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Cuttlefish vegetable crisp and processing technology thereof

A processing technology and vegetable crisp technology, which is applied in the field of cuttlefish vegetable cake and its processing technology, can solve the problems that have not been seen before, and achieve the effects of convenient eating, rich and balanced amino acids, and high nutritional value.

Inactive Publication Date: 2015-04-22
宁德市登月水产食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, there is not yet a product that can fully and scientifically develop the nutritional value of cuttlefish, onion and tomato on the market and is convenient to eat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: A cuttlefish vegetable crisp is processed from the following raw materials in weight percentage: 2 parts of cuttlefish, 1 part of onion, and 1 part of tomato.

[0018] Its processing technology includes the following steps:

[0019] (1) Cuttlefish pretreatment: remove the eggs and skin of fresh cuttlefish, wash them with clean water, put the washed cuttlefish in a pot of boiling water, cook for 5 minutes, pick up and drain, and tear them into strips by hand;

[0020] (2) Onion treatment: wash the onion, peel and cut into thin strips, the width of the thin strips is 2-3mm;

[0021] (3) Tomato treatment: Wash fresh tomatoes, scald them with boiling water, peel them, cut them into thin strips, the width of the thin strips is 2-3mm;

[0022] (4) Seasoning: mix the cuttlefish obtained in step (1), the onion obtained in step (2), and the tomato obtained in step (3) in a weight percentage ratio of 2:1:1, and add 10% sesame and 30% flour at the same time , 3% sa...

Embodiment 2

[0025] Embodiment 2: A cuttlefish vegetable crisp is processed from the following raw materials in weight percentage: 2 parts of cuttlefish, 1 part of onion, and 1 part of tomato.

[0026] Its processing technology includes the following steps:

[0027] (1) Cuttlefish pretreatment: remove the eggs and skin of fresh cuttlefish, wash them with clean water, put the washed cuttlefish in a pot of boiling water, cook for 5 minutes, pick up and drain, and tear them into strips by hand;

[0028] (2) Onion treatment: wash the onion, peel and cut into thin strips, the width of the thin strips is 2-3mm;

[0029] (3) Tomato treatment: Wash fresh tomatoes, scald them with boiling water, peel them, cut them into thin strips, the width of the thin strips is 2-3mm;

[0030] (4) Seasoning: mix the cuttlefish obtained in step (1), the onion obtained in step (2), and the tomato obtained in step (3) in a weight percentage ratio of 2:1:1, and add 8% sesame and 30% flour at the same time , 3% sal...

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Abstract

The invention discloses cuttlefish vegetable crisp and a processing technology thereof, relating to the technical field of aquatic product processing. The cuttlefish vegetable crisp is processed from the following raw materials in parts by weight: 2 parts of cuttlefish, 1 part of onion and 1 part of tomatoes. The technology comprises the following steps: pretreating the cuttlefish, treating the onion, treating the tomatoes, seasoning, shaping, frying and packaging. The cuttlefish vegetable crisp disclosed by the invention is high in nutritive value, the nutritive values of various raw materials in the cuttlefish vegetable crisp are greatly protected, the protein content is high, the human essential amino acids are rich and are balanced, and the cuttlefish vegetable crisp has the effects of scavenging in-vivo oxygen free radicals, enhancing the metabolism capability, defying age, preventing osteoporosis, stopping bleeding, reducing blood pressure, inducing diuresis, improving digestion, helping produce saliva and slake thirst, clearing away heat and toxic materials and cooling blood and calming the liver and is convenient to eat and has crispy taste and attractive appearance.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a cuttlefish vegetable crisp and a processing technology thereof. Background technique [0002] Squid, also known as cuttlefish, grows fast and has delicious meat. In the 1970s and 1980s, it was one of the "four seafood products" in my country. This species of squid is an economical cephalopod with abundant resources and the highest yield in the coastal areas of our country. Cuttlefish has high protein content, rich and balanced essential amino acids, very suitable for human nutritional needs; low fat and cholesterol content, but unsaturated fatty acids account for 70% of the total fatty acids, of which DHA and EPA, known as "melatonin", account for 34% of the total fatty acids respectively. % and 18%; rich in calcium, phosphorus, iron and other trace elements, and has the effect of beautifying and regulating blood lipids. It is salty, astringent and warm in ...

Claims

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Application Information

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IPC IPC(8): A23L1/333A23L1/212A23L1/29A23L17/50A23L19/00A23L33/00
Inventor 张聿钦杨希
Owner 宁德市登月水产食品有限公司
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