CN101322564A - Method for producing can of squid braised in soy sauce - Google Patents
Method for producing can of squid braised in soy sauce Download PDFInfo
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- CN101322564A CN101322564A CNA2007100160848A CN200710016084A CN101322564A CN 101322564 A CN101322564 A CN 101322564A CN A2007100160848 A CNA2007100160848 A CN A2007100160848A CN 200710016084 A CN200710016084 A CN 200710016084A CN 101322564 A CN101322564 A CN 101322564A
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Abstract
The invention relates to a method for manufacturing a canned stewed squid, a fresh squid or a frozen squid which is naturally thawed is taken as raw material, the process method comprises the processing of the raw material, the pre-cooking for dehydration, the segment cutting and the canning, the adding of soup materials for preparation, the exhaust, the sealing, the sterilization and the cooling surface of the product, the soup juice contains 8 to 14 percent white granulated sugar, 3 to 10 percent sauce, 3 to 8 percent starch syrup, 2 to 5 percent oyster sauce, 0.3 to 0.7 percent refined salt, 0.5 to 1 percent pricklyash peel, 0.5 to 1 percent star anise, 0.5 to 2 percent ginger, 0.5 to 2 percent onion and the rest of water, and the canned stewed squid is obtained by heating, stewing and filtering. The manufacturing method of the canned stewed squid is reasonable, the operation is feasible, the squid meat tissues of the canned stewed squid which is manufactured by the method have good elasticity, fresh and tender meat, pure color, delicious taste, rich nutrition, convenient administration, long preservation time, convenient carry and economy, thereby being capable of meeting the demands of the different consumers.
Description
Technical field
The present invention relates to a kind of manufacture method of aquatic food goods, especially a kind of manufacture method of can of squid braised in soy sauce.
Background technology
We know, can is because of having unique flavor, instant, normal temperature holding time advantage such as grow, be easy to carry, and are subjected to liking of people.Squid also claims squid, squid, fine and tender taste, and nutritive value is very high, is famous and precious marine product.Be rich in protein, calcium, phosphorus, iron etc. in the squid, very useful to skeleton development and hematopoiesis; Trace elements such as polypeptide that contains and selenium, iodine, manganese, copper have antiviral, anti-actinism; Contain contained a large amount taurine in a large amount of highly unsaturated fatty acid (as EPA, DHA) and the meat in the squid fat; can effectively reduce the cholesterol of being accumulated in the vascular wall; formation for prevention vascular sclerosis, gall stone has much effectiveness; can replenish simultaneously mental, alleviation fatigue; recover eyesight, improve liver function, prevention senile dementia etc.Food article after Liu Tong the squid deep processing mainly comprises dried product or instant products such as dried squids, squid chip, shredded squid, squid piece, squid roll, baked squid in the market, has the shortcoming of dry mouth when edible.Till now, yet there are no to be and squid is processed into unique flavor, instant, holding time are long, the report of portable can of squid (especially can of squid braised in soy sauce).
Summary of the invention
The food article after the squid deep processing is dried product or instant product in the prior art in order to overcome, the deficiency of dry mouth when edible, the invention provides the manufacture method of a kind of unique flavor, instant, holding time length, portable can of squid braised in soy sauce, this manufacture method not only technology is reasonable, operation feasible, and also the can of squid color and luster that utilizes this method to process is pure, delicious flavour, elasticity Fresh ﹠ Tender in Texture is good, and is nutritious, economical and practical.
The technical scheme that technical solution problem of the present invention is adopted is: a kind of manufacture method of can of squid braised in soy sauce is characterized in: through following technology
A, raw material are handled new Fresh squid or freezing squid after thawing naturally, peel off the redness of the skin or complexion clothing film on surface, the calamary head and remove eyeball and mouth, remove internal organ of leaving behind, and calamary head and squid tripe are cleaned;
The water that b, the dehydration of precooking are precooked in the container is heated to when boiling, and the squid after the above-mentioned processing is put into, and water temperature remains in 95～100 ℃, precooked 3～5 minutes, and when the fish body floats, pulled out, after usefulness cooling water-cooled is saturating, reject the squid muscle, clean the impurity that is attached to the squid body surface;
C, segment tinning are cut into the squid loop that width is 30-50mm with the squid tripe, calamary head are put in the squid tripe collocation tinning again;
D, the segment squid after the above-mentioned tinning is added the soup juice that boils in advance in 7: 3～6: 4 ratio, carry out seasoning and handle with soup juice allotment; The percentage composition of each composition is respectively in the wherein said soup juice that boils in advance: white granulated sugar 8～14%, soy sauce 3～10%, starch syrup 3～8%, oyster sauce 2～5%, refined salt 0.3～0.7%, Chinese prickly ash 0.5～1%, aniseed 0.5～1%, ginger 0.5～2%, green onion 0.5～2%, the rest is water, heating boils filtration promptly.
