Novel preparation process of crispy squids

Abstract

The novel preparation process comprises the following steps: preparing minced squid, preparing squid stuffing, carrying out water bath, cooling, shaping, wrapping bread crumbs with prepared minced squid gel rings, and putting the wrapped bread crumbs into a frying pan to be fried, so as to obtain the crispy squid rings. The squid surimi gel prepared by the preparation process is strongest in gel strength and better in water holding capacity, keeps the delicate flavor of squids, improves the taste, is relatively simple to prepare, and has very important significance and wide prospects.

Description

Technical Field

[0001] The invention relates to a novel preparation process of crispy squid and belongs to the field of food processing. Background Art

[0002] Currently, most crispy squid products on the market use whole squid as their raw material. However, squid has significant size variations and low usability (over 30% of the squid is scraps). Furthermore, the firm texture of whole squid makes it difficult for traditional seasoning techniques to penetrate evenly, resulting in an unbalanced flavor profile that's salty on the outside and bland on the inside. Against this backdrop, using squid mince to make crispy squid has become an important approach to improving raw material utilization and product quality.

[0003] However, the gel properties of squid mince differ significantly from those of traditional surimi. Its myofibrillar protein content is low, and its colloid-forming ability is weak. Directly adopting the processing technology of conventional surimi products can easily lead to a loose product structure and insufficient crispness. At the same time, in existing squid mince processing, excessive protein denaturation often occurs, or the single seasoning system (mostly relying on basic seasonings such as salt and sugar) fails to give the product a layered texture similar to that of a whole piece of squid. Furthermore, squid mince is prone to cracking and shrinkage during the molding and drying process. Traditional high-temperature frying and shaping methods not only intensify oil absorption, but also destroy the umami substances in the mince, resulting in a loss of product flavor.

[0004] As consumers' requirements for food utilization and product taste increase, how to solve technical problems such as poor stability of squid meat gel, uneven flavor penetration, and easy deterioration during processing through process innovation, and achieve the production of crispy squid with high utilization rate and high flavor consistency, has become a technical direction that the industry urgently needs to break through.

[0005] The invention aims to provide a novel preparation process of crispy squid, which can be industrialized and processed, is simple to prepare, can better preserve the freshness of the squid, and the prepared crispy squid is healthier and more delicious. Summary of the Invention

[0006] The invention aims to provide a novel preparation process of crispy squid. The prepared squid minced fish gel has strong gel strength and good water holding capacity. The crispy squid prepared by the method has good taste.

[0007] Squid has high endogenous protease activity and low transglutaminase content, which makes myofibrillar protein easily degraded and myosin heavy chain cross-linking low, making it difficult for surimi products to form a stable gel network. We are trying to use squid mince to recreate the classic dish of crispy squid, and it is necessary to develop a new preparation method. This new preparation method can meet the dual needs of modern consumers for health and deliciousness through process innovation, and it can also improve production efficiency, making this delicacy more suitable for today's fast-paced dining scene.

[0008] The materials of the present invention are all commercially available.

[0009] The technical problem to be solved by the present invention can be achieved through the following technical solutions.

[0010] A new preparation process for crispy squid:

[0011] Step 1: Preparing squid surimi: Frozen Southeast Pacific squid is soaked in a 3% sodium chloride solution and refrigerated at 4°C for thawing. After routine cleaning, the squid is skinned, membranes removed, and head removed, and the sucker, teeth, eyes, and abdominal visceral cartilage are removed. The squid body is placed in a dehydrator at 5000 rpm and centrifuged for 10 minutes to remove moisture. The squid is then removed and placed in a vacuum freezer chopper and chopped at 1000 rpm for 3 minutes to prepare small squid surimi particles.

[0012] Step 2: Prepare squid filling: 60-70 parts of squid minced meat, 15-20 parts of wheat flour, 0.5 parts of sodium chloride, 2-3 parts of soy protein isolate, 0.3-0.5 parts of papain, 1-2 parts of corn silk powder, and 0.5 parts of sodium carbonate. Mix the above ingredients in a blender and set aside.

[0013] Step 3: Heat the squid filling obtained in step 2 in a 40°C water bath for 2-3 hours, then heat it in a 90°C water bath for 20 minutes, and then cool it in ice water for 30 minutes. Then, place the filling in a shaping machine to shape it into a predetermined ring shape, and place it at 4°C overnight to obtain a squid surimi gel ring for later use.

[0014] Step 4: Put corn oil in a pot and heat it to 175°C. Wrap the squid minced fish gel ring prepared in step 3 with breadcrumbs and fry it in the oil for 2 minutes. Remove it and place it at 4°C for 10 minutes to obtain the crispy squid ring. Store it directly in a -18°C cold storage.

