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Processing method of quick-frozen squid-rice sausages

A processing method and squid technology, which is applied in the field of quick-frozen squid rice sausage processing, can solve problems such as difficulty in reducing TM sensitization, and achieve the effect of reducing the incidence of allergic reactions and reducing sensitization

Inactive Publication Date: 2016-11-16
JIMEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These characteristics make it difficult to eliminate TM allergenicity by conventional processing methods

Method used

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  • Processing method of quick-frozen squid-rice sausages
  • Processing method of quick-frozen squid-rice sausages
  • Processing method of quick-frozen squid-rice sausages

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1: a kind of processing method of the quick-frozen squid sausage that adds shrimp crab shellfish and seaweed comprises the following steps:

[0026] (1) Pre-treatment of raw materials: take 80g of glutinous rice, soak overnight; remove the viscera and squid head and wash with fresh water 70g of fresh squid; squid carcass, squid tentacles, 5g of shrimp, 5g of shellfish, 5g of crab meat, etc. Soak the aquatic products in salt-sugar water (galactose 1.0%, salt 2.0%, pH 8) at 4°C for 20 minutes, the ratio of raw materials to salt-sugar water is 1:2 (w:v); put the soaked aquatic products in Cooking pot, pre-boil at 100°C for 1min, then cool to room temperature (such as Figure 1~4 ), lemon slices can be added to the stuffing;

[0027] (2) Low-temperature pickling: the cooled aquatic products are soaked in salt-sugar water (1.0% galactose, 2.0% salt, pH8) at 4°C again for 2.0 hours, and the ratio of aquatic products to salt-sugar water is 1:4 ( w:v);

[0028] (3...

Embodiment 2

[0031] Embodiment 2: a kind of processing method of the quick-frozen squid sausage that adds seaweed comprises the following steps:

[0032] (1) Pre-treatment of raw materials: take 90g of glutinous rice, soak overnight; remove 80g of fresh squid after removing the viscera and squid head and wash it with water; put the squid carcass and squid tentacles in salt water (galactose 5.0 %, salt 2.0%, pH 7.5) soaked for 15 minutes, the ratio of raw materials to salt and sugar water was 1:1 (w:v); put the soaked squid into a cooking pot, precooked at 100°C for 2 minutes, and then cooled to room temperature;

[0033] (2) Low-temperature marinating: the squid was soaked again in salt-sugar water (5.0% galactose, 2.0% salt, pH 7.5) at 4°C for 1 hour, and the ratio of squid to salt-sugar water was 1:2 (w:v);

[0034] (3) Filling and steaming: Fill the squid carcass with soaked glutinous rice, 6g of seaweed, and 8g of red dates to obtain a semi-finished squid sausage; tie the filling port ...

Embodiment 3

[0036] Embodiment 3: a kind of processing method of the quick-frozen squid rice sausage that adds shrimp and crab shell comprises the following steps:

[0037] (1) Pretreatment of raw materials: take 70g of glutinous rice, soak overnight; remove the viscera and squid head and wash with fresh water 60g of fresh squid; squid carcass, squid tentacles, 6g of shrimp, 6g of shellfish, 6g of crab meat, etc. Soak aquatic products in salt-sugar water (galactose 2.0%, salt 1.0%, pH 8.5) at 4°C for 15 minutes, the ratio of raw materials to salt-sugar water is 1:1 (w:v); put the soaked aquatic products in Cooking pot, pre-boil at 100°C for 2 minutes, then cool to room temperature;

[0038] (2) Low-temperature pickling: the cooled aquatic products are soaked again in salt-sugar water (2.0% galactose, 1.0% salt, pH8.5) at 4°C and marinated for 3.0 hours. The ratio of aquatic products to salt-sugar water is 1: 3(w:v);

[0039] (3) Filling and steaming: Mix the marinated aquatic products wi...

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Abstract

The invention discloses a processing method of quick-frozen squid-rice sausages, and relates to the field of aquatic product processing. The processing method of the quick-frozen squid-rice sausages comprises the following steps: (1), carrying out pre-treatments on the raw materials, namely soaking sticky rice, removing internal organs and heads from the squids and carrying out washing, soaking the washed squid carcasses with the squid tentacles as well as other aquatic products, including shrimps, crabs, shells and so on, with a solution of salt and sugar, and then, pre-cooking the soaked aquatic products in a pan and cooling the pre-cooked aquatic products to the normal temperature; (2), carrying out low-temperature marinating, namely soaking the pre-cooked aquatic products with a solution of salt and sugar again so as to carry out marinating; (3), carrying out material-filling and steaming, namely uniformly mixing the marinated aquatic products with the soaked sticky rice, adding nori, shrimp meat, scallop columns, crab meat, red dates and spices into the mixture and filling the mixture into the squid carcasses so as to obtain semi-finished squid-rice sausages, and then, fastening the filling opening by using strings and carrying out steaming at 100 DEG C for 10-30 minutes, so that the final products of the squid-rice sausages are prepared; and (4), carrying out packaging, namely bagging the final products of the squid-rice sausages in compound packing bags, carrying out vacuum packing and sterilizing, and then, carrying out quick freezing at 30 DEG C below zero, so that the quick-frozen squid-rice sausages are prepared. The processing method reduces sensitization properties of the marine products, such as squids and so on.

Description

technical field [0001] The invention relates to aquatic product processing, in particular to a processing method for quick-frozen squid rice sausage. Background technique [0002] As one of the most common allergic foods, aquatic products have seriously affected the living standards of allergic people (Hanson, et al., The growing allergy problem. Acta Pediatr, 1997, 86:916-918). For example, the incidence of aquatic food allergy among adults and children in Taiwan is 7.05% and 7.71% respectively (Hsin, et al., Clinical features of adult and pediatric anaphylaxis in Taiwan. Asian Pac J Allergy, 2011, 29(4): 307-312 ). Investigations by China Center for Disease Control and Prevention, Peking University and other institutions show that aquatic products are the main food allergies for adults and children in my country (Lv Xiangzheng et al. Preliminary investigation of food allergy in healthy people. Chinese Journal of Food Hygiene, 2005, 17(2) :119-121; Zhang Yarong et al. Anal...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/50A23L17/60A23L7/10A23L33/10A23L5/20
CPCA23V2002/00A23V2200/30
Inventor 刘光明韩欣宇张凌晶徐莎莎曾斌昌
Owner JIMEI UNIV
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