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

Squid tenderization liquid and preparation and application method thereof

An application method and squid technology, applied in the field of application, squid tenderizing solution and preparation thereof, can solve the problems of poor tenderizing effect, long tenderizing time (1~2.5h required, poor squid taste, etc., and achieve a reasonable formula, The effect of good tenderization and good taste

Active Publication Date: 2014-09-24
浙江恒和食品有限公司
View PDF7 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its shortcoming is that it uses simple papain to tenderize the squid, the tenderization time is long (need 1~2.5h), the tenderization effect is poor, and the taste of the squid obtained is poor

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A squid tenderizing solution, which is composed of the following components in mass percentage: 0.5% papain, 1-3% calcium chloride, 0.01% bromelain, 0.3% sodium pyrophosphate, 0.2% xanthan gum, and the balance Be the apple juice that mass concentration is 40%, its preparation method comprises the following steps:

[0019] (1) Apple juice preparation: After peeling and removing the core of the apples, mix the apples with water at a mass ratio of 2:3 for homogenization to obtain apple juice with a mass concentration of 40%;

[0020] (2) Mixing: Mix papain, calcium chloride, bromelain, sodium pyrophosphate, xanthan gum, and apple juice with a mass concentration of 40% according to the proportioning ratio to obtain the squid tenderizing solution.

[0021] The specific application method of the squid tenderizing solution is as follows: before the squid is seasoned and dried, soak the squid in the tenderizing solution for 10 minutes, then take it out and drain it. The mass ra...

Embodiment 2

[0023] A squid tenderizing solution, which is composed of the following components in mass percentage: 0.7% papain, 2% calcium chloride, 0.02% bromelain, 0.5% sodium pyrophosphate, 0.3% xanthan gum, and the balance is mass Concentration is the apple juice of 45%, and its preparation method comprises the following steps:

[0024] (1) Preparation of apple juice: After peeling and removing cores from the apples, mix the apples with water at a mass ratio of 9-11 for homogenization to obtain apple juice with a mass concentration of 45%;

[0025] (2) Mixing: Mix papain, calcium chloride, bromelain, sodium pyrophosphate, xanthan gum, and apple juice with a mass concentration of 45% according to the proportioning ratio to obtain the squid tenderizing solution.

[0026] The specific application method of the squid tenderizing solution is as follows: before the squid is seasoned and dried, soak the squid in the tenderizing solution for 5-10 minutes, then take it out and drain it. The ma...

Embodiment 3

[0028] A squid tenderizing solution, which is composed of the following components in mass percentage: 1% papain, 3% calcium chloride, 0.03% bromelain, 0.6% sodium pyrophosphate, 0.5% xanthan gum, and the balance is mass Concentration is the apple juice of 50%, and its preparation method comprises the following steps:

[0029] (1) Preparation of apple juice: After peeling and removing cores from the apples, mix the apples with water at a mass ratio of 1:1 for homogenization to obtain apple juice with a mass concentration of 50%;

[0030] (2) Mixing: Mix papain, calcium chloride, bromelain, sodium pyrophosphate, xanthan gum, and apple juice with a mass concentration of 50% according to the proportioning ratio to obtain the squid tenderizing solution.

[0031] The specific application method of the squid tenderizing solution is as follows: before the squid is seasoned and dried, soak the squid in the tenderizing solution for 5 minutes and then take it out and drain it. The mass ...

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

No PUM Login to View More

Abstract

The invention discloses a squid tenderization liquid and solves problems of hard texture and poor mouthfeel of a dried squid product in the prior art. The squid tenderization liquid is composed of following components, by mass, 0.5-1% of papain, 1-3% of calcium chloride, 0.01-0.03% of bromelain, 0.3-0.6% of sodium pyrophosphate, 0.2-0.5% of xanthan gum and the balance apple juice with a mass concentration being 40-50%. The squid tenderization liquid is reasonable in formula and good in tenderization effect. An obtained dried squid product is soft, easy to chew and good in mouthfeel. The invention also provides a preparation method of the squid tenderization liquid. The method mainly includes following steps: (1) preparing the apple juice and (2) mixing raw materials. The preparation method is simple in processes, good in operability and low in cost.

Description

technical field [0001] The invention relates to an additive, in particular to a squid tenderizing liquid and its preparation and application method. Background technique [0002] Squid has the advantages of high protein, low fat, and low calorie, and its nutritional value is not inferior to that of beef and tuna. The food products after deep processing of squid circulating in the market mainly include dried squid, squid, squid shreds, squid pieces, and squid rolls. Dry products and ready-to-eat products such as grilled squid, but after the above-mentioned products have been popular for a period of time, the market has gradually entered a trough. The main reason is that the above-mentioned snack foods basically have to go through high-temperature baking or high-temperature sterilization processes. The moisture and nutritional components of the product are lost more, which leads to the product texture is too hard, the fragrance is not obvious, it is easy to stick to the teet...

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
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/03A23L1/333A23L29/00A23L17/50
CPCA23L17/50A23L29/06A23V2002/00A23V2200/24A23V2250/21A23V2250/5086A23V2250/1614A23V2250/1578A23V2300/48
Inventor 杨会成王奋芬周宇芳郑斌相兴伟马华威
Owner 浙江恒和食品有限公司
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