[0015] Preferably, the squid filling in step 3 is heated in a 40° C. water bath for no less than 2 hours;

[0016] Preferably, the temperature of the corn oil in step 4 cannot exceed 185°C.

[0017] Advantages of the present invention:

[0018] The present invention first combines soy protein isolate, corn silk powder and papain to prepare crispy squid. The squid minced fish gel prepared by this method has the strongest gel strength and better water holding capacity, while also maintaining the freshness of the squid and improving the taste. The method is relatively simple to prepare, and has very important significance and broad prospects. BRIEF DESCRIPTION OF THE DRAWINGS DETAILED DESCRIPTION

[0019] The following describes in detail embodiments of the present invention. The embodiments are only used to illustrate the present invention and are not to be construed as limiting the present invention.

[0020] Specific embodiments of the present invention are described below.

[0021] Preparation Example 1

[0022] A new preparation process for crispy squid:

[0023] Step 1: Preparing squid surimi: Frozen Southeast Pacific squid is soaked in a 3% sodium chloride solution and refrigerated at 4°C for thawing. After routine cleaning, the squid is skinned, membranes removed, and head removed, and the sucker, teeth, eyes, and abdominal visceral cartilage are removed. The squid body is placed in a dehydrator at 5000 rpm and centrifuged for 10 minutes to remove moisture. The squid is then removed and placed in a vacuum freezer chopper and chopped at 1000 rpm for 3 minutes to prepare small squid surimi particles.

[0024] Step 2: Prepare squid filling: 70 parts of squid minced meat, 20 parts of wheat flour, 0.5 parts of sodium chloride, 3 parts of soy protein isolate, 0.5 parts of papain, 1 part of corn silk powder, and 0.5 parts of sodium carbonate. Mix the above ingredients in a blender and set aside.

[0025] Step 3: Heat the squid filling obtained in step 2 in a 40°C water bath for 3 hours, then heat it in a 90°C water bath for 20 minutes, and then cool it in ice water for 30 minutes. Then, place the filling in a shaping machine to shape it into a predetermined ring shape, and place it at 4°C overnight to obtain a squid surimi gel ring for later use.

[0026] Step 4: Put corn oil in a pot and heat it to 175°C. Wrap the squid minced fish gel ring prepared in step 3 with breadcrumbs and fry it in the oil for 2 minutes. Remove it and place it at 4°C for 10 minutes to obtain the crispy squid ring. Store it directly in a -18°C cold storage.

[0027] Preparation Example 2

[0028] A new preparation process for crispy squid:

[0029] Step 1: Preparing squid surimi: Frozen Southeast Pacific squid is soaked in a 3% sodium chloride solution and refrigerated at 4°C for thawing. After routine cleaning, the squid is skinned, membranes removed, and head removed, and the sucker, teeth, eyes, and abdominal visceral cartilage are removed. The squid body is placed in a dehydrator at 5000 rpm and centrifuged for 10 minutes to remove moisture. The squid is then removed and placed in a vacuum freezer chopper and chopped at 1000 rpm for 3 minutes to prepare small squid surimi particles.

[0030] Step 2: Prepare squid filling: 60 parts of squid minced meat, 15 parts of wheat flour, 0.5 parts of sodium chloride, 3 parts of soy protein isolate, 0.3 parts of papain, 2 parts of corn silk powder, and 0.5 parts of sodium carbonate. Mix the above ingredients in a blender and set aside.

[0031] Step 3: Heat the squid filling obtained in step 2 in a 40°C water bath for 2.5 hours, then heat it in a 90°C water bath for 20 minutes, and then cool it in ice water for 30 minutes. Then, place the filling in a shaping machine to shape it into a predetermined ring shape, and place it at 4°C overnight to obtain a squid surimi gel ring for later use.

[0032] Step 4: Put corn oil in a pot and heat it to 175°C. Wrap the squid minced fish gel ring prepared in step 3 with breadcrumbs and fry it in the oil for 2 minutes. Remove it and place it at 4°C for 10 minutes to obtain the crispy squid ring. Store it directly in a -18°C cold storage.

[0033] Preparation Example 3

[0034] A new preparation process for crispy squid:

[0035] Step 1: Preparing squid surimi: Frozen Southeast Pacific squid is soaked in a 3% sodium chloride solution and refrigerated at 4°C for thawing. After routine cleaning, the squid is skinned, membranes removed, and head removed, and the sucker, teeth, eyes, and abdominal visceral cartilage are removed. The squid body is placed in a dehydrator at 5000 rpm and centrifuged for 10 minutes to remove moisture. The squid is then removed and placed in a vacuum freezer chopper and chopped at 1000 rpm for 3 minutes to prepare small squid surimi particles.

