Method for manufacturing squid pellet
A production method and squid technology are applied in food ingredients as taste improvers, food ingredients as odor improvers, food science, etc., which can solve the problems of low consumer acceptance, hard squid balls, and low gel strength. To achieve the effect of enriching market product types, pale and glossy color, and optimizing processing technology
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Embodiment 1
[0046] (1) Making mixed surimi
[0047] (1) After the Peruvian squid is peeled and viscerated, it is washed with clear water and drained to obtain the squid meat. The cleaning temperature is controlled at 0°C; the squid meat is rinsed once with clear water, and the mass ratio of the squid meat to clear water is 1:7, using airflow stirring and rinsing, the rinsing temperature is controlled at 5°C, the rinsing time is 15min, and drained; finally, the squid meat is rinsed once with rinsing solution A, which contains 0.1% salt, 0.2% sodium bicarbonate, 0.005 The aqueous solution of % ethyl maltol, the mass ratio of squid meat and rinsing solution A is 1:3, the rinsing is stirred and rinsed by air flow, the rinsing temperature is controlled at 5°C, and the rinsing time is 20 minutes. %,stand-by;
[0048] (2) First remove the scales, heads, and viscera of the yellow croaker, wash them with clean water and drain, collect the meat to obtain the croaker meat, and control the cleaning ...
Embodiment 2
[0065] (1) Making mixed surimi
[0066] (1) After the Peruvian squid is peeled and viscerated, it is washed with clear water and drained to obtain the squid meat. The cleaning temperature is controlled at 5°C; the squid meat is rinsed once with clear water, and the mass ratio of the squid meat to clear water is 1:8, using airflow stirring and rinsing, the rinsing temperature is controlled at 10°C, the rinsing time is 10min, and drained; finally, the squid meat is rinsed once with rinse solution A, which contains 0.2% salt, 0.3% sodium bicarbonate, 0.01 The aqueous solution of % ethyl maltol, the mass ratio of squid meat and rinsing solution A is 1:5, the rinsing is stirred and rinsed by air flow, the rinsing temperature is controlled at 10°C, and the rinsing time is 15 minutes. %,stand-by;
[0067] (2) First remove the scales, heads, and viscera of the yellow croaker, wash them with clean water and drain, collect the meat to get the croaker meat, and control the cleaning temp...
Embodiment 3
[0084] (1) Making mixed surimi
[0085](1) After the Peruvian squid is peeled and viscerated, it is washed with clear water and drained to obtain squid meat. The cleaning temperature is controlled at 3° C.; then the squid meat is rinsed once with clear water, and the mass ratio of the squid meat to clear water is 1:7.5, using airflow stirring and rinsing, the rinsing temperature is controlled at 8°C, the rinsing time is 12min, and drained; finally, the squid meat is rinsed once with rinse solution A, which contains 0.15% salt, 0.25% sodium bicarbonate, 0.007 The aqueous solution of % ethyl maltol, the mass ratio of squid meat and rinse liquid A is 1:4, the rinsing is stirred and rinsed by air flow, the rinsing temperature is controlled at 8°C, and the rinsing time is 18 minutes. %,stand-by;
[0086] (2) First remove the scales, heads, and viscera of the yellow croaker, wash them with clean water and drain them, and collect the meat to obtain the croaker meat. The cleaning tem...
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