Black cuttlefish slide and preparation method thereof

A smooth and black cuttlefish technology, which is applied in food preparation, meat/fish preservation through freezing/cooling, food science, etc., can solve the problems of not being able to meet the high requirements of ingredients, destroying the flavor and taste of cuttlefish, and achieve the preservation of flavor and taste. Nutritional value, effect of meeting dietary needs

Inactive Publication Date: 2015-04-08
山东新润食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, using different types of seafood as raw materials, developing from a single variety of balls to new high-grade surimi products and frozen prepared products is an important direction to open up new markets, and it is also the development trend of the industry in the future. At present, the main processing of cuttlefish The method is drying, which meets the requirements of transportation and long-term storage, but destroys the original flavor and taste of cuttlefish
Unable to meet the high requirements of modern diet for ingredients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of black cuttlefish smooth, made from the following raw materials in parts by weight: 30 parts of frozen surimi; 20 parts of cuttlefish; 2 parts of raw flour; 3 parts of fresh egg white; 10 parts of fat; 3 parts of water; 0.1 part; 1 part salt; 1 part sugar; 0.05 part monosodium glutamate; 0.1 part mirin; 0.05 part seafood essence.

[0024] The above-mentioned production method comprises the following steps:

[0025] (1) Cleaning of raw materials: Take the cleaned cuttlefish carcass, put it into a meat grinder and grind it. The orifice plate used is 6-8mm in diameter to obtain cuttlefish paste, add auxiliary materials and mix well for later use;

[0026] (2) Chopping and mixing: thaw and cut the frozen surimi, and control the temperature at ±2°C; chop the surimi at 1700-1900 rpm until there is no hard core, then add salt and chop at 3400-3800 rpm for 40-60 Seconds until fine; then add the remaining fine ingredients in turn, chop and mix evenly at 1700-1900 rpm; ...

Embodiment 2

[0034] A black cuttlefish slip, made of the following raw materials in parts by weight:

[0035] 40 parts of frozen surimi; 30 parts of cuttlefish; 10 parts of raw flour; 13 parts of fresh egg white; 30 parts of fat; 8 parts of water; 3 parts of mashed garlic; 0.5 parts of compound phosphate; 3 parts of salt; ; 0.2 parts of mirin; 0.2 parts of seafood essence.

[0036] The above-mentioned production method comprises the following steps:

[0037] (1) Cleaning of raw materials: Take the cleaned cuttlefish carcass, put it into a meat grinder and grind it. The orifice plate used is 6-8mm in diameter to obtain cuttlefish paste, add auxiliary materials and mix well for later use;

[0038] (2) Chopping and mixing: thaw and cut the frozen surimi, and control the temperature at ±2°C; chop the surimi at 1700-1900 rpm until there is no hard core, then add salt and chop at 3400-3800 rpm for 40-60 Seconds until fine; then add the remaining fine ingredients in turn, chop and mix evenly at...

Embodiment 3

[0046] A black cuttlefish slipper, made of the following raw materials in parts by weight:

[0047] 35 parts of frozen surimi; 25 parts of cuttlefish; 6 parts of raw flour; 8 parts of fresh egg white; 20 parts of fat; 5.5 parts of water; 1.5 parts of mashed garlic; 0.3 parts of compound phosphate; 0.15 parts of mirin; 0.125 parts of seafood essence.

[0048] The above-mentioned production method comprises the following steps:

[0049] (1) Cleaning of raw materials: Take the cleaned cuttlefish carcass, put it into a meat grinder and grind it. The orifice plate used is 6-8mm in diameter to obtain cuttlefish paste, add auxiliary materials and mix well for later use;

[0050](2) Chopping and mixing: thaw and cut the frozen surimi, and control the temperature at ±2°C; chop the surimi at 1700-1900 rpm until there is no hard core, then add salt and chop at 3400-3800 rpm for 40-60 Seconds until fine; then add the remaining fine ingredients in turn, chop and mix evenly at 1700-1900 r...

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PUM

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Abstract

The invention discloses a black cuttlefish slide and a preparation method thereof. The black cuttlefish slide is prepared from the following raw materials in parts by weight: 30-40 parts of frozen surimi, 20-30 parts of cuttlefishes, 2-10 parts of starchy flour, 3-13 parts of fresh egg white, 10-30 parts of fat meat, 3-8 parts of water, 1-3 parts of mashed garlic, 0.1-0.5 part of composite phosphate, 1-3 parts of salt, 1-3 parts of sugar, 0.05-0.5 part of monosodium glutamate, 0.1-0.2 part of mirin and 0.05-0.2 part of seafood flavor. The black cuttlefish slide disclosed by the invention has the following beneficial effects: the black cuttlefish slide disclosed by the invention is characterized in that the cuttlefishes are added into the production of a surimi product, the nutritive value and flavor taste of the cuttlefishes are maintained to the utmost extent, and the added values of the product and the benefit of an enterprise are improved while a cuttlefish raw material is fully used; and a processing technique of the black cuttlefish slide disclosed by the invention is simple and feasible and is easy to realize industrial production, and the produced black cuttlefish slide is convenient to eat, is good in color, fragrance and taste and can meet dietary requirements of modern consumers.

Description

technical field [0001] The invention relates to a fish slip and a preparation method thereof, in particular to a black cuttlefish slip and a preparation method thereof. Background technique [0002] In recent years, my country's surimi products industry has developed rapidly. It contains complete animal protein, not only has high nutritional value, but also is safe to eat, and is very popular among consumers. Therefore, using different types of seafood as raw materials, developing from a single variety of balls to new high-grade surimi products and frozen prepared products is an important direction to open up new markets, and it is also the development trend of the industry in the future. At present, the main processing of cuttlefish The method is drying, which meets the requirements of transportation and long-term storage, but destroys the original flavor and taste of cuttlefish. It cannot meet the high requirements of modern diet for ingredients. Contents of the inventi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/333A23L1/326A23L17/50A23L17/10
CPCA23B4/06
Inventor 惠增玉陈林林王艳
Owner 山东新润食品有限公司
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