[0036] Step 2: Prepare squid filling: 65 parts of squid minced meat, 18 parts of wheat flour, 0.5 parts of sodium chloride, 2 parts of soy protein isolate, 0.5 parts of papain, 2 parts of corn silk powder, and 0.5 parts of sodium carbonate. Mix the above ingredients in a blender and set aside.

[0037] Step 3: Heat the squid filling obtained in step 2 in a 40°C water bath for 2 hours, then heat it in a 90°C water bath for 20 minutes, and then cool it in ice water for 30 minutes. Then, place the filling in a shaping machine to shape it into a predetermined ring shape, and place it at 4°C overnight to obtain a squid surimi gel ring for later use.

[0038] Step 4: Put corn oil in a pot and heat it to 175°C. Wrap the squid minced fish gel ring prepared in step 3 with breadcrumbs and fry it in the oil for 2 minutes. Remove it and place it at 4°C for 10 minutes to obtain the crispy squid ring. Store it directly in a -18°C cold storage.

[0039] Comparative Preparation Example 1

[0040] A new preparation process for crispy squid:

[0041] Step 1: Preparing squid surimi: Frozen Southeast Pacific squid is soaked in a 3% sodium chloride solution and refrigerated at 4°C for thawing. After routine cleaning, the squid is skinned, membranes removed, and head removed, and the sucker, teeth, eyes, and abdominal visceral cartilage are removed. The squid body is placed in a dehydrator at 5000 rpm and centrifuged for 10 minutes to remove moisture. The squid is then removed and placed in a vacuum freezer chopper and chopped at 1000 rpm for 3 minutes to prepare small squid surimi particles.

[0042] Step 2: Prepare squid filling: 70 parts of squid minced meat, 20 parts of wheat flour, 0.5 parts of sodium chloride, and 4 parts of soy protein isolate. Mix the above ingredients in a blender and set aside.

[0043] Step 3: Heat the squid filling obtained in step 2 in a 40°C water bath for 3 hours, then heat it in a 90°C water bath for 20 minutes, and then cool it in ice water for 30 minutes. Then, place the filling in a shaping machine to shape it into a predetermined ring shape, and place it at 4°C overnight to obtain a squid surimi gel ring for later use.

[0044] Step 4: Put corn oil in a pot and heat it to 175°C. Wrap the squid minced fish gel ring prepared in step 3 with breadcrumbs and fry it in the oil for 2 minutes. Remove it and place it at 4°C for 10 minutes to obtain the crispy squid ring. Store it directly in a -18°C cold storage.

[0045] Comparative Preparation Example 2

[0046] A new preparation process for crispy squid:

[0047] Step 1: Preparing squid surimi: Frozen Southeast Pacific squid is soaked in a 3% sodium chloride solution and refrigerated at 4°C for thawing. After routine cleaning, the squid is skinned, membranes removed, and head removed, and the sucker, teeth, eyes, and abdominal visceral cartilage are removed. The squid body is placed in a dehydrator at 5000 rpm and centrifuged for 10 minutes to remove moisture. The squid is then removed and placed in a vacuum freezer chopper and chopped at 1000 rpm for 3 minutes to prepare small squid surimi particles.

[0048] Step 2: Prepare squid filling: 70 parts of squid minced meat, 20 parts of wheat flour, 0.5 parts of sodium chloride, 0.5 parts of papain, and 0.5 parts of sodium carbonate. Mix the above ingredients in a blender and set aside.

[0049] Step 3: Heat the squid filling obtained in step 2 in a 40°C water bath for 3 hours, then heat it in a 90°C water bath for 20 minutes, and then cool it in ice water for 30 minutes. Then, place the filling in a shaping machine to shape it into a predetermined ring shape, and place it at 4°C overnight to obtain a squid surimi gel ring for later use.

[0050] Step 4: Put corn oil in a pot and heat it to 175°C. Wrap the squid minced fish gel ring prepared in step 3 with breadcrumbs and fry it in the oil for 2 minutes. Remove it and place it at 4°C for 10 minutes to obtain the crispy squid ring. Store it directly in a -18°C cold storage.

[0051] Comparative Preparation Example 3

[0052] A new preparation process for crispy squid:

[0053] Step 1: Preparing squid surimi: Frozen Southeast Pacific squid is soaked in a 3% sodium chloride solution and refrigerated at 4°C for thawing. After routine cleaning, the squid is skinned, membranes removed, and head removed, and the sucker, teeth, eyes, and abdominal visceral cartilage are removed. The squid body is placed in a dehydrator at 5000 rpm and centrifuged for 10 minutes to remove moisture. The squid is then removed and placed in a vacuum freezer chopper and chopped at 1000 rpm for 3 minutes to prepare small squid surimi particles.

