Preparation method of high-nutrition compound fried cuttlefish eggs and product

Abstract

The invention discloses a preparation method of high-nutrition compound fried cuttlefish eggs. The preparation method comprises the steps of raw material pretreatment, nutrition compound liquid preparation, cuttlefish emulsion paste preparation, egg liquid treatment and mixing, filling and gel forming, cooking and sterilization, and cooling and packaging, and the nutrition compound liquid contains DHA algal oil, collagen peptide, composite minerals and vitamins; the gradient gelation adopts three-stage treatment of 40-45 DEG C, 55-60 DEG C and 75-80 DEG C; the pasteurization condition is 72-75 DEG C / 25-30 minutes. According to the prepared fried cuttlefish eggs, the DHA content is larger than or equal to 140 mg / 100 g, the calcium content is larger than or equal to 85 mg / 100 g, the gel strength is larger than or equal to 430 gcm, the water-retaining property is larger than or equal to 91%, the quality guarantee period at the temperature of 4 DEG C reaches 42 days or above, and then the high-quality fried cuttlefish eggs which are comprehensive and balanced in nutrition, elastic and smooth in taste and stable in quality guarantee period are prepared.

Description

Technical Field

[0001] This invention relates to the field of aquatic product processing technology, specifically to a method and product for preparing a highly nutritious compound cuttlefish omelet. Background Technology

[0002] Cuttlefish is a nutritious aquatic product, rich in high-quality protein, various amino acids, trace elements, and taurine. Currently, most common cuttlefish products on the market are cuttlefish balls, primarily processed from a single cuttlefish ingredient, which suffers from a limited nutritional composition, ordinary taste, and short shelf life. While there are concepts of snack foods combining fish paste and egg liquid, there is a lack of product processing technology that integrates cuttlefish and egg liquid. Therefore, there is an urgent need for a preparation method that can scientifically combine cuttlefish, egg liquid, and other nutrients, and improve the overall quality of the product through optimized processing, to meet modern consumers' demand for high-nutrition, high-quality cuttlefish seafood snack foods. Summary of the Invention

[0003] To address the shortcomings of existing cuttlefish products and similar compound foods in terms of nutrition, taste, and shelf life, this invention provides a method and product for preparing a high-nutrition compound cuttlefish omelet. It achieves scientific nutritional synergy by formulating a nutritional compound solution containing DHA algal oil and collagen peptides; it uses a gradient gelation process to form a stable composite gel network; and it reduces the loss of heat-sensitive components through low-temperature chopping and gentle pasteurization. This results in a high-quality cuttlefish omelet with comprehensive and balanced nutrition, a chewy and smooth texture, and a stable shelf life.

[0004] To achieve the above objectives, the present invention provides the following technical solution: a method for preparing a highly nutritious compound cuttlefish omelet, comprising the following steps: S1: Raw material pretreatment: Select fresh cuttlefish, remove the internal organs, cartilage and skin, wash and cut into pieces, and set aside with poultry egg liquid; S2: Nutritional compound solution preparation: Prepare a nutritional compound solution containing DHA algal oil, collagen peptides, complex minerals and complex vitamins, stir well and set aside. S3: Preparation of Cuttlefish Emulsion: The cuttlefish meat chunks treated in S1 are chopped at low temperature to form cuttlefish paste, which is then emulsified and mixed with the nutrient compound solution in S2 to obtain cuttlefish emulsion. S4: Egg liquid processing and mixing: Stir the poultry egg liquid evenly, filter it, and mix it with the squid emulsion, starch, colloid and seasonings in S3 to obtain the compound egg liquid; S5: Filling and gel forming: The compound egg liquid of S4 is poured into the forming mold and subjected to gradient heating gelation treatment; S6: Steaming and sterilization: The gel-formed squid omelet is steamed at low temperature and then pasteurized. S7: Cooling and Packaging: Quickly cool the sterilized squid eggs and vacuum pack them.

[0005] Further, in S1, the weight ratio of cuttlefish to poultry egg liquid is 100:(30-50); the size of the cuttlefish pieces is 2-3 cm³; and the poultry egg liquid is chicken egg liquid or quail egg liquid.

[0006] Further, in S2, the nutritional compound solution comprises, by weight: 1-3 parts DHA algal oil, 2-5 parts collagen peptides, 0.5-1.5 parts compound minerals, 0.3-1.0 parts compound vitamins, and 20-40 parts purified water; the compound minerals include soluble salts of calcium, zinc, and iron; and the compound vitamins include vitamin A, vitamin D, and vitamin E.

[0007] Furthermore, in the composite mineral, the weight ratio of calcium gluconate, zinc lactate, and ferrous fumarate is 3:1:1.

[0008] Furthermore, in the compound vitamin, the weight ratio of vitamin A, vitamin D, and vitamin E is 2:1:2.

[0009] Furthermore, in S3, the temperature of the low-temperature chopping is 0-4℃, and the time is 10-15 minutes; the emulsification mixing is carried out in a vacuum emulsifier with a vacuum degree of -0.05 to -0.08 MPa and an emulsification time of 5-8 minutes.

