High-quality squid fresh-keeping and freezing process

Abstract

The invention provides a high-quality squid fresh-keeping and freezing process. Fresh-keeping materials are prepared; the fresh-keeping materials are fully and uniformly dissolved in a solvent and then separately packed into a fresh-keeping agent I and a fresh-keeping agent II; the fresh-keeping agent I is crystallized or dried to produce fresh-keeping agent solid; the fresh-keeping agent solid iscrushed into fresh-keeping agent powder; fresh squid are washed, killed, then washed with water, and then blanched with boiled water; the squid are placed in the fresh-keeping agent II for soaking; the squid are taken out and evenly mixed with the fresh-keeping agent powder to enable the fresh-keeping agent powder to completely cover the surface of the squid; and the squid are put into packagingbags, and the packaging bags are filled with nitrogen gas to bulge the bags for sealing packaging. The shelf life can be up to about half a month. Before use, the he fresh-keeping agents on the surface of the squid can be washed by operations such as water-washing. The squid is complete, good in elasticity and delicious in taste. Therefore, the freshness of the squid can be efficiently kept, and damages such as physical collision and rubbing are avoided, so that the quality and taste of the squid are improved.

Description

technical field [0001] The invention belongs to the technical field of seafood processing, and particularly relates to a fresh-keeping and freezing process for high-quality squid. Background technique [0002] Squid, also known as soft fish and squid, is a mollusk animal of the order Cephalopoda, Tencarpal Squid. There are 10 tentacles, and the fins at the tail are triangular. They often swim in groups in the ocean at a depth of about 20 meters. Currently, there are two types of squid seen in the market: one is the squid with a fatter trunk. Its name is "Squid", the general squid needs to be refrigerated after being separated from the water source. The general refrigeration temperature is -1 °C ~ 8 °C. The cold storage at this temperature is often called a high-temperature cold storage. At the rate of change, refrigeration can extend the shelf life of fresh foods and processed products. For most foods, refrigeration does not prevent spoilage like canning, dehydration, or f...

AI Technical Summary

Problems solved by technology

[0003] But most of the existing squid cold storage methods are relatively simple. After being separated from the water source, they are directly put into a refrigerator or a freezer to keep fresh at a low temperature. The arrangement of the squid is also relatively simple, which cannot meet people's needs and other shortcomings.