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80 results about "Dried squid" patented technology
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Preparation process for canned sweet and sour squid
ActiveCN103054087AReduce nutrient lossHigh nutritional valueFood preparationBiotechnologyNutritive values
The invention relates to the technical field of aquatic product processing and in particular relates to a preparation process for canned sweet and sour squid. The preparation method for the canned sweet and sour squid comprises the following steps of firstly, pre-treating fresh or frozen and normal-temperature unfrozen squid, soaking the pre-treated squid under ultrasonic conditions; then, rinsing the squid and cooking the rinsed squid by using cooking liquor, and applying self-made sauce to the cooked squid; and finally, canning, sterilizing and cooling the squid to obtain the finished product. According to the preparation process for the canned sweet and sour squid disclosed by the invention, the conventional preparation for products such as shredded squid, dried squid, rolled squid and roasted squid is broken; and moreover, through the cooking process and the sauce applying, the squid is complete in nutrition, good in mouthfeel, suitable for people of all ages, and is a brand-new marine product with a high nutritional value.
Owner:ZHEJIANG MARINE DEV RES INST
Nutritional dried squids and processing method thereof
ActiveCN102090668AHas nourishing and strengthening effectFull of nutritionFood preparationMedicinal herbsGARLIC POWDER
The invention relates to a method for processing nutritional dried squids, and belongs to the technical field of food processing methods. The nutritional dried squids are characterized by comprising the following components in part by weight: 1 to 5 parts of squid skin and flesh, 10 to 20 parts of fresh bamboo, 2 to 6 parts of shallot, 2 to 4 parts of ginger, 2 to 4 parts of garlic powder, 3 to 10 parts of table salt, 3 to 10 parts of soft sugar, 2 to 6 parts of pepper, 3 to 10 parts of I+G and 5 to 10 parts of nutritional seasoning juice. In the method, due to the adoption of the processing process, raw materials are non-polluted, green and healthy, and have rich nutrients, wherein in a seasoning process, seasoning liquid contains a certain amount of sugar and salt, so the seasoning liquid offers unique color, fragrance and taste to products and keeps the products fresh; and the seasoning juice comprises broth with nutrition and delicacy and particularly has the effect of nourishing and strengthening the body of Chinese medicinal herbs.
Owner:孙青社
Method for extracting undenatured type II collagen from squid cartilage
The invention provides a method for extracting undenatured type II collagen from squid cartilage. The method includes: freeze-drying squid cartilage; crushing the freeze-dried squid cartilage, and sieving to obtain cartilage powder; suspending the cartilage powder in HCL solution, EDTA solution and NaOH solution to obtain precipitate; adding acetic acid solution and protease into the precipitate, stirring, centrifuging and collecting supernate; adding saturated NaCl solution into the supernate until NaCl concentration is 1-1.5M, allowing standing for 16-24h, centrifuging, and removing supernate to obtain first precipitate; dissolving the first precipitate by using acid, performing dialysis, and performing freeze-drying to obtain the undenatured type II collagen. The purity of the undenatured type II collagen acquired by extracting is not lower than 95%.
Owner:SHANGHAI FISHERIES RES INST
Preparation method of high-molecular-weight squid skin collagen
ActiveCN102676620AHigh recovery rateKeep alivePeptide preparation methodsFermentationEnzymatic hydrolysisUltrafiltration
The invention discloses a preparation method of high-molecular-weight squid skin collagen, comprising the steps of after thawing the squid skin, using clear water to clean the squid skin and mashing; adding NaOH solution to soak the squid skin; adding n-butyl alcohol solution, and stirring; using distilled water to wash the squid skin until that pH is neutral; drying the squid skin; adding distilled water to the dried squid skin, stirring uniformly; adding protease to perform enzymatic hydrolysis for the squid skin; using ultrafiltration membrane with molecular weight cutoff of 100kd to filter the enzymolysis liquid; collecting filtering substances on the ultrafiltration membrane; and freeze-drying to obtain the high-molecular-weight squid skin collagen. The biomedicine material prepared by the high-molecular-weight squid skin collagen obtained by the method has good mechanical property; the method has simple process step, can recover low-molecular-weight collagen, improve whole utilization level of the squid skin, can improve utilization value of the squid skin and can reduce environment pollution level.
