Production method of non-fried instant squid crisps

Abstract

The invention relates to the technical field of food processing, in particular to a production method of non-fried instant squid crisps. The production method of the non-fried instant squid crisps comprises the following steps that 1, pretreated squid is put into a polyethylene bag; 2, the weight of the squid is taken as the base number, seasoning liquid is added into the polyethylene bag according to the proportion of 1:1, and then a vacuum packaging machine is used for sealing; 3, heating is conducted for 10-20 min in a pressure steam sterilization pot at 105-115 DEG C; 4, the inner squid istaken out after the polyethylene bag with the squid is cooled by running water, then the squid is cut into squid strips, and the squid strips are put on a plate and then frozen quickly for 2-4 h at -50 DEG C; 5, drying is conducted for 10-15 min through microwave under the condition of vacuum degree of -75-95 KPa and temperature of 50 DEG C; and 6, products after the steps are packed with nitrogen. According to the production method, the production process is simple, and nutrition and good taste are achieved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production method of non-fried instant crispy squid. Background technique [0002] Squid is rich in resources, large in catch, and stable in raw materials, so it has become the main aquatic protein resource of seafood snack food. However, the muscle tissue of squid is quite different from that of ordinary fish, and the texture change after heating is also different from that of ordinary fish. After being heated, its muscle tissue will become very compact and fibrous, which makes squid meat tough and difficult to be eaten. Crushed. Simultaneously, seasoning is difficult to taste in the cooking process, and local flavor is relatively poor, becomes the technical problem that restricts squid processing. [0003] In order to solve the problem of hard taste of squid products, it is necessary to carry out tenderization treatment under the premise of ensuring quality. Curren...

AI Technical Summary

Problems solved by technology

The enzymatic method has obvious damage to the appearance of squid, which is not conducive to quality maintenance; while the ultrasonic cavitation effect can cause water molecules to split to produce OH, and through the subsequent free radical chain reaction, it is likely to lead to excessive protein and fat in the meat curing process. Oxidation, especially long-term high-intensity ultrasonic treatment can adversely affect the flavor of the final product

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