[0054] Step 2: Prepare squid filling: 70 parts of squid minced meat, 20 parts of wheat flour, 0.5 parts of sodium chloride, 4 parts of corn silk powder, and 0.5 parts of sodium carbonate. Mix the above ingredients in a blender and set aside.

[0055] Step 3: Heat the squid filling obtained in step 2 in a 40°C water bath for 3 hours, then heat it in a 90°C water bath for 20 minutes, and then cool it in ice water for 30 minutes. Then, place the filling in a shaping machine to shape it into a predetermined ring shape, and place it at 4°C overnight to obtain a squid surimi gel ring for later use.

[0056] Step 4: Put corn oil in a pot and heat it to 175°C. Wrap the squid minced fish gel ring prepared in step 3 with breadcrumbs and fry it in the oil for 2 minutes. Remove it and place it at 4°C for 10 minutes to obtain the crispy squid ring. Store it directly in a -18°C cold storage.

[0057] Comparative Preparation Example 4

[0058] A new preparation process for crispy squid:

[0059] Step 1: Preparing squid surimi: Frozen Southeast Pacific squid is soaked in a 3% sodium chloride solution and refrigerated at 4°C for thawing. After routine cleaning, the squid is skinned, membranes removed, and head removed, and the sucker, teeth, eyes, and abdominal visceral cartilage are removed. The squid body is placed in a dehydrator at 5000 rpm and centrifuged for 10 minutes to remove moisture. The squid is then removed and placed in a vacuum freezer chopper and chopped at 1000 rpm for 3 minutes to prepare small squid surimi particles.

[0060] Step 2: Prepare squid filling: 70 parts of squid minced meat, 20 parts of wheat flour, 0.5 parts of sodium chloride, 0.5 parts of papain, 4 parts of corn silk powder, and 0.5 parts of sodium carbonate. Mix the above ingredients in a blender and set aside.

[0061] Step 3: Heat the squid filling obtained in step 2 in a 40°C water bath for 3 hours, then heat it in a 90°C water bath for 20 minutes, and then cool it in ice water for 30 minutes. Then, place the filling in a shaping machine to shape it into a predetermined ring shape, and place it at 4°C overnight to obtain a squid surimi gel ring for later use.

[0062] Step 4: Put corn oil in a pot and heat it to 175°C. Wrap the squid minced fish gel ring prepared in step 3 with breadcrumbs and fry it in the oil for 2 minutes. Remove it and place it at 4°C for 10 minutes to obtain the crispy squid ring. Store it directly in a -18°C cold storage.

[0063] Comparative Preparation Example 5

[0064] A new preparation process for crispy squid:

[0065] Step 1: Preparing squid surimi: Frozen Southeast Pacific squid is soaked in a 3% sodium chloride solution and refrigerated at 4°C for thawing. After routine cleaning, the squid is skinned, membranes removed, and head removed, and the sucker, teeth, eyes, and abdominal visceral cartilage are removed. The squid body is placed in a dehydrator at 5000 rpm and centrifuged for 10 minutes to remove moisture. The squid is then removed and placed in a vacuum freezer chopper and chopped at 1000 rpm for 3 minutes to prepare small squid surimi particles.

[0066] Step 2: Prepare squid filling: 70 parts of squid minced meat, 20 parts of wheat flour, 0.5 parts of sodium chloride, 3 parts of soy protein isolate, 1 part of corn silk powder, and 0.5 parts of sodium carbonate. Mix the above ingredients in a blender and set aside.

[0067] Step 3: Heat the squid filling obtained in step 2 in a 40°C water bath for 3 hours, then heat it in a 90°C water bath for 20 minutes, and then cool it in ice water for 30 minutes. Then, place the filling in a shaping machine to shape it into a predetermined ring shape, and place it at 4°C overnight to obtain a squid surimi gel ring for later use.

[0068] Step 4: Put corn oil in a pot and heat it to 175°C. Wrap the squid minced fish gel ring prepared in step 3 with breadcrumbs and fry it in the oil for 2 minutes. Remove it and place it at 4°C for 10 minutes to obtain the crispy squid ring. Store it directly in a -18°C cold storage.

