Preparation method of squid meat floss sandwich biscuits

Abstract

The application belongs to the field of food processing and discloses a preparation method of squid dried fish floss sandwich biscuits, which can make the prepared squid biscuits retain excellent chewiness and freshness, effectively remove fishy smell, and the like. First, a clean whole fish with a smooth surface without film is obtained as a pretreated whole fish. Then, the pretreated whole fish is coated and blanched, and is pickled for more than 8 hours to form an intermediate whole fish. Then, the intermediate whole fish is heated and dehumidified, and is then crushed as standby fish floss. Finally, a pair of single biscuits is obtained, the standby fish floss is clamped into the pair of single biscuits, so that squid dried fish floss sandwich biscuits are obtained. The coating of the whole fish can tenderize the fibers and prevent the water from losing too fast, and can lock the freshness. The blanching can better remove fishy smell and lock the freshness, so that the subsequent heating and drying process does not cause excessive loss of squid moisture, and the squid is effectively preserved and deodorized.

Description

Technical Field

[0001] This invention belongs to the field of food processing, specifically relating to a method for preparing squid and pork floss sandwich biscuits. Background Technology

[0002] Currently, with the continuous improvement of people's living standards, people's requirements for snack foods are not only nutritional but also taste. In order to meet this demand, many snack foods that combine nutrition and taste have appeared on the market. Sandwich biscuits have the advantages of rich taste, good flavor integration, and rapid energy replenishment, thus becoming a typical snack food.

[0003] Seafood is a type of food rich in high-quality protein and trace elements, which can effectively control body fat and weight. It can also provide DHA, an important component of the brain and retina. Squid, in particular, is rich in taurine, has a tough texture, and is high in fiber. Based on this, using squid as a filling for sandwich cookies satisfies people's comprehensive requirements for the nutrition and taste of sandwich cookies from a natural perspective.

[0004] However, although there are attempts to use squid in sandwich cookies, the finished cookies have little to no chewiness or freshness and have a strong fishy smell, making it difficult to meet the needs of consumers. Summary of the Invention

[0005] In response to the shortcomings of existing technologies, the applicant has found that the existing sandwich cookies have "almost no chewiness and a noticeable fishy smell" because the production of sandwich cookies involves multiple heating and drying processes. These multiple heating and drying processes cause excessive moisture loss in the squid, resulting in a lack of chewiness. Furthermore, due to the high-temperature processing and the dry and crispy nature of the cookies during multiple processing steps, the squid sandwiched inside cannot retain sufficient moisture to maintain its chewiness. Moreover, the high-temperature processing cannot effectively preserve freshness or remove fishy smells like steaming or grilling fish.

[0006] This invention provides a method for preparing squid and pork floss sandwich cookies, which allows the squid cookies to retain excellent chewiness and umami flavor, as well as effectively remove fishy smell.

[0007] To achieve the above objectives, the present invention provides the following technical solution: A method for preparing squid and pork floss filled cookies includes the following steps: Step S1: Obtain a clean, whole fish with a smooth, membrane-free surface as a pre-treated whole fish; Step S2: After coating the pre-treated whole fish with starch and blanching it, marinate it for more than 8 hours to form the whole fish in the middle. Step S3: Heat the whole fish in the middle to remove moisture, then crush it to make fish floss for later use; Step S4: Obtain a pair of single biscuits, sandwich the prepared fish floss between the pair of single biscuits, and thus obtain squid and pork floss sandwich cookies.

[0008] Preferably, step S2 includes the following sub-steps: Step S2-1: Knead and coat the pre-treated whole fish with starch, then let it rest for 10 to 15 minutes to form a starch-coated whole fish; Step S2-2: Blanch the whole fish coated with starch for no more than 1 minute to form a blanched whole fish; Step S2-3: Marinate the blanched whole fish at a low temperature for 12 hours to form a whole fish in the middle. Further, after blanching the whole fish, soak it in the honey syrup and proceed to steps S2-3.

[0009] Furthermore, the ratio of granulated sugar to honey in the supplemented honey is 2:1. Preferably, step S3 includes the following sub-steps: Step S3-1: Use a flexible absorbent sheet to remove surface moisture from the whole fish in the middle, and make several staggered linear cuts on the opposite sides of the whole fish in the middle to form a cut fish. Step S3-2: Dry the whole fish with the cut marks at low temperature in sequence, and then tear the whole fish with the cut marks into several middle fish strips along the linear cut marks; Step S3-3: Dry the middle fish floss at high temperature, then crush the middle fish floss to form fish floss for later use.

