80 results about "Dried squid" patented technology

The invention relates to the technical field of aquatic product processing and in particular relates to a preparation process for canned sweet and sour squid. The preparation method for the canned sweet and sour squid comprises the following steps of firstly, pre-treating fresh or frozen and normal-temperature unfrozen squid, soaking the pre-treated squid under ultrasonic conditions; then, rinsing the squid and cooking the rinsed squid by using cooking liquor, and applying self-made sauce to the cooked squid; and finally, canning, sterilizing and cooling the squid to obtain the finished product. According to the preparation process for the canned sweet and sour squid disclosed by the invention, the conventional preparation for products such as shredded squid, dried squid, rolled squid and roasted squid is broken; and moreover, through the cooking process and the sauce applying, the squid is complete in nutrition, good in mouthfeel, suitable for people of all ages, and is a brand-new marine product with a high nutritional value.

The invention relates to a method for processing nutritional dried squids, and belongs to the technical field of food processing methods. The nutritional dried squids are characterized by comprising the following components in part by weight: 1 to 5 parts of squid skin and flesh, 10 to 20 parts of fresh bamboo, 2 to 6 parts of shallot, 2 to 4 parts of ginger, 2 to 4 parts of garlic powder, 3 to 10 parts of table salt, 3 to 10 parts of soft sugar, 2 to 6 parts of pepper, 3 to 10 parts of I+G and 5 to 10 parts of nutritional seasoning juice. In the method, due to the adoption of the processing process, raw materials are non-polluted, green and healthy, and have rich nutrients, wherein in a seasoning process, seasoning liquid contains a certain amount of sugar and salt, so the seasoning liquid offers unique color, fragrance and taste to products and keeps the products fresh; and the seasoning juice comprises broth with nutrition and delicacy and particularly has the effect of nourishing and strengthening the body of Chinese medicinal herbs.

The invention provides a method for extracting undenatured type II collagen from squid cartilage. The method includes: freeze-drying squid cartilage; crushing the freeze-dried squid cartilage, and sieving to obtain cartilage powder; suspending the cartilage powder in HCL solution, EDTA solution and NaOH solution to obtain precipitate; adding acetic acid solution and protease into the precipitate, stirring, centrifuging and collecting supernate; adding saturated NaCl solution into the supernate until NaCl concentration is 1-1.5M, allowing standing for 16-24h, centrifuging, and removing supernate to obtain first precipitate; dissolving the first precipitate by using acid, performing dialysis, and performing freeze-drying to obtain the undenatured type II collagen. The purity of the undenatured type II collagen acquired by extracting is not lower than 95%.

The invention discloses a squid tenderization liquid and solves problems of hard texture and poor mouthfeel of a dried squid product in the prior art. The squid tenderization liquid is composed of following components, by mass, 0.5-1% of papain, 1-3% of calcium chloride, 0.01-0.03% of bromelain, 0.3-0.6% of sodium pyrophosphate, 0.2-0.5% of xanthan gum and the balance apple juice with a mass concentration being 40-50%. The squid tenderization liquid is reasonable in formula and good in tenderization effect. An obtained dried squid product is soft, easy to chew and good in mouthfeel. The invention also provides a preparation method of the squid tenderization liquid. The method mainly includes following steps: (1) preparing the apple juice and (2) mixing raw materials. The preparation method is simple in processes, good in operability and low in cost.

The invention relates to a processing technology of a salt and pepper seasoning and a preparation method thereof. Main constituents of the salt and pepper are 38-50% of refined salt, 24-40% of flavor essence, 19-30% of chicken essence, 12-25% of white sugar, 0.7-10% of dried small shrimp, 0.9-10% of dried squid and 3.8-8% of dried chilli, 0.25-2% of spicery (pepper). The raw materials are processed into powder seasoning. The seasoning has the advantages of spicy and strong flavor, delicious taste and mild peppery taste, and is suitable for popular taste. The use method is stir frying, frying, stewing, braising and adding to soup.

