Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Processing method of instant seasoning grilled squid strips

A processing method and technology of squid, which is applied in the field of processing aquatic food products, can solve the problems of poor taste and inelasticity of squid slices, and achieve the effect of simple preparation, golden color and constant nutrition

Inactive Publication Date: 2014-05-21
RONGCHENG HONGWEI FOOD
View PDF5 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this kind of squid slices tastes crunchy, easy to chew, and basically does not appear clogged, but the squid slices are inelastic, non-chewy, and taste poor

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A processing method for instant seasoning grilled squid sticks, which includes the following process steps:

[0018] (1) Selection and pretreatment of raw materials Select fresh squid as raw material, wash with clean water to remove the sucker of the squid and the sundries attached to the carcass;

[0019] (2) Remove the head and viscera Cut the washed squid open, remove the head, viscera and skin, take the squid board and wash it with running water;

[0020] (3) Marinate and taste. Weigh the squid boards with heads removed, viscera removed and washed, add seasonings, stir evenly, put them in a constant temperature room at 0°C and marinate for 12 hours, stirring once every 2 hours to make them Fully tasty; wherein, the components and dosage of the seasoning: taking the weight of the squid pieces as the unit, this mirin is 0.68% of the weight of the squid pieces, 0.92% of sorbitol, 0.05% of caramel, 3.6% of white sugar, Salt 0.9%, monosodium glutamate 0.6%, chicken esse...

Embodiment 2

[0027] A processing method for instant seasoning grilled squid sticks, which includes the following process steps:

[0028] (1) Selection and pretreatment of raw materials Choose live frozen fresh squid as raw material, flow water in the thawing room according to the production progress of the workshop, and wash the thawed squid with clean water to remove the sucker and debris attached to the squid carcass;

[0029] (2) Remove the head and viscera Cut the washed squid open, remove the head, viscera and skin, take the squid board and wash it with running water;

[0030] (3) Marinate and taste. Weigh the squid boards with their heads removed, viscera removed and washed, add seasonings, stir evenly, and put them in a constant temperature room at 4°C to marinate for 10 hours, stirring once every 2 hours to make them Fully tasty; wherein, the components and dosage of the seasoning: taking the weight of squid pieces as a unit, this mirin is 1% by weight of squid pieces, 0.5% sorbito...

Embodiment 3

[0037] A processing method for instant seasoning grilled squid sticks, which includes the following process steps:

[0038] (1) Selection and pretreatment of raw materials Select live frozen fresh squid as raw material, thaw naturally in the thawing room according to the production progress of the workshop, wash the thawed squid with clean water to remove the sucker of the squid and the sundries attached to the carcass;

[0039] (2) Remove the head and viscera Cut the washed squid open, remove the head, viscera and skin, take the squid board and wash it with running water;

[0040] (3) Marinate and taste. Weigh the squid boards with heads removed, viscera removed and washed, add seasonings, stir evenly, put them in a constant temperature room at 2°C and marinate for 11 hours, stirring once every 2 hours to make them Fully tasty; wherein, the components and dosage of the seasoning: taking the weight of squid pieces as a unit, this mirin is 0.5% by weight of squid pieces, 1.5% sor...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a processing method of instant seasoning grilled squid strips, and the method comprises the following steps that fresh squid, or fresh frozen and thawed squid is selected as a raw material and cleaned; the head and the internal organs are removed; then the squid is uniformly mixed with seasoning and cured, dried, aired and baked into grilled dried squid with the water content being controlled to be 17 percent + / - 1 percent; the grilled dried squid is torn into strips; and the grilled squid strips are detected by metal and packaged to obtain finished products. The processing method has reasonable procedures, is simple in preparation, and easily realizes large-scale production. The seasoning for curing is mixed scientifically, so that the freshness and the flavor of the squid product are improved, and the product is not dry, hard and crispy. The seasoning grilled squid strips which are prepared through the method maintain the nutrition of the squid, have golden color, and the special baking aroma of marine food products, and the product has tough texture, is chewy and dainty in saline taste and sweetness, has delicious taste and long storage life, can be eaten conveniently only after a package is opened, and is ideal leisure food.

Description

technical field [0001] The invention relates to a processing of aquatic food products, in particular to a processing method of instant seasoned grilled squid strips. Background technique [0002] Squid is a kind of mollusk, which is a kind of squid. It is rich in protein, calcium, phosphorus, iron, etc., and contains very rich trace elements such as selenium, iodine, manganese, copper, etc. It is a valuable seafood. Squid is a high-protein, low-fat, low-calorie food with a protein content of 16% to 20% and a fat content of less than 1%. But the edible of squid is relatively single at present, mostly fresh squid cooking, or the whole squid is refrigerated or processed into dried squid products for storage and sale. There are two main types of dried squid products: shredded squid and sliced ​​squid. The shredded squid is made by cleaning the squid and shredding it, then steaming and drying it, which has the disadvantages of dry and hard mouthfeel, difficulty in chewing, poor...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/333A23L17/50
Inventor 王承责周新锋
Owner RONGCHENG HONGWEI FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com