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Production method of high-water-content beef-flavor squid product

A production method and high-moisture technology, applied in food preparation, application, food science and other directions, can solve the problems of lack of processing technology for dried squid products, and achieve the effects of complete flavor penetration, high moisture content, and guaranteed shelf life.

Inactive Publication Date: 2013-06-26
CNFC ZHOUSHAN MARINE FISHERIES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the flavoring of dried squid products still lacks mature processing technology.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] (1) Thaw raw materials of semi-finished products in cold storage: Take out the semi-finished squid fillets the night before, and place them in a heat preservation room at 2-10°C for 12 hours.

[0017] (2) Seasoning: Add warm water at 40±2°C to the thawed squid slices, slightly submerge the squid slices, add 3% salt and 0.2% acetic acid, mix well, soak for 20 minutes, and control the moisture content of the squid slices at 48% .

[0018] (3) Roasting: The squid slices are arranged neatly according to the specifications and then baked. The baking temperature was controlled at 110°C for 3 min. The temperature of the center of the squid fillet should reach 80°C when it comes out of the oven.

[0019] (4) Calendering and wire drawing: adjust the stretching machine according to the specifications, the fine lines of the calendered sheet are uniform, and the length can be extended by 1.3 times. Use a wire drawing machine for drawing.

[0020] (5) Vacuum seasoning: Put the s...

Embodiment 2

[0027] (1) Thaw raw materials of semi-finished products in cold storage: Take out the semi-finished squid fillets the night before, and put them in a seasoning room at 2-10°C for 14 hours to warm up naturally.

[0028] (2) Seasoning: Add warm water at 40±2°C to the thawed squid slices, slightly submerge the squid slices, add 3% salt and 0.2% acetic acid, mix well, soak for 20 minutes, and control the moisture content of the squid slices at 48% .

[0029] (3) Roasting: The squid slices are arranged neatly according to the specifications and then baked. The baking temperature was controlled at 110°C for 3 min. The temperature of the center of the squid fillet should reach 80°C when it comes out of the oven.

[0030] (4) Calendering and wire drawing: adjust the stretching machine according to the specifications, the fine lines of the calendered sheet are uniform, and the length can be extended by 1.3 times. Use a wire drawing machine for drawing.

[0031] (5) Vacuum seasoning...

Embodiment 3

[0038] (1) Thaw raw materials of semi-finished products in the cold storage: take out the semi-finished squid slices 5 hours in advance, and put them into stainless steel barrels to thaw naturally.

[0039] (2) Seasoning: add warm water at 40±2°C to the thawed squid slices, slightly submerge the squid slices, add 6% salt and 0.6% acetic acid, mix well, soak for 30 minutes, and control the moisture content of the squid slices at 50% .

[0040] (3) Roasting: The squid slices are arranged neatly according to the specifications and then baked. The baking temperature is controlled at 120° C., and the baking time is 8 minutes. The temperature of the center of the squid fillet should reach 87°C when it comes out of the oven.

[0041] (4) Calendering and wire drawing: adjust the stretching machine according to the specifications, the fine lines of the calendered sheet are uniform, and the length can be extended by 1.7 times. Use a wire drawing machine for drawing.

[0042] (5) Vac...

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Abstract

The invention discloses a production method of a high-water-content beef-flavor squid product, belonging to the technical field of an aquatic product processing. According to the production method, semi-finished frozen squid sheets are taken as raw materials and the product is prepared by the steps of thawing, seasoning, roasting, drying, rolling, tearing, picking, seasoning in vacuum, standing, and drying and packaging. Compared with a traditional process, the production method has the advantages that a step of seasoning in vacuum is added so that the mouth feel of shredded squids is more fine and smooth and tasty; a beef flavor and a squid flavor are combined so that the flavor is more unique; the water content of the shredded squids is high and the defect that the mouth feel of the traditional shredded squids is firm can be overcome; and a suitable fresh-keeping way is adopted and the shelf life of the product is guaranteed.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to a production method of high-moisture beef-flavored squid products. Background technique [0002] In recent years, octopus, squid, cephalopods, shrimp and crabs and low-value fish have become the main economic seafood in my country, and are also the main varieties of aquatic product processing and export earnings in China. Squid has gradually become a very important aquatic protein resource because of its delicious taste, rich nutrition, large catch and low price. However, after being heated, squid has a special muscle structure and low moisture content, and the product is tough and difficult to be crushed, resulting in traditional squid products such as squid shreds with rough taste and hard tissue, which seriously affects consumer groups such as the elderly and infants. The edibility of dried squid is single at the same time, and the taste of the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/333A23L1/03A23L17/50A23L29/00
Inventor 黄鹤勇余娟李亚文戎素红曹峰王春儿
Owner CNFC ZHOUSHAN MARINE FISHERIES
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