Owner:ZHEJIANG MARINE DEV RES INST
Squid tenderization liquid and preparation and application method thereof
ActiveCN104054999ASoft tissueEasy to chewNatural extract food ingredientsFood ingredient functionsFruit juicePyrophosphate
The invention discloses a squid tenderization liquid and solves problems of hard texture and poor mouthfeel of a dried squid product in the prior art. The squid tenderization liquid is composed of following components, by mass, 0.5-1% of papain, 1-3% of calcium chloride, 0.01-0.03% of bromelain, 0.3-0.6% of sodium pyrophosphate, 0.2-0.5% of xanthan gum and the balance apple juice with a mass concentration being 40-50%. The squid tenderization liquid is reasonable in formula and good in tenderization effect. An obtained dried squid product is soft, easy to chew and good in mouthfeel. The invention also provides a preparation method of the squid tenderization liquid. The method mainly includes following steps: (1) preparing the apple juice and (2) mixing raw materials. The preparation method is simple in processes, good in operability and low in cost.
Owner:浙江恒和食品有限公司
Production technology of dried squid with beef flavor
The invention belongs to the technical field of dried squid production technology, in particular to the production technology of the dried squid with beef flavor, comprising the following steps: 1) selecting raw materials; 2) pretreating; 3) cleaning; 4) cooking; 5) cooling and draining; 6) seasoning and infiltrating; 7) spreading out to pieces; 8) drying; 9) peeling and regaining moisture; 10) reheating and baking; 11) rolling; 12) cooking; 13) cooling and draining; 14) seasoning and infiltrating; and 15) drying. By using the invention, traditional squid product characteristics is broken, and offcuts of squid are fully utilized, the additional value is improved and, environmental pollution is reduced; and the original fishlike smell is eliminated, so that the dried squid has fragrant beef flavor, thereby improving the content of taurine required by human body. In the production process, the run-off of nutrient components is paid attention to, and organic components required by human body are reasonably added; the appearance is lifelike; and the characteristics of the original marine products such as high content of protein, low fat and a large amount of unsaturated fat acid and the like are retained, thus being an organic combination of fish and meat.
Owner:云鹏控股集团有限公司
Composite biological fresh-keeping agent used for squid, and fresh-keeping method thereof
ActiveCN106615074ALow priceHigh in proteinFruits/vegetable preservation using sugarsPolyphenolToxicology
The invention discloses a composite biological fresh-keeping agent used for squid, and a fresh-keeping method thereof. The composite biological fresh-keeping agent comprise a squid fresh-keeping agent 1 and a squid fresh-keeping agent 2; the squid fresh-keeping agent 1 and the squid fresh-keeping agent 2 are combined for fresh keeping of squid; the squid fresh-keeping agent 1 is prepared from enzymolysis products of flounder leftovers; the squid fresh-keeping agent 2 is prepared from laminarin, pine bark polyphenol extract, and resveratrol. The fresh-keeping method comprises following steps: fresh squid is washed; vesicle is removed; squid is cut into pieces, is uniformly immersed into the squid fresh-keeping agent 1 and the squid fresh-keeping agent 2 respectively, is taken out from the squid fresh-keeping agents, and is subjected to natural air drying at 4 DEG C; the obtained dried squid is stored in fresh-keeping bags; and the fresh-keeping bags are sealed, and are stored at 0 DEG C. The composite biological fresh-keeping agent also possesses antibacterial effect and oxidation resistance, and is capable of reducing formaldehyde content in squid, and prolonging self life of squid; synergistic effect of the composite biological fresh-keeping agent in maintaining of the quality of squid is achieved; and no obvious influence on the color of squid is caused.
