Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Processing method of flavored squid rice roll

A processing method and squid technology are applied to the processing field of flavored squid rice balls, which can solve the problems of inability to meet the pace of life, time-consuming and laborious eating, and single nutrition of rice, and achieve the effects of preventing Alzheimer's disease, being rich in nutrients, and being beneficial to bone development.

Inactive Publication Date: 2017-12-22
PENGLAI JINGLU FISHERY
View PDF5 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the time-consuming and labor-intensive processing and eating of squid, the nutrition of rice is single, which cannot meet the accelerated pace of life and high-nutrition dietary needs of people today, so people have more and more demands for convenience foods.
The convenience food currently on the market is mainly instant noodles, eight-treasure porridge and instant rice. Instant rice is generally made of beef or chicken as the main raw material. In order to extend the shelf life, a large amount of preservatives are usually added, which is not beneficial to human health and lacks nutrition.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A processing method of flavor squid rice balls, comprising the following steps:

[0025] (1) Preparation of rice

[0026] a, cleaning: get the rice raw material and wash it with clear water to remove impurities therein;

[0027] b. Soaking mixture: Take 80 parts of rice washed in step a, add 1 part of diced carrot and 10 parts of diced mushroom, then soak the rice in warm water at 25°C for 2 hours, take it out, and drain the water;

[0028] c. High-temperature steaming: put 80 parts of rice soaked in step b into a steamer, add 100 parts of water and 5 parts of olive oil, and cook at 90-95°C for 30 minutes in a steamer to get cooked rice and cool it down;

[0029] (2) squid raw material processing

[0030] a. Thawing: Rinse the squid with running water and thaw until the center temperature is -1°C-5°C;

[0031] B, cleaning, disinfection: clean the squid of step a with clear water, after controlling the water, put into the sodium chloride solution that concentration is...

Embodiment 2

[0037] A processing method of flavor squid rice balls, comprising the following steps:

[0038] (1) Preparation of rice

[0039] a, cleaning: get the rice raw material and wash it with clear water to remove impurities therein;

[0040] b. Soaking mixture: Take 100 parts of rice washed in step a, add 10 parts of diced carrot and 1 part of diced mushroom by weight of rice, then soak the rice in warm water at 25-30°C for 1-2 hours, take it out, and drain the water;

[0041] c. High-temperature steaming: put 100 parts of rice soaked in step b into a steamer, add 200 parts of water and 10 parts of olive oil, and cook at 90-95°C for 60 minutes in a steamer to obtain cooked rice and cool it down;

[0042] (2) squid raw material processing

[0043] a. Thawing: Rinse the squid with running water and thaw until the center temperature is -1°C-5°C;

[0044] B, cleaning, disinfection: clean the squid of step a with clear water, after controlling the water, put into the sodium chloride s...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention belongs to the technical field of food processing, and in particular relates to a processing method of a flavored squid rice roll. Squid is rich in calcium, phosphorus and iron elements, facilitates skeletal development and hematopoiesis, and can effectively treat anemia; the squid is also rich in protein, amino acids needed by a human body and a great number of taurine, and can be used for inhibiting the cholesterol content in blood, relieving fatigue, restoring eyesight and improving liver functions; contained polypeptide and selenium have the antiviral and anti-ray effects. Meanwhile, the squid can supplement brains and prevent Alzheimer's disease, and therefore the squid is healthy food for middle aged and elderly people who are likely to suffer from cardiovascular diseases. The spicy diced squid rice roll can be eaten after being heated in a microwave oven for 2 to 3min, has the advantages of being delicious, attractive in appearance, nutrient-rich, convenient to eat and the like, can be used as convenient food, saves both time and labor, and meets requirements of a rapid pace of life and nutritional requirements.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of flavored squid rice balls. Background technique [0002] Both rice and squid are common diets in life and are deeply loved by many people. However, due to the time-consuming and labor-intensive processing and eating of squid, the nutrition of rice is single, which cannot meet the accelerated pace of life and high-nutrition dietary needs of people today, so people have more and more demands for convenience food. The convenience food currently on the market is mainly instant noodles, eight-treasure porridge and instant rice. Instant rice is generally made of beef or chicken as the main raw material. In order to extend the shelf life, a large amount of preservatives are usually added, which is not beneficial to human health and lacks nutrition. . Contents of the invention [0003] The invention aims at the deficiencies in the above-ment...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/126A23L17/50A23L33/00
CPCA23L7/126A23L17/50A23L33/00A23V2002/00A23V2200/3262A23V2200/30A23V2200/326
Inventor 周德庆张原红刘楠牟伟丽张世广孙盛娟于丽梅丁梅香林海燕闫春光
Owner PENGLAI JINGLU FISHERY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com