[0010] Furthermore, in S4, the starch is a mixture of potato starch and tapioca starch in a weight ratio of 2:1; the colloid is a mixture of carrageenan and konjac gum in a weight ratio of 3:1; and the seasonings include salt, white sugar, cooking wine, and ginger juice.

[0011] Furthermore, in S5, the gradient temperature gelation treatment includes three stages: the first stage: 40-45℃ for 10-15 minutes; the second stage: 55-60℃ for 15-20 minutes; and the third stage: 75-80℃ for 5-8 minutes.

[0012] Furthermore, in S6, the low-temperature cooking temperature is 82-85°C and the time is 25-30 minutes; the pasteurization conditions are 72-75°C for 25-30 minutes.

[0013] On the other hand, a highly nutritious compound cuttlefish omelet product is prepared using the aforementioned method.

[0014] The preparation method of the high-nutrition compound cuttlefish omelet of the present invention has the following beneficial effects: 1. Through a scientifically formulated nutritional compound solution (DHA algal oil, collagen peptides, complex minerals and vitamins), the basic nutrients of cuttlefish and a variety of functional nutrients are synergistically enhanced.

[0015] 2. Low-temperature chopping and vacuum emulsification technology is used to retain heat-sensitive nutrients to the maximum extent, while achieving uniform blending of cuttlefish paste and nutrient solution.

[0016] 3. Through a gradient heating gelation process, egg liquid protein and cuttlefish protein form a stable composite gel network, which improves the elasticity and water retention of the cuttlefish egg.

[0017] 4. Optimized low-temperature cooking and pasteurization conditions minimize nutrient loss while ensuring food safety.

[0018] 5. The resulting squid omelet is nutritionally complete, has a chewy texture, a unique flavor, and a long shelf life, making it suitable for people of all ages. Detailed Implementation

[0019] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0020] This invention provides a method for preparing a highly nutritious compound cuttlefish omelet, comprising the following steps: S1: Raw material pretreatment: Select fresh cuttlefish, remove the internal organs, cartilage and skin, wash and cut into pieces, and set aside with poultry egg liquid; S2: Nutritional compound solution preparation: Prepare a nutritional compound solution containing DHA algal oil, collagen peptides, complex minerals and complex vitamins, stir well and set aside. S3: Preparation of Cuttlefish Emulsion: The cuttlefish meat chunks treated in S1 are chopped at low temperature to form cuttlefish paste, which is then emulsified and mixed with the nutrient compound solution in S2 to obtain cuttlefish emulsion. S4: Egg liquid processing and mixing: Stir the poultry egg liquid evenly, filter it, and mix it with the squid emulsion, starch, colloid and seasonings in S3 to obtain the compound egg liquid; S5: Filling and gel forming: Fill the S4 compound egg liquid into the forming mold (single mold cavity capacity is 25g, cavity diameter is 2.5cm) and carry out gradient temperature gelation treatment. S6: Steaming and sterilization: The gel-formed squid omelet is steamed at low temperature and then pasteurized. S7: Cooling and Packaging: Quickly cool the sterilized squid eggs and vacuum pack them.

[0021] The preparation method of the high-nutrition compound squid omelet of the present invention includes a complete process from raw material processing to packaging. Through the synergistic cooperation of each step, especially the compounding of nutrient solution, low-temperature emulsification, gradient gelation and mild pasteurization, the squid omelet produced has comprehensive nutrition, delicate and chewy texture, good water retention and long shelf life.

[0022] In S1, the weight ratio of cuttlefish to poultry egg liquid is 100:(30-50). This ratio ensures that the seafood flavor of the cuttlefish meat and the egg aroma of the poultry egg liquid are optimally blended, avoiding the squid flavor being masked by too much egg liquid or the squid omelet having a loose texture due to too little egg liquid. The cuttlefish pieces are 2-3 cm³ in size. The 2-3 cm³ cuttlefish pieces ensure that subsequent low-temperature chopping can form a delicate squid paste, while retaining an appropriate amount of meat fiber, thus enhancing the chewiness of the squid omelet. The poultry egg liquid is either chicken egg liquid or quail egg liquid. The choice of chicken egg liquid or quail egg liquid takes into account both the universality of raw materials and nutritional diversity (quail eggs are richer in minerals), thus broadening the applicable scenarios for squid omelet.

[0023] In S2, the nutrient compound solution comprises, by weight: 1-3 parts DHA algal oil, 2-5 parts collagen peptides, 0.5-1.5 parts complex minerals, 0.3-1.0 parts complex vitamins, and 20-40 parts purified water; the complex minerals include soluble salts of calcium, zinc, and iron; the complex vitamins include vitamin A, vitamin D, and vitamin E. This nutrient compound solution formula achieves synergistic effects between the basic nutrients and functional nutrients of cuttlefish. DHA algal oil supplements the nutrients needed for brain development, collagen peptides enhance the nutritional value and smoothness of cuttlefish roe, and the complex minerals and vitamins meet the daily needs of the human body. The weight ratio of each component ensures an appropriate concentration of nutrients, avoiding excessive addition that could lead to abnormal flavor or cost waste, while also preventing insufficient content that would fail to achieve the desired nutritional fortification effect. Simultaneously, the proportion of purified water ensures the fluidity of the compound solution, facilitating subsequent emulsification and mixing.