Owner:BOHAI UNIV
Salt and pepper seasoning
The invention relates to a processing technology of a salt and pepper seasoning and a preparation method thereof. Main constituents of the salt and pepper are 38-50% of refined salt, 24-40% of flavor essence, 19-30% of chicken essence, 12-25% of white sugar, 0.7-10% of dried small shrimp, 0.9-10% of dried squid and 3.8-8% of dried chilli, 0.25-2% of spicery (pepper). The raw materials are processed into powder seasoning. The seasoning has the advantages of spicy and strong flavor, delicious taste and mild peppery taste, and is suitable for popular taste. The use method is stir frying, frying, stewing, braising and adding to soup.
Owner:叶其胜
Preparation method and application of endogenous formaldehyde removing agent for shredded squid
ActiveCN104206935AEasy to prepareEasy to useNatural extract food ingredientsFood preparationHydrolysateGelatin
A preparation method and an application of an endogenous formaldehyde removing agent for shredded squids. The preparation method includes following steps: preparing a gelatin aqueous solution by adding gelatin to water, adding pancreatin, adjusting a pH value with sodium hydroxide, performing a hydrolysis reaction, heating the solution to 90 DEG C, maintaining the temperature to be constant, performing filtration to obtain a hydrolysate of the gelatin, and adding the hydrolysate of the gelatin, resveratrol and casein to water to obtain the formaldehyde removing agent. The application of the formaldehyde removing agent includes following steps: cutting squids into squid pieces, soaking the squid pieces in the formaldehyde removing agent for 6-14 hours, performing steaming and flavoring processes to the soaked squid pieces, drying the squid pieces until a moisture content is 38-42%, and storing the dried squid pieces in a refrigeration storeroom to obtain a semi-finished product of the squids. The method and the application are advantaged in that the formaldehyde removing agent is safe and effective to use, is simple in treatment method, is low in cost, has a good formaldehyde removing effect on formaldehyde in the squibs, can inhibit generation of endogenous formaldehyde, and is free of influence on sense organ of the squib after treatment.
Owner:BOHAI UNIV
Ready-to-eat dried squid and processing method thereof
The invention provides ready-to-eat dried squid and a processing method thereof. The formula of the ready-to-eat dried squid is characterized by comprising the following basic components in percentage by weight: 89-91% of the dried squid, 7-9% of sugar, 0.9-1.1% of salt, 0.8-1.2% of monosodium glutamate and 0.05-0.15% of citric acid. The processing method comprises the following steps: 1. cleaning and draining squid; 2. stewing twice; 3. draining and cooling; 4. mixing the squid with auxiliary materials, and curing so that the auxiliary materials can be infiltrated into the squid; and 5. drying and cooling. Compared with the prior art, the ready-to-eat dried squid obtained by the processing method has the advantages that the formula is reasonable, namely the monosodium glutamate can enhance delicious flavor of the dried squid, and the citric acid can enhance appetite of people and promote digestive absorption of calcium and phosphorus substances in a human body; and the processing method is scientific, namely the squid is stewed twice so that the obtained dried squid is more tasty and delicious, the dried squid is safer and more secured to eat after being vacuumized and sterilized at high pressure, and the quality of the dried squid is more reliable and well guaranteed through repeated quality inspection.
Owner:舟山京洲水产食品有限公司
Technology for removing fishy smell from squids
InactiveCN106901139AKeep the flavorAvoid spoilageMeat/fish preservation using chemicalsEucalyptus oilFiltration
The invention provides a technology for removing fishy smell from squids. The technology comprises the following steps of (1) pretreatment: removing skin, internal organs, heads and feet from fresh squids, performing thorough cleaning, and performing draining; (2) preparation of fishy smell removing liquid, wherein the fishy smell removing liquid comprises the following components of tea tree oil, eucalyptus oil, dihydrate sodium citrate, a surfactant AES, glycyrrhizic acid, calcium oxide, BS-12, propylene glycol and water; taking water in parts by weight, adding the taken water into a reaction kettle, performing stirring, adding the surfactant AES and the calcium oxide, raising the temperature to 70 DEG C, performing stirring, sequentially adding the tea tree oil, the eucalyptus oil, the dihydrate sodium citrate and the glycyrrhizic acid, performing emulsification for 35min, adding the BS-12, performing stirring, adding the propylene glycol, performing cooling to 27 DEG C, performing defoaming, and performing filtration, so as to obtain the fishy smell removing liquid; (3) fishy smell removal: placing the drained squids into the fishy smell removing liquid, soaking the squids for 7min, draining the soaked squids, placing the drained squids into a fresh keeping agent, soaking the squids for 14 min, draining the soaked squids, and performing cold air drying; and (4) low-temperature storage: performing vacuum packaging on the dried squids, and performing low-temperature storage.