[0069] Comparative Preparation Example 6

[0070] A new preparation process for crispy squid:

[0071] Step 1: Preparing squid surimi: Frozen Southeast Pacific squid is soaked in a 3% sodium chloride solution and refrigerated at 4°C for thawing. After routine cleaning, the squid is skinned, membranes removed, and head removed, and the sucker, teeth, eyes, and abdominal visceral cartilage are removed. The squid body is placed in a dehydrator at 5000 rpm and centrifuged for 10 minutes to remove moisture. The squid is then removed and placed in a vacuum freezer chopper and chopped at 1000 rpm for 3 minutes to prepare small squid surimi particles.

[0072] Step 2: Prepare squid filling: 70 parts of squid minced meat, 20 parts of wheat flour, 0.5 parts of sodium chloride, 4 parts of soy protein isolate, 0.5 parts of papain, and 0.5 parts of sodium carbonate. Mix the above ingredients in a blender and set aside.

[0073] Step 3: Heat the squid filling obtained in step 2 in a 40°C water bath for 3 hours, then heat it in a 90°C water bath for 20 minutes, and then cool it in ice water for 30 minutes. Then, place the filling in a shaping machine to shape it into a predetermined ring shape, and place it at 4°C overnight to obtain a squid surimi gel ring for later use.

[0074] Step 4: Put corn oil in a pot and heat it to 175°C. Wrap the squid minced fish gel ring prepared in step 3 with breadcrumbs and fry it in the oil for 2 minutes. Remove it and place it at 4°C for 10 minutes to obtain the crispy squid ring. Store it directly in a -18°C cold storage.

[0075] Comparative Preparation Example 7

[0076] This comparative preparation example provides a novel preparation process for crispy squid. The steps and methods are the same as those in Preparation Example 1, but the soy protein isolate in step 2 is replaced by egg white protein.

[0077] A new preparation process for crispy squid:

[0078] Step 1: Preparing squid surimi: Frozen Southeast Pacific squid is soaked in a 3% sodium chloride solution and refrigerated at 4°C for thawing. After routine cleaning, the squid is skinned, membranes removed, and head removed, and the sucker, teeth, eyes, and abdominal visceral cartilage are removed. The squid body is placed in a dehydrator at 5000 rpm and centrifuged for 10 minutes to remove moisture. The squid is then removed and placed in a vacuum freezer chopper and chopped at 1000 rpm for 3 minutes to prepare small squid surimi particles.

[0079] Step 2: Prepare squid filling: 70 parts of squid minced meat, 20 parts of wheat flour, 0.5 parts of sodium chloride, 3 parts of egg white protein, 0.5 parts of papain, 1 part of corn silk powder, and 0.5 parts of sodium carbonate. Mix the above ingredients in a blender and set aside.

[0080] Step 3: Heat the squid filling obtained in step 2 in a 40°C water bath for 3 hours, then heat it in a 90°C water bath for 20 minutes, and then cool it in ice water for 30 minutes. Then, place the filling in a shaping machine to shape it into a predetermined ring shape, and place it at 4°C overnight to obtain a squid surimi gel ring for later use.

[0081] Step 4: Put corn oil in a pot and heat it to 175°C. Wrap the squid minced fish gel ring prepared in step 3 with breadcrumbs and fry it in the oil for 2 minutes. Remove it and place it at 4°C for 10 minutes to obtain the crispy squid ring. Store it directly in a -18°C cold storage.

[0082] Comparative Preparation Example 8

[0083] This comparative preparation example provides a novel preparation process for crispy squid. The steps and methods are the same as those in Preparation Example 1, but the papain in step 2 is replaced by bromelain.

[0084] A new preparation process for crispy squid:

[0085] Step 1: Preparing squid surimi: Frozen Southeast Pacific squid is soaked in a 3% sodium chloride solution and refrigerated at 4°C for thawing. After routine cleaning, the squid is skinned, membranes removed, and head removed, and the sucker, teeth, eyes, and abdominal visceral cartilage are removed. The squid body is placed in a dehydrator at 5000 rpm and centrifuged for 10 minutes to remove moisture. The squid is then removed and placed in a vacuum freezer chopper and chopped at 1000 rpm for 3 minutes to prepare small squid surimi particles.

[0086] Step 2: Prepare squid filling: 70 parts of squid minced meat, 20 parts of wheat flour, 0.5 parts of sodium chloride, 3 parts of soy protein isolate, 0.5 parts of bromelain, 1 part of corn silk powder, and 0.5 parts of sodium carbonate. Mix the above ingredients in a blender and set aside.

[0087] Step 3: Heat the squid filling obtained in step 2 in a 40°C water bath for 3 hours, then heat it in a 90°C water bath for 20 minutes, and then cool it in ice water for 30 minutes. Then, place the filling in a shaping machine to shape it into a predetermined ring shape, and place it at 4°C overnight to obtain a squid surimi gel ring for later use.