[0024] The weight ratio of calcium gluconate, zinc lactate, and ferrous fumarate in the compound mineral mixture is 3:1:1. This specific ratio conforms to the body's absorption patterns of calcium, zinc, and iron. The high absorption rate of calcium gluconate ensures effective calcium supplementation, zinc lactate is gentle and does not irritate the stomach, and ferrous fumarate has a stable iron content and is easily absorbed by the body. The synergistic effect of these three components avoids the negative impact of excessive absorption of any single mineral on the absorption of other components, while also achieving a balanced and enhanced mineral nutrition, resulting in a significantly higher calcium content in squid omelets compared to traditional squid omelets.

[0025] The compound vitamin contains vitamins A, D, and E in a weight ratio of 2:1:2. Vitamin A protects eyesight, vitamin D promotes calcium absorption, and vitamin E provides antioxidant benefits. This ratio ensures that the functions of the three vitamins complement each other, preventing the excessive accumulation of any single vitamin while meeting the body's daily intake needs. This precise formulation ensures that heat-sensitive nutrients such as vitamin D maintain a high retention rate during subsequent gentle processing, solving the problem of significant nutrient loss in traditional processes.

[0026] In step S3, the low-temperature chopping temperature is 0-4℃, the time is 10-15 minutes, the chopper speed is 800-1200 r / min, and the air emulsifier speed is 500-800 r / min. The emulsification and mixing are carried out in a vacuum emulsifier with a vacuum degree of -0.05 to -0.08 MPa and a true emulsification time of 5-8 minutes. The low-temperature chopping at 0-4℃ can maximize the retention of heat-sensitive nutrients in cuttlefish and avoid protein denaturation affecting taste and nutrition. The 10-15 minute chopping time ensures that the cuttlefish pieces form a delicate and uniform cuttlefish paste. The vacuum emulsification environment can remove air from the system, prevent oxidation that leads to nutrient loss and a deterioration in the taste of the cuttlefish omelet. The specific combination of vacuum degree and emulsification time allows the cuttlefish paste and the nutrient compound liquid to be fully integrated, avoiding stratification and laying the foundation for the uniform texture of the cuttlefish omelet.

[0027] In S4, the starch is a mixture of potato starch and tapioca starch in a weight ratio of 2:1. The high viscosity of potato starch and the good elasticity of tapioca starch enhance the gel strength and water retention of the squid omelet. The colloid is a mixture of carrageenan and konjac gum in a weight ratio of 3:1. The gel stability of carrageenan and the thickening properties of konjac gum work synergistically to further enhance the chewy texture of the squid omelet and avoid problems such as loose texture or excessive stiffness. The seasonings include salt, white sugar, cooking wine, and ginger juice. The combination of salt, white sugar, and other seasonings achieves a balance between salty and sweet. The cooking wine and ginger juice effectively remove the fishy smell of squid and highlight the fusion of squid umami and egg aroma, solving the problem of the single flavor of traditional squid omelets.

[0028] In S5, the gradient temperature gelation process comprises three stages: Stage 1: 40-45℃ for 10-15 minutes; Stage 2: 55-60℃ for 15-20 minutes; Stage 3: 75-80℃ for 5-8 minutes. This gradient temperature gelation mode causes the egg protein and cuttlefish protein to gradually denature and cross-link, forming a stable composite gel network. This avoids problems such as uneven protein coagulation and insufficient gel strength caused by single-temperature gelation. The slow gelation at low temperature in Stage 1 provides a foundation for protein cross-linking; the medium temperature in Stage 2 promotes gel network densification; and the high temperature in Stage 3 enhances gel stability. Ultimately, the cuttlefish egg retains over 91% of its water, resulting in a chewy and smooth texture. This solves the problems of poor binding and uneven texture between cuttlefish and egg in traditional processes.

[0029] In step S6, the low-temperature steaming temperature is 82-85℃ for 25-30 minutes; the pasteurization conditions are 72-75℃ for 25-30 minutes. The low-temperature steaming at 82-85℃ ensures the squid roe is thoroughly cooked while minimizing the loss of heat-sensitive nutrients (such as DHA and vitamins); the pasteurization at 72-75℃ effectively kills harmful microorganisms and extends shelf life (up to 42 days or more at 4℃), while avoiding nutrient loss and taste deterioration caused by high-temperature and high-pressure sterilization. This achieves a synergistic optimization of food safety, nutrient retention, and shelf-life extension.

[0030] In S7, the rapid cooling is carried out in an ice-water bath at 0-4°C, reducing the core temperature of the squid omelet to below 4°C within 30 minutes. Rapid cooling quickly terminates the internal thermal reaction of the squid omelet, preventing further nutrient loss and deterioration in taste due to sustained high temperatures; the low-temperature environment of 0-4°C inhibits microbial growth, extending the shelf life of the squid omelet; the cooling rate within 30 minutes ensures the stability of the squid omelet's gel structure, preventing surface cracking due to excessively rapid cooling or texture changes caused by excessively slow cooling. Simultaneously, the low-temperature state before vacuum packaging ensures the safety of subsequent vacuum packaging, further enhancing the storage stability of the squid omelet.

