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Method for processing Peru squid flower

A technology of Peruvian squid and processing method, applied in the field of processed food, can solve the problems of sour taste, single variety, poor taste, etc., and achieve the effect of no sour taste, various varieties and good taste

Inactive Publication Date: 2013-01-02
PENGLAI JINGLU FISHERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Peruvian squid itself has a sour taste. The current processing methods of Peruvian squid cannot completely remove the sour taste, resulting in sour taste and poor taste. In addition, due to the single variety, consumers do not like it.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A processing method of peruvian squid flower, comprising the following steps:

[0031] 1) Slice

[0032] Carry out slices of Miyu squid to obtain 0.5cm thick squid slices;

[0033] 2) Embossed

[0034] Put the squid slices obtained in step 1) into an embossing machine, and press the meat surface to make a cross flower, and the embossing depth is 0.3cm to obtain squid slices;

[0035] 3) Acid discharge

[0036] Dissolving the acid-discharging powder in water to obtain an acid-discharging solution, then adding ice water, salt and the squid flakes obtained in step 2) to the acid-discharging solution in sequence, stirring evenly, soaking and slowly soaking for acid-discharging, and obtaining Squid flakes after acid discharge;

[0037] Wherein, the ratio of parts by weight of the squid flakes, ice water, acid discharge powder and salt is 100:120:3:1.5;

[0038] 4) cut into pieces

[0039] Cut the acid-discharged squid flakes obtained in step 3) into small pieces to obt...

Embodiment 2

[0045] A processing method of peruvian squid flower, comprising the following steps:

[0046] 1) Slice

[0047] Cut the squid into slices to obtain squid slices with a thickness of 1 cm;

[0048] 2) Embossed

[0049] Put the squid slices obtained in step 1) into an embossing machine, and press the meat surface to be inclined to cross flowers, and the embossing depth is 0.5cm to obtain squid slices;

[0050] 3) Acid discharge

[0051] Dissolving the acid-discharging powder in water to obtain an acid-discharging solution, then adding ice water, salt and the squid flakes obtained in step 2) to the acid-discharging solution in sequence, stirring evenly, soaking and slowly soaking for acid-discharging, and obtaining Squid flakes after acid discharge;

[0052] Wherein, the ratio of parts by weight of the squid flakes, ice water, acid discharge powder and salt is 100:120:3:1.5;

[0053] 4) cut into pieces

[0054] Cut the acid-discharged squid flakes obtained in step 3) into sm...

Embodiment 3

[0060] A processing method of peruvian squid flower, comprising the following steps:

[0061] 1) Slice

[0062] Carry out slices of secret fish squid to obtain 0.8cm thick squid slices;

[0063] 2) Embossed

[0064] Put the squid slices obtained in step 1) into an embossing machine, and press the meat surface to be inclined cross-shaped, and the depth of the embossing is 0.4cm, and the squid slices are obtained;

[0065] 3) Acid discharge

[0066] Dissolving the acid-discharging powder in water to obtain an acid-discharging solution, then adding ice water, salt and the squid flakes obtained in step 2) to the acid-discharging solution in sequence, stirring evenly, soaking and slowly soaking for acid-discharging, and obtaining Squid flakes after acid discharge;

[0067] Wherein, the ratio of parts by weight of the squid flakes, ice water, acid discharge powder and salt is 100:120:3:1.5;

[0068] 4) cut into pieces

[0069] Cut the acid-discharged squid flakes obtained in s...

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Abstract

The invention relates to a method for processing Peru squid flower. The method comprises the following steps: gutting and slicing; knurling; discharging acid; cutting into pieces; blanching; and cooling. The Peru squid flower processed by the method is numerous in variety, acid-free and good in mouth feel.

Description

technical field [0001] The invention relates to a processing method of Peru squid flower, which belongs to the technical field of processed food. Background technique [0002] Peruvian squid itself has a sour taste, and the current processing methods of Peruvian squid cannot completely remove the sour taste, resulting in sour taste and poor mouthfeel. In addition, because of the single variety, consumers do not like it. Contents of the invention [0003] The technical problem to be solved by the invention is to provide a processing method of Peruvian squid flower with good taste and simple processing method. [0004] The technical scheme that the present invention solves the problems of the technologies described above is as follows: a kind of processing method of peruvian squid flower, comprises the following steps: [0005] 1) Slice [0006] Slicing the secret fish squid to obtain squid slices; [0007] 2) Embossed [0008] Put the squid slices obtained in step 1) in...

Claims

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Application Information

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IPC IPC(8): A23L1/333A23L17/50
Inventor 于洪领牟伟丽孙盛娟张道旭李建利
Owner PENGLAI JINGLU FISHERY
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