Spicy squid tentacles and making method thereof

A technology of squid silk and spicy taste, which is applied in the preparation of spicy squid silk, and in the field of spicy squid silk, can solve the problems of easy browning of squid slices, heavy fishy smell, dry and hard surface of squid slices, etc. Achieve the effect of avoiding the reduction of cell gap, increasing water activity and increasing added value

Inactive Publication Date: 2019-07-12
荣成市广益水产食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its disadvantages are that, firstly, the squid has not been deodorized, and the obtained squid fillet has a strong fishy smell; The third is that in the whole preparation process, the squid is not treated for color protection, and the squid slices are prone to browning; the fourth

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A Spicy Squid Tentacle

[0030] (1) Raw material pretreatment: After thawing the fresh frozen squid silk naturally, cut it into 8.5cm lengths, rinse it with flowing water, add an equal mass concentration of 2% hydrogen peroxide and rinse it for 30 minutes, and then rinse it with clean water to obtain the pretreated squid silk spare;

[0031] (2) Blanching: Blanch the pretreated squid with boiling water for 3.5 minutes, and remove it after the squid has shrunk to 50% of the volume of the raw material. The blanched squid must be set aside;

[0032] (3) Cooling: Put the blanched squid into ice water to cool down quickly, and the squid must be cooled for later use;

[0033] (4) Preparation of marinade liquid: take 2.25kg of edible salt, 0.75kg of stewed paste, 3kg of soaked millet pepper, 0.5kg of monosodium glutamate, 0.05kg of I+G, and 50kg of water and mix well to obtain a marinade liquid;

[0034] (5) Pickling: Add the squid must into the marinating liquid at 7°C and ...

Embodiment 2

[0040] A Spicy Squid Tentacle

[0041] (1) Raw material pretreatment: After thawing the fresh frozen squid silk naturally, cut it into 7cm lengths, rinse it with running water, add an equal mass of 2% hydrogen peroxide and rinse it for 27 minutes, and then rinse it with clean water to get the pretreated squid silk for later use ;

[0042] (2) Blanching: Blanch the pretreated squid with boiling water for 3 minutes, and remove it after the squid has shrunk to 50% of the volume of the raw material. The blanched squid must be set aside;

[0043] (3) Cooling: Put the blanched squid into ice water to cool down quickly, and the squid must be cooled for later use;

[0044](4) Preparation of marinade liquid: take 2.25kg of edible salt, 0.75kg of stewed paste, 3kg of soaked millet pepper, 0.5kg of monosodium glutamate, 0.05kg of I+G, and 50kg of water and mix well to obtain a marinade liquid;

[0045] (5) Pickling: Add the squid to the marinating liquid at 6°C and stir evenly, cover w...

Embodiment 3

[0051] A Spicy Squid Tentacle

[0052] (1) Raw material pretreatment: After thawing the fresh frozen squid naturally, cut it into 10cm lengths, rinse it with flowing water, add an equal mass of 2% hydrogen peroxide and rinse it for 33 minutes, and then rinse it with clean water to prepare the pretreated squid for later use ;

[0053] (2) Blanching: Blanch the pretreated squid with boiling water for 4 minutes, and remove it after the squid has shrunk to 50% of the volume of the raw material. The blanched squid must be set aside;

[0054] (3) Cooling: Put the blanched squid into ice water to cool down quickly, and the squid must be cooled for later use;

[0055] (4) Preparation of marinade liquid: take 2.25kg of edible salt, 0.75kg of stewed paste, 3kg of soaked millet pepper, 0.5kg of monosodium glutamate, 0.05kg of I+G, and 50kg of water and mix well to obtain a marinade liquid;

[0056] (5) Pickling: Add the squid must into the marinating liquid at 8°C and stir evenly, cove...

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PUM

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Abstract

The invention discloses spicy squid tentacles and a making method thereof. The method comprises the steps that firstly, the squid tentacles are unfrozen, cleaned and rinsed, then hydrogen peroxide isutilized for 30 minutes of rinsing, after the squid tentacles are flushed with clear water, boiled water is utilized for blanching until the yield is reduced by 50%, after the squid tentacles are fished out, ice water is quickly put for cooling, after a pickling material is utilized for 16 hours of pickling, then hot oil of 180 DEG C is utilized for 3-4 minutes of deep frying, and seasoning is conducted after oil draining. Finally, packaging, sterilization and cooling are conducted to obtain the spicy squid tentacles. According to the making method, the squid tentacles serve as the raw material to prepare a pre-conditioned seafood, and through product development, the additional value for deep processing of squids can be increased. According to the making method, firstly, the food-grade hydrogen peroxide is adopted for advanced rinsing, so that the water activity of the squid tentacles is improved; in the later period, deep frying treatment is supplemented, nisin is added during seasoning, it can be effectively prevented that the ring muscle fiber structures of the squid tentacles are tighter, shrinkage of the intercellular space is avoided, and thus the squid tentacles which havesheer spicy taste, light fishy smell and crispy and tender mouthfeel are obtained.

Description

technical field [0001] The invention relates to the field of seafood processing, and relates to a processing method of seasoned squid silk, in particular to a preparation method of spicy squid silk and the spicy squid silk prepared by the preparation method. Background technique [0002] As we all know, marine aquatic products are safe and green food. The food processed and prepared from marine aquatic products is rich in protein, calcium, phosphorus, iron and other trace elements beneficial to human health, and contains unsaturated fatty acids EPA, DHA and taurine. Plays an important role in the prevention of vascular sclerosis. [0003] Squid is one of the three major available species in the world's marine fishery resources. Many of its processed snack foods, such as squid shreds, grilled squid feet (rings), and shredded squid slices, have long been familiar to people, but the above products have been popular for more than ten years. Afterwards, the market gradually ente...

Claims

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Application Information

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IPC IPC(8): A23L17/50A23L27/00A23L29/00A23L5/10A23L5/20A23L5/00
CPCA23L17/50A23L27/00A23L29/03A23L5/11A23L5/27A23L5/00A23V2002/00
Inventor 赵志峰李彪靳岳肖学军谭建民
Owner 荣成市广益水产食品有限公司
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