Owner:舟山金星水产有限公司
Method for extracting purified glycoprotein from internal organs of squid
InactiveCN105348370AHigh yieldRealize value-added utilizationPeptide preparation methodsSephadexFractional Precipitation
The invention discloses a method for extracting purified glycoprotein from internal organs of a squid. The method mainly overcomes the problems of waste of protein resources and environmental pollution due to usage of the internal organs of the squid as a feed raw material or discarding of the internal organs of the squid in the prior art. The method comprises the following steps: with fresh or thawed frozen squid internal organs as a raw material, successively carrying out degreasing through acetone hot bath, crushing and then extraction with a sodium chloride solution so as to obtain crude glycoprotein extract; subjecting the crude glycoprotein extract to dialysis, desalination and fractional precipitation via ammonium sulfate so as to obtain a crude glycoprotein product; and subjecting the crude glycoprotein product to Sephadex G-100 gel column chromatography, then carrying out double distilled water equilibrium and elution, separating and purifying crude glycoprotein of the internal organs of the squid and subjecting eluate to freeze drying so as to obtain a purified dry squid internal organ glycoprotein product. The method provided by the invention realizes value-added utilization of the internal organs of the squid, reduces pollution of squid waste to the environment, and is reasonable in process and simple and feasible in operation; and the extracted glycoprotein has high purity and can be produced in large scale.
Owner:RONGCHENG GUANGRUN SEAFOOD CO LTD
Processing method of spicy dried squids
The invention discloses a processing method of spicy dried squids. The processing method comprises the steps of: preprocessing squids, preparing spicy essential oil, pickling and drying, wherein the step of preparing the spicy essential oil comprises: placing dried red pepper seeds in a drying and frying machine, frying for 20-30min at the temperature of 60-85 DEG C, then placing the fried dry red pepper seeds in a presser to be pressed, pressing under the conditions that the temperature is 130-170 DEG C and the pressure is 0.2-0.5MPa until the ingress of oil of the dry red pepper seeds stops, collecting crude oil, refining, settling and homogenizing the crude oil to obtain the spicy essential oil. The spicy essential oil prepared by adopting the invention is pure in texture and thick in fragrance; and the processed spicy dried squids are rich in nutrients, special in taste, and full of spicy flavor, and greatly meet the demand on the taste of a hot food fan.
Owner:广西钦州市绿源天然食品加工有限公司
Preparation method of decolorized squid skin collagen
Disclosed is a preparation method of decolorized squid skin collagen, comprising the following steps of: taking dry squid skin, adding a potassium permanganate solution which accounts for 20-30 times the weight of the squid skin and has a concentration of 1%, uniformly stirring for 60 minutes at the speed of 50-60r / m by the use of an electric mixer, pouring potassium permanganate raffinate, cleaning for 3 times by the use of water which accounts for 3-5 times the weight of the squid skin, adding an oxalic acid solution which accounts for 20-30 times the weight of the squid skin and has a concentration of 8%, uniformly stirring for 6-6.5 hours at the speed of 50-60r / m by the use of the electric mixer, pouring oxalic acid raffinate, cleaning for 3 times by the use of distilled water which accounts for 3-5 times the weight of the squid skin, homogenizing the squid skin, adding distilled water which accounts for 20 times the weight of the squid skin, adding trypsin which accounts for 0.5-0.6% of the weight of the squid skin, placing into a constant-temperature water-bath kettle of 45 DEG C for water bath for 2 hours to obtain the final decolorized collagen liquid, and placing the decolorized collagen liquid into a lyophilizer for freeze-drying.