[0010] Furthermore, in step S3-2, the low-temperature drying temperature is 40°C, and the drying is carried out for 5 hours. The whole fish with cuts is turned over every hour, and the wet basis of the fish floss in the middle is 40%±1%. In step S3-3, the high-temperature drying temperature is 130°C, and the drying is carried out for 40 minutes. The wet basis of the prepared fish floss is 25%±1%.

[0011] Preferably, in step S4, one of the two single cakes rests against the production platform, with the single cake serving as the base single cake and the other serving as the sandwich single cake, the thickness of the sandwich single cake being 1 mm greater than the thickness of the base single cake.

[0012] Compared with the prior art, the beneficial effects of the present invention are: 1. The preparation method of the squid and pork floss sandwich biscuits of the present invention first obtains a clean, whole fish with a smooth, membrane-free surface as a pre-treated whole fish; then, the pre-treated whole fish is coated with starch, blanched, and marinated for more than 8 hours to form an intermediate whole fish; next, the intermediate whole fish is heated to remove moisture, and then crushed as a reserve fish floss; finally, a pair of single biscuits are obtained, and the reserve fish floss is sandwiched between the pair of single biscuits to obtain squid and pork floss sandwich biscuits. The coating of starch tenderizes the fibers of the whole fish and prevents moisture loss, while locking in the freshness. Blanching can better remove the fishy smell and lock in the freshness, so that the squid does not lose too much moisture during the subsequent heating and drying process, and effectively preserves freshness and removes fishy smell. Therefore, the present invention can make the squid biscuits retain excellent chewiness and freshness, and effectively remove fishy smell.

[0013] 2. Because the preparation method of the squid meat floss sandwich biscuits of the present invention involves immersing the blanched whole fish in a strengthening honey syrup and then marinating it at a low temperature for 12 hours, the strengthening honey syrup soaking can reduce the loss of fiber moisture, enhance the tenderization of fish meat fibers, and inhibit the growth of harmful microorganisms. Therefore, the present invention can make the squid biscuits retain excellent chewiness, effectively remove the fishy smell, and extend the storage time of the blanched whole fish.

[0014] 3. Because the preparation steps of the spare fish floss of the present invention include the following: First, the surface moisture of the whole fish is removed by using a flexible absorbent sheet, and several staggered linear cuts are made on the opposite sides of the whole fish to form a cut fish; then, the cut fish is dried at low temperature in sequence, and then the cut fish is torn into several fish flosses along the linear cuts; finally, the fish flosses are dried at high temperature, and then crushed to form spare fish floss. That is, the absorbent sheet can remove the surface moisture without affecting the internal moisture content of the fish meat. The relative dryness of the surface can better combine with the crust of the sandwich biscuit, while the internal moisture content can make the fish floss have enough chewiness. The linear cuts can make the subsequent formation of fish flosses more convenient and neat. Therefore, the present invention can simultaneously solve the problems of effective combination of spare fish floss and crust and make the fish floss shape neat.

[0015] 4. Because the low-temperature drying temperature of this invention is 40°C, and the drying is carried out continuously for 5 hours, and the whole fish with cuts is turned over every hour, the wet basis of the fish floss in the middle is 40%±1%, and the high-temperature drying temperature is 130°C, and the drying is carried out continuously for 40 minutes, the wet basis of the prepared fish floss is 25%±1%. Therefore, by controlling the temperature and time of high-temperature and low-temperature drying, this invention enables the wet basis of the fish floss in the middle and the prepared fish floss to reach the predetermined range, thereby further ensuring that the squid sandwich biscuits retain excellent chewiness and freshness.