Earlier jar is sealed in advance after e, exhaust and sealing tinning finish, after thermal exhaust, the can central temperature is 75～80 ℃, while hot sealed tank cap;
F, sterilization and cooling are by bactericidal formula: 10～70～15/118 ℃ is carried out sterilization, and the can after the sterilization is cooled to about 40 ℃, take out wipe jar put in storage product.
The present invention utilizes new Fresh squid or freezing squid after thawing naturally to make raw material, through technologies such as raw material processing, the dehydration of precooking, segment tinning, adding allotment soup stock, tinning sterilizations, this method of making can of squid braised in soy sauce is reasonable, operation feasible, good with the can of squid braised in soy sauce squid meat tissue elasticity that this method is made, Fresh ﹠ Tender in Texture, color and luster is pure, delicious flavour, nutritious, instant, holding time are grown, are easy to carry, and be economical and practical, can satisfy different consumer's requirements.
The specific embodiment
The present invention will be further described below in conjunction with embodiment.
The present invention selects new Fresh squid or freezing squid after thawing naturally for use, peels off by hand the redness of the skin or complexion clothing film on surface, the calamary head and remove eyeball and mouth, remove internal organ of leaving behind, and calamary head and squid tripe are cleaned.Raw material will guarantee the integrality of squid body and the cleannes in the tripe in processing procedure.
In order to keep squid meat tissue suitable elasticity and to have good color and luster, after handling, raw material needs the appropriateness dehydration.Water in blanching bath is heated to when boiling, and the squid after the processing is a unit for per 10 kilograms, pours in the blanching bath, and water temperature remains in about 98 ℃, precooks and dewaters in 3 minutes, pulls out when treating squid body come-up, and is saturating with the water quench that flows rapidly.In the dehydration, because tissue contracts, the impurity and the squid muscle that are attached to the squid body surface just are easy to be removed, and the manual squid muscle of rejecting is cleaned the impurity that is attached to the squid body surface.
For the ease of tinning, the squid tripe is cut into the squid loop that width is 42mm, again calamary head is put in the tripe collocation tinning.During tinning, the calamary head that every squid tripe is filled in needs slightly outside the expose, and marshalling is attractive in appearance.
The present invention boils seasoning soup juice in advance, and this soup juice is to adopt white sand 10kg, soy sauce 5kg, starch syrup 5kg, oyster sauce 2kg, refined salt 0.5kg, Chinese prickly ash 0.7kg, aniseed 0.7kg, ginger 1kg, green onion 1kg to add water boil 1 hour, filter soup juice 100kg.Wherein Chinese prickly ash, aniseed, ginger, green onion spice can be removed the fishy smell of squid, and oyster sauce has increased the freshness of can.
Ratio in 6: 4 between segment squid after the tinning and the soup juice is added the soup juice that boils in advance, carry out seasoning and handle.
The present invention finishes in tinning, and the back is pre-earlier to be sealed, after thermal exhaust, the can central temperature is 78 ℃, while hot sealed tank cap.
According to bactericidal formula: 10～70～15/118 ℃ mode is carried out conventional sterilization, and the can after the sterilization is cooled to about 40 ℃, take out wipe jar warehouse-in product.
With the can of squid braised in soy sauce that the present invention makes, Fresh ﹠ Tender in Texture flexible, color and luster is red gorgeous pure, unique flavor, and delicious flavour, nutritious, instant, holding time are grown, are easy to carry, and be economical and practical, is the first-selection of instant ocean food.
Claims (2)
1, a kind of manufacture method of can of squid braised in soy sauce is characterized in that: through following technology
A, raw material are handled new Fresh squid or freezing squid after thawing naturally, peel off the redness of the skin or complexion clothing film on surface, the calamary head and remove eyeball and mouth, remove internal organ of leaving behind, and calamary head and squid tripe are cleaned;
The water that b, the dehydration of precooking are precooked in the container is heated to when boiling, and the squid after the above-mentioned processing is put into, and water temperature remains in 95～100 ℃, precooked 3～5 minutes, and when the fish body floats, pulled out, after usefulness cooling water-cooled is saturating, reject the squid muscle, clean the impurity that is attached to the squid body surface;
C, segment tinning are cut into the squid loop that width is 30-50mm with the squid tripe, calamary head are put in the squid tripe collocation tinning again;
D, the segment squid after the above-mentioned tinning is added the soup juice that boils in advance in 7: 3～6: 4 ratio, carry out seasoning and handle with soup juice allotment;
Earlier jar is sealed in advance after e, exhaust and sealing tinning finish, after thermal exhaust, the can central temperature is 75～80 ℃, while hot sealed tank cap;
F, sterilization and cooling are by bactericidal formula: 10～70～15/118 ℃ is carried out sterilization, and the can after the sterilization is cooled to about 40 ℃, take out wipe jar put in storage product.