Owner:LANZHOU UNIVERSITY OF TECHNOLOGY
Processing method of instant squid claw snack food
The invention belongs to the field of processing of aquatic foods and relates to a production method of an instant squid claw snack food. The method comprises the following steps: selecting fresh or unfrozen squid claws as raw materials; rinsing, draining, tenderizing, seasoning and pickling, drying and baking to prepare dried squid claws with the moisture content which is controlled to be 20+ / -1 percent; carrying out metal detection and packaging to obtain a finished product. The processing method provided by the invention is simple and industrial production is easy to realize. Seasonings for pickling, provided by the invention, are scientifically proportioned and the relatively strong fishy smell of squids is improved; the dry and hard mouth feel of the baked squid claws is also avoided. The instant squid claw snack food produced by the invention has a delicious taste and a soft and tender texture, and is more suitable for children and old people to eat; the instant squid claw snack food is instant food after bag opening, has abundant nutrients, is convenient to carry and is an ideal snack food.
Owner:舟山市普陀海汇水产有限公司
Production technology for delaying browning of shredded squid
ActiveCN105475897AReduce browningImprove sensory qualityFood ingredient functionsOrganolepticDried squid
The invention discloses a production technology for delaying browning of shredded squid. The production technology comprises the following steps: 1, unfreezing frozen squids, processing the unfrozen squids, boiling the processed squids, cooling the boiled squids, carrying out primary seasoning penetration, drying the primary seasoned squids, baking the dried squids, calendering the baked squids, shredding the calendered squids, and carrying out secondary seasoning penetration to produce shredded squids; and 2, carrying out ultrahigh pressure treatment: processing the shredded squids produced in step 1 at a pressure of 300-500MPa for 10-20min, drying the processed shredded squids, weighing the dried shredded squids, and packaging the weighed shredded squids. The whiteness of shredded squid produced in the invention, stored for 12 months, is same to the whiteness of the shredded squids not subject to the ultrahigh pressure treatment, stored for 6 months, the sense feeling of the shredded squid finally obtained in the invention is god, and the storage period is prolonged 1 time or above, so the quality of the shredded squid product is improved.
Owner:SHANGHAI OCEAN UNIV
Liver-protecting and dryness-moistening sterculia nobilis cake and preparation method thereof
InactiveCN104322627AImprove nutrition and health valueGet rid of rheumatismDough treatmentBakery productsMedicinal herbsRheumatism
The invention discloses a liver-protecting and dryness-moistening sterculia nobilis cake, which is prepared with the following materials in part by weight: 200 to 220 parts of glutinous rice flour, 7 to 8 parts of flour, 7 to 9 parts of nutrient additive, 5 to 10 parts of chestnut kernels, 2 to 5 parts of enoki mushrooms, 3 to 4 parts of royal jelly, 10 to 12 parts of silver bullion vegetable, 7 to 8 parts of lyophilized mulberry powder, 10 to 20 parts of dried squids, 15 to 20 parts of black fungi, 17 to 18 parts of mango pulp, 17 to 18 parts of sterculia nobilis, 10 to 12 parts of papaya pulp, 13 to 15 parts of yams, 2.2 to 3 parts of radix hedysari, 2 to 2.4 parts of fragrant plantain lily flowers, 3.1 to 3.7 parts of geranium wilfordii, 2 to 3 parts of hemp seeds and 2.2 to 3.4 parts of yellow sand. By adopting a variety of medicinal vegetable and fruit materials as materials, the cake has high nutritional and health-care value, wherein the geranium wilfordii has the effects of treating rheumatism, protecting the liver and resisting bacteria, the hemp seeds have the effects of moistening dryness and lubricating the intestines, and therefore the cake is suitable for being eaten by patients with constipation.
Owner:金继根
Seafood beef basic seasoning soup and production method thereof
The invention belongs to the technical field of food processing and discloses seafood beef basic seasoning soup. The seasoning soup is prepared by taking spotted crabs, dried prawns, dried mussel meat, dried squids, dried scallops, old hens, pig feet, lean ham, beef bones, beef tenderloin and lean chicken breast meat as main materials and boiling. According to the seafood beef basic seasoning soup, the materials are strictly selected and formula matching is scientific and reasonable; requirements on the aspects of nutrients, flavor, color and luster and the like are considered and the process is simple; prepared seafood beef has a rich flavor, is delicious and palatable, has a long aftertaste and has rich nutrient values; the requirements on tastes of different regions can be met, and the development and requirements of a modern catering industry can be met; in the aspect of a process, boiling soup organically combined with steaming in a container and the soup has is more delicious.