[0088] Step 4: Put corn oil in a pot and heat it to 175°C. Wrap the squid minced fish gel ring prepared in step 3 with breadcrumbs and fry it in the oil for 2 minutes. Remove it and place it at 4°C for 10 minutes to obtain the crispy squid ring. Store it directly in a -18°C cold storage.

[0089] Comparative Preparation Example 9

[0090] This comparative preparation example provides a new preparation process for crispy squid. The steps and methods are the same as those in Preparation Example 1, but the corn silk powder in step 2 is replaced by oligosaccharide.

[0091] A new preparation process for crispy squid:

[0092] Step 1: Preparing squid surimi: Frozen Southeast Pacific squid is soaked in a 3% sodium chloride solution and refrigerated at 4°C for thawing. After routine cleaning, the squid is skinned, membranes removed, and head removed, and the sucker, teeth, eyes, and abdominal visceral cartilage are removed. The squid body is placed in a dehydrator at 5000 rpm and centrifuged for 10 minutes to remove moisture. The squid is then removed and placed in a vacuum freezer chopper and chopped at 1000 rpm for 3 minutes to prepare small squid surimi particles.

[0093] Step 2: Prepare squid filling: 70 parts of squid minced meat, 20 parts of wheat flour, 0.5 parts of sodium chloride, 3 parts of soy protein isolate, 0.5 parts of papain, 1 part of galacto-oligosaccharide, and 0.5 parts of sodium carbonate. Mix the above ingredients in a blender and set aside.

[0094] Step 3: Heat the squid filling obtained in step 2 in a 40°C water bath for 3 hours, then heat it in a 90°C water bath for 20 minutes, and then cool it in ice water for 30 minutes. Then, place the filling in a shaping machine to shape it into a predetermined ring shape, and place it at 4°C overnight to obtain a squid surimi gel ring for later use.

[0095] Step 4: Put corn oil in a pot and heat it to 175°C. Wrap the squid minced fish gel ring prepared in step 3 with breadcrumbs and fry it in the oil for 2 minutes. Remove it and place it at 4°C for 10 minutes to obtain the crispy squid ring. Store it directly in a -18°C cold storage.

[0096] Comparative Preparation Example 10

[0097] A new preparation process for crispy squid:

[0098] Step 1: Preparing squid surimi: Frozen Southeast Pacific squid is soaked in a 3% sodium chloride solution and refrigerated at 4°C for thawing. After routine cleaning, the squid is skinned, membranes removed, and head removed, and the sucker, teeth, eyes, and abdominal visceral cartilage are removed. The squid body is placed in a dehydrator at 5000 rpm and centrifuged for 10 minutes to remove moisture. The squid is then removed and placed in a vacuum freezer chopper and chopped at 1000 rpm for 3 minutes to prepare small squid surimi particles.

[0099] Step 2: Squid filling preparation: Squid filling preparation: 70 parts of squid minced meat, 20 parts of wheat flour, 0.5 parts of sodium chloride, 0.5 parts of sodium carbonate, mix the above ingredients in a blender and set aside;

[0100] Step 3: Heat the squid filling obtained in step 2 in a 40°C water bath for 3 hours, then heat it in a 90°C water bath for 20 minutes, and then cool it in ice water for 30 minutes. Then, place the filling in a shaping machine to shape it into a predetermined ring shape, and place it at 4°C overnight to obtain a squid surimi gel ring for later use.

[0101] Step 4: Put corn oil in a pot and heat it to 175°C. Wrap the squid minced fish gel ring prepared in step 3 with breadcrumbs and fry it in the oil for 2 minutes. Remove it and place it at 4°C for 10 minutes to obtain the crispy squid ring. Store it directly in a -18°C cold storage.

[0102] Test Example 1

[0103] Determination of the gel strength of the squid surimi gel obtained in step 3 of the preparation example and the comparative preparation example:

[0104] Before testing, a squid surimi gel ring sample, stored overnight at 4°C, was left at room temperature for 30 minutes, then cut into cylinders 25 mm in diameter and 20 mm in height. The sample was then analyzed using a TMS-Pro texture analyzer. The measurement parameters were a pre-test speed of 60 mm / min, a post-test speed of 60 mm / min, and a puncture distance of 15 mm. The results are shown in the table below:

[0105]

[0106]

[0107] Note: t test, l: P < 0.05 (compared with comparative preparation example 10)

[0108] From the results, it can be seen that each experimental sample group can improve the gel strength. The combined use of soy protein isolate and corn silk powder can improve the gel strength more. The gel strength is the strongest when soy protein isolate, corn silk powder and papain are used together.