A preparation method and an application of an endogenous formaldehyde removing agent for shredded squids. The preparation method includes following steps: preparing a gelatin aqueous solution by adding gelatin to water, adding pancreatin, adjusting a pH value with sodium hydroxide, performing a hydrolysis reaction, heating the solution to 90 DEG C, maintaining the temperature to be constant, performing filtration to obtain a hydrolysate of the gelatin, and adding the hydrolysate of the gelatin, resveratrol and casein to water to obtain the formaldehyde removing agent. The application of the formaldehyde removing agent includes following steps: cutting squids into squid pieces, soaking the squid pieces in the formaldehyde removing agent for 6-14 hours, performing steaming and flavoring processes to the soaked squid pieces, drying the squid pieces until a moisture content is 38-42%, and storing the dried squid pieces in a refrigeration storeroom to obtain a semi-finished product of the squids. The method and the application are advantaged in that the formaldehyde removing agent is safe and effective to use, is simple in treatment method, is low in cost, has a good formaldehyde removing effect on formaldehyde in the squibs, can inhibit generation of endogenous formaldehyde, and is free of influence on sense organ of the squib after treatment.

The invention provides a technology for removing fishy smell from squids. The technology comprises the following steps of (1) pretreatment: removing skin, internal organs, heads and feet from fresh squids, performing thorough cleaning, and performing draining; (2) preparation of fishy smell removing liquid, wherein the fishy smell removing liquid comprises the following components of tea tree oil, eucalyptus oil, dihydrate sodium citrate, a surfactant AES, glycyrrhizic acid, calcium oxide, BS-12, propylene glycol and water; taking water in parts by weight, adding the taken water into a reaction kettle, performing stirring, adding the surfactant AES and the calcium oxide, raising the temperature to 70 DEG C, performing stirring, sequentially adding the tea tree oil, the eucalyptus oil, the dihydrate sodium citrate and the glycyrrhizic acid, performing emulsification for 35min, adding the BS-12, performing stirring, adding the propylene glycol, performing cooling to 27 DEG C, performing defoaming, and performing filtration, so as to obtain the fishy smell removing liquid; (3) fishy smell removal: placing the drained squids into the fishy smell removing liquid, soaking the squids for 7min, draining the soaked squids, placing the drained squids into a fresh keeping agent, soaking the squids for 14 min, draining the soaked squids, and performing cold air drying; and (4) low-temperature storage: performing vacuum packaging on the dried squids, and performing low-temperature storage.

The invention discloses a preparation method of high-molecular-weight squid skin collagen, comprising the steps of after thawing the squid skin, using clear water to clean the squid skin and mashing; adding NaOH solution to soak the squid skin; adding n-butyl alcohol solution, and stirring; using distilled water to wash the squid skin until that pH is neutral; drying the squid skin; adding distilled water to the dried squid skin, stirring uniformly; adding protease to perform enzymatic hydrolysis for the squid skin; using ultrafiltration membrane with molecular weight cutoff of 100kd to filter the enzymolysis liquid; collecting filtering substances on the ultrafiltration membrane; and freeze-drying to obtain the high-molecular-weight squid skin collagen. The biomedicine material prepared by the high-molecular-weight squid skin collagen obtained by the method has good mechanical property; the method has simple process step, can recover low-molecular-weight collagen, improve whole utilization level of the squid skin, can improve utilization value of the squid skin and can reduce environment pollution level.

The invention relates to a making method of instant sliced squid. The making method includes the following steps that (1) a fresh or frozen squid serves as machining raw materials; (2) the viscera of the squid is removed; (3) the decoction water of cinnamon, anise, garlic, ginger and clove is filtered to obtain the spice water; (4) decoction is carried out on sticky rice starch and water to obtain cooked thin starch paste, and 0.1% of potassium sorbate and 0.3% of sodium lactate are added into the cooked thin starch paste and mixed evenly for use; (5) the spice water, a proper amount of sugar and salt are mixed into squid blocks, and 0.1% of potassium sorbate and 0.3% of sodium lactate are added and mixed evenly for pickling; (6) the pickled squid blocks are scooped out and dried; (7) the dried squid blocks are covered with the starch paste and then scooped out; (8) the mixed squid blocks are dried again; (9) the dried squid blocks are compressed by a press in a planar mode into mixed sliced squid; (10) the mixed sliced squid is baked until the surface of the sliced squid cracks yellows slightly.

