Peruvian squid disacidifying and improving water-retaining agent and application thereof

Abstract

The invention relates to the technical field of food processing, and discloses an improved disacidifying water-retaining agent for Peru squids, which is prepared by uniformly mixing the following raw materials in percentage by weight: 10-25% of trehalose, 5-15% of sodium citrate, 10-20% of sodium bicarbonate, 5-10% of sodium carbonate, 1-10% of potassium carbonate, 10-20% of potassium chloride and the balance of edible salt. The invention relates to application of a peruvian squid disacidifying and improving water-retaining agent, which comprises the following steps: S1, raw material pretreatment, S2, preparation of the peruvian squid disacidifying and improving water-retaining agent, S3, soaking treatment, and S4, rinsing. According to the peruvian squid disacidifying and improving water-retaining agent and the application, by adding the disacidifying and improving water-retaining agent, not only is the strange sour taste of the peruvian squid removed, but also the moisture of the squid is locked; the water loss of the squid muscles in the transportation process is avoided, the taste of the squid is ensured, and the quality of a finished product is improved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a Peruvian squid deacidification and improved water-retaining agent and its application. Background Art

[0002] Peruvian squid, commonly known as the American giant red squid, belongs to the family Squididae and the genus Squididae. Peruvian squid is widely distributed and is one of the largest and most abundant squid species in the world. In recent years, with the continuous decline in the production of North Pacific squid and Argentine squid, Peruvian squid has become the main squid variety for processing. However, the carcass muscle of Peruvian squid is sour, which seriously affects the edible taste of Peruvian squid. How to remove the "strange sour taste" of Peruvian squid has become a problem faced by squid processing plants. In addition, squid is easy to lose water during storage and transportation, which causes the squid muscle to lose water and become hard, and the taste becomes worse. Therefore, how to lock the water in the squid and maintain the taste of the squid is another problem faced by squid processing plants. Summary of the invention

[0003] 1. Technical issues to be resolved

[0004] In view of the deficiencies of the prior art, the present invention provides a Peruvian squid deacidification and improved water-retaining agent and its application, which has the advantages of removing the "strange sour taste" of the Peruvian squid and locking the water of the squid through the addition of the deacidification and improved water-retaining agent, thereby avoiding the squid muscle from losing water during transportation, and solving the problem that the carcass muscle of the Peruvian squid is sour, which seriously affects the edible taste of the Peruvian squid. How to remove the "strange sour taste" of the Peruvian squid itself has become a difficult problem faced by squid processing plants. In addition, the squid is easy to lose water during storage and transportation, which leads to the problem that the squid muscle loses water and becomes hard after dehydration, and the taste becomes worse.

[0005] (II) Technical solution

[0006] In order to achieve the above-mentioned purpose of removing the "strange sour taste" of Peruvian squid and locking the moisture of the squid to avoid the loss of water in the squid muscle during transportation by adding the deacidification and improvement water-retaining agent, the present invention provides the following technical scheme: a Peruvian squid deacidification and improvement water-retaining agent, comprising a deacidification and improvement water-retaining agent composed of the following raw materials in weight percentage: trehalose 10-25%, sodium citrate 5-15%, sodium bicarbonate 10-20%, sodium carbonate 5-10%, potassium carbonate 1-10%, potassium chloride 10-20%, and the balance being edible salt, and the mixture is uniformly prepared.

[0007] Preferably, an application of a Peruvian squid deacidification improved water-retaining agent comprises the following steps: S1 raw material pretreatment: thawing the frozen Peruvian squid purchased from the market at 0-10°C to a semi-thawed state, removing the head, feet and fish skin, separating the complete carcass, cutting into pieces, and setting aside. This process must be carried out in ice water to ensure that the quality of the squid product remains unchanged;

[0008] S2 Preparation of Peruvian squid deacidification and improved water-retaining agent: Weigh ice water, add the prepared Peruvian squid deacidification and improved water-retaining agent to the ice water, stir evenly, prepare a soaking liquid, and set aside;

[0009] S3 soaking treatment: weigh the squid carcass prepared above after cutting into pieces and soak it in the prepared deacidification and improved water-retaining agent soaking liquid;

[0010] S4 rinsing: take out the squid carcasses from the soaking liquid after the soaking treatment, drain and weigh them, and then rinse them with ice water.

[0011] Preferably, the S2 Peruvian squid deacidification and improved water-retaining agent is prepared, wherein the concentration of the Peruvian squid deacidification and improved water-retaining agent in the soaking liquid is 2-3%.

[0012] Preferably, in the S3 soaking treatment, the weight ratio of the Peruvian squid carcass weight to the soaking liquid weight is 1:2, the soaking time is 12-20 hours, the ambient temperature is controlled at 2-8°C, and the mixture is stirred every half an hour during the soaking process.

