Preparation process for canned sweet and sour squid

A preparation process and a technology for sweet and sour squid, applied in the field of preparation of canned sweet and sour squid, can solve the problems of being unsuitable for the elderly and children, the squid product has a single taste, the product texture is hard, and the like, and achieves a unique preparation process and good taste. , easy to absorb effect

Active Publication Date: 2014-09-17
ZHEJIANG MARINE DEV RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a preparation process for canned sweet and sour squid in order to overcome the problems that the squid products prepared by the existing squid preparation process have a single taste, poor taste, and are not suitable for the elderly and children due to the hard texture of the product. , the squid product prepared by the preparation process of canned sweet and sour squid of the present invention has unique taste, complete nutrition, long shelf life and instant eating, and is suitable for all ages

Method used

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  • Preparation process for canned sweet and sour squid

Examples

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Effect test

Embodiment 1

[0027] A preparation process of canned sweet and sour squid, the preparation steps are as follows:

[0028] (1) Pretreatment: peel off the skin, viscera, eyeballs and mouth of fresh or frozen and thawed squid, then clean the carcass, head and whiskers of the squid to obtain squid raw materials, and set aside;

[0029] (2) Soaking treatment: Soak the squid raw material obtained in step (1) in the soaking solution for 40 minutes at 15°C, and perform ultrasonic treatment at the same time. The weight ratio of the squid raw material to the soaking solution is 1: 3, and the frequency of the ultrasonic wave is 35KHz , the components of the soaking solution are respectively by weight percentage: 2% edible salt, 2.0% sodium carbonate, 1.0% sodium bicarbonate, 0.3% compound phosphate, and 94.7% water; the compound phosphate is potassium pyrophosphate, tripolyphosphoric acid A mixture of sodium and sodium hexametaphosphate and the weight ratio of the three is 3:1:2.

[0030] (3) Rinse: ...

Embodiment 2

[0037] A preparation process of canned sweet and sour squid, the preparation steps are as follows:

[0038] (1) Pretreatment: peel off the skin, viscera, eyeballs and mouth of fresh or frozen and thawed squid, then clean the carcass, head and whiskers of the squid to obtain squid raw materials, and set aside;

[0039] (2) Soaking treatment: Soak the squid raw material obtained in step (1) in the soaking solution for 60 minutes at 18°C, and perform ultrasonic treatment at the same time. The weight ratio of the squid raw material to the soaking solution is 1:1, and the frequency of the ultrasonic wave is 40KHz , the components of the soaking solution are respectively by weight percentage: 2.5% edible salt, 1.0% sodium carbonate, 1.5% sodium bicarbonate, 0.4% compound phosphate, and 94.6% water; the compound phosphate is sodium pyrophosphate, tripolyphosphoric acid A mixture of potassium and sodium hexametaphosphate and the weight ratio of the three is 1:2:3.

[0040] (3) Rinse:...

Embodiment 3

[0047] A preparation process of canned sweet and sour squid, the preparation steps are as follows:

[0048] (1) Pretreatment: peel off the skin, viscera, eyeballs and mouth of fresh or frozen and thawed squid, then clean the carcass, head and whiskers of the squid to obtain squid raw materials, and set aside;

[0049] (2) Soaking treatment: Soak the squid raw material obtained in step (1) in the soaking solution for 30 minutes at 25°C, and perform ultrasonic treatment at the same time. The weight ratio of the squid raw material to the soaking solution is 1:2, and the frequency of the ultrasonic wave is 55KHz , the components of the soaking solution by weight percentage are: edible salt 1.5%, sodium carbonate 1.2%, sodium bicarbonate 2.0%, compound phosphate 0.2%, water 95.1%; compound phosphate is sodium pyrophosphate, tripolyphosphoric acid A mixture of potassium and potassium hexametaphosphate in a weight ratio of 2:3:1.

[0050] (3) Rinse: Cut the squid soaked in step (2) ...

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Abstract

The invention relates to the technical field of aquatic product processing, in particular to a preparation process of canned sweet and sour squid. The preparation process of the canned sweet and sour squid of the present invention is that the squid that is fresh or frozen and thawed at normal temperature is first pretreated, then soaked under ultrasonic conditions, then rinsed and cooked with cooking liquid, and the cooked squid is passed through Use self-prepared seasoning sauce for sauce, and finally put the squid in cans, sterilize and cool to get the finished product. The canned sweet and sour squid prepared by the present invention breaks through the preparation of traditional products such as shredded squid, dried squid, rolls and grilled squid, and because the cooking process is adopted and seasoning sauce is used, the nutrition of the squid is well preserved and the mouthfeel is relatively good. Good and suitable for all ages, it is a brand-new seafood with high nutritional value.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a preparation process of canned sweet and sour squid. Background technique [0002] Squid has the advantages of high protein, low fat, and low calorie, and its nutritional value is not inferior to that of beef and tuna. Every 100 grams of dried squid contains 66.7 grams of protein and 7.4 grams of fat. In addition, it also contains a large amount of carbohydrates and inorganic salts such as calcium, phosphorus and sulphur. The protein content in fresh squid is also as high as 16%-20%, and the fat content is extremely low, only about 4% of ordinary meat, so the calories are far lower than meat products. Squid is not only rich in protein, calcium, phosphorus, iron, and trace elements such as calcium, selenium, iodine, and manganese, but also rich in highly unsaturated fatty acids such as DHA and EPA, and high levels of taurine. Eating squid can effectively redu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/333A23L17/50
Inventor 付万冬廖妙飞郑斌季建周枫王维纶
Owner ZHEJIANG MARINE DEV RES INST
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