The invention relates to the field of processing of aquatic products, and discloses a method for softening dried squids through ultrasonic wave assisted immobilized alkali protease. The method comprises the following steps of (1) cutting the dried squids into squid strips being 1.5-3cm in width; (2) performing softening: placing the dried squid strips treated in step (1) into softening liquid of which the concentration of activated carbon immobilized alkali protease is 200u / g-500u / g for soaking, performing softening, and in the softening course, performing assistance with ultrasonic waves; (3)thoroughly cleaning squid strips treated in the step (2); and (4) performing ultrasonic treatment on the squid strips treated in the step (3) in water for 1-2min. The hardness, the elasticity and thechewing degree of the softened dried squids obtained by the method provided by the invention are greatly improved, the range of eating crowds is enlarged, the softening time is short, during softening, surface microorganisms are killed, and the later-stage eating safety of the dried squids is improved.

The invention relates to a processing method of instant seasoning grilled squid strips, and the method comprises the following steps that fresh squid, or fresh frozen and thawed squid is selected as a raw material and cleaned; the head and the internal organs are removed; then the squid is uniformly mixed with seasoning and cured, dried, aired and baked into grilled dried squid with the water content being controlled to be 17 percent + / - 1 percent; the grilled dried squid is torn into strips; and the grilled squid strips are detected by metal and packaged to obtain finished products. The processing method has reasonable procedures, is simple in preparation, and easily realizes large-scale production. The seasoning for curing is mixed scientifically, so that the freshness and the flavor of the squid product are improved, and the product is not dry, hard and crispy. The seasoning grilled squid strips which are prepared through the method maintain the nutrition of the squid, have golden color, and the special baking aroma of marine food products, and the product has tough texture, is chewy and dainty in saline taste and sweetness, has delicious taste and long storage life, can be eaten conveniently only after a package is opened, and is ideal leisure food.

A squid fresh-keeping agent and fresh-keeping method thereof, which are composed of: 0.02%-0.2% polyaspartic acid, 0.005%-0.05% phytic acid, 0.1%-0.5% sodium alginate, and the balance of water; The fresh-keeping method is: dissolve polyaspartic acid in water, then add sodium alginate and stir evenly, and finally add phytic acid and stir evenly to prepare squid fresh-keeping agent; wash fresh squid, cut capsules, and then cut into flakes, and then Soak evenly in the squid preservative at a temperature of 4°C, remove and drain the squid slices, and let them air-dry naturally at 4°C. A layer of fresh-keeping film will form on the surface of the squid slices after air-drying. The advantages are: the antistaling agents are all made of natural green raw materials, which are safe and non-toxic, and do not produce harmful substances to the human body. The preservation period of fresh squid meat can reach 10-15 days, which is convenient for the transportation and circulation of squid meat.

The invention discloses an integrated squid processing device, which comprises a shell, a cutting device, a clamping device, a net collecting device, an air-drying box, a showering device, a slideway, a slider, a telescopic rod, a cutting rod, a cutting head, the cutting device is connected to the right side of the housing, there are several clamping devices, and each clamping device is located on the left side of the cutting device, the net collection device is located on the left side of the clamping device, and the air-dried The box is located on the left side of the shell; the squid is cut by the cutting device, the internal organs of the squid are grabbed and cleaned by the clamping device, the nets are collected by the net collecting device, and the squid is air-dried by the air-drying box to avoid mosquitoes. Fly infestation, washing the squid through the shower device is a series of mechanical operations, which reduces labor costs and avoids sunburn caused by manual drying of the squid.