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Squid instant food wrapped with flour and processing method

A technology of convenience food and processing method, which is applied in the field of aquatic product processing, can solve the problems of single types, etc., and achieve the effects of simple preparation, increased types, and enhanced taste

Inactive Publication Date: 2017-12-01
舟山昌国食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, the types of products in my country's squid processing industry are relatively single, and the products of squid processing enterprises are seriously homogenized, mainly squid shreds, while other products are very few.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A powder-coated squid instant food, the powder-coated squid instant food consists of the following components and parts by weight: 50 parts of squid, 40 parts of wheat flour, 40 parts of brittle starch, 2 parts of soybean protein isolate, 1.5-5 parts of guar gum, HPMC hydroxypropyl methylcellulose 0.1 part, sodium bicarbonate and acid sodium pyrophosphate mixture 1 part, bread crumbs 20 parts, ginger powder 30 parts, star anise 35 parts, fennel 15 parts, cinnamon 20 parts, chili powder 50 parts, 10 parts of pepper powder, 5 parts of monosodium glutamate, 5 parts of sugar, 3 parts of cooking wine, 50 parts of sesame oil, 10 parts of sesame.

[0032] The processing method of powdered squid instant food of the present invention comprises the following steps:

[0033] 1) Thawing: The natural method takes a long time to thaw, and squid will change color when exposed to the air for a long time. In actual production, running water is mainly used for thawing, and the temperatur...

Embodiment 2

[0048] A kind of powder-coated squid fillet convenience food, adopts the raw material processing of following mass parts: 50 parts of squid, 40 parts of wheat flour, 40 parts of brittle starch, 2 parts of soybean protein isolates, 1.5 parts of guar gum, HPMC hydroxypropyl methylcellulose 0.1 part of vegetable, 1 part of mixture of sodium bicarbonate and acid sodium pyrophosphate, 20 parts of bread crumbs, 30 parts of minced ginger, 35 parts of star anise, 15 parts of fennel, 20 parts of cinnamon, 50 parts of chili powder, 10 parts of pepper powder, 5 parts of monosodium glutamate 5 parts of sugar, 3 parts of cooking wine, 50 parts of sesame oil, 10 parts of sesame.

[0049] The processing method of powdered squid instant food of the present invention comprises the following steps:

[0050] 1) Thawing: The natural method takes a long time to thaw, and squid will change color when exposed to the air for a long time. In actual production, running water is mainly used for thawing,...

Embodiment 3

[0064] A powdered squid instant food, the powdered squid instant food is composed of the following components and parts by weight: 100 parts of squid, 80 parts of wheat flour, 60 parts of brittle starch, 7 parts of soybean protein isolate, 3 parts of guar gum, HPMC hydroxyl 0.7 parts of C-grade methylcellulose, 5 parts of mixture of sodium bicarbonate and acid sodium pyrophosphate, 37 parts of bread crumbs, 42 parts of minced ginger, 47 parts of star anise, 21 parts of fennel, 32 parts of cinnamon, 72 parts of chili powder, pepper powder 24 parts, 17 parts of monosodium glutamate, 13 parts of sugar, 4 parts of cooking wine, 70 parts of sesame oil, 15 parts of sesame.

[0065] A processing method for breaded squid instant food, comprising the following processing steps:

[0066] 1) Thawing: use running water to thaw, and the temperature of the thawing water is ≤10°C;

[0067] 2) Remove the head, tail and viscera: along the top of the back, tear off the fins, then grab the eigh...

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PUM

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Abstract

The invention discloses a squid instant food wrapped with flour and a processing method. The squid instant food is processed through the following raw materials in parts by mass: 50-150 parts of squids, 40-100 parts of wheat flour, 30-50 parts of chopped fresh ginger, 35-60 parts of star aniseeds, 15-30 parts of fennel seeds, 20-40 parts of Chinese cinnamon and the like; and through the working procedures of performing pretreatment, performing rinsing with salt water, performing wrapping with flour, performing starching, performing wrapping with bread crumbs, performing deep-frying, performing preserving, performing secondary seasoning and the like, finished products are rich in nutrition, fresh and delicious in flavor and good in mouth feel, and are suitable for fast-paced living. Certainly, the description is not intended for limiting the invention, and the invention is not limited to examples. Changes, modifications, additions or replacements made by those skilled in the art within the nature range also belong to the protection range of the invention. The three processing technologies of performing wrapping with the flour, performing starching and performing wrapping with the bread crumbs are performed in reference to research of food quality improvement through performing microwave pre-deep-frying and performing wrapping with flour, and other processing technologies are performed in reference to technical study of Chuan-flavored powder-wrapping seasoning quick-fried squids.

Description

technical field [0001] The invention belongs to the field of aquatic product processing, and in particular relates to a powder-coated squid instant food and a processing method. Background technique [0002] Squid, that is, squid, is an animal of the mollusk cephalopod, squid order, and is mainly distributed in tropical and temperate seas between north and south latitudes of 40°. Its meat is delicious, tastes good, and has very high nutritional value. In addition to being rich in calcium, phosphorus, iron, protein and amino acids needed by the human body, it also contains a large amount of taurine, which can inhibit the cholesterol content in the blood and relieve fatigue. Restore vision and improve liver function. The nutritional value of squid is not inferior to that of beef and tuna. Eating squid can effectively reduce the accumulated cholesterol in the blood vessel wall, and is very effective in preventing hardening of the arteries and the formation of gallstones. At ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/50A23L5/00A23L5/10A23L27/00A23L5/20
CPCA23V2002/00A23V2200/3262
Inventor 虞舟
Owner 舟山昌国食品有限公司
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