Preparation method of squid Tang Yang

A production method and squid technology are applied in the preservation of meat/fish, preservation of meat/fish by freezing/cooling, food preservation, etc., which can solve the problems of cumbersome processing steps and inconvenience in eating, and achieve high production efficiency and ensure safety and hygiene. , the effect of inhibiting the growth of harmful microorganisms

Inactive Publication Date: 2021-03-12
荣成万盈水产科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the disadvantages of cumbersome processing steps and inconvenient eating of squid, the invention provides a production method of squid Tang Yang, which has r

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of preparation method of squid Tang Yang is characterized in that: it goes through the following process steps:

[0020] 1) Selection and storage of squid Select fresh squid as the main raw material and store it in a cold storage below -18°C for later use;

[0021] 2) Thawing: thaw the squid raw material obtained in step 1) naturally, and control the central temperature of the fish body at 3°C ​​after thawing;

[0022] 3) Head removal and viscera removal: remove the head of the thawed squid obtained in step 2), and remove the sucker, teeth, eyes and abdominal visceral cartilage;

[0023] 4) Cut off the processed squid obtained in step 3) and cut off the legs within 5 mm from the front of the eyes of the squid, remove the parts around the mouth, cut the ears and fish body into 1.5 cm sections, and cut the body skin outward;

[0024] 5) Cleaning and draining Clean the cut squid rings obtained in step 4) with running water, put them on the draining rack to drain fo...

Embodiment 2

[0030] A kind of preparation method of squid Tang Yang is characterized in that: it goes through the following process steps:

[0031] 1) Selection and storage of squid Select fresh squid as the main raw material and store it in a cold storage below -18°C for later use;

[0032] 2) Thawing Thaw the squid raw material obtained in step 1) naturally, and control the central temperature of the fish body at -2°C after thawing;

[0033] 3) Head removal and viscera removal: remove the head of the thawed squid obtained in step 2), and remove the sucker, teeth, eyes and abdominal visceral cartilage;

[0034] 4) Cut off the processed squid obtained in step 3) and cut off the legs within 5mm from the front of the eyes of the squid, remove the parts around the mouth, divide the ears and fish body, cut into 1cm sections, and cut the body skin outward;

[0035] 5) Cleaning and draining Wash the cut squid rings obtained in step 4) with running water, put them on the draining rack to drain f...

Embodiment 3

[0040] A kind of preparation method of squid Tang Yang is characterized in that: it goes through the following process steps:

[0041] 1) Selection and storage of squid Select fresh squid as the main raw material and store it in a cold storage below -18°C for later use;

[0042] 2) Thawing: thaw the squid raw material obtained in step 1) naturally, and control the central temperature of the fish body at 5°C after thawing;

[0043] 3) Head removal and viscera removal: remove the head of the thawed squid obtained in step 2), and remove the sucker, teeth, eyes and abdominal visceral cartilage;

[0044] 4) Cut off the processed squid obtained in step 3) and cut off the legs within 5 mm from the front of the eyes of the squid, remove the parts around the mouth, cut the ears and fish body into 1.5 cm sections, and cut the body skin outward;

[0045] 5) Cleaning and draining Wash the cut squid rings obtained in step 4) with running water, put them on the draining rack to drain for 1...

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PUM

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Abstract

The invention discloses a preparation method of squid Karaage. The processing method solves the problems of tedious processing steps and eating inconvenience of squids during eating. The method comprises the following process steps: 1) selecting and storing squids; 2) carrying out unfreezing; 3) removing heads and viscera; (4) performing cutting; (5) performing cleaning and draining; (6) performing powdering; (7) performing placing and freezing; and (8) performing inspecting and packaging. The Karaage powder comprises flour, starch, salt, sugar, monosodium glutamate, ground pepper, pigment, salad oil and breadcrumbs. The preparation method is advanced in process, reasonable in procedure, high in operability, suitable for industrial production and high in making efficiency, and the made squid Karaage is safe, sanitary and stable in quality.

Description

technical field [0001] The invention relates to the preparation of aquatic food products, in particular to a method for preparing squid Tang Yang. Background technique [0002] Squid, also known as "soft fish", is also called "calamari" in Taiwan. The nutritional value of squid is very high, rich in various amino acids necessary for the human body, and the essential amino acid composition is close to the whole protein. It is a nutritious and healthy aquatic product with good flavor. It contains 66.7 grams of protein and 7.4 grams of fat per 100 grams of dry product. grams, and contains a large amount of carbohydrates and inorganic salts such as calcium, phosphorus, and sulphur. The protein content in fresh squid is also as high as 16% to 20%, and the fat content is extremely low, only less than 1%, so the calories are also low. The fat of the squid contains a large amount of highly unsaturated fatty acids such as EPA, DHA, and the high amount of taurine contained in the me...

Claims

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Application Information

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IPC IPC(8): A23L17/50A23L17/00A23L27/00A23L27/10A23L27/40A23L27/22A23L5/20A23B4/023A23B4/06A23L5/42
CPCA23L17/50A23L17/75A23L27/00A23L27/10A23L27/40A23L27/22A23L5/20A23B4/0235A23B4/06A23L5/42A23V2002/00
Inventor 杨劲峰吴文惠
Owner 荣成万盈水产科技有限公司
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