Processing method for cooking instant dosidicus gigas product at low temperature

A technology of Peruvian squid and a processing method, which is applied to the processing field of low-temperature cooking and ready-to-eat Peruvian squid products, can solve the problems of strict addition conditions, low product yield, inconvenient operation, etc., and achieves high moisture content, high protein content, and improved The effect of permeability

Pending Publication Date: 2021-06-29
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the addition temperature of the above additives is 5-20°C, the addition conditions are strict, and the operation is inconvenient, and these additives are easy to cause a large amount of protein loss, resulting in low product yield.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of processing method of low-temperature cooking ready-to-eat Peruvian squid product,

[0024] 1) Remove the head, bone and skin of fresh Peruvian squid to make Peruvian squid carcass raw materials, put it into an aqueous solution of acid removal agent with a concentration of 1 g / L and soak for 8 hours, and the liquid level must be higher than that of Peruvian squid during soaking; The composition of the agent is: by mass parts, 15 parts of sodium bicarbonate, 3 parts of menthol, 6 parts of phospholipids, 2 parts of dipotassium glycyrrhizinate;

[0025] 2) The deacidified Peruvian squid carcass was heated in a water bath at 50 °C, taken out, cooled rapidly in 2 °C ice water for 2 minutes, and cut into pieces, the size of which was controlled at 4 cm in length and 4 cm in width;

[0026] 3) Then add seasoning liquid to Peruvian squid pieces, the mass ratio of Peruvian squid pieces to seasoning liquid is 1:2, and the seasoning liquid contains 1.0% (w / v) NaCl, 0.03% ...

Embodiment 2

[0030] A kind of processing method of low-temperature cooking ready-to-eat Peruvian squid product,

[0031] 1) Remove the head, bone and skin of the fresh Peruvian squid to make Peruvian squid carcass raw materials, put it into an acid removal solution solution with a concentration of 0.5 g / L and soak for 10 hours, and the liquid level must be higher than that of the Peruvian squid during soaking; The composition of the agent is: in parts by mass, 10 parts of sodium bicarbonate, 2 parts of menthol, 5 parts of phospholipids, and 1 part of dipotassium glycyrrhizinate;

[0032] 2) The deacidified Peruvian squid carcass was heated in a water bath at 45 °C, taken out, and quickly cooled in 0 °C ice water for 3 minutes; the Peruvian squid carcass was cut into pieces, and the size was controlled at 5 cm in length and 3 cm in width;

[0033] 3) Then add seasoning liquid to Peruvian squid pieces, the mass ratio of Peruvian squid pieces and seasoning liquid is 1:1, and the seasoning liq...

Embodiment 3

[0037] A kind of processing method of low-temperature cooking ready-to-eat Peruvian squid product,

[0038] 1) Remove the head, bone and skin of fresh Peruvian squid to make Peruvian squid carcass raw materials, put it into an acid removal solution solution with a concentration of 1.2 g / L and soak for 6 hours, and the liquid level must be higher than that of Peruvian squid during soaking; The composition of the agent is: by mass parts, 20 parts of sodium bicarbonate, 4 parts of menthol, 8 parts of phospholipids, 3 parts of dipotassium glycyrrhizinate;

[0039] 2) The deacidified Peruvian squid carcass was heated in a 55°C water bath, taken out, and cooled rapidly in 4°C ice water for 6 minutes; the Peruvian squid carcass was cut into pieces, and the size was controlled at 5 cm in length and 5 cm in width;

[0040] 3) Then add seasoning liquid to Peruvian squid pieces, the mass ratio of Peruvian squid pieces to seasoning liquid is 3:2, and the seasoning liquid contains 1.5% (w / ...

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PUM

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Abstract

The invention relates to the technical field of aquatic product processing, and provides a processing method for cooking an instant dosidicus gigas product at low temperature aiming at the problem that a dosidicus gigas disacidifying additive is strict in use condition. The processing method comprises the following steps of: removing heads, bones and skins of fresh dosidicus gigas to prepare dosidicus gigas carcass raw materials, and soaking the dosidicus gigas carcass raw materials in a disacidifying agent to disacidify; placing the acid-removed dosidicus gigas carcass in a water bath of 45-55 DEG C for heating; taking out, cooling and dicing; adding seasoning liquid into dosidicus gigas blocks, and rolling the dosidicus gigas blocks to be tasty; draining the seasoned dosidicus gigas blocks, performing vacuum packaging, and then performing immersion type water bath cooking at the temperature of 68-75 DEG C for 3-6 hours; and taking out and cooling, and then freezing and storing the product. The prepared dosidicus gigas product is high in moisture content, high in protein content, convenient to eat and good in taste.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a processing method for low-temperature cooking instant Peruvian squid products. Background technique [0002] Peruvian squid (Dosidicus gigas) grows rapidly, has a large body, and is rich in resources and low in price. Peruvian squid has a high proportion of usable parts, which is 20% higher than that of general fish, and it contains high protein, low fat, low cholesterol and various vitamins and minerals. It is a delicious and nutritious aquatic product . Because the meat quality of Peruvian squid has a special sour and astringent taste, it seriously affects the taste of food, which is difficult for consumers to accept, hinders its development and application, and is also a difficult problem for enterprises to develop. In recent years, with the decline in the production of North Pacific squid and Argentine squid, companies are competing to use Peruvian squi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/50A23L5/10A23L5/20A23L27/00
CPCA23L17/50A23L5/13A23L27/00A23L5/27A23L5/276
Inventor 张宾水珊珊杨会成周小敏
Owner ZHEJIANG OCEAN UNIV
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