Owner:LINGNAN NORMAL UNIV
Preparation method of high-molecular-weight squid skin collagen
ActiveCN102676620BImprove mechanical propertiesArt and steps are simplePeptide preparation methodsFermentationEnzymatic hydrolysisUltrafiltration
The invention discloses a preparation method of high-molecular-weight squid skin collagen, comprising the steps of after thawing the squid skin, using clear water to clean the squid skin and mashing; adding NaOH solution to soak the squid skin; adding n-butyl alcohol solution, and stirring; using distilled water to wash the squid skin until that pH is neutral; drying the squid skin; adding distilled water to the dried squid skin, stirring uniformly; adding protease to perform enzymatic hydrolysis for the squid skin; using ultrafiltration membrane with molecular weight cutoff of 100kd to filter the enzymolysis liquid; collecting filtering substances on the ultrafiltration membrane; and freeze-drying to obtain the high-molecular-weight squid skin collagen. The biomedicine material prepared by the high-molecular-weight squid skin collagen obtained by the method has good mechanical property; the method has simple process step, can recover low-molecular-weight collagen, improve whole utilization level of the squid skin, can improve utilization value of the squid skin and can reduce environment pollution level.
Owner:ZHEJIANG MARINE DEV RES INST
Technique for preparing lobster sauce of shredded sleeve-fish
InactiveCN101091518ASimple preparation processQuality improvementFood preparationDeep fryingHot peppers
The present invention relates to a production process of squid shreds fermented soya beans. Said production process is characterized by that firstly, it prepares three kinds of raw materials: (1), soaking dried squid in water, draining, shredding, deep-frying and draining so as to obtain squid shreds raw material; (2), deep-frying naturally-fermented soya beans by using rape seed oil and draining so as to obtain fermented soya bean raw material; and (3), crushing salted hot pepper so as to obtain hot pepper aw material. Then adopts the following several steps: pouring rape seed oil into a cooking pan, heating, adding crushed garlic head and onion, adding above-mentioned three raw materials, then adding natural spicery and white sugar, cooking and sterilizing, and adding a certain quantity of sodium benzoate.
Owner:刘诗城 +1
Processing method of spiced dried squid
The invention discloses a processing method of spiced dried squid. The method comprises the following steps of: pretreating squids, preparing seasoning liquid with five spices, pickling and drying, wherein the seasoning liquid with five spices is prepared by adding 10-20 parts of garlic, 10-20 parts of liquorice, 8-20 parts of ginger, 4-12 parts of wild pepper, 2-5 parts of cassia bark, 3-5 parts of anise and 5-8 parts of fennel into 1000 parts of edible oil in parts by weight, frying for 0.5-1h at the temperature of 115-125 DEG C, and filtering to obtain filtrate which is the seasoning liquid with five spices. The spiced dried squid is rich in nutrition, unique in mouth feel, pure in fragrance and suitable for various people to eat.
Owner:钦州市钦州港永健水产贸易有限公司
Making method of instant sliced squid
InactiveCN104305364ADelicious tasteThe taste is tough, crisp and deliciousFood preparationBiotechnologySodium lactate
The invention relates to a making method of instant sliced squid. The making method includes the following steps that (1) a fresh or frozen squid serves as machining raw materials; (2) the viscera of the squid is removed; (3) the decoction water of cinnamon, anise, garlic, ginger and clove is filtered to obtain the spice water; (4) decoction is carried out on sticky rice starch and water to obtain cooked thin starch paste, and 0.1% of potassium sorbate and 0.3% of sodium lactate are added into the cooked thin starch paste and mixed evenly for use; (5) the spice water, a proper amount of sugar and salt are mixed into squid blocks, and 0.1% of potassium sorbate and 0.3% of sodium lactate are added and mixed evenly for pickling; (6) the pickled squid blocks are scooped out and dried; (7) the dried squid blocks are covered with the starch paste and then scooped out; (8) the mixed squid blocks are dried again; (9) the dried squid blocks are compressed by a press in a planar mode into mixed sliced squid; (10) the mixed sliced squid is baked until the surface of the sliced squid cracks yellows slightly.
