A kind of production technology of instant squid fillets

A production process and squid fillet technology, which is applied in the field of ready-to-eat squid fillet production process, can solve the problems of affecting product appearance and flavor, poor product sensory quality, inconsistent drying rate, etc., and achieve suitable salty and sweet taste, intact slice shape, and soft taste delicious effect

Active Publication Date: 2022-04-19
MARINE FISHERIES RES INST OF ZHEJIANG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This manufacturing process has the following defects: (a) the squid is only simply pretreated, and impurities such as epidermis, fascia, viscera, fat, etc. on the squid body are difficult to remove, and the cleaning is not thorough, and "black spots" will occur on the squid slices, and the color and luster is not good. uniform, affecting the appearance and flavor of the product; (b) blanching the squid to remove the fishy smell, the squid will curl after blanching, and the obtained squid slices are uneven and poor in shape; (c) use hot air and constant temperature for single drying, and the internal Moisture is not easy to diffuse to the surface, resulting in inconsistent drying rates inside and outside, affecting the drying effect, and the sensory quality of the product is poor; (d) Adding a variety of additives is not conducive to controlling production costs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] (1) Pretreatment: remove the head, feet, viscera, and epidermis of the squid, wash them with water, and cut them into thin slices to obtain squid fillets with a length of 10 cm, a width of 4 cm, and a thickness of 0.5 cm;

[0035] (2) Rinsing: the squid slices are placed in the first rinsing solution with a temperature of 2°C, and N is passed into the first rinsing solution. 2 After rinsing twice and controlling the water, put it in the second rinse solution with a temperature of 2°C and pass it with N 2 Rinse once, remove and drain, wherein the first rinsing liquid is clean water, the second rinsing liquid is NaCl solution with a mass concentration of 0.5%, N 2 The amount of feed is subject to slight rolling of the squid fillets;

[0036] (3) Grinding and washing: the squid slices after rinsing are placed in a drum mixer, add 5% salt and 15% crushed ice of the squid slices, stir for 20 minutes, and wash with water;

[0037] (4) Soak in cold water: place the squid sli...

Embodiment 2

[0044] (1) Pretreatment: remove the head, feet, viscera, and epidermis of the squid, wash them with water, cut them into thin slices, and obtain squid fillets with a length of 15 cm, a width of 5 cm, and a thickness of 0.7 cm;

[0045] (2) Rinsing: the squid slices are placed in the first rinsing solution with a temperature of 10°C, and N is passed into the first rinsing solution. 2 After rinsing twice and controlling the water, put it in the second rinse solution at a temperature of 10°C and pass through N 2 Rinse once, remove and drain, wherein the first rinsing liquid is clean water, the second rinsing liquid is NaCl solution with a mass concentration of 0.5%, N 2 The amount of feed is subject to slight rolling of the squid fillets;

[0046] (3) Grinding and washing: the squid slices after rinsing are placed in a drum mixer, add 7% salt of squid slice quality and 20% crushed ice of squid slice quality, wash with water after stirring for 30min;

[0047] (4) Soak in cold wa...

Embodiment 3

[0054] (1) Pretreatment: remove the head, feet, viscera, and epidermis of the squid, wash them with water, cut them into thin slices, and obtain squid slices with a length of 12 cm, a width of 4.5 cm, and a thickness of 0.6 cm;

[0055] (2) Rinsing: the squid slices are placed in the first rinsing solution with a temperature of 5°C, and N is passed into the first rinsing solution. 2 After rinsing twice and controlling the water, put it in the second rinse solution with a temperature of 3°C and pass it with N 2 Rinse once, remove and drain, wherein the first rinsing liquid is clean water, the second rinsing liquid is NaCl solution with a mass concentration of 0.5%, N 2 The amount of feed is subject to slight rolling of the squid fillets;

[0056] (3) Grinding and washing: place the squid slices after rinsing in a drum mixer, add 6% salt of squid slice quality and 18% crushed ice of squid slice quality, and wash with water after stirring for 20-30min;

[0057] (4) Soak in cold...

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PUM

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Abstract

The invention discloses a production process of instant squid slices, relates to the technical field of aquatic product processing, and comprises the following steps: (1) pretreatment; (2) rinsing; (3) grinding and washing; (4) soaking in cold water; (5) seasoning ; (6) set the shape of the film; (7) regain moisture on the surface; (8) multi-stage baking; (9) roll sheet packaging. The invention has simple process steps and strong operability, and is suitable for industrial production. The obtained squid slices are flat in shape, intact in shape, uniform in color, loose and soft in texture, suitable for salty and sweet taste, have a special fragrance of grilled squid, and have broad market prospects.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a production process for instant squid fillets. Background technique [0002] Squid, also known as squid and calamari, is widely distributed in fishing grounds, mainly in the East Yellow Sea. Squid has high nutritional value and is a famous and precious seafood. It is rich in calcium, scale, and iron, which is very beneficial to bone development and hematopoiesis, and can inhibit blood cholesterol levels, so it is very popular among consumers. [0003] The food products after deep processing of squid circulating in the market mainly include dried squid, squid slices, squid shreds, squid cubes, squid rolls and grilled squid and other dried and ready-to-eat products. The main reason is that the above-mentioned snack foods basically have to go through high-temperature baking or high-temperature sterilization process, and the product moisture and nutrients are lo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/50
CPCA23L17/50
Inventor 金雷陈瑜张小军梅光明陈雪昌
Owner MARINE FISHERIES RES INST OF ZHEJIANG
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