Processing technology for pickling heated mustard octopus

Abstract

The invention provides a processing technology for pickling heated mustard octopus. The processing technology comprises the following steps: weighing high fructose corn syrup, white sauce, scallop powder and the balance being water to prepare a primary seasoning base solution, and then fully agitating; primarily pickling; blanching; weighing high fructose corn syrup, salt, aginomoto, bonito powder and the balance being water to prepare a secondary seasoning base solution; pickling for the second time; weighing thick chilli sauce, white sauce, concentrated sauce, salt, high fructose corn syrup, aginomoto, a bonito powder, white wine and a thickener to prepare octopus flavored liquid; mixing and stirring the secondarily pickled octopus, the octopus flavored liquid and lactuca, and then adding essence; mixing, packing, sealing and standing. The flavors can enter the internal part of muscle texture of the octopus by ingenious coordination of twice flavor pickling and a bleaching process, so that the octopus is lasting in flavor when being chewed in the mouth, and is applicable to being eaten by mass consumers.

Description

technical field [0001] The invention relates to a processing technology for pickling food, in particular to a processing technology for curing mustard octopus. Background technique [0002] Heated wasabi octopus is rich in nutrients such as protein and minerals, and is also rich in anti-fatigue, anti-aging, and can prolong human life and other important health factors-natural taurine. In addition, heated mustard octopus is also a food with very high nutritional value. It is not only a delicious seafood dish, but also a good product for folk diet therapy. Among them, it contains nutrients (100 grams) 135.00 kcal of calories, 18.90 grams of protein, 0.40 grams of fat, 14.00 grams of carbohydrates, 0.04 mg of thiamine, 0.06 mg of riboflavin, 5.40 mg of niacin, 1.34 mg of vitamin E, Calcium 21.00 mg, Phosphorus 63.00 mg, Potassium 447.00 mg, Sodium 65.30 mg, Magnesium 50.00 mg, Iron 0.60 mg, Zinc 0.68 mg, Selenium 27.30 micrograms and Copper 0.24 mg. [0003] The patent docume...

AI Technical Summary

Problems solved by technology

The disadvantage of this method is that after the octopus is mixed with food additives, it is cooked at 95°C in a solution with a pH value of 9.6. Since the muscle texture of the octopus shrinks due to the action of alkalinity in the solution, the seasoning cannot enter the octopus during cooking. The interior of the muscle, combined with the cleaning after cooking, affects the persistence of the taste of octopus

The disadvantage of this method is: after the octopus salt is ground and cleaned, the seasoning etc. will be washed away, and then when scalding in boiling water, the food additive seasoning cannot be embedded in the muscle texture of the octopus as the muscle texture of the octopus shrinks. Causes octopus to lack persistence of flavor when chewed in the mouth