[0031] This invention also provides a highly nutritious compound cuttlefish omelet, prepared using the method described above.

[0032] The beneficial technical effects of the high-nutrition compound cuttlefish omelet prepared by the method of the present invention will be explained below through several examples and comparative examples. Example 1

[0033] This example provides a method for preparing a highly nutritious compound squid omelet, including the following steps: S1: Raw material pretreatment: Select 1000g of fresh cuttlefish, remove the internal organs, cartilage and skin, wash with clean water and cut into 2-3cm³ pieces; prepare 350g of egg liquid; S2: Nutritional compound solution preparation: 20g DHA algal oil, 30g collagen peptides, 8g compound minerals (4.8g calcium gluconate, 1.6g zinc lactate, 1.6g ferrous fumarate), 6g compound vitamins (2.4g vitamin A, 1.2g vitamin D, 2.4g vitamin E), 300g purified water, stir well; S3: Preparation of Cuttlefish Emulsion: Place cuttlefish meat pieces in a chopper at 4°C and chop for 12 minutes until fine cuttlefish paste is formed; pour the cuttlefish paste and nutrient compound liquid into a vacuum emulsifier and emulsify for 6 minutes under a vacuum of -0.06MPa. S4: Egg liquid processing and mixing: After the egg liquid is stirred evenly, filter it and mix it with the squid emulsion. Add 60g potato starch, 30g tapioca starch, 9g carrageenan, 3g konjac gum, 15g salt, 10g white sugar, 20g cooking wine, and 15g ginger juice, and stir evenly. S5: Filling and gel forming: Pour the compound egg liquid into the egg-bursting mold and perform the following steps in sequence: 42℃ for 12 minutes, 58℃ for 18 minutes, and 78℃ for 6 minutes. S6: Steaming and sterilization: Steam the gelled squid omelet at 84°C for 25 minutes; pasteurize at 75°C for 30 minutes.

[0034] S7: Cooling and Packaging: Cool the sterilized squid eggs in an ice water bath at 0-4℃ for 25 minutes until the core temperature is below 4℃, and then vacuum pack them. Example 2

[0035] This example provides a method for preparing a highly nutritious compound squid omelet, including the following steps: S1: Raw material pretreatment: Select 1000g of fresh cuttlefish, remove the internal organs, cartilage and skin, wash with clean water and cut into 2-3cm³ pieces; prepare 400g of quail egg liquid; S2: Nutritional compound solution preparation: 15g DHA algal oil, 40g collagen peptides, 10g compound minerals, 7g compound vitamins, 350g purified water, stir well; S3: Preparation of Cuttlefish Emulsion: Place cuttlefish meat pieces in a chopper at 2°C and chop for 14 minutes until fine cuttlefish paste is formed; pour the cuttlefish paste and nutrient compound liquid into a vacuum emulsifier and emulsify for 7 minutes under a vacuum of -0.07MPa. S4: Egg liquid processing and mixing: After the egg liquid is stirred evenly, it is filtered and mixed with the squid emulsion. Add 70g potato starch, 35g tapioca starch, 10.5g carrageenan, 3.5g konjac gum, 15g salt, 10g white sugar, 20g cooking wine, and 15g ginger juice, and stir evenly. S5: Filling and gel forming: Pour the compound egg liquid into the egg-bursting mold and perform the following steps in sequence: 44℃ for 14 minutes, 59℃ for 16 minutes, and 76℃ for 7 minutes. S6: Steaming and sterilization: Steam the gelled squid omelet at 83°C for 26 minutes; pasteurize at 73°C for 26 minutes.

[0036] S7: Cooling and Packaging: Cool the sterilized squid eggs in an ice water bath at 0-4℃ for 25 minutes until the core temperature is below 4℃, and then vacuum pack them. Example 3

[0037] This example provides a method for preparing a highly nutritious compound squid omelet, including the following steps: S1: Raw material pretreatment: Select 1000g of fresh cuttlefish, remove the internal organs, cartilage and skin, wash with clean water and cut into 2-3cm³ pieces; prepare 300g of egg liquid; S2: Nutritional compound solution preparation: 25g DHA algal oil, 35g collagen peptides, 9g compound minerals, 8g compound vitamins, 320g purified water, stir well; S3: Preparation of Cuttlefish Emulsion: Place cuttlefish meat pieces in a chopper at 1°C and chop for 13 minutes until fine cuttlefish paste is formed; pour the cuttlefish paste and nutrient compound solution into a vacuum emulsifier and emulsify for 6.5 minutes under a vacuum of -0.065MPa. S4: Egg liquid processing and mixing: After the egg liquid is stirred evenly, it is filtered and mixed with the squid emulsion. Add 65g potato starch, 32.5g tapioca starch, 9.8g carrageenan, 3.2g konjac gum, 15g salt, 10g white sugar, 20g cooking wine, and 15g ginger juice, and stir evenly. S5: Filling and gel forming: Pour the compound egg liquid into the egg-bursting mold and perform the following steps in sequence: 43℃ for 13 minutes, 57℃ for 19 minutes, and 77℃ for 6 minutes. S6: Steaming and sterilization: Steam the gelled squid omelet at 85°C for 27 minutes; pasteurize at 75°C for 27 minutes.

