Method for producing frozen squid

Abstract

The invention provides a method for producing frozen squid. The method comprises S1 squid pretreatment: removing head, ear, cartilage, peel, lips and internal organs of squids, cleaning the squids, and carrying out drainage to obtain squid torsos, S2 squid torso soaking: soaking the squid torsos in an antifreezing agent aqueous solution for 4-8h, wherein the antifreezing agent comprises, by weight, 2 to 8 parts of Konjak refined powder, 1 to 4 parts of sodium polyacrylate, 0.5 to 2 parts of mannitol and 1 to 5 parts of sodium lactate, and S3 squid torso freezing: rapid cleaning the soaked squid torsos, draining the squid torsos, pre-freezing the squid torsos, and fast freezing the squid torsos at a fast freezing temperature of -38 to -45 DEG C to obtain frozen squids. The method belongs to the technical field of aquatic product processing, can remarkably improve the storage performance of the frozen squid, can reduce the loss of nutrients and flavoring substances during freezing and storage, and can maintain the freshness of the frozen squid.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to a production method of frozen squid. Background technique [0002] Squid, also known as squid and squid, is rich in nutrients such as protein, calcium and vitamins, and has a high content of flavor substances such as taurine and occarnitine. It contains a variety of amino acids and trace elements, and its fat content is extremely low (100g Fresh squid contains about 0.8g of fat), high in cholesterol, delicious in taste and high in nutritional value. The meat of squid is relatively hard. Except for fresh food, it is mainly processed into squid products through freezing or drying. [0003] During the freezing process of squid, due to the formation of ice crystals, the protein will be denatured, the protein hydration will be lost, the muscle will harden, and the taste will deteriorate. Especially when thawing, it will cause a lot of juice loss, result...

AI Technical Summary

Problems solved by technology

[0004] Chinese patent application CN 105875798 discloses a phosphate-free frozen squid quality improver, which includes 10-20% potato flour, 0.05-0.1% metallothionein, 5-10% sugar, and 0.5-1% seaweed Sugar, 1-3% sodium lactate, 3-5% sodium bicarbonate, 3-5% glycerin, 0.05-0.1% carrageenan, and the balance is deionized water; through the synergy of each component, it has the functions of antifreeze and inhibition of browning It can improve the quality of frozen squid, but the components of the improver are complex, the concentration is high, and the sugar content is high. Direct freezing after soaking will cause the taste of the squid to increase the sweetness and other effects.

Images