[0016] 5. In the process of this invention, one of the two single biscuits rests against the production platform, serving as the base biscuit, while the other serves as the sandwich biscuit. The thickness of the sandwich biscuit is 1mm greater than that of the base biscuit. Therefore, by making the sandwich biscuit thinner, this invention allows the sandwich biscuit to heat up faster, thereby enabling the squid sandwich biscuit to be formed quickly and having a rich, multi-layered texture. Attached Figure Description

[0017] Figure 1 This is a schematic diagram illustrating the preparation method of squid and pork floss sandwich cookies according to an embodiment of the present invention. Detailed Implementation

[0018] To make the technical means, creative features, objectives and effects of the present invention easier to understand, the following embodiments, in conjunction with the accompanying drawings, specifically illustrate the preparation method of the squid and pork floss sandwich biscuits of the present invention. It should be noted that the description of these embodiments is for the purpose of helping to understand the present invention, but does not constitute a limitation of the present invention.

[0019] Example 1 like Figure 1 As shown, the preparation method S100 of the squid and pork floss sandwich biscuit in this embodiment includes the following steps: Step S1: Obtain a cleaned whole fish with a smooth surface and no membrane, as a pre-treated whole fish.

[0020] Specifically, the prepared squid is thawed under running water. After thawing, the mucus and impurities on the surface of the squid are removed manually, the outer membrane is torn off, and the cartilage and internal organs are removed. Then, it is rinsed clean with water to form a pre-treated whole fish. At this time, the surface of the fish feels smooth to the touch.

[0021] Step S2: After coating the pre-treated whole fish with starch and blanching it (the same below), marinate it for more than 8 hours to form the whole fish in the middle.

[0022] Step S2-1: Knead and coat the pre-treated whole fish with starch, then let it rest for 10 to 15 minutes to form a coated whole fish.

[0023] Specifically, potato starch is used to coat the surface of the pre-treated whole fish by kneading, and then the fish is left to stand for 15 minutes to form a coated whole fish.

[0024] Step S2-2: Blanch the marinated whole fish for no more than 1 minute to form a blanched whole fish.

[0025] Specifically, the blanching lasts for 1 minute. In this embodiment, water and cooking wine are added to a pot, heated, and then the whole fish coated with starch is put into the blanching water.

[0026] Step S2-3: Marinate the blanched whole fish at a low temperature for 12 hours to form a whole fish in the middle.

[0027] After blanching the whole fish and immersing it in the enhanced honey syrup, proceed to steps S2-3. The ratio of the enhanced honey syrup is 2:1 for granulated sugar and honey. In this embodiment, the mass of granulated sugar is 40 grams and the mass of honey is 20 grams.

[0028] Specifically, the fine sugar in this formula for enhancing honey dissolves fully in the honey without precipitation.

[0029] Step S3: Heat the whole fish in the middle to remove moisture, then crush it to make fish floss.

[0030] Step S3-1: Use a flexible absorbent sheet to remove surface moisture from the whole fish in the middle, and make several staggered linear cuts on the opposite sides of the whole fish in the middle to form a cut fish. Specifically, kitchen paper towels are used to pat dry the surface of the whole fish in the middle. In this embodiment, the linear cuts are all parallel to each other, and the depth of the linear cuts is 1 / 3 of the thickness of the whole fish in the middle.

[0031] Step S3-2: Dry the whole fish with the cut marks at low temperature in sequence, and then tear the whole fish with the cut marks into several middle fish strips along the linear cut marks.

[0032] The low-temperature drying temperature is 40℃, and the drying is carried out continuously for 5 hours. The whole fish with cuts is turned over every hour, and the wet basis of the fish fibers in the middle is 40%±1%.

[0033] Specifically, the whole fish is easily torn into several intermediate fish strips along the linear cuts. The surface of the intermediate fish strips is dry and the fibers are flexible. In this embodiment, the whole fish with cuts is placed on the drying rack of a food dryer, and the whole fish with cuts is turned over once every hour during continuous drying.

[0034] Step S3-3: Dry the middle fish floss at high temperature, then crush the middle fish floss to form fish floss for later use.

[0035] The high-temperature drying temperature is 130℃, and the drying is continued for 40 minutes. The wet basis of the prepared fish floss is 25%±1%.

[0036] Specifically, the middle fish floss is placed in an oven and dried at high temperature. Then, it is pulverized using a commercially available chopper to form spare fish floss, which has a fluffy texture.

[0037] Step S4: Obtain a pair of single biscuits, sandwich the prepared fish floss between the pair of single biscuits, and thus obtain squid and pork floss sandwich cookies.

[0038] One of the two single-layer cakes rests against the production platform, serving as the base cake, while the other serves as the sandwich cake. The thickness of the sandwich cake is 1mm greater than that of the base cake. Specifically, the length and width of both the base cake and the sandwich cake are 4cm.

