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

Sleeve-fish frozen prepared food and processing method thereof

A technology for freezing conditioning and food processing, applied in the field of food processing, can solve problems such as single squid product, and achieve the effects of moderate saltiness, uniform texture and golden color.

Inactive Publication Date: 2014-06-04
ZHEJIANG OCEAN UNIV
View PDF2 Cites 13 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The first object of the present invention is to provide a frozen squid prepared food, and the second object of the present invention is to provide a processing method for frozen squid prepared food, which solves the problem of single squid products on the market

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Sleeve-fish frozen prepared food and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Pretreatment

[0023] Use frozen Peruvian squid as raw material, thaw it in running water until it is slightly frozen, cut off the head, remove the viscera and cartilage, rinse with cooling water to remove residual viscera, mucus, etc., soak and disinfect the squid carcass with ozone water, and then rinse and disinfect the squid carcass. Sour taste remover mainly composed of sodium carbonate, sodium bicarbonate, sodium citrate and sodium tartrate was used to deacidify squid. Cut the deacidified squid into squid strips with a length of 1.8-2.2 cm and a width of 1.0-1.5 cm,

[0024] (2) Marinated and seasoned

[0025] The squid strips are marinated and seasoned with spices. The spices are a mixture of chili powder and five-spice powder. The ratio of chili powder and five-spice powder is 2:1 to 1:2. Spices and squid meat were marinated in a mass ratio of 1:40, and the time was 60 minutes. When marinating, the marinade must be in full contact with the squid strips, ...

Embodiment 2

[0038] Based on Argentine or North Pacific squid. During pretreatment squid, there is no deacidification process after disinfection, and other processing methods are with embodiment 1.

[0039] 2. Sensory evaluation method

[0040] The above-mentioned frozen conditioning squid cake can be eaten by frying when eating. The taste after frying is judged by a panel of 10 specially trained sensory evaluators. According to the way of smelling first and then eating, the five aspects of appearance, color, crispness, saltiness, texture and umami are expressed by scores. Comprehensive evaluation, the total score is the comprehensive score of the above five indicators. The score distribution of the five indicators is as follows: 20% appearance color, 20% crispness, 10% salty taste, 30% texture, and 20% umami taste. The specific evaluation criteria and evaluation rules are shown in the table.

[0041] Sensory evaluation criteria for squid cakes

[0042]

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

PropertyMeasurementUnit
Lengthaaaaaaaaaa
Widthaaaaaaaaaa
Login to View More

Abstract

The invention belongs to the technique field of food processing, and relates to a processing method of a sleeve-fish frozen prepared food. According to the sleeve-fish frozen prepared food and the processing method thereof, the manufacturing technology is simple, production can be performed only by virtue of a refrigerating plant, a cold storage facility, and the like, and the product is tasty and delicious, is convenient to eat, and can be used for effectively solving the problem that a sleeve-fish product is single. The method comprises the following technologies: pretreating the sleeve-fish, pickling and seasoning, starching, candying, performing IQF (Individual Quick Freezing) and packaging, and storing. The sleeve-fish frozen prepared food can be eaten by adopting a traditional fry method. The sleeve-fish patty after fried has golden color, and is uniform in texture, moderately soft, free of powdery sense, elastic, outside crisp and inside tender, good in chewing, delicious, and moderate in saline taste.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a squid frozen prepared food and a processing method thereof. Background technique [0002] Frozen prepared food is a frozen food that takes aquatic products, agricultural products or livestock and poultry products as the main raw materials, has been conditioned and processed, and is rapidly frozen to maintain a frozen state. As a new type of convenience food, frozen prepared food has the characteristics of hygiene, high quality, convenience, variety, and rich nutrition, and is popular in domestic and foreign markets. Domestic frozen raw squid products are basically processed into squid shreds, grilled squid slices, squid skewers, etc. The homogeneity of the products is relatively high, and it is easy to form vicious competition. The invention uses squid as a raw material to produce squid cake, a new type of frozen and conditioned aquatic product, and provide...

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
IPC IPC(8): A23L1/333A23L17/50
CPCA23L5/27A23L17/50A23L17/70A23L33/10A23L33/185A23P20/12A23V2002/00A23V2250/5488A23V2250/5118
Inventor 方旭波陈小娥陈娜童国忠孙海燕方淑贞王俞人
Owner ZHEJIANG OCEAN UNIV
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