Frozen instant halogenated squid and processing method thereof

Abstract

The invention relates to a processing method of frozen instant halogenated squid. The method comprises the following concrete steps of S1, soaking: cleaning cut and killed squid; then, performing soaking for 2 to 4h; S2, halogenation: putting drained squid into halogenation juice for halogenation; S3, drying: draining halogenation juice of halogenated squid; then, performing heat pump drying treatment, wherein the heat pump temperature of the heat pump drying treatment is 35 to 40 DEG C; the drying humidity is 45 to 50 percent; the air speed is 2 to 4m / s; the dryness time is 1 to 2h; S4, secondary seasoning: performing secondary seasoning on the halogenated squid subjected to heat pump drying treatment; S5, packaging and freezing: after vacuum package, conveying the halogenated squid intoa double helix freezer for freezing to reach the temperature of -18 DEG C. The processing method has the advantages that on the premise of ensuring the amusement and the convenient eating of squid products, the nutrition and health efficacies of the squid products can be effectively maintained; meanwhile, the flavor and the shelf life of the squid product can also be ensured; consumers can enjoy the delicacy and nutrition of the squid securely and relievedly.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and specifically relates to a frozen instant braised squid and a processing method thereof. Background technique [0002] Squid, also known as soft fish, is a kind of soft brachiopod seafood with high nutritional value. It is rich in protein, essential amino acids, taurine, calcium, iron, phosphorus and other elements. It is beneficial to the development of human bones, preventing anemia and adults. Diseases, fatigue relief, liver function improvement, etc. can play a certain role. The carcass of squid accounts for about 50% of the whole body, the head and foot part accounts for about 30% of the whole body, and the edible part of squid accounts for more than 80%, which is higher than ordinary fish. About 20%, it is an excellent raw material for aquatic product processing. Nowadays, there are many kinds of processed products on the market, such as dried squid products, pickled squid, barbecue ...

AI Technical Summary

Problems solved by technology

[0003] With the fast-paced life of modern people, leisure and convenience foods are more and more popular among them. Flavored squid is a leisure and delicious specialty food, which is deeply loved by the public. However, with the gradual improvement of people's living standards, the The attention to self-health is also increasing, and the requirements for the food you choose to eat are becoming more and more particular. Most of the existing squid products only focus on taste, such as squid with pickled peppers. Such eating methods ignore the nutrition and health of squid Even if some products take into account the nutritional problems of squid products, such as various flavors of room temperature seasoned squid, room temperature seasoned squid needs to focus on protecting the quality, taste and shelf life of squid, but in order to extend the shelf life and sensory quality of room temperature seasoned squid , in the process of processing squid at room temperature, antiseptic preservatives are often added for a reason. Excessive intake of such food additives is bound to bring harm to human health.

In addition, during the production and processing of normal-temperature seasoned squid products, high-temperature sterilization treatment is required. After high-temperature sterilization treatment, the texture, crispness and flavor substances of squid products will be greatly damaged

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