[0039] Specifically, both the base cookie and the sandwich cookie are made from low-gluten flour through kneading, resting, and dividing. The auxiliary ingredients in the dough are 20g corn oil, 40g milk, 1g salt, 1g baking soda, and 4g yeast. Fish floss is added between the base cookie and the sandwich cookie. In this embodiment, the thickness of the base cookie is 2±0.02mm, and the thickness of the sandwich cookie is 1±0.02mm. Then, small holes are punched in the base cookie and the sandwich cookie using a punching roller, and pressure is applied to the edges of the base cookie and the sandwich cookie to seal the edges. Finally, the cookies are baked in an oven at 160℃ for 15 minutes, until the edges of the sandwich cookie turn slightly yellow and the surface turns golden yellow.

[0040] Example 2 The main difference between this embodiment and Embodiment 1 is that the ratio of the enhanced honey is granulated sugar to honey equal to 1:1; all other steps and parameters are the same as in Embodiment 1. In this embodiment, the mass of granulated sugar is 30 grams, and the mass of honey is 30 grams.

[0041] Example 3 The main difference between this embodiment and Embodiment 1 is that the dough contains 15g of corn oil and 45g of milk. All other steps and parameters are the same as in Embodiment 1.

[0042] Example 4 The main difference between this embodiment and Embodiment 1 is that the dough contains 25g of corn oil and 15g of butter. All other steps and parameters are the same as in Embodiment 1.

[0043] Example 5 The main difference between this embodiment and Embodiment 1 is that the length and width of both the base cake and the sandwich cake are 5cm. All other steps and parameters are the same as in Embodiment 1.

[0044] Compare with Example 1 The main difference between this comparative example and Example 1 is that the pre-treated whole fish is not coated with potato starch; instead, it is directly blanched and marinated to form the intermediate whole fish. All other ingredient ratios, process steps, and parameters are the same as in Example 1.

[0045] Compare with Example 2 The main difference between this comparative example and Example 1 is that the wet basis of the intermediate fish floss is controlled at 35% ± 1%, and the wet basis of the prepared fish floss is controlled at 20% ± 1% (wet basis). The remaining steps and parameters are the same as in Example 1.

[0046] Compare with Example 3 The main difference between this comparative example and Example 1 is that the wet basis of the intermediate fish floss is controlled at 45% ± 1% (wet basis), and the wet basis of the prepared fish floss is controlled at 30% ± 1% (wet basis). The remaining steps and parameters are the same as in Example 1.

[0047] Compare with Example 4 The difference between this comparative example and Example 1 is that the thickness of the base cake and the sandwich cake are the same, both being 2 ± 0.02 mm. All other steps and parameters are the same as in Example 1.

[0048] Sensory evaluation: (1) Sample preparation According to Example 1 respectively 5 and Comparative Example 1 Samples of squid and pork floss filled soda crackers were prepared using the formula and process described in section 4. Each sample was numbered and sealed for storage to avoid cross-contamination of flavors.

[0049] (2) The review panel consisted of 20 professional evaluators who had received sensory training and had no history of seafood allergies.

[0050] (3) Evaluation process and standards Each evaluator independently tasted 9 groups of samples multiple times. Each group of samples was provided with 3 squid and pork floss sandwich soda crackers, which were randomly numbered to avoid affecting the order. When tasting samples in different groups, the evaluator rinsed their mouths with water and waited 2 to 5 minutes apart. The evaluators scored each sensory indicator according to the scoring criteria in Table 1. Based on Table 1, the evaluators' scores were summarized to obtain the sensory evaluation score table in Table 2. Table 1 Sensory Evaluation Table for Squid Floss Filled Soda Crackers Table 2 Sensory Evaluation Scores of Squid and Floss Filled Soda Crackers As can be seen from Table 2, I. This embodiment addresses the technical problems in existing technologies, such as the difficulty in processing squid fibers into fluffy meat floss and the tendency for seafood-filled cookies to separate and have a fragmented texture. By establishing a combined process of "starch tenderization—stepwise temperature-controlled critical drying," the fluffiness of squid fibers and their stable application in soda cracker fillings are achieved. The resulting product not only retains the natural umami flavor and fibrous chewiness of squid but also possesses the crispness and layers of soda crackers, providing a new approach to the development of seafood-based snack foods.

