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Ready-to-eat citrus aurantiifolia cheese squid and preparation method thereof

The technology of lemon cheese and squid is applied in the field of leisure snack lime cheese squid and its preparation, which can solve the problems of single taste of instant squid, and achieve the effects of good commercial prospects, convenient and safe consumption, and rich nutrition types.

Inactive Publication Date: 2019-06-04
DALIAN NATIONALITIES UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, instant squid has a single taste, therefore, the development of instant squid with new taste and higher nutritional value has become a research hotspot in this field

Method used

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  • Ready-to-eat citrus aurantiifolia cheese squid and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] m(squid):m(cheese)=2:1

[0023] Lime shavings account for 2% of the total mass of raw materials;

[0024] Cooking wine accounts for 11% of the total mass of raw materials;

[0025] White vinegar accounts for 11% of the total mass of raw materials;

[0026] Soy sauce accounts for 6% of the total mass of raw materials;

[0027] Black pepper crumbs account for 0.07% of the total mass of raw materials.

[0028] The preparation method of above-mentioned instant lime cheese squid is:

[0029] (1) Remove the internal organs and bone spurs of the squid and wash them;

[0030] (2) Slice the body parts of the squid and slice the cheese, set aside;

[0031] (3) Scrub the green lemon with salt, wash it, and scrape the peel of the green lemon, set aside;

[0032] (4) Marinate the squid slices with cooking wine, white vinegar, light soy sauce and crushed black pepper for 20 minutes;

[0033] (5) Brush the baking tray evenly with cooking oil, place each part evenly on the bakin...

Embodiment 2

[0037] The difference between this embodiment and Embodiment 1 is only that the ratio of squid and cheese is different. m(squid):m(cheese)=1:1.

Embodiment 3

[0039] The difference between this embodiment and Embodiment 1 is only that the ratio of squid and cheese is different. m (squid): m (cheese) = 1:2.

[0040] Sensory evaluation

[0041] The samples were scored by tasting method, with a total of 10 people scoring, and the scoring system was 10 points. See Table 1 for scoring criteria.

[0042] Table 1 Sensory evaluation table

[0043]

[0044] The lemon cheese squid prepared in Examples 1-3 was evaluated, and the results are shown in Table 2.

[0045] Table 2 Sample Evaluation Results

[0046] sample

[0047] After evaluation, the product prepared in Example 1 is milky white and slightly yellowish, fresh and sweet, with a strong aroma and soft texture, sweet and sour, with the fragrance of lemon, the sweetness of cheese and the freshness and sweetness of squid, and the appearance is the best.

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Abstract

The invention relates to ready-to-eat citrus aurantiifolia cheese squid and a preparation method thereof. The ready-to-eat citrus aurantiifolia cheese squid mainly consists of the following raw materials of main materials, auxiliary materials and pickling seasonings, wherein the main materials include squid and cheese, and the mass ratio of the squid to the cheese is 2 to 1; the auxiliary materials include citrus aurantiifolia scraps, and are 2% of the total mass of the raw materials; and in the pickling seasoning, cooking wine is 10-12% of the total mass of the raw materials, white vinegar is10-12% of the total mass of the raw materials, a light soy sauce is 5-7% of the total mass of the raw materials, and black pepper particles are 0.06-0.08% of the total mass of the raw materials. Theready-to-eat citrus aurantiifolia cheese squid has clever conception on the selection of raw materials. The squid and the cheese are combined, and the citrus aurantiifolia is used as the auxiliary materials. Firstly, in the respect of mouth feel, fresh, sweet and chewy properties of the squid and strong fragrance and soft quality of the cheese are combined, so that new experience of the mouth feelof the squid is generated through impact; secondly, in the respect of taste bud, delicate fragrance of the citrus aurantiifolia neutralizes sweet and greasy properties of the cheese, so that the ready-to-eat citrus aurantiifolia cheese squid is proper in taste; and finally, the nutritive kinds are enriched, and the nutrient value of foods is increased. The product namely the ready-to-eat citrus aurantiifolia cheese squid provided by the invention is convenient and safe to eat, the processing technology is simple, mass production can be realized, and the ready-to-eat citrus aurantiifolia cheese squid has favorable business prospects.

Description

technical field [0001] The invention relates to a leisure snack, squid with lime cheese and a preparation method thereof. Background technique [0002] In recent years, small-package snacks have become more and more popular because of their convenient portability and ready-to-eat characteristics. With the structural changes in marine fishery resources, the traditional economic fish resources continue to decline, while the output of pelagic fish, small miscellaneous fish, shrimp, crabs and squid continues to increase, and has become the main target of marine fishing and aquatic product processing. important raw materials. The edible part of squid is close to 80%, which is about 20% higher than that of common fish. It has no bone spurs, is safe to eat, meets the requirements of foreign consumption, and the processed products have great export potential. At present, the taste of instant squid is single, therefore, the development of instant squid with new mouthfeel and higher...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/50A23L17/00A23L33/10
Inventor 于基成常蓬月温新莲康书萍刘秋
Owner DALIAN NATIONALITIES UNIVERSITY
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