[0038] S7: Cooling and Packaging: Cool the sterilized squid eggs in an ice water bath at 0-4℃ for 25 minutes until the core temperature is below 4℃, and then vacuum pack them. Example 4

[0039] This example provides a method for preparing a highly nutritious compound squid omelet, including the following steps: S1: Raw material pretreatment: Select 1000g of fresh cuttlefish, remove the internal organs, cartilage and skin, wash with clean water and cut into 2-3cm³ pieces; prepare 400g of egg liquid; S2: Nutritional compound solution preparation: 30g DHA algal oil, 25g collagen peptides, 12g compound minerals, 5g compound vitamins, 280g purified water, stir well; S3: Preparation of Cuttlefish Emulsion: Place cuttlefish meat pieces in a chopper at 2°C and chop for 12 minutes until fine cuttlefish paste is formed; pour the cuttlefish paste and nutrient compound liquid into a vacuum emulsifier and emulsify for 7 minutes under a vacuum of -0.06MPa. S4: Egg liquid processing and mixing: After the egg liquid is stirred evenly, it is filtered and mixed with the squid emulsion. Add 55g potato starch, 27.5g tapioca starch, 8.3g carrageenan, 2.7g konjac gum, 18g salt, 8g white sugar, 25g cooking wine, and 12g ginger juice, and stir evenly. S5: Filling and gel forming: Pour the compound egg liquid into the egg-bursting mold and perform the following steps in sequence: 41℃ for 15 minutes, 56℃ for 20 minutes, and 79℃ for 5 minutes. S6: Steaming and sterilization: Steam the gelled squid omelet at 82°C for 30 minutes; pasteurize at 72°C for 30 minutes.

[0040] S7: Cooling and Packaging: Cool the sterilized squid eggs in an ice water bath at 0-4℃ for 28 minutes until the core temperature is below 4℃, and then vacuum pack them.

[0041] Comparative Example 1 This example provides a method for preparing squid omelet, including the following steps: S1: Raw material pretreatment: Select 1000g of fresh cuttlefish, remove the internal organs, cartilage and skin, wash with clean water and cut into 2-3cm³ pieces; prepare 350g of egg liquid; S2: Preparation of cuttlefish emulsion: Place cuttlefish meat pieces in a chopper at 4°C and chop for 12 minutes until fine cuttlefish paste is formed; pour the cuttlefish paste and 364g of purified water into a vacuum emulsifier and emulsify for 6 minutes under a vacuum of -0.06MPa. S3: Egg liquid processing and mixing: After the egg liquid is stirred evenly, filter it and mix it with the squid emulsion. Add 60g potato starch, 30g tapioca starch, 9g carrageenan, 3g konjac gum, 15g salt, 10g white sugar, 20g cooking wine, and 15g ginger juice, and stir evenly. S4: Filling and gel forming: Pour the compound egg liquid into the egg-bursting mold and perform the following steps in sequence: 42℃ for 12 minutes, 58℃ for 18 minutes, and 78℃ for 6 minutes. S5: Steaming and sterilization: Steam the gelled squid omelet at 84°C for 25 minutes; pasteurize at 75°C for 30 minutes.

[0042] S6: Cooling and Packaging: Cool the sterilized squid eggs in an ice water bath at 0-4℃ for 25 minutes until the core temperature is below 4℃, and then vacuum pack them.

[0043] Comparative Example 2 This example provides a method for preparing squid omelet, including the following steps: S1: Raw material pretreatment: Select 1000g of fresh cuttlefish, remove the internal organs, cartilage and skin, wash with clean water and cut into 2-3cm³ pieces; prepare 350g of egg liquid; S2: Nutritional compound solution preparation: 20g DHA algal oil, 30g collagen peptides, 8g compound minerals (4.8g calcium gluconate, 1.6g zinc lactate, 1.6g ferrous fumarate), 6g compound vitamins (2.4g vitamin A, 1.2g vitamin D, 2.4g vitamin E), 300g purified water, stir well; S3: Preparation of Cuttlefish Emulsion: Place cuttlefish meat pieces in a chopper at 4°C and chop for 12 minutes until fine cuttlefish paste is formed; pour the cuttlefish paste and nutrient compound liquid into a vacuum emulsifier and emulsify for 6 minutes under a vacuum of -0.06MPa. S4: Egg liquid processing and mixing: After the egg liquid is stirred evenly, filter it and mix it with the squid emulsion. Add 60g potato starch, 30g tapioca starch, 9g carrageenan, 3g konjac gum, 15g salt, 10g white sugar, 20g cooking wine, and 15g ginger juice, and stir evenly. S5: Filling and gel forming: Pour the compounded egg liquid into the egg-bursting mold and gel in an 85°C water bath for 30 minutes; S6: Steaming and sterilization: Steam the gelled squid omelet at 84°C for 25 minutes; pasteurize at 75°C for 30 minutes.

