79 results about "Dried squid" patented technology

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.