Processing method for cooking instant dosidicus gigas product at low temperature
A technology of Peruvian squid and a processing method, which is applied to the processing field of low-temperature cooking and ready-to-eat Peruvian squid products, can solve the problems of strict addition conditions, low product yield, inconvenient operation, etc., and achieves high moisture content, high protein content, and improved The effect of permeability
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Embodiment 1
[0023] A kind of processing method of low-temperature cooking ready-to-eat Peruvian squid product,
[0024] 1) Remove the head, bone and skin of fresh Peruvian squid to make Peruvian squid carcass raw materials, put it into an aqueous solution of acid removal agent with a concentration of 1 g / L and soak for 8 hours, and the liquid level must be higher than that of Peruvian squid during soaking; The composition of the agent is: by mass parts, 15 parts of sodium bicarbonate, 3 parts of menthol, 6 parts of phospholipids, 2 parts of dipotassium glycyrrhizinate;
[0025] 2) The deacidified Peruvian squid carcass was heated in a water bath at 50 °C, taken out, cooled rapidly in 2 °C ice water for 2 minutes, and cut into pieces, the size of which was controlled at 4 cm in length and 4 cm in width;
[0026] 3) Then add seasoning liquid to Peruvian squid pieces, the mass ratio of Peruvian squid pieces to seasoning liquid is 1:2, and the seasoning liquid contains 1.0% (w / v) NaCl, 0.03% ...
Embodiment 2
[0030] A kind of processing method of low-temperature cooking ready-to-eat Peruvian squid product,
[0031] 1) Remove the head, bone and skin of the fresh Peruvian squid to make Peruvian squid carcass raw materials, put it into an acid removal solution solution with a concentration of 0.5 g / L and soak for 10 hours, and the liquid level must be higher than that of the Peruvian squid during soaking; The composition of the agent is: in parts by mass, 10 parts of sodium bicarbonate, 2 parts of menthol, 5 parts of phospholipids, and 1 part of dipotassium glycyrrhizinate;
[0032] 2) The deacidified Peruvian squid carcass was heated in a water bath at 45 °C, taken out, and quickly cooled in 0 °C ice water for 3 minutes; the Peruvian squid carcass was cut into pieces, and the size was controlled at 5 cm in length and 3 cm in width;
[0033] 3) Then add seasoning liquid to Peruvian squid pieces, the mass ratio of Peruvian squid pieces and seasoning liquid is 1:1, and the seasoning liq...
Embodiment 3
[0037] A kind of processing method of low-temperature cooking ready-to-eat Peruvian squid product,
[0038] 1) Remove the head, bone and skin of fresh Peruvian squid to make Peruvian squid carcass raw materials, put it into an acid removal solution solution with a concentration of 1.2 g / L and soak for 6 hours, and the liquid level must be higher than that of Peruvian squid during soaking; The composition of the agent is: by mass parts, 20 parts of sodium bicarbonate, 4 parts of menthol, 8 parts of phospholipids, 3 parts of dipotassium glycyrrhizinate;
[0039] 2) The deacidified Peruvian squid carcass was heated in a 55°C water bath, taken out, and cooled rapidly in 4°C ice water for 6 minutes; the Peruvian squid carcass was cut into pieces, and the size was controlled at 5 cm in length and 5 cm in width;
[0040] 3) Then add seasoning liquid to Peruvian squid pieces, the mass ratio of Peruvian squid pieces to seasoning liquid is 3:2, and the seasoning liquid contains 1.5% (w / ...
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