[0044] S7: Cooling and Packaging: Cool the sterilized squid eggs in an ice water bath at 0-4℃ for 25 minutes until the core temperature is below 4℃, and then vacuum pack them.

[0045] Comparative Example 3 This example provides a method for preparing squid omelet, including the following steps: S1: Raw material pretreatment: Select 1000g of fresh cuttlefish, remove the internal organs, cartilage and skin, wash with clean water and cut into 2-3cm³ pieces; prepare 350g of egg liquid; S2: Nutritional compound solution preparation: 20g DHA algal oil, 30g collagen peptides, 8g compound minerals (4.8g calcium gluconate, 1.6g zinc lactate, 1.6g ferrous fumarate), 6g compound vitamins (2.4g vitamin A, 1.2g vitamin D, 2.4g vitamin E), 300g purified water, stir well; S3: Preparation of Cuttlefish Emulsion: Place cuttlefish meat pieces in a chopper at 4°C and chop for 12 minutes until fine cuttlefish paste is formed; pour the cuttlefish paste and nutrient compound liquid into a vacuum emulsifier and emulsify for 6 minutes under a vacuum of -0.06MPa. S4: Egg liquid processing and mixing: After the egg liquid is stirred evenly, filter it and mix it with the squid emulsion. Add 60g potato starch, 30g tapioca starch, 9g carrageenan, 3g konjac gum, 15g salt, 10g white sugar, 20g cooking wine, and 15g ginger juice, and stir evenly. S5: Filling and gel forming: Pour the compound egg liquid into the egg-bursting mold and perform the following steps in sequence: 42℃ for 12 minutes, 58℃ for 18 minutes, and 78℃ for 6 minutes. S6: Steaming and sterilization: Steam the gelled squid omelet at 84℃ for 25 minutes; sterilize at 121℃ for 15 minutes.

[0046] S7: Cooling and Packaging: Cool the sterilized squid eggs in an ice water bath at 0-4℃ for 25 minutes until the core temperature is below 4℃, and then vacuum pack them.

[0047] Comparative Example 4 This example provides a method for preparing squid omelet, including the following steps: S1: Raw material pretreatment: Select 1000g of fresh cuttlefish, remove the internal organs, cartilage and skin, wash with clean water and cut into 2-3cm³ pieces; prepare 350g of egg liquid; S2: Nutritional compound solution preparation: 20g DHA algal oil, 30g collagen peptides, 8g compound minerals (4.8g calcium gluconate, 1.6g zinc lactate, 1.6g ferrous fumarate), 6g compound vitamins (2.4g vitamin A, 1.2g vitamin D, 2.4g vitamin E), 300g purified water, stir well; S3: Place the cuttlefish meat pieces in a chopper at 4℃ and chop for 12 minutes until fine cuttlefish paste is formed; mix the cuttlefish paste with the nutritional compound solution under normal pressure until evenly combined. S4: Egg liquid processing and mixing: After the egg liquid is stirred evenly, filter it and mix it with squid paste. Add 60g potato starch, 30g tapioca starch, 9g carrageenan, 3g konjac gum, 15g salt, 10g white sugar, 20g cooking wine, and 15g ginger juice, and stir evenly. S5: Filling and gel forming: Pour the compound egg liquid into the egg-bursting mold and perform the following steps in sequence: 42℃ for 12 minutes, 58℃ for 18 minutes, and 78℃ for 6 minutes. S6: Steaming and sterilization: Steam the gelled squid omelet at 84°C for 25 minutes; pasteurize at 75°C for 30 minutes.

[0048] S7: Cooling and Packaging: Cool the sterilized squid eggs in an ice water bath at 0-4℃ for 25 minutes until the core temperature is below 4℃, and then vacuum pack them.

[0049] Comparative Example 5 This example provides a method for preparing squid omelet, including the following steps: S1: Raw material pretreatment: Select 1000g of fresh cuttlefish, remove the internal organs, cartilage and skin, wash with clean water and cut into 2-3cm³ pieces; prepare 350g of egg liquid; S2: Nutritional compound solution preparation: 20g DHA algal oil, 30g collagen peptides, 6g compound vitamins, 300g purified water, stir well; S3: Preparation of Cuttlefish Emulsion: Place cuttlefish meat pieces in a chopper at 4°C and chop for 12 minutes until fine cuttlefish paste is formed; pour the cuttlefish paste and nutrient compound liquid into a vacuum emulsifier and emulsify for 6 minutes under a vacuum of -0.06MPa. S4: Egg liquid processing and mixing: After the egg liquid is stirred evenly, filter it and mix it with the squid emulsion. Add 60g potato starch, 30g tapioca starch, 9g carrageenan, 3g konjac gum, 15g salt, 10g white sugar, 20g cooking wine, and 15g ginger juice, and stir evenly. S5: Filling and gel forming: Pour the compound egg liquid into the egg-bursting mold and perform the following steps in sequence: 42℃ for 12 minutes, 58℃ for 18 minutes, and 78℃ for 6 minutes. S6: Steaming and sterilization: Steam the gelled squid omelet at 84°C for 25 minutes; pasteurize at 75°C for 30 minutes.