[0109] Test Example 2

[0110] Determination of water holding capacity: Accurately weigh 3g of squid surimi gel ring sample, place it between two layers of filter paper and wrap it, centrifuge it at 4℃ and 5000r / min for 15min, and immediately remove the sample and weigh its mass. Water holding capacity is calculated as follows:

[0111] Water holding capacity (%) = (W2-W) / (W1-W) x 100; where: weight of the centrifuge tube (W); W2 is the mass of the squid surimi gel after centrifugation / g; W1 is the mass of the squid surimi gel before centrifugation / g. The results are shown in the following table:

[0112] Group Water holding capacity (%) Preparation Example 1 <![CDATA[94.76±2.92 1 ]]> Preparation Example 2 <![CDATA[92.22±3.82 1 ]]> Preparation Example 3 <![CDATA[92.01±2.72 1 ]]> Comparative Preparation Example 1 <![CDATA[76.54±3.25 1 ]]> Comparative Preparation Example 2 70.48±4.17 Comparative Preparation Example 3 <![CDATA[77.72±2.47 1 ]]> Comparative Preparation Example 4 <![CDATA[80.00±3.10 1 ]]> Comparative Preparation Example 5 <![CDATA[84.72±4.55 1 ]]> Comparative Preparation Example 6 <![CDATA[78.99±4.51 1 ]]> Comparative Preparation Example 7 <![CDATA[79.01±5.04 1 ]]> Comparative Preparation Example 8 <![CDATA[85.12±3.77 1 ]]> Comparative Preparation Example 9 <![CDATA[78.72±5.02 1 ]]> Comparative Preparation Example 10 68.72±4.14

[0113] Note: t test, l: P < 0.05 (compared with comparative preparation example 10)

[0114] From the results, it can be seen that each experimental sample group can improve the water holding capacity of the gel. The combined use of soy protein isolate and corn silk powder can significantly improve the water holding capacity of the gel, and the water holding capacity is the strongest when soy protein isolate, corn silk powder and papain are used together.

[0115] Test Example 3

[0116] The sensory properties of the crispy squid prepared in the preparation example and the comparative preparation example were measured.

[0117] The crispy squids prepared in the test preparation example and the comparative preparation example were directly put into 175° C. hot oil for a second frying, fried for 60 seconds, and then taken out and judged by culinary professionals.

[0118] Judging Method: A sensory panel of five trained culinary professionals evaluated the crispy squid's color, aroma, texture, taste, and flavor. Each evaluation scale was rated on a three-point scale: 7-9, 4-6, and 0-3. The color scale was golden, burnt, yellow-black, or yellow-white; the aroma scale was rich with no odor, light with no odor, or with a burnt or other odor; the texture scale was complete and tight, partially loose, or incomplete; the taste scale was crispy with moderate firmness, relatively crispy with either a high or low firmness, and not crispy with an unsuitable firmness; and the flavor scale was rich with a fragrant squid flavor, light with a fragrant squid flavor, and no fragrant squid flavor.

[0119] The results are shown in the following table:

[0120] Group Color odor Organizational Status Taste taste Preparation Example 1 <![CDATA[8.6±0.2 1 ]]> <![CDATA[8.7±0.3 1 ]]> <![CDATA[8.8±0.2 1 ]]> <![CDATA[8.2±0.6 1 ]]> <![CDATA[8.3±0.3 1 ]]> Preparation Example 2 <![CDATA[8.4±0.3 1 ]]> <![CDATA[8.4±0.2 1 ]]> <![CDATA[8.3±0.3 1 ]]> <![CDATA[8.0±0.2 1 ]]> <![CDATA[8.2±0.4 1 ]]> Preparation Example 3 <![CDATA[8.4±0.1 1 ]]> <![CDATA[8.2±0.3 1 ]]> <![CDATA[8.2±0.2 1 ]]> <![CDATA[8.1±0.3 1 ]]> <![CDATA[8.2±0.2 1 ]]> Comparative Preparation Example 1 7.2±0.1 7.2±0.3 7.5±0.2 7.3±0.2 7.2±0.2 Comparative Preparation Example 2 7.5±0.3 7.3±0.2 7.6±0.2 7.5±0.3 7.4±0.3 Comparative Preparation Example 3 7.3±0.3 7.2±0.4 7.5±0.3 7.3±0.2 7.2±0.3 Comparative Preparation Example 4 <![CDATA[7.9±0.2 1 ]]> <![CDATA[7.8±0.2 1 ]]> <![CDATA[7.9±0.4 1 ]]> <![CDATA[7.8±0.5 1 ]]> <![CDATA[7.7±0.5 1 ]]> Comparative Preparation Example 5 7.3±0.1 7.2±0.3 7.5±0.5 7.3±0.4 7.3±0.4 Comparative Preparation Example 6 7.4±0.2 7.2±0.2 7.6±0.3 7.4±0.2 7.3±0.5 Comparative Preparation Example 7 <![CDATA[8.0±0.3 1 ]]> <![CDATA[7.9±0.4 1 ]]> <![CDATA[8.0±0.2 1 ]]> <![CDATA[7.8±0.3 1 ]]> <![CDATA[7.8±0.1 1 ]]> Comparative Preparation Example 8 7.3±0.2 7.3±0.5 7.6±0.4 7.4±0.5 7.2±0.2 Comparative Preparation Example 9 7.4±0.3 7.4±0.4 7.7±0.8 7.5±0.6 7.4±0.3 Comparative Preparation Example 10 7.2±0.2 7.2±0.5 7.5±0.2 7.3±0.3 7.0±0.5

