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Preparation method of frozen cuttlefish nidamental gland slices

A technology for mullet eggs and squid, which is applied in the directions of bacteria, food science, and application used in food preparation, can solve the problems of poor freezing resistance of mullet eggs, inconvenience for consumers to eat, and mistakenly regarded as waste products, etc. The production of volatile base nitrogen, which is beneficial to peeling, and the effect of improving quality

Pending Publication Date: 2021-12-10
SHANDONG MEIJIA GROUP +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When the mullet eggs are used for stew and soup, it is necessary to tear the mullet eggs into flakes, but the common way to deal with the mullet eggs sold in the market is to pack the torn mullet eggs in bags or boxes , and then packaged with ice cubes for transportation; however, the mullet egg slices prepared in this way have poor freeze resistance, and are easily deformed or damaged by bumps during frozen storage, causing inconvenience to consumers, and are easily mistaken for waste products. throw away

Method used

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  • Preparation method of frozen cuttlefish nidamental gland slices

Examples

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Comparison scheme
Effect test

Embodiment 1

[0022] Take 100g mullet eggs, wash, remove impurities, remove the surface mucous membrane, soak in 100ppm electrolyzed water for 5 minutes, and drain the water; then add the drained mullet eggs to sterilized salt water, the concentration of which is 29%, Add 0.03% of lactic acid bacteria and 0.01% of Streptococcus thermophilus, and ferment for 15 days at a temperature of 10°C; wash the fermented mullet eggs with drinking water to remove surface mucus; put the cleaned mullet eggs into a steamer with boiling water for steaming 20 minutes; add the steamed mullet eggs into purified water and soak for 3 hours; peel off the soaked mullet eggs into single pieces; then add 3 parts of white sugar and 1 part of modified starch to 100 parts of mullet eggs , 0.5 parts of table salt, 2 parts of 9° white vinegar, mixed well and set aside, and finally vacuum-packed in vacuum bags, and stored below -18°C after single-freezing.

Embodiment 2

[0024] Take 100g mullet eggs, wash, remove impurities, remove the surface mucous membrane, soak in 100ppm electrolyzed water for 5 minutes, and drain the water; then add the drained mullet eggs to sterilized salt water, the concentration of which is 15%, Add 0.1% of lactic acid bacteria and 0.1% of Streptococcus thermophilus, and ferment for 8 days at a temperature of 30°C; wash the fermented mullet eggs with drinking water to remove surface mucus; put the cleaned mullet eggs into a steamer with boiling water for steaming 5 minutes; add the boiled mullet eggs to purified water and soak for 2 hours; peel off the soaked mullet eggs into single pieces; then add 0.5 parts of white sugar and 0.5 parts of modified starch to 100 parts of mullet eggs , 1 part of table salt, 0.5 part of 9° white vinegar, mix well and set aside, and finally vacuum pack in a vacuum bag, and store under -18°C after single freezing.

Embodiment 3

[0026] Take 100g mullet eggs, wash, remove impurities, remove the surface mucous membrane, soak in 100ppm electrolyzed water for 20 minutes, and drain the water; then add the drained mullet eggs to sterilized salt water, the concentration of which is 5%, Add 0.01% of lactic acid bacteria and 0.05% of Streptococcus thermophilus, and ferment for 5 days at a temperature of 5°C; wash the fermented mullet eggs with drinking water to remove surface mucus; put the cleaned mullet eggs into a steamer with boiling water for steaming 60 minutes; add the boiled mullet eggs to purified water and soak for 1 hour; peel off the soaked mullet eggs into single pieces; then add 5 parts of white sugar and 5 parts of modified starch to 100 parts of mullet eggs , 3 parts of table salt, 10 parts of 9° white vinegar, mix well and set aside, and finally vacuum pack with vacuum bag, after single freezing, store below -18°C.

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Abstract

The present invention discloses a preparation method of frozen cuttlefish nidamental gland slices, and belongs to the technical field of marine food processing, and the method comprises the following steps: (1) cuttlefish nidamental gland pretreatment, (2) fermentation, (3) cleaning, (4) cooking, (5) soaking, (6) slicing, (7) blending, and (8) packaging and storage to obtain the product. According to the method, the freezing resistance of the cuttlefish nidamental gland slices is effectively improved, the risk that the cuttlefish nidamental gland slices lose the original shape due to collision is avoided, and the quality of the cuttlefish nidamental gland slices is improved.

Description

technical field [0001] The invention relates to the technical field of seafood processing, in particular to a method for preparing frozen mullet egg slices. Background technique [0002] Mullet eggs belong to Lu cuisine. It is made from the ovary glands of female cuttlefish. During processing, the ovary glands of fresh cuttlefish are cut off, marinated with a mixture of alum and salt, dehydrated and the protein is coagulated to form the finished product. When the mullet eggs are used for stew and soup, it is necessary to tear the mullet eggs into flakes, but the common way to deal with the mullet eggs sold in the market is to pack the torn mullet eggs in bags or boxes , and then packaged with ice cubes for transportation; however, the mullet egg slices prepared in this way have poor freeze resistance, and are easily deformed or damaged by bumps during frozen storage, causing inconvenience to consumers, and are easily mistaken for waste products. throw away. Contents of t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/30A23L17/00A23L5/20A23L5/10A23L29/30
CPCA23L17/30A23L17/65A23L5/276A23L5/13A23L29/30A23V2002/00A23V2400/11A23V2400/249A23V2250/628A23V2250/5118
Inventor 郭晓华张永勤徐波董浩
Owner SHANDONG MEIJIA GROUP
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