[0050] S7: Cooling and Packaging: Cool the sterilized squid eggs in an ice water bath at 0-4℃ for 25 minutes until the core temperature is below 4℃, and then vacuum pack them.

[0051] Comparative Example 6 This example provides a method for preparing squid omelet, including the following steps: S1: Raw material pretreatment: Select 1000g of fresh cuttlefish, remove the internal organs, cartilage and skin, wash with clean water and cut into 2-3cm³ pieces; prepare 350g of egg liquid; S2: Nutritional compound solution preparation: 20g DHA algal oil, 30g collagen peptides, 8g compound minerals (4.8g calcium gluconate, 1.6g zinc lactate, 1.6g ferrous fumarate), 6g compound vitamins (2.4g vitamin A, 1.2g vitamin D, 2.4g vitamin E), 300g purified water, stir well; S3: Preparation of Cuttlefish Emulsion: Place cuttlefish meat pieces in a chopper at 4°C and chop for 12 minutes until fine cuttlefish paste is formed; pour the cuttlefish paste and nutrient compound liquid into a vacuum emulsifier and emulsify for 6 minutes under a vacuum of -0.06MPa. S4: Egg liquid processing and mixing: After the egg liquid is stirred evenly, filter it and mix it with the squid emulsion. Add 90g of corn starch, 12g of agar, 15g of salt, 10g of white sugar, 20g of cooking wine, and 15g of ginger juice, and stir evenly. S5: Filling and gel forming: Pour the compound egg liquid into the egg-bursting mold and perform the following steps in sequence: 42℃ for 12 minutes, 58℃ for 18 minutes, and 78℃ for 6 minutes. S6: Steaming and sterilization: Steam the gelled squid omelet at 84°C for 25 minutes; pasteurize at 75°C for 30 minutes.

[0052] S7: Cooling and Packaging: Cool the sterilized squid eggs in an ice water bath at 0-4℃ for 25 minutes until the core temperature is below 4℃, and then vacuum pack them.

[0053]

[0054] Notes: DHA content was determined according to GB 5009.168-2016 "National Food Safety Standard - Determination of Fatty Acids in Food"; gel strength was measured using a texture analyzer with a P / 0.5 probe, a testing speed of 1 mm / s, and a compression ratio of 50%; water retention was measured using centrifugation, with 10g of sample centrifuged at 8000 r / min for 10 min, and the weight difference before and after centrifugation was calculated; vitamin D retention was measured according to GB 5009.82-2016 "National Food Safety Standard - Determination of Vitamins A, D, and E in Food", with retention rate = (content in finished product / amount added to raw materials) × 100%. Sensory evaluation was conducted by 10 tasters, with 9-10 points being excellent, 7-8 points being good, 5-6 points being fair, and <5 points being poor, and the average value was taken.

[0055] By comprehensively comparing and analyzing the performance test data of the cuttlefish omelet products prepared in Examples 1-4 and Comparative Examples 1-6 (see Table 1), the following conclusions can be drawn: 1. Examples 1-4 all showed high DHA content (142.1-277.8 mg / 100g), protein content (≥15.0 g / 100g), and significantly increased calcium content (≥85.6 mg / 100g), which is directly attributed to the scientific addition of the nutritional compound solution (DHA algal oil, collagen peptides, and complex minerals / vitamins). Comparative Example 1 (without added nutritional compound solution) had extremely low levels of all nutritional indicators (e.g., DHA only 5.2 mg / 100g, calcium only 15.2 mg / 100g), which conversely confirms the inadequacy of simple mixing processes in nutritional fortification. Comparative Example 5 (without added complex minerals) had a calcium content (18.5 mg / 100g) far lower than all examples. Although other indicators were acceptable, it clearly demonstrates the necessity of the nutritional compound solution of this invention for achieving comprehensive nutritional fortification of the product.

[0056] 2. All examples exhibited high gel strength (≥435.6 g·cm) and high water retention (≥91.5%), which is attributed to the three-stage gradient temperature gelation process (40-45℃→55-60℃→75-80℃), which promotes the formation of a stable and dense composite gel network between cuttlefish protein and egg protein. Comparative Example 2 (using a single-stage gelation at 85℃) showed significantly lower gel strength (380.2 g·cm) and water retention (88.6%) compared to the examples, resulting in a lower sensory score. This indicates that the gradient gelation process of this invention plays an irreplaceable role in obtaining a chewy, smooth, and uniform texture, avoiding the problems of rapid protein coagulation and uneven network caused by single high-temperature treatment.

[0057] 3. All embodiments achieved a relatively long shelf life (42-45 days) while maintaining a vitamin D retention rate of over 85%, demonstrating the effectiveness of the 72-75℃ pasteurization combined with the 82-85℃ low-temperature cooking process. Comparative Example 3 (using 121℃ high-pressure sterilization), although extending the shelf life to 60 days, saw a sharp drop in vitamin D retention rate to 52.1%, and also exhibited decreased DHA content, gel strength, and water retention, resulting in the lowest sensory score. This clearly indicates that high-pressure, high-temperature sterilization severely damages heat-sensitive nutrients and degrades product texture, while the mild sterilization method of this invention, while ensuring food safety for the entire shelf life, maximizes the preservation of the product's nutrition and taste.

