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Method for producing meat paste of Peru squid

A technology of Peruvian squid and surimi, applied in the production field of Peruvian squid surimi, can solve the problems affecting the taste of Peruvian squid, and achieve the effect of meeting the needs of industrial production, high whiteness, good elasticity and chewiness

Inactive Publication Date: 2006-06-14
OCEAN UNIV OF CHINA
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  • Abstract
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AI Technical Summary

Problems solved by technology

In addition, NH in Peruvian squid 4 The high content of Cl causes the squid muscle to have obvious sour and astringent taste, which seriously affects the taste of Peruvian squid
Have not seen the report of the preparation method of relevant Peruvian squid surimi at present, and traditional surimi production method can not solve the above problems

Method used

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Examples

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Embodiment Construction

[0007] Take the Peruvian squid raw material, remove the fish skin and surface impurities after half-thawing, cut the squid carcass into small pieces with a size of 5mm, and rinse. The first rinse solution is a 0.1% phytic acid aqueous solution with a mass ratio of 4 times the mass of the fish meat. , fully rinsed for 20min, and then use 0.6% NaHCO with a mass ratio of 3 times the mass of fish meat 3 The solution was rinsed for 20 minutes, and finally fully rinsed once with ice water 3 times the mass of fish meat. The temperature during the entire rinsing process was controlled below 10°C. The rinsed fish meat is dehydrated, minced with a meat blender, 3% sucrose, 3% sorbitol and 0.2% polyphosphate are added thereto, frozen and stored at -20°C, and squid surimi can be obtained.

[0008] The phytic acid aqueous solution described in the present invention can be changed into polyphosphate aqueous solution. The squid carcass described in the present invention can be cut into the ...

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Abstract

A process for preparing minced Peruvian squid includes such steps as semi-thawing of frozen Peruvian squid, removing skin and collagen layer, cutting to become small blocks, removing pigment cells and impurities, rinsing in rinsing liquid, then in alkali solution and finally in ice water, dewatering, mincing and adding cane sugar, sorbitol and polyphosphate. Its advantages are unique and agreeable taste and high gel strength.

Description

technical field [0001] The invention relates to a production method of surimi, in particular to a production method of Peruvian squid surimi. Background technique [0002] Squid is a common name for calamari and squid among cephalopod marine animals, and the total production in the world's oceans is very abundant. With the depletion of the world's marine biological resources, squid has gradually become a very important protein resource because of its delicious taste and rich nutrition. The current squid processing is mainly processed through simple processes such as low-temperature freezing, drying, roasting, boiling, mashing, etc., and proper seasoning. Lower, which makes the squid product simplification. With the depletion of fishery resources worldwide, especially the cod resource, which is the raw material of frozen surimi, the development of new frozen surimi resources has become the research focus of scientific and technological workers in various countries. Peruvia...

Claims

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Application Information

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IPC IPC(8): A23L17/10A22C25/17A22C25/20A23G3/34A23L27/20A23L27/40
Inventor 薛长湖刘艺杰李兆杰刘鑫高瑞昌曹荣
Owner OCEAN UNIV OF CHINA
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