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Process for producing frozen pasty squid

A technology and technology of squid, which is applied in the field of producing frozen squid surimi, can solve the problems of high moisture content, poor gel performance, and low product yield of squid surimi, and achieve good product quality, reduced labor intensity, and simple process Effect

Inactive Publication Date: 2007-04-18
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of this invention is to provide a kind of technology of producing frozen squid surimi, which can overcome the shortcomings of high moisture content, poor gel performance and low product yield in the production of squid surimi by traditional technology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] Get 1000g Peru squid carcass, peel, slice, add the aqueous solution that 4000g is dissolved with 4g sodium hexametaphosphate, cut and mix 5 minutes with rotating speed 2000rpm with chopping machine at 2 ℃, make homogenate, then use 1% (weight percentage concentration, the same below) to adjust the pH value to 2.0 with hydrochloric acid. The homogenate was left to dissolve for 1.0 hour. Then the pH of the homogenate was adjusted to 4.8, left to stand for 1.0 hour, centrifuged at 3000rpm with a rotating speed, and the upper layer liquid was poured off to obtain 396g of squid meat. Add 2.5% of its weight of sucrose, 2.5% sorbitol, and 0.2% sodium tripolyphosphate to the squid meat obtained by centrifugation, mix, and freeze at -20°C to obtain frozen minced squid products with a yield of 39.6% . The frozen squid surimi was prepared into a columnar gel with a diameter of 30 mm, and the gel strength was measured to be 400 g·cm.

Embodiment 2

[0009] Take 1000g Peruvian squid carcass, peel and slice, add 4000g aqueous solution containing 4g sodium hexametaphosphate, chop and mix with a chopping machine at a speed of 2000rpm for 5 minutes at 10°C to obtain a homogenate, and then use 0.1% NaOH solution Adjust the pH to 10.0. Let stand to dissolve for 1.0 hour. Then adjust the pH value of the homogenate to 4.9, let stand for 1.0 hour, centrifuge with a rotating speed of 3000rpm, pour off the upper layer liquid, and obtain 385g of squid meat. Add 2.5% of its weight of sucrose, 2.5% sorbitol, and 0.2% sodium tripolyphosphate to the squid meat obtained by centrifugation, mix, and freeze at -30°C to obtain frozen minced squid products with a yield of 38.5% . The frozen squid surimi was made into a columnar gel with a diameter of 30 mm, and the measured gel strength was 402 g·cm.

[0010] The concentration of the acid or alkaline aqueous solution used to adjust the pH value of the homogenate in the process of the present...

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Abstract

A technology for preparing the frozen squid particles includes such steps as removing skin from squid, slicing, adding it to the aqueous solution of sodium hexametaphosphate, homogenizing, regulating pH=8-10 or 2-4, laying aside, regulating pH=4-5, laying aside, centrifugal separation to obtain squid meat deposit, mixing it with cane sugar, sorbitol and tripolyphosphate, and freezing.

Description

technical field [0001] The invention relates to a process for producing frozen squid surimi. Background technique [0002] Frozen surimi is a high-quality raw material for aquatic product processing, mainly used to process surimi products. But, along with the shortage of high-quality surimi raw material resources such as pollock, extremely wait to find the raw material of new frozen surimi. Squid is a high-yield low-value aquatic product, which is currently only used for simple processing with low added value. Therefore, processing squid into frozen surimi is one of the effective methods to increase the added value of squid. At present, the processing of frozen squid surimi mainly adopts traditional processing, and its technology mainly includes: meat picking, rinsing, dehydration, chopping, mixing antifreeze, freezing storage and other steps, but the frozen squid produced by traditional processing technology The moisture content of surimi is too high, which seriously affe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 刘鑫薛长湖薛勇李兆杰许家超王玉明张谨高忻
Owner OCEAN UNIV OF CHINA
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