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Preparation method of leisure flavored squids

A technology of squid and seasoning, which is applied in the field of food processing, can solve the problems of taste and nutritional damage, and cannot be stored for a long time, and achieve the effects of suppressing cholesterol content, improving liver function, and enriching nutrition

Inactive Publication Date: 2019-03-19
北京热辣壹号数字科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the squid processed products on the market are iron plate squid, grilled squid and squid stewed in sauce, which are delicious and taste good, and cannot be stored for a long time
Most of the squid products sold in the market are sterilized at high temperature, and the taste and nutrition are destroyed

Method used

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  • Preparation method of leisure flavored squids
  • Preparation method of leisure flavored squids

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] Preparation method of spicy squid

[0063] 1. Squid acceptance

[0064] The supplier provides qualified certification materials, and the specifications and standards meet the requirements of the procurement plan or contract;

[0065] Warehouse storage According to the quality control department's inspection of raw materials, the raw materials are inspected and measured into -18°C cold storage;

[0066] The quality control department fills in the raw material acceptance record.

[0067] 2. Unfreeze

[0068] 2.1 Remove the frozen squid from the packing box, put the whole bag evenly on the thawing tray, and then put it on the thawing rack.

[0069] Keep a distance of at least 10 cm between the thawing rack and the thawing rack.

[0070] The squid is thawed with high humidity and low temperature, and the temperature in the thawing room is controlled at 3-8°C, and the humidity is RH=95%.

[0071] 2.2 Before processing, remove the plastic film from the squid, clean it wi...

Embodiment 2

[0101] Preparation method of sauce-flavored squid

[0102] The steps are the same as Example 1, the only difference is:

[0103] (1) The ratio by weight of thawed squid and pickling ingredients is: 100 parts of thawed squid, 1.5 parts of compound phosphate, 1 part of table salt, 1.5 parts of white granulated sugar, 1.0 part of monosodium glutamate, 0.3 part of D-sodium erythorbate, seafood 2.0 parts of powder, and 50 parts of ice water;

[0104] (2) The low-temperature seasoning liquid formula includes the following components in parts by weight: 70 parts of water, 70 parts of ice, 1.5 parts of edible salt, 3.0 parts of white sugar, 3 parts of chicken essence, and 0.3 parts of sodium D-isoascorbate;

[0105](3) The formula and preparation method of the seasoning are different: the formula of the sauce-flavored seasoning used in this example is shown in Table 3. When preparing the sauce-flavored seasoning, it is necessary to heat the soybean oil to 220° C., then add chopped gr...

Embodiment 3

[0109] Preparation method of grilled squid

[0110] Step is the same as embodiment 1, the difference is only in:

[0111] (1) The ratio by weight of thawed squid and pickling ingredients is: 100 parts of thawed squid, 1.2 parts of compound phosphate, 0.8 part of table salt, 1 part of white granulated sugar, 0.8 part of monosodium glutamate, 0.2 part of D-sodium erythorbate, seafood 1.5 parts powder, and 30 parts ice water;

[0112] (2) The low-temperature seasoning liquid formula includes the following components by weight: 50 parts of water, 50 parts of ice, 1 part of edible salt, 1.5 parts of white sugar, 2.5 parts of chicken essence, and 0.2 part of sodium D-isoascorbate;

[0113] (3) The formula and preparation method of the seasoning are different: the formula of the barbecue flavor seasoning used in this example is shown in Table 4. When preparing the barbecue flavor seasoning, it is necessary to heat the soybean oil to 220 ° C, then add shredded pepper to saute, and th...

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Abstract

The embodiment of the invention relates to the technical field of food processing and in particular relates to a preparation method of leisure flavored squids. The preparation method of the leisure flavored squids, provided by the invention, comprises the following steps: carrying out raw material treatment on squids; disinfecting the squids subjected to the raw material treatment; carrying out pickling treatment: pickling the unfrozen squids with pickling materials by way of rolling and rubbing; carrying out blanching treatment: blanching the pickled squids; soaking with seasoning liquid: rapidly putting the blanched squids into low-temperature seasoning liquid, cooling and soaking; packaging: bagging the cooled and soaked squids; vacuumizing and sealing; sterilizing to obtain squid bags;preparing condiments and bagging the condiments to obtain condiment bags; commonly putting the squid bags and the condiment bags into a container; and sealing. The preparation method provided by theinvention can realize standardized and industrial production and the prepared leisure flavored squids have a stable flavor and a good mouthfeel; and the quality guarantee period can reach 30 days or more at room temperature, the leisure flavored squids can be supplied for catering and retail and are suitable for being sold in a vending machine.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of casual seasoned squid. Background technique [0002] Snack food is the food that people eat during their leisure and rest. The most appropriate explanation is the food for eating and playing. The main categories of snack food are: dried fruit, puffed food, candy, meat products, aquatic products, etc. Snack food can reduce people's psychological pressure, and can help eaters relieve their emotions and keep them in a good mood. Along with the raising of living standard, leisure food is being upgraded gradually to the daily essential consumer goods of the common people, and along with the raising of economic development and consumption level, the consumer constantly increases for the demand of leisure food quantity and quality. [0003] Squid, also known as squid and calamari, is an animal of the mollusk phylum Cephalopoda Sheath subclass Decabrachi...

Claims

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Application Information

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IPC IPC(8): A23L17/50A23L27/00
CPCA23L17/50A23L27/00
Inventor 王新宇冯建普陈旭华郑华妮张海荣孙亚玉
Owner 北京热辣壹号数字科技有限公司
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