Spicy squid and method of processing the same

A squid and spicy technology, applied in the application, food preparation, food science and other directions, can solve the problems of changing the delicious taste, hidden dangers of physical health, and large nutrient loss, and achieve the effects of preventing high blood pressure, saving energy, and high nutritional value.

Active Publication Date: 2008-12-17
PENGLAI JINGLU FISHERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the processing methods of squid are divided into dry and fresh, but these traditional processing methods have unavoidable defects, such as: the dried products are hard, the nutrition loss is large and the taste is poor, and the processing of fresh products requires the addition of preservatives. The defects of chemical products such as chemical products have changed the original delicious taste, and there are certain hidden dangers to human health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of spicy squid of the present embodiment comprises the following ingredients: according to the mass ratio, 5 parts of squid tube, head and ear, 3 parts of vegetable oil, 2 parts of starch, 3 parts of pollution-free onion, spices (pepper, aniseed) 0.3 parts, 0.3 parts of salt, 0.3 parts of white sugar.

[0029] The processing method of above-mentioned spicy squid comprises following processing steps:

[0030] 1. Material selection: selected high-quality squid raw materials;

[0031] 2. Grading and decomposition: The squid raw materials are graded according to the required specifications, and then the raw materials are divided into squid tubes and squid heads, and foreign objects and impurities are strictly removed.

[0032] 3. Blanching and cooling: Use boiling water to blanch to a center temperature of 80°C, and then use ice water to quickly lower the center temperature of the product to 3°C.

[0033] 4. Allocation of auxiliary materials: According to the selec...

Embodiment 2

[0043] A kind of spicy squid of the present embodiment comprises the following ingredients: according to the mass ratio, 4 parts of squid tube, head and ear, 2 parts of vegetable oil, 1.5 parts of starch, 2 parts of pollution-free vegetables, 0.01 part of spices, 0.2 part of table salt, 0.2 parts of white sugar, 0.3 parts of soy sauce. Including the following processing steps:

[0044] 1. Material selection: selected high-quality squid raw materials;

[0045] 2. Grading and decomposition: The squid raw materials are graded according to the required specifications, and then the raw materials are divided into squid tubes and squid heads, and foreign objects and impurities are strictly removed.

[0046] 3. Blanching and cooling: Use boiling water to blanch to a center temperature of 90°C, and then use ice water to quickly lower the center temperature of the product to 1°C.

[0047] 4. Plug head: According to the selected weight ratio, the squid tube and head are matched togethe...

Embodiment 3

[0057] A kind of spicy squid of the present embodiment comprises the following ingredients: according to the mass ratio, 3 parts of squid tube, head and ear, 1 part of vegetable oil, 1 part of starch, 1 part of pollution-free vegetables, 0.2 part of spices, 0.01 part of table salt, 0.2 parts of soy sauce. The processing method of above-mentioned spicy squid comprises following processing steps:

[0058] 1. Material selection: selected high-quality squid raw materials;

[0059] 2. Grading and decomposition: The squid raw materials are graded according to the required specifications, and then the raw materials are divided into squid tubes and squid heads, and foreign objects and impurities are strictly removed.

[0060] 3. Blanching and cooling: Use boiling water to blanch to a center temperature of 100°C, and then use ice water to quickly lower the center temperature of the product to 5°C.

[0061] 4. Plug head: According to the selected weight ratio, the squid tube and head ...

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PUM

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Abstract

The invention relates to a spicy squid and a processing method thereof, belonging to the technical field of seafood processing methods. The spicy squid is characterized in that the spicy squid contains the following ingredients: 3 to 5 parts of squid tube and head, 1 to 3 parts of vegetable oil, 1 to 2 parts of starch, 1 to 3 parts of pollution-free vegetables, 0.01 to 0.3 part of spice and 0.01 to 0.3 part of edible salt according to the mix ratio by weight. The processing method of the spicy squid is characterized in that the processing method comprises the procedures of 1. material selection, 2. grading and decomposition, 3.blanching and cooling, 4. head plugging, 5. segment cutting, 6. processing of vegetables, 7. preparing of seasoning, 8. soup filling, 9. vacuum packaging, 10. high-temperature sterilization, 11. cooling, 12. packaging. The processing method can better maintain the original flavor, the nutrients and the values of the squid, the taste is delicious and easy to be preserved, thereby being characterized by simpleness, convenience, energy conversation, long guarantee period, green, health and high nutritional value.

Description

1. Technical field [0001] The invention relates to squid and a processing method thereof, belonging to the technical field of seafood processing methods. 2. Background technology [0002] Squid is rich in calcium, phosphorus and iron, which is very beneficial to bone development and hematopoiesis, and can prevent anemia. In addition to being rich in protein and amino acids needed by the human body, squid is also a low-calorie food containing a large amount of taurine. It can relieve fatigue, restore vision and improve liver function. The peptides and trace elements such as selenium contained in it have anti-virus and anti-ray effects. At present, the processing methods of squid are divided into dry and fresh, but these traditional processing methods have unavoidable defects, such as: the dried products are hard, the nutrition loss is large and the taste is poor, and the processing of fresh products requires the addition of preservatives. The defects of chemical products s...

Claims

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Application Information

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IPC IPC(8): A23L1/333A23L17/50
Inventor 牟伟丽
Owner PENGLAI JINGLU FISHERY
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