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Method for preparing squid surimi

A production method and squid technology, which are applied in food preparation, application, food science and other directions, can solve the problems of toughness of squid muscle tissue, difficulty in maintaining the integrity of the shape, restricting development and utilization, etc. Effect

Active Publication Date: 2012-08-22
福州百洋海味食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This characteristic of squid limits its development and utilization to a certain extent
At present, there are relatively few domestic methods of using squid to make surimi products. The traditional surimi processing technology cannot effectively solve the problem of the toughness of squid muscle tissue, and the produced products are not delicate enough, the shape is difficult to maintain integrity, and the meat quality is easy. Fragmentation

Method used

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  • Method for preparing squid surimi

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A, pretreatment: peel off the skin, remove the viscera, wash the squid carcass with clear water, and cut it into blocks;

[0019] B, enzymolysis and tenderization: adopt the compound protease enzymolysis solution (both weight ratio is 2: 1) of alkaline protease and trypsin to act on (A) block squid block substrate that step obtains, carry out impregnation enzymolysis For tenderization, the weight percent concentration of the compound protease hydrolyzate is 0.05%, the pH value is 8.5, the action temperature is 50°C, and the action time is 85 min;

[0020] C. Extrusion: put the tenderized squid pieces into the extruder, the screw speed is 320r / min, the feeding speed is 8kg / min, the barrel temperature is 125°C, and the micronization treatment is carried out;

[0021] D, beating: Put the extruded fish into the beating machine, add salt, sugar, starch, seasoning and other auxiliary materials, and be beating for 25 minutes;

[0022] E. Forming: According to the type of suri...

Embodiment 2

[0029] A, pretreatment: peel off the skin, remove the viscera, wash the squid carcass with clear water, and cut it into blocks;

[0030] B, enzymolysis and tenderization: adopt the composite protease enzymolysis solution (both weight ratio is 1: 1) of alkaline protease and trypsin composition to act on (A) block squid piece substrate that obtains, carry out impregnation enzymolysis For tenderization, the weight percent concentration of the compound protease hydrolyzate is 0.06%, the pH value is 8.6, the action temperature is 45°C, and the action time is 75 minutes;

[0031] C. Extrusion: put the tenderized squid pieces into the extruder, the screw speed is 300r / min, the feeding speed is 9kg / min, the barrel temperature is 120°C, and the micronization process is carried out;

[0032] D, beating: Put the extruded fish into the beating machine, add salt, sugar, starch, seasoning and other auxiliary materials, and be beating for 25 minutes;

[0033] E. Forming: According to the ty...

Embodiment 3

[0040] A, pretreatment: peel off the skin, remove the viscera, wash the squid carcass with clear water, and cut it into blocks;

[0041] B, enzymolysis and tenderization: adopt the composite protease enzymolysis solution (both weight ratio is 1: 2) of alkaline protease and trypsin to act on (A) block squid block substrate that step obtains, carry out impregnation enzymolysis For tenderization, the weight percent concentration of the compound protease hydrolyzate is 0.08%, the pH value is 8.4, the action temperature is 48°C, and the action time is 80 min;

[0042] C. Extrusion: put the tenderized squid pieces into the extruder, the screw speed is 340r / min, the feeding speed is 8.5kg / min, the barrel temperature is 130°C, and the micronization treatment is carried out;

[0043] D, beating: Put the extruded fish into the beating machine, add salt, sugar, starch, seasoning and other auxiliary materials, and be beating for 25 minutes;

[0044] E. Forming: According to the type of s...

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Abstract

The invention discloses a method for preparing squid surimi, which comprises the following steps of: skinning and eviscerating a squid carcass, washing the squid carcass, cutting the squid carcass into blocks, adding 0.05 to 0.08 weight percent protease enzymolysis solution insufficient for impregnating the squid blocks, and performing enzymolysis and tenderization by an impregnation method underthe conditions of the pH value of the enzymolysis solution of 8.2 to 8.8, the operative temperature of 44 to 50 DEG C and the action time of 75 to 90 min; placing the tenderized squid blocks into an extruder for micronizing treatment under the conditions of the rotating speed of a threaded rod of 300 to 350 r / min, the feeding speed of 8 to 10 kg / min and the temperature of a machine barrel of 120 to 130 DEG C; and performing mincing, molding, heating, cooling, quick-freezing and cold storage. The method has the advantages of keeping perfectly the shapes of surimi products and not disintegrating the meat.

Description

technical field [0001] The invention relates to a method for making squid surimi. Background technique [0002] Surimi is a new type of aquatic food. It uses fish meat as raw material. The fish meat is crushed, added with salt, auxiliary raw materials, etc., and crushed to form a sticky fish paste, which is then shaped and heated to become an elastic gel. Such products include fish balls, fish cakes, fish sausages, fish rolls, etc. Because it is easy to prepare, tender and delicious, and resistant to storage, it is quite suitable for urban consumption. Surimi products also have a long history in our country. It is an ancient processing technique and has been passed down for a long time in the history of Chinese cooking. Fuzhou fish balls, Yunmeng fish noodles, Shandong fish dumplings, fish floss and other traditional specialties are representatives of surimi products in my country. [0003] Squid is very rich in nutritional value and has the advantages of high protein, lo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 高向登
Owner 福州百洋海味食品有限公司
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