Owner:毛华养
Seafood honey for clearing heat and preparation method thereof
InactiveCN104381772AKeep the scentUnique flavorFood ingredient functionsFood preparationMukdenia rossiiThirst
The invention discloses a seafood honey for clearing heat, which is prepared from the following raw materials in parts by weight: 90-110 parts of orange blossom honey, 10-20 parts of water spinach juice, 7-8 parts of nutrition additive, 2-3 parts of white hyacinth beans, 4-5 parts of vinasse, 3-5 parts of walnut juice, 5-7 parts dried squid, 10-11 parts of mashed potato, 2.5-3 parts of fermented bean curd, 1-2 parts of extractive juice, 4-5 parts of bagasse bones, 7-9 parts of cucumbers, 8-9 parts of snail mussel meat slurry, 2-2.6 parts of bletilla, 2.1-2.9 parts of mukdenia rossii, 2.2-2.6 parts of maidenhair, 2-3 parts of radix ilicis asprellae and 2-2.3 parts of kelp. The seafood honey for clearing heat is unique in flavor, extremely good in taste and light yellow in color and is clear and transparent. The blossom fragrance is reserved and a mellow wine taste is added. Through the addition of the Chinese herbal medicines such as the radix ilicis asprellae, the mukdenia rossii and the maidenhair, the aims of clearing heat, promoting salivation, tonifying heart, nourishing blood, clearing heat and toxic materials, relieving restlessness and quenching thirst are achieved. The seafood honey for clearing heat is suitable for people of all ages to eat in summer.
Owner:汤兴华
Pumpkin residue feed for promoting shrimp protein synthesis, and preparation method thereof
InactiveCN105325684AImprove digestibilityImprove palatabilityFood processingClimate change adaptationBiotechnologyWeight gaining
The present invention discloses a pumpkin residue feed for promoting shrimp protein synthesis, and a preparation method thereof, wherein the raw materials comprise, by weight, 260-280 parts of pumpkin residue, 2-3 parts of zanthoxylum bungeanum shell, 7-9 parts of dried squid, 15-17 parts of flax cake, 8-10 parts of grape seed residue, 3-4 parts of chicken bone oil, 3-4 parts of abelmoschus esculentus, 1-2 parts of mulberry, 2-3 parts of scutellaria baicalensis leaf, 17-18 parts of sorghum flour, 12-15 parts of sesame residue, 4-7 parts of lotus root starch, 0.3-0.5 part of baker's yeast, 4-6 parts of egg yolk powder, 3-5 parts of yeast extract, 1-2 parts of angelica seed oil, 1-2 parts of high fructose syrup, 2-3 parts of amygdalus persica powder, and 2-3 parts of strawberry jam. According to the present invention, the pumpkin residue feed has characteristics of aroma, feeding attraction, good palatability, shrimp protein synthesis promoting, nutrition absorption and digestion enhancing, shrimp growth and weight gain promoting, feed digestibility improving, material consumption reducing, and feed cost reducing.
Owner:张厚冰
Method for softening dried squids through ultrasonic wave assisted immobilized alkali protease
The invention relates to the field of processing of aquatic products, and discloses a method for softening dried squids through ultrasonic wave assisted immobilized alkali protease. The method comprises the following steps of (1) cutting the dried squids into squid strips being 1.5-3cm in width; (2) performing softening: placing the dried squid strips treated in step (1) into softening liquid of which the concentration of activated carbon immobilized alkali protease is 200u / g-500u / g for soaking, performing softening, and in the softening course, performing assistance with ultrasonic waves; (3)thoroughly cleaning squid strips treated in the step (2); and (4) performing ultrasonic treatment on the squid strips treated in the step (3) in water for 1-2min. The hardness, the elasticity and thechewing degree of the softened dried squids obtained by the method provided by the invention are greatly improved, the range of eating crowds is enlarged, the softening time is short, during softening, surface microorganisms are killed, and the later-stage eating safety of the dried squids is improved.
