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Processing method of low-temperature cooking instant squid product

A processing method and technology of squid, which is applied in the field of processing low-temperature cooking ready-to-eat squid products, can solve problems such as poor taste of squid muscle, achieve unique taste, high nutritional value, and reduce juice loss

Pending Publication Date: 2021-06-25
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the problem of poor mouthfeel of squid muscle with low water content, the present invention provides a processing method for low-temperature cooking instant squid products, which can produce high water content, light thermal processing, high nutritional value, convenient instant eating, and unique taste. squid products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A processing method of low-temperature cooking instant squid products,

[0023] 1) Clean the fresh North Pacific squid and remove the head, bone and skin to obtain squid carcass raw materials;

[0024] 2) Put the squidone body in a 50 °C water bath for 25 min;

[0025] 3) After taking it out, quickly cool it in 3 ℃ ice water for 5 minutes; cut the squid carcass into pieces, and the size is controlled at 4 cm in length and 4 cm in width;

[0026] 4) Then add seasoning liquid to the squid pieces, the mass ratio of squid pieces and seasoning liquid is 1:2, and the seasoning liquid contains 1.0% (w / v) NaCl, 0.03% (w / v) monosodium glutamate, 0.12% (w / v) / v) Monosodium citrate, 1.6% (w / v) sorbitol, 0.7% (w / v) erythritol in distilled water;

[0027] 5) The above mixed system was subjected to vacuum breathing tumbling treatment: first, maintain a vacuum degree of 0.03 MPa, keep tumbling for 20 min, and the ambient temperature is 5 °C; then, maintain 1 atmospheric pressure, ke...

Embodiment 2

[0030] A processing method of low-temperature cooking instant squid products,

[0031] 1) Clean the fresh Argentine squid and remove the head, bone and skin to obtain squid carcass raw materials;

[0032] 2) Put squidone body in 45 ℃ water bath for 30 min;

[0033] 3) After taking it out, quickly cool it in ice water at 0 ℃ for 3 minutes; cut the squid carcass into pieces, and the size is controlled at 5 cm in length and 3 cm in width;

[0034]4) Then add seasoning liquid to the squid pieces, the mass ratio of squid pieces and seasoning liquid is 1:1, and the seasoning liquid contains 0.8% (w / v) NaCl, 0.02% (w / v) monosodium glutamate, 0.08% (w / v) / v) Monosodium citrate, 1.2% (w / v) sorbitol, 0.5% (w / v) erythritol in distilled water;

[0035] 5) The above mixed system was subjected to vacuum breathing tumbling treatment: first, maintain a vacuum degree of 0.01 MPa, keep tumbling for 25 min, and the ambient temperature is 2 °C; then, maintain 1 atmospheric pressure, keep tumbli...

Embodiment 3

[0038] A processing method of low-temperature cooking instant squid products,

[0039] 1) Clean the fresh North Pacific squid and remove the head, bone and skin to obtain squid carcass raw materials;

[0040] 2) Put the squidone body in a 55 °C water bath for 30 min;

[0041] 3) After taking it out, quickly cool it in 4 ℃ ice water for 6 minutes; cut the squid carcass into pieces, and the size is controlled at 5 cm in length and 5 cm in width;

[0042] 4) Then add seasoning liquid to the squid pieces, the mass ratio of squid pieces and seasoning liquid is 3:2, and the seasoning liquid contains 1.5% (w / v) NaCl, 0.05% (w / v) monosodium glutamate, 0.16% (w / v) / v) Monosodium citrate, 1.8% (w / v) sorbitol, 1.0% (w / v) erythritol in distilled water;

[0043] 5) The above mixed system was subjected to vacuum breathing tumbling treatment: first, maintain a vacuum degree of 0.05 MPa, keep tumbling for 15 min, and the ambient temperature is 6 °C; then, maintain 1 atmospheric pressure, ke...

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Abstract

The invention relates to the technical field of aquatic product processing, and provides a processing method of a low-temperature cooking instant squid product aiming at the problem that squid muscles with low moisture content are poor in mouth feel. The method comprises the steps: making fresh squids into squid carcass raw materials, and placing the squid carcass raw materials in a 45-55 DEG C water bath to be heated; taking out the raw materials, and cooling and dicing the raw materials; adding seasoning liquid into the squid blocks, and rolling the squid blocks to be tasty; draining the seasoned squid blocks, performing vacuum packaging, and performing immersion type water bath cooking at the temperature of 68-75 DEG C for 3-6 hours; taking out the seasoned squid blocks and cooling the seasoned squid blocks, and then freezing and storing the product. The method comprises the following steps: performing preliminary heating on squid carcasses, solidifying the form, performing finite denaturation on muscle protein, reducing juice loss in later dicing and processing processes, treating the squid dices with seasoning liquid, improving the instant taste, performing vacuum packaging, and performing immersion type water bath cooking; the prepared squid product is high in moisture content, slightly hot-processed, high in nutritional value, convenient and instant, and unique in taste.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a processing method for low-temperature cooking instant squid products. Background technique [0002] Squid has the functions of tonifying deficiency and nourishing qi, nourishing yin and beautifying skin, etc. It can reduce the concentration of cholesterol in the blood, regulate blood pressure, protect nerve fibers, activate cells, and have certain effects on preventing Alzheimer's disease, so it is very popular among people. People have studied multiple methods to squid processing, for example, a piece of notification number is that the Chinese patent of CN1923051B discloses the processing method of Peruvian squid head, foot, ear, and its content comprises the head, foot, ear that are cut off in the carcass processing Collected by category and processed into Peruvian squid head breaded fried products, Peruvian squid foot cakes and Peruvian squid slices, (1) P...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/50A23L5/10A23L27/00
CPCA23L17/50A23L5/13A23L27/00
Inventor 张宾杨会成周小敏
Owner ZHEJIANG OCEAN UNIV
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