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Sauced octopus preparation method

A technology of sauced octopus and octopus, which is applied in the field of instant seafood, can solve the problems of hard taste and no freshness, etc., and achieve the effect of pure taste, improved taste and food value

Active Publication Date: 2014-06-25
丹东永明食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The processing technology adopted is relatively simple, but when eaten, the taste is mainly raw seafood, and the mouthfeel is hard, without fresh and tender feeling

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Wash 10kg octopus with a shredder and cut it into 8cm long strips. Then put in 1 kg of salt, salt for 10 hours, stir once every 2 hours, then remove and wash with water; add 0.15 kg of white sugar to the octopus after washing with water, stir well, sugar soak for 24 hours, every 2 hours Stir once, then remove and remove the sugar water.

[0019] Sauce making procedure: take 10kg of candied octopus strips and add mixed seasoning, 0.15kg of glucose powder, 0.15kg of monosodium glutamate, 0.3kg of chili powder (15 mesh), 0.2kg of chili powder (20 mesh), 0.2kg of chili powder ( 40 mesh) 0.1kg, sesame 0.1kg, fish oil 0.08kg, white granulated sugar 0.16kg, glycine 0.1kg, maltose 0.9kg, ginger 0.15KG, tomato juice 0.2kg, etc. Mix together, stir well, pour into the bucket, cover The upper cover is stored at a temperature of 18°C ​​for 36 hours to be a finished product. This product is natural green, pure umami, safe without any preservatives, fresh and delicious.

example 2

[0020] Example 2: Sauce making process

[0021] The difference from Example 1 is that:

[0022] Take 10kg of candied octopus strips, and prepare the mixture when adding, that is, glucose powder 0.18kg, monosodium glutamate 0.18kg, chili powder (15 mesh) 0.5kg, chili powder (20 mesh) 0.3kg; chili powder (40 mesh) ) 0.3kg, sesame 0.15kg, fish oil 0.08kg, white granulated sugar 0.18kg, glycine 0.1kg, maltose 0.1kg, ginger 0.15kg, tomato juice 0.3kg, mix together and stir well, pour it into a barrel, and place it at 17°C for 48 Hours, it's ready.

Embodiment 3

[0024] The difference with embodiment 1 and 2 is:

[0025] Sauce making process: Take 10kg of candied octopus strips, add the pre-prepared mixture, namely 0.19kg of glucose powder, 0.2kg of monosodium glutamate, 0.6kg of chili powder (15 mesh), 0.3kg of chili powder (20 mesh), 0.3kg of chili powder (40 mesh) 0.1kg, sesame 0.16kg, fish oil 0.09kg, white granulated sugar 0.18kg, glycine 0.1kg, maltose 0.15kg, ginger 0.16kg, tomato juice 0.35kg, mix together and stir well, pour into the bucket, the temperature Place it at 16°C for 72 hours to be a finished product.

[0026] The octopus made with sauce breaks the traditional way of eating seafood and adapts to the fast-paced lifestyle of the modern city. The nutritional value is mainly based on original raw materials and accessories, and it keeps the flavor of the original seafood to a higher level. , improve people's taste, improve food value, make nutrition richer and healthier, and fill a new page of sauce-based aquatic produc...

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Abstract

The invention relates to instant seafood products, particularly to a sauced octopus preparation method, wherein the sauced octopus food is subjected to sugar-salt balanced sousing and has the special taste through blending. According to the present invention, 0.1-0.3 kg of glucose powder, 0.1-0.5 kg of monosodium glutamate, 0.5-1.5 kg of chilly powder, 0.1-0.3 kg of sesame, 0.05-1 kg of fish oil, 0.5-1 kg of glycine, 0.1-1 kg of maltose, 0.1-0.2 kg of fresh ginger, 0.2-0.5 kg of tomato juice, and 0.15-0.2 kg of white granulated sugar are added by adopting 10 kg of octopus soused with salt and sugar as the reference, and uniform mixing and stirring is performed to obtain the finished product; and the produced sauced octopus has characteristics of rich nutrition, pure taste, and fresh, tender and delicious taste.

Description

Technical field: [0001] The invention relates to ready-to-eat seafood, in particular to a kind of sauce-made octopus food which is marinated in a balance of salt and sugar and adjusted to a special taste. Background technique [0002] The traditional seafood processing method of octopus all adopts the method of irregular cooking after quick freezing. And the processing technology that it adopts is relatively simple, but when eating, taste is mainly based on original flavor seafood, and mouthfeel is hard shape, does not have fresh and tender feeling. Invention content: [0003] The object of the present invention is to change the traditional production method of sauce-made octopus, and provide a kind of sauce-octopus food with fresh and tender taste, fresh, sweet, fragrant, spicy and rich nutrition. [0004] To achieve this goal, the technical solution of the present invention is, [0005] A method for preparing octopus with sauce, which is prepared as follows: taking 10 ...

Claims

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Application Information

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IPC IPC(8): A23L1/333A23L1/09A23L29/30
CPCA23L17/50A23L29/30A23V2002/00A23V2250/61A23V2250/616A23V2250/0622A23V2250/628A23V2200/326A23V2200/30
Inventor 李永明
Owner 丹东永明食品有限公司
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