat with one of needle perforation and laser perforation, the micro-hole distance is 1 mm, and the micro-hole diameter is 0.2 mm;

[0025] (3) Acid discharge: Put the punctured squid slices into the acid discharge liquid at a weight ratio of squid:acid discharge liquid of 1:2, so that it is in an ultrasonic environment with a frequency of 17KHz and a power of 35W, and treat it for 25s; Two-stage treatment: make it in the ultrasonic environment with frequency of 25KHz and power of 55W for 25s; then unidirectional continuous vacuum tumbling for 9 minutes under vacuum degree of 0.06MPa, and then unidirectional continuous tumbling for 7 minutes ...

Embodiment 2

[0031] (1) Pretreatment of raw materials: thaw frozen squid at 3°C ​​for 10 hours, wash off the surface dirt with water and set aside; slice according to customer requirements, and make 5-8cm long, 3-6cm wide, and 0.5-6cm thick 2cm block, spare;

[0032] (2) Fish meat perforation: perforate the squid fish meat with one of needle perforation and laser perforation, the micro-hole distance is 0.5 mm, and the micro-aperture diameter is 0.1 mm;

[0033] (3) Acid discharge: Put the punctured squid slices into the acid discharge liquid at a weight ratio of squid:acid discharge liquid of 1:1, and place them in an ultrasonic environment with a frequency of 15KHz and a power of 30W for 20s; Two-stage treatment: make it in the ultrasonic environment with a frequency of 20KHz and a power of 50W, and process for 20s; then under the condition of a vacuum of 0.03MPa, one-way continuous vacuum tumbling for 8 minutes, and then under normal pressure for one-way continuous tumbling for 6 minutes...

Embodiment 3

[0039] (1) Raw material pretreatment: Thaw the frozen squid at 4°C for 12 hours, wash the surface dirt with clean water and set aside; cut into slices according to customer requirements, and make them into lengths of 5-8cm, width of 3-6cm, and thickness of 0.5- 2cm block, spare;

[0040] (2) Fish meat perforation: perforate the squid fish meat with one of needle perforation and laser perforation, the micro-hole distance is 2 mm, and the micro-hole diameter is 0.2 mm;

[0041] (3) Acid discharge: Put the punctured squid slices into the acid discharge liquid at a weight ratio of squid:acid discharge liquid of 1:3, and place them in an ultrasonic environment with a frequency of 18KHz and a power of 40W for 30s; Two-stage treatment: make it in the ultrasonic environment with a frequency of 25KHz and a power of 60W, and process for 30s; then unidirectional continuous vacuum tumbling for 10 minutes under a vacuum degree of 0.09MPa, and then unidirectional continuous tumbling for 8 m...

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Abstract

The invention provides a method for preparing squid products. The method of preparing the squid products includes the steps of pretreatment of squids, fish perforation, acid discharge, seasoning, coldair drying, quantity fixing, vacuum packaging and mild sterilization. The method of preparing the squid products has the advantages of increasing contact surfaces of acid-discharging liquid and the fish fillets after the squid fillets are punctured, speeding up the infiltration of the acid-discharging liquid into squid meat, promoting the destruction of a myofibril structure in the squids with varying pressure and the role of ultrasound by means of ultrasonic assisted variable pressure rolling to treat the squids, allowing acid in the cells of the products to flow out easily, promoting sodiumlactate and potassium carbonate in the acid-discharging liquid to fast and uniformly infiltrate into the squid meat with cavitation and mechanical effects of ultrasonic waves, effectively improving the acid discharge rate of the squids through synergistic effect of the squid fillets, acid-discharging liquid, vacuum and ultrasonic assistance, improving acid removal efficiency, shortening time andreducing protein loss.

Description

technical field [0001] The invention belongs to the technical field of food and processing thereof, and relates to a processing method of aquatic products, in particular to a preparation method of squid products. Background technique [0002] With the general decline of the world's traditional bottom fishery resources and the increasing human demand for marine protein, squid, as a source of high-quality animal protein and emerging fisheries, has attracted more and more attention from countries and regions around the world, and is considered to be the most potential development in the future. One of the fisheries. Currently frozen squid tubes, dried squid, shredded squid, grilled squid, canned squid and other products, with the rapid development of my country's marine fishery, squid has become one of the main raw materials for aquatic product processing in my country. However, due to the particularity of squid itself, squid contains a relatively high background level of endo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L5/20A23L5/30A23L27/00
CPCA23L5/21A23L5/32A23L17/65A23L27/00
Inventor 罗联钰林龙阳刘冰清王建煌林能云周志强石峰
Owner NINGDE CITY YUEHAI AQUATIC PROD
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