[0058] 4. Comparative Example 4 (mixed under normal pressure, not vacuum emulsified) was slightly inferior to Example 1, which had similar process conditions, in key indicators such as DHA content, gel strength, water retention, and vitamin retention rate, and its shelf life was also shorter. This indicates that the vacuum emulsification environment effectively prevents the oxidation of raw materials and the intrusion of air, and has a positive effect on maintaining nutrient activity, enhancing gel structure stability, and extending product shelf life.

[0059] 5. Comparative Example 6 (using corn starch and agar as alternatives) showed significant deterioration in gel strength (325.8 g·cm), water retention (84.1%), and sensory score (7.0). This strongly demonstrates that the specific compound system of potato starch and tapioca starch (2:1) and carrageenan and konjac gum (3:1) in this invention plays a key synergistic role in forming the unique chewy, smooth, and water-retaining texture desired by this invention.

[0060] 6. This invention utilizes the synergistic effects of four core technologies—"scientifically formulated nutritional compound liquid," "low-temperature vacuum emulsification," "gradient gel forming," and "mild pasteurization"—to successfully produce a high-quality cuttlefish omelet product with comprehensive nutrition, a chewy and smooth texture, and a stable shelf life through innovative formula design and preparation process combination.

[0061] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A method for preparing a highly nutritious compound cuttlefish omelet, characterized in that: Includes the following steps: S1: Raw material pretreatment: Select fresh cuttlefish, remove the internal organs, cartilage and skin, wash and cut into pieces, and set aside with poultry egg liquid; S2: Nutritional compound solution preparation: Prepare a nutritional compound solution containing DHA algal oil, collagen peptides, complex minerals and complex vitamins, stir well and set aside. S3: Preparation of Cuttlefish Emulsion: The cuttlefish meat chunks treated in S1 are chopped at low temperature to form cuttlefish paste, which is then emulsified and mixed with the nutrient compound solution in S2 to obtain cuttlefish emulsion. S4: Egg liquid processing and mixing: Stir the poultry egg liquid evenly, filter it, and mix it with the squid emulsion, starch, colloid and seasonings in S3 to obtain the compound egg liquid; S5: Filling and gel forming: The compound egg liquid of S4 is poured into the forming mold and subjected to gradient heating gelation treatment; S6: Steaming and sterilization: The gel-formed squid omelet is steamed at low temperature and then pasteurized. S7: Cooling and Packaging: Quickly cool the sterilized squid eggs and vacuum pack them.

2. The preparation method of the high-nutrition compound cuttlefish omelet according to claim 1, characterized in that: In S1, the weight ratio of cuttlefish to poultry egg liquid is 100:(30-50); the size of the cuttlefish pieces is 2-3 cm³; the poultry egg liquid is chicken egg liquid or quail egg liquid.

3. The preparation method of the high-nutrition compound cuttlefish omelet according to claim 1, characterized in that: In S2, the nutritional compound solution comprises, by weight: 1-3 parts DHA algal oil, 2-5 parts collagen peptides, 0.5-1.5 parts compound minerals, 0.3-1.0 parts compound vitamins, and 20-40 parts purified water; the compound minerals include soluble salts of calcium, zinc, and iron; and the compound vitamins include vitamin A, vitamin D, and vitamin E.

4. The preparation method of the high-nutrition compound cuttlefish omelet according to claim 3, characterized in that: In the composite mineral, the weight ratio of calcium gluconate, zinc lactate, and ferrous fumarate is 3:1:

1.

5. The preparation method of the high-nutrition compound cuttlefish omelet according to claim 4, characterized in that: In the compound vitamin, the weight ratio of vitamin A, vitamin D, and vitamin E is 2:1:

2.

6. The preparation method of the high-nutrition compound cuttlefish omelet according to claim 1, characterized in that: In S3, the temperature of the low-temperature chopping is 0-4℃ and the time is 10-15 minutes; the emulsification mixing is carried out in a vacuum emulsifier with a vacuum degree of -0.05 to -0.08 MPa and an emulsification time of 5-8 minutes.

7. The preparation method of the high-nutrition compound cuttlefish omelet according to claim 1, characterized in that: In S4, the starch is a mixture of potato starch and tapioca starch in a weight ratio of 2:

1. The colloid is a mixture of carrageenan and konjac gum in a weight ratio of 3:

1. The seasonings include salt, white sugar, cooking wine, and ginger juice.

8. The preparation method of the high-nutrition compound cuttlefish omelet according to claim 1, characterized in that: In S5, the gradient temperature gelation process includes three stages: First stage: Maintain 40-45℃ for 10-15 minutes; Second stage: Maintain at 55-60℃ for 15-20 minutes; Third stage: Maintain at 75-80℃ for 5-8 minutes.

9. The preparation method of the high-nutrition compound cuttlefish omelet according to claim 1, characterized in that: In S6, the low-temperature cooking temperature is 82-85°C and the time is 25-30 minutes; The pasteurization conditions are 72-75℃ for 25-30 minutes.

10. A highly nutritious compound cuttlefish and egg product, characterized in that: It is prepared by the preparation method described in any one of claims 1-9.

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