[0121] Note: t test, l: P < 0.05 (compared with comparative preparation example 10)

[0122] From the results, it can be seen that each experimental sample group can improve the color, smell, texture, taste and flavor of the crispy squid, but the combined use of papain and corn silk powder has a higher evaluation. The sensory score is the highest when soy protein isolate, corn silk powder and papain are used together, indicating that the three have a synergistic effect and can better enhance the taste.

[0123] It is speculated that papain can decompose protein components to a certain extent and increase the amount of glutamate. Soy protein isolate and corn silk powder can increase the water retention of squid minced meat and more effectively preserve the freshness of the squid. It also shows that the combined use of the three can better enhance the crispy taste of the squid after frying.

[0124] In summary, the present invention is the first to combine soy protein isolate, corn silk powder and papain to prepare crispy squid. The squid surimi gel prepared by this method has the strongest gel strength and better water holding capacity. At the same time, it also maintains the freshness of the squid and improves the taste. The preparation is relatively simple, which is of great significance and broad prospects.

[0125] It should be noted that the above description is only a preferred specific embodiment of the present invention. If changes are made according to the concept of the present invention, the functional effects produced shall be within the scope of the present invention as long as they do not exceed the spirit covered by the specification.

[0126] Throughout this specification, reference to terms such as "one embodiment," "some embodiments," "examples," "specific examples," or "some examples" means that a specific feature, structure, material, or characteristic described in conjunction with that embodiment or example is included in at least one embodiment or example of the present invention. In this specification, schematic representations of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.

[0127] While 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 invention, and that the scope of the invention is defined by the claims and their equivalents.

Claims

1. A crispy squid, characterized in that: The squid stuffing is prepared from the following raw materials in parts by weight: 60-70 parts of squid minced meat, 15-20 parts of wheat flour, 0.5 part of sodium chloride, 2-3 parts of isolated soy protein, 0.3-0.5 part of papain, 1-2 parts of corn silk powder and 0.5 part of sodium carbonate.

2. The method for preparing crispy squid according to claim 1, wherein: Step 1: preparing squid minced meat; Step 2: Prepare squid filling: 60-70 parts of squid minced meat, 15-20 parts of wheat flour, 0.5 parts of sodium chloride, 2-3 parts of soy protein isolate, 0.3-0.5 parts of papain, 1-2 parts of corn silk powder, and 0.5 parts of sodium carbonate. Mix the above ingredients in a blender and set aside. Step 3: Heat the squid filling obtained in step 2 in a 40° C. water bath for 2-3 hours, then heat in a 90° C. water bath for 20 minutes, then cool in ice water for 30 minutes, and store at 4° C. overnight to obtain squid surimi gel. Step 4: Put corn oil in a pot and heat it to 175°C. Wrap the squid minced fish gel ring prepared in step 3 with breadcrumbs and fry it in the oil for 2 minutes. Remove it and place it at 4°C for 10 minutes to obtain the crispy squid ring. Store it directly in a -18°C cold storage.

3. The preparation method according to claim 2, wherein: The squid surimi preparation method comprises the following steps: immersing frozen Southeast Pacific stem squid in a 3% sodium chloride solution and thawing in a refrigerator at 4°C; routinely cleaning the squid; removing the skin, membrane, and head; and removing the sucker, teeth, eyes, and abdominal visceral cartilage; placing the squid body in a dehydrator at 5000 rpm and centrifuging for 10 minutes to remove moisture; then taking the squid out and placing it in a vacuum freezing chopper and chopping at 1000 rpm for 3 minutes to prepare small-particle squid surimi.

4. The preparation method according to claim 2, wherein: The squid filling in step 3 is heated in a 40° C. water bath for no less than 2 hours.

5. The preparation method according to claim 2, wherein: The heating temperature of the corn oil in step 4 cannot exceed 185°C.

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