[0013] (III) Beneficial effects

[0014] Compared with the prior art, the present invention provides a Peruvian squid deacidification and improved water-retaining agent and application, which has the following beneficial effects:

[0015] 1. The Peruvian squid deacidification and improved water-retaining agent and its application, through the addition of the deacidification and improved water-retaining agent, not only the "strange sour taste" of the Peruvian squid is removed, but also the moisture of the squid is locked, thus avoiding the squid muscle from losing water during transportation, ensuring the taste of the squid and improving the quality of the finished product. DETAILED DESCRIPTION

[0016] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0017] The present invention provides a technical solution, specifically, a Peruvian squid deacidification and water-retaining agent, comprising the deacidification and water-retaining agent being uniformly prepared by mixing the following raw materials in weight percentage: 10-25% trehalose, 5-15% sodium citrate, 10-20% sodium bicarbonate, 5-10% sodium carbonate, 1-10% potassium carbonate, 10-20% potassium chloride, and the balance being edible salt;

[0018] Example 1: The deacidification improved water-retaining agent is made of the following raw materials in weight percentage: 20% trehalose, 10% sodium citrate, 15% sodium bicarbonate, 5% sodium carbonate, 5% potassium carbonate, 10% potassium chloride, and the balance is edible salt and mixed evenly;

[0019] Furthermore, an application of a Peruvian squid deacidification improved water-retaining agent comprises the following steps: S1 raw material pretreatment: thawing the frozen Peruvian squid purchased from the market at 0-10°C to a semi-thawed state, removing the head, feet and fish skin, separating the complete carcass, cutting into pieces and setting aside, and this process must be carried out in ice water to ensure that the quality of the squid product remains unchanged;

[0020] S2 Preparation of Peruvian squid deacidification and improved water-retaining agent: According to Example 1, ice water is weighed, and the prepared Peruvian squid deacidification and improved water-retaining agent is added to the ice water, stirred evenly, and a soaking liquid is prepared for standby use; wherein the concentration of the Peruvian squid deacidification and improved water-retaining agent in the soaking liquid is 2-3%;

[0021] S3 soaking treatment: weigh the squid carcass prepared above and soak it in the prepared deacidification and improved water-retaining agent soaking solution, wherein the weight ratio of the Peruvian squid carcass weight to the soaking solution weight is 1:2, the soaking time is 12-20 hours, the ambient temperature is controlled at 2-8°C, and the mixture is stirred every half an hour during the soaking process;

[0022] S4 rinsing: take out the squid carcasses from the soaking liquid after the soaking treatment, drain and weigh them, and then rinse them with ice water.

[0023] Furthermore, by adding deacidifying and improving water-retaining agent, not only the "strange sour taste" of Peruvian squid is removed, but also the moisture of the squid is locked, thus preventing the squid muscle from losing water during transportation, ensuring the taste of the squid and improving the quality of the finished product.

[0024] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A Peruvian squid deacidification and improved water-retaining agent, characterized in that: The deacidification improved water-retaining agent is prepared by uniformly mixing the following raw materials in weight percentage: 10-25% trehalose, 5-15% sodium citrate, 10-20% sodium bicarbonate, 5-10% sodium carbonate, 1-10% potassium carbonate, 10-20% potassium chloride, and the balance being edible salt.

2. An application of a Peruvian squid deacidification and improved water-retaining agent, characterized in that: The method comprises the following steps: S1: pre-processing the raw materials: thawing the frozen Peruvian squid purchased from the market at 0-10°C to a semi-thawed state, removing the head, feet and fish skin, separating the complete carcass, cutting into pieces and setting aside. This process must be carried out in ice water to ensure that the quality of the squid product remains unchanged; S2 Preparation of Peruvian squid deacidification and improved water-retaining agent: Weigh ice water, add the prepared Peruvian squid deacidification and improved water-retaining agent to the ice water, stir evenly, prepare a soaking liquid, and set aside; S3 soaking treatment: weigh the squid carcass prepared above after cutting into pieces and soak it in the prepared deacidification and improved water-retaining agent soaking liquid; S4 rinsing: take out the squid carcasses from the soaking liquid after the soaking treatment, drain and weigh them, and then rinse them with ice water.

3. The use of a Peruvian squid deacidification and improved water-retaining agent according to claim 2, characterized in that: The S2 Peruvian squid deacidification and improved water-retaining agent is prepared, wherein the concentration of the Peruvian squid deacidification and improved water-retaining agent in the soaking liquid is 2-3%.

4. The use of a Peruvian squid deacidification and improved water-retaining agent according to claim 1, characterized in that: In the S3 soaking treatment, the weight ratio of the Peruvian squid carcass weight to the soaking liquid weight is 1:2, the soaking time is 12-20 hours, the ambient temperature is controlled at 2-8°C, and the mixture is stirred every half an hour during the soaking process.