Method for preparing cold canned spicy squid skin

The technology of a spicy squid skin and a production method is applied to the production of canned squid skin and the fields of food production, and can solve the problems of wasting food resources, ignoring the nutrition and taste value of squid skin, etc., and achieve the effect of elasticity and crispy taste.

Inactive Publication Date: 2013-07-24
FUQING XINGANG SEAFOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The preparation method of the cold and spicy squid skin can of the present invention discloses a new scheme, which uses the squid skin as the main ingredient and supplements seasonings such as pickled peppers, which increases the crispness, elasticity and chewiness of the squid skin, making the processing The finished squid skin is refreshing and delicious, and becomes a delicious cold dish, which solves the problem that the existing squid dishes ignore the nutritional and taste value of the squid skin, resulting in a waste of food resources

Method used

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Embodiment Construction

[0006] The invention discloses a method for making cold and spicy squid skin cans, which comprises the steps of:

[0007] (1) Wash and cut the squid skin into sections, put it into boiling water for 1 minute, remove the water, and obtain the squid skin sections. In the process of processing the squid skin, attention should be paid to removing the dirt on the surface of the squid skin, and at the same time, the squid skin should be cut into slices with the same shape as possible.

[0008] (2) Wash and chop the pickled peppers, put them into a pot and fry them in sesame oil at a temperature of 120° C. until the spicy taste is leached out, and then add seasoning auxiliary materials to prepare the pickled peppers seasoning. Seasoning accessories can include chili powder, light soy sauce, white vinegar, sugar, monosodium glutamate and minced garlic. The seasoning auxiliary materials of this scheme are not limited to the above types, and can also include other seasoning auxiliary m...

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PUM

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Abstract

The invention relates to a method for preparing a cold spicy squid skin can, comprising the following steps of: (1) putting squid skin into boiled water for blanching after washed and cut into segments, to obtain squid skin segments; (2) putting pickled peppers, after washed and crushed, into a pan, frying the pickled peppers with sesame oil under 120 DEG C until pungent taste is leached, and adding flavoring accessories, to obtain pickled pepper mixing material; (3) uniformly mixing the squid skin segments and the pickled pepper mixing material in a mass ratio of 2 to 1, and then canning the mixture, to obtain spicy squid skin; and (4) quick-freezing and cartonning the spicy squid skin can after vacuum-pumping and sealing the spicy squid skin can, to obtain the cold spicy squid skin can. The cold spicy squid skin prepared by the method in the invention, is spicy, delicious, crisp and tender, has elasticity, and is delicious cold food.

Description

technical field [0001] The invention relates to a method for making food, in particular to a method for making canned squid skin, and belongs to the field of food processing. Background technique [0002] Squid skin is the hard cortex on the surface of squid. It is rich in collagen, which is also rich in nutrients such as glycine, proline and hydroxyproline. These substances have great nutritional value for human health and beauty. . However, in the field of squid cooking and processing at present, squid skin is usually discarded as peeled off-cuts, and the edible value of squid skin itself has not received enough attention. This prejudice has led to waste of resources in terms of ingredients. Contents of the invention [0003] The preparation method of the cold and spicy squid skin can of the present invention discloses a new scheme, which uses the squid skin as the main ingredient and supplements seasonings such as pickled peppers, which increases the crispness, elastic...

Claims

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Application Information

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IPC IPC(8): A23L1/333A23L1/29A23L17/50A23L33/00
Inventor 严文善
Owner FUQING XINGANG SEAFOOD
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