[0051] Second, in this embodiment, the squid muscle fibers are significantly tenderized by kneading and coating with potato starch. In contrast, Example 1 lacked this coating process. After drying and baking under the same conditions, the resulting squid shreds showed severe shrinkage, resulting in a dry and hard texture. After chopping and mixing, it was difficult to form a firm and fluffy meat floss. Consequently, the filling had a rough texture and a gritty feel without any chewiness when eaten.

[0052] Third, the step-by-step temperature-controlled drying process used in this embodiment is key to forming fluffy squid floss. In Control Example 2, due to poor control of temperature, heating time, and moisture retention, the middle fish floss formed a relatively hard texture during its formation. Then, after high-temperature baking, the squid fibers shrank even more severely, resulting in dry, dark brown, and almost completely lost flavor in the prepared squid floss. In Control Example 3, the middle fish floss and prepared squid floss had a higher moisture basis, resulting in surface "water exudation," making the sample soft and not crispy.

[0053] Fourth, this embodiment employs a single-cake design with varying thicknesses, which plays a crucial role in optimizing the texture layers of the sample. In contrast, the single-cake design in Comparative Example 4 uses a uniform thickness, resulting in no difference in texture between the upper, middle, and lower layers when chewed.

[0054] The above embodiments are preferred embodiments of the present invention and are not intended to limit the scope of protection of the present invention. Various modifications or variations that can be made by those skilled in the art without creative effort within the scope of the appended claims are still within the scope of protection of this patent.

Claims

1. A method for preparing squid and pork floss filled biscuits, characterized in that, Includes the following steps: Step S1: Obtain a clean, whole fish with a smooth, membrane-free surface as a pre-treated whole fish; Step S2: After coating the pretreated whole fish with starch and blanching it, marinate it for more than 8 hours to form an intermediate whole fish; Step S3: Heat the whole fish in the middle to remove moisture, then crush it to make fish floss for later use; Step S4: Obtain a pair of single biscuits, and sandwich the prepared fish floss between the pair of single biscuits to obtain squid and pork floss sandwich cookies.

2. The method for preparing squid and pork floss sandwich biscuits according to claim 1, characterized in that: in, Step S2 includes the following sub-steps: Step S2-1: Knead and coat the pre-treated whole fish with starch, then let it rest for 10 to 15 minutes to form a starch-coated whole fish; Step S2-2: Blanch the marinated whole fish in boiling water for no more than 1 minute to form a blanched whole fish; Step S2-3: Marinate the blanched whole fish at low temperature for 12 hours to form the intermediate whole fish.

3. The method for preparing squid floss sandwich biscuits according to claim 2, characterized in that: in, After immersing the blanched whole fish in the enhanced honey syrup, proceed to steps S2-3.

4. The method for preparing squid and pork floss sandwich biscuits according to claim 3, characterized in that: in, The ratio of the supplementary honey is granulated sugar to honey equal to 2:

1.

5. The method for preparing squid and pork floss sandwich biscuits according to claim 1, characterized in that: in, Step S3 includes the following sub-steps: Step S3-1: Use a flexible absorbent sheet to remove surface moisture from the whole fish in the middle, and make several staggered linear cuts on opposite sides of the whole fish in the middle to form a cut fish. Step S3-2: Dry the whole fish with the cut marks at low temperature in sequence, and then tear the whole fish with the cut marks into several middle fish strips along the linear cut marks; Step S3-3: Dry the intermediate fish floss at high temperature, and then crush the intermediate fish floss to form the spare fish floss.

6. The method for preparing squid and pork floss sandwich biscuits according to claim 5, characterized in that: in, In step S3-2, the low-temperature drying temperature is 40℃, and the drying is continued for 5 hours. The fish with the incisions is turned over every hour. The wet basis of the middle fish fibers is 40% ± 1%. In step S3-3, the high-temperature drying temperature is 130°C, and the drying is continued for 40 minutes. The wet basis of the prepared fish floss is 25%±1%.

7. The method for preparing squid and pork floss sandwich biscuits according to claim 1, characterized in that: in, In step S4, one of the two cakes rests against the production platform, serving as the base cake, while the other serves as the sandwich cake. The thickness of the sandwiched single cake is 1 mm greater than the thickness of the base single cake.

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