Squid rice roll and processing method thereof
A squid and rice-wrapping technology, which is applied to heating and preserving meat/fish, drying and preserving meat/fish, and freezing/cooling to preserve meat/fish, etc., can solve problems such as hidden dangers to health, change delicious taste, and large nutrient loss, etc., to achieve Prevention of high blood pressure, easy storage, and high nutritional value
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Embodiment 1
[0028] The squid wrapped rice of this embodiment includes the following ingredients: according to the mass ratio, 2 parts of squid tube and head, 3 parts of seasoned rice, 1 part of pollution-free vegetables, 0.1 part of spices, 0.01 part of salt, 0.05 part of white sugar, dry 0.1 portion of shiitake mushrooms.
[0029] The processing method of the squid wrapped rice includes the following processing steps:
[0030] 1. Material selection: select high-quality squid raw materials;
[0031] 2. Classification and decomposition: Squid raw materials are classified according to the required specifications, and then the raw materials are divided into squid tubes and squid heads, and foreign bodies and impurities are strictly removed.
[0032] 3. Blanching and cooling: Use boiling water to blanch to the core temperature of 80℃, and then use ice water to quickly reduce the product core temperature to below 5℃.
[0033] 4. Mixing of auxiliary materials: ① According to the selected weight rat...
Embodiment 2
[0042] A covered squid rice of this embodiment includes the following ingredients: according to the mass ratio, 4 parts of squid, 1 part of seasoned rice, 2 parts of pollution-free vegetables, 0.01 part of spices, 0.1 part of vegetable oil, 0.01 part of dried shiitake mushrooms, 0.1 part of white sugar Copies.
[0043] The processing method of the squid wrapped rice includes the following processing steps:
[0044] 1. Material selection: select high-quality squid raw materials;
[0045] 2. Classification and decomposition: Squid raw materials are classified according to the required specifications, and then the raw materials are divided into squid tubes and squid heads, and foreign bodies and impurities are strictly removed.
[0046] 3. Blanching and cooling: Use boiling water to blanch to 90℃, and then use ice water to quickly drop the product's core temperature below 5℃.
[0047] 4. Mixing of auxiliary materials: ① According to the selected weight ratio, mix the corresponding in...
Embodiment 3
[0056] The squid wrapped rice of this embodiment includes the following ingredients: 3 parts squid, 2 parts seasoned rice, 1.5 parts pollution-free vegetables, 0.01 part vegetable oil, and 0.1 part salt according to the mass ratio.
[0057] The processing method of the squid wrapped rice includes the following processing steps:
[0058] 1. Material selection: select high-quality squid raw materials;
[0059] 2. Classification and decomposition: Squid raw materials are classified according to the required specifications, and then the raw materials are divided into squid tubes and squid heads, and foreign bodies and impurities are strictly removed.
[0060]3. Blanching and cooling: use boiling water to blanch to the center temperature of 100℃, and then use ice water to quickly reduce the product center temperature to below 5℃.
[0061] 4. Mixing of auxiliary materials: ①According to the selected weight ratio, mix the corresponding ingredients from the squid tube and the head, fully ...
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