Spicy squid tentacles and making method thereof

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...

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 is that the squid slices are subjected to high-temperature grilling treatment (temperature up to 150~160°C), which will reduce the moisture on the surface of the squid slices. Evaporate quickly, resulting in dry and hard surface of squid slices, poor taste and large loss of protein