Owner:ZHEJIANG OCEAN UNIV
Pig trotter zongzi and manufacturing method thereof
The invention discloses a pig trotter zongzi which is prepared from the following raw materials in parts by weight: 2200-2800 parts of glutinous rice, 1200-1800 parts of pig trotter, 600-1000 parts of mung bean, 600-1000 parts of port belly, 120-180 parts of chestnut, 80-120 parts of dried squid, 60-100 parts of peeled shrimp, 15-25 parts of shiitake, 8-12 parts of shallot and 4-6 parts of ginger. The zongzi is soft, thick, pure and plump, has the advantages of beautiful and special shape, pure and thick bamboo aroma, soft and aromatic flesh, mild fragrance, is fatty and glutinous without too greasy, and has aftertaste that lingers.
Owner:灵山县龙润工贸有限公司
Processing method of instant seasoning grilled squid strips
Owner:RONGCHENG HONGWEI FOOD
A kind of squid fresh-keeping agent and fresh-keeping method thereof
ActiveCN104886225BImprove performanceEnsure safetyMeat/fish preservation by coatingPhytic acidFresh fish
A squid fresh-keeping agent and fresh-keeping method thereof, which are composed of: 0.02%-0.2% polyaspartic acid, 0.005%-0.05% phytic acid, 0.1%-0.5% sodium alginate, and the balance of water; The fresh-keeping method is: dissolve polyaspartic acid in water, then add sodium alginate and stir evenly, and finally add phytic acid and stir evenly to prepare squid fresh-keeping agent; wash fresh squid, cut capsules, and then cut into flakes, and then Soak evenly in the squid preservative at a temperature of 4°C, remove and drain the squid slices, and let them air-dry naturally at 4°C. A layer of fresh-keeping film will form on the surface of the squid slices after air-drying. The advantages are: the antistaling agents are all made of natural green raw materials, which are safe and non-toxic, and do not produce harmful substances to the human body. The preservation period of fresh squid meat can reach 10-15 days, which is convenient for the transportation and circulation of squid meat.
Owner:BOHAI UNIV
Lung-moistening bone meal sleeve-fish hot sauce and preparation method thereof
InactiveCN106213451ARich pHImprove adverse effectsNatural extract food ingredientsFood ingredient functionsCelluloseMonosodium glutamate
The invention provides lung-moistening bone meal sleeve-fish hot sauce and a preparation method thereof. The lung-moistening bone meal sleeve-fish hot sauce is made from, by weight, 120-130 parts of red peppers, 10-15 parts of cattle bone meal, 6-8 parts of minced ginger, 8-12 parts of sugar cane juice, 3-5 parts of Chinese prickly ash, 11-19 parts of shiitake mushroom, 7-10 parts of dried squids, 2-3 parts of bulbus fritillariae cirrhosae, 1.8-2.2 parts of platycodon grandiflorum and a proper amount of pumpkin, cellulose enzyme, palm oil, salt, monosodium glutamate and clove oil. The added pumpkin pectin can protect the mucous membrane of the gastric canal against food stimulation, effectively improve the adverse effect produced by capsaicin on fermentation of intestinal probiotics. The bulbus fritillariae cirrhosae, the platycodon grandiflorum and other traditional Chinese medicinal materials are further added and endow the health-care effects of clearing away heat, moistening lung, reducing phlegm and regulating vital energy to the lung-moistening bone meal sleeve-fish hot sauce. The lung-moistening bone meal sleeve-fish hot sauce is moderate in saltiness degree, is rich in fragrance in mouth and has an aftertaste.
Owner:HEFEI LONGLE FOODS
A squid processing integrated device
ActiveCN112056368BPrevent intrusionPrevent sunburnFish washing/descalingFish work-tablesEngineeringSunburn
Owner:湖北可滋食品有限公司
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