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Method for removing sour taste of Peru squid

A technology for Peruvian squid and sour taste, which is applied in the field of pretreatment of aquatic product raw materials, can solve problems such as affecting the edible taste of Peruvian squid, and achieve the effects of complete removal of sourness, good preservation effect, and easy availability of raw materials

Inactive Publication Date: 2010-03-10
TAIXIANG GRP TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the NH in Peruvian squid 4 The high content of Cl leads to an obvious "strange sour taste" in squid muscle, which seriously affects the eating taste of Peruvian squid

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A method for removing the sour taste of Peruvian squid through the following steps:

[0019] a. Raw material pretreatment Use fresh Peruvian squid as raw material, freeze it, and thaw it in flowing water in the thawing tank. , feet, peel off the fish skin, separate its carcass, and cut the Peruvian squid carcass into strips of 15cm, wide 6cm, and thick 1.5cm, for subsequent use;

[0020] b. Preparation of Soaking Solution Weigh ice water, add salt and a compound medicament composed of sodium carbonate, sodium bicarbonate and compound phosphate in the ice water, stir evenly, and prepare soaking solution, wherein in the soaking solution The concentration of the salt is 1.5%, and the concentration of the compound medicament is 2.8%. The ratio of sodium carbonate, sodium bicarbonate and compound phosphate in the compound medicament is 1:1:0.4.

[0021] c. Soaking treatment The Peruvian squid carcass cut strips prepared above are weighed and put into the soaking solution pr...

Embodiment 2

[0024] A method for removing the sour taste of Peruvian squid through the following steps:

[0025] A, the pretreatment of raw material selects fresh Peruvian squid as raw material, freezes it and thaws to semi-thawed state, removes head and feet, peels off its fish skin, separates its carcass, and cuts the Peruvian squid carcass into 20cm, Strips with a width of 8cm and a thickness of 2cm, set aside;

[0026] b. Preparation of soaking solution Weigh ice water, add salt and compound medicament composed of sodium carbonate, sodium bicarbonate and compound phosphate in the ice water, stir evenly, prepare soaking solution, and set aside; The concentration of salt in the liquid is 1%, and the concentration of the compound medicament is 4%. The ratio of sodium carbonate, sodium bicarbonate and compound phosphate in the compound medicament is 1:1:0.4.

[0027] c, soaking treatment weigh the Peruvian squid carcass cut strips prepared above and put it into the soaking solution prepar...

Embodiment 3

[0030] A method for removing the sour taste of Peruvian squid through the following steps:

[0031] a. Raw material pretreatment Use fresh Peruvian squid as raw material. After freezing it, thaw it in flowing water in the thawing tank until it reaches a semi-thawed state. Control its center temperature at 0-5°C. Its fish skin is separated its carcass, and this Peruvian squid carcass is cut into strips of 14cm, wide 4cm, thick 1cm, for subsequent use;

[0032] b. Preparation of soaking solution Weigh ice water, add salt and compound medicament composed of sodium carbonate, sodium bicarbonate and compound phosphate in the ice water, stir evenly, prepare soaking solution, and set aside; The concentration of salt in the liquid is 3%, and the concentration of the compound medicament is 2%. The ratio of sodium carbonate, sodium bicarbonate and compound phosphate in the compound medicament is 1:1:0.4.

[0033] c, soaking treatment weigh the Peruvian squid carcass cut strips prepared...

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PUM

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Abstract

The invention relates to a method for removing sour taste of Peru squid, which comprises the following steps: selecting fresh Peru squid as the raw material, freezing and then unfreezing to the half-unfreezing state, removing the head, the feet and the skin, and cutting the squid body into strips; preparing an ice-water soaking solution formed by table salt and a compound reagent comprising sodiumcarbonate, sodium bicarbonate and compound phosphates; soaking the prepared squid body strips in the ice-water soaking solution; and taking out, and rinsing in a 0.4-1% citric acid ice-water solutionso as to remove the sour taste of the Peru squid. The concentration of the table salt in the ice-water soaking solution is 1-3%, and the concentration of the compound reagent is 2-4%. The proportionof the sodium carbonate to the sodium bicarbonate to the compound phosphates in the compound reagent is 1:1:0.4. The method has the advantages of simple technique, easy obtainment of raw material, lowcost and high yield of finished products, and can completely remove the sour taste.

Description

technical field [0001] The invention relates to a pretreatment of raw materials of aquatic products, in particular to a method for removing the sour taste of Peruvian squid. Background technique [0002] In recent years, with the plummeting production of squid in the North Pacific Ocean, the production of squid products using it as raw material has been greatly impacted. For this reason, various production units are competing to find their substitutes. [0003] Peruvian squid, commonly known as the American red squid, has a short life cycle, rich resources, and very low prices. The thickness of the squid board is 2cm-5cm, and the weight of a single squid board is more than 1.5kg. Its meat is tender and nutritious , the general composition (on a dry basis) is about: 16% to 20% of protein, 1.6% to 2.0% of fat, 1.5% to 1.7% of crude ash, among which the content of highly unsaturated fatty acids such as EPA and DHA is relatively high, and it also contains A lot of brain-nourish...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/333A23L1/015A23L17/50
Inventor 王哲恩郭玉华李银塔任召珍于玲李钰金
Owner TAIXIANG GRP TECH DEV
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