2, the manufacture method of a kind of can of squid braised in soy sauce according to claim 1, it is characterized in that: the percentage composition of each composition is respectively in the described soup juice that boils in advance: white granulated sugar 8～14%, soy sauce 3～10%, starch syrup 3～8%, oyster sauce 2～5%, refined salt 0.3～0.7%, Chinese prickly ash 0.5～1%, aniseed 0.5～1%, ginger 0.5～2%, green onion 0.5～2%, the rest is water, heating boils filtration promptly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100160848A CN101322564A (en) | 2007-06-15 | 2007-06-15 | Method for producing can of squid braised in soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100160848A CN101322564A (en) | 2007-06-15 | 2007-06-15 | Method for producing can of squid braised in soy sauce |
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| Publication Number | Publication Date |
|---|---|
| CN101322564A true CN101322564A (en) | 2008-12-17 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNA2007100160848A Pending CN101322564A (en) | 2007-06-15 | 2007-06-15 | Method for producing can of squid braised in soy sauce |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103211245A (en) * | 2012-12-06 | 2013-07-24 | 福清鑫港水产食品有限公司 | Method for preparing spicy fermented soya bean and squid can |
| CN103251080A (en) * | 2013-05-17 | 2013-08-21 | 石狮市海百皇水产食品有限公司 | White kidney bean small squid canned food and preparation method thereof |
| RU2520913C1 (en) * | 2013-07-24 | 2014-06-27 | Олег Иванович Квасенков | Method for production of preserves "calamary, lettuce and egg salad" |
| RU2520909C1 (en) * | 2013-07-24 | 2014-06-27 | Олег Иванович Квасенков | Method for production of preserves "calamary, potato and pickled mushroom salad" |
| RU2521549C1 (en) * | 2013-07-29 | 2014-06-27 | Олег Иванович Квасенков | Method for production of preserves "winter calamary salad" |
| RU2520915C1 (en) * | 2013-07-24 | 2014-06-27 | Олег Иванович Квасенков | Method for production of preserves "potato-and-vegetable salad with calamaries" |
| RU2521555C1 (en) * | 2013-07-24 | 2014-06-27 | Олег Иванович Квасенков | Method for production of preserves "calamary, lettuce and egg salad" |
| CN104839770A (en) * | 2015-05-30 | 2015-08-19 | 东兴市怡诚食品开发有限公司 | Canned braised squid |
| RU2582797C1 (en) * | 2015-03-16 | 2016-04-27 | Олег Иванович Квасенков | Method for production of preserved "calamary salad, cabbages and onion sauce" |
| RU2585362C1 (en) * | 2015-03-16 | 2016-05-27 | Олег Иванович Квасенков | Method for production of preserved "calamary salad with fresh cabbages" |
| RU2585828C1 (en) * | 2015-03-16 | 2016-06-10 | Олег Иванович Квасенков | Method for production of preserved "vinegret with calamaries, beet-root, carrots and cabbages" |
-
2007
- 2007-06-15 CN CNA2007100160848A patent/CN101322564A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103211245A (en) * | 2012-12-06 | 2013-07-24 | 福清鑫港水产食品有限公司 | Method for preparing spicy fermented soya bean and squid can |
| CN103251080A (en) * | 2013-05-17 | 2013-08-21 | 石狮市海百皇水产食品有限公司 | White kidney bean small squid canned food and preparation method thereof |
| CN103251080B (en) * | 2013-05-17 | 2015-02-18 | 石狮市海百皇水产食品有限公司 | White kidney bean small squid canned food and preparation method thereof |
| RU2520913C1 (en) * | 2013-07-24 | 2014-06-27 | Олег Иванович Квасенков | Method for production of preserves "calamary, lettuce and egg salad" |
| RU2520909C1 (en) * | 2013-07-24 | 2014-06-27 | Олег Иванович Квасенков | Method for production of preserves "calamary, potato and pickled mushroom salad" |
| RU2520915C1 (en) * | 2013-07-24 | 2014-06-27 | Олег Иванович Квасенков | Method for production of preserves "potato-and-vegetable salad with calamaries" |
| RU2521555C1 (en) * | 2013-07-24 | 2014-06-27 | Олег Иванович Квасенков | Method for production of preserves "calamary, lettuce and egg salad" |
| RU2521549C1 (en) * | 2013-07-29 | 2014-06-27 | Олег Иванович Квасенков | Method for production of preserves "winter calamary salad" |
| RU2582797C1 (en) * | 2015-03-16 | 2016-04-27 | Олег Иванович Квасенков | Method for production of preserved "calamary salad, cabbages and onion sauce" |
| RU2585362C1 (en) * | 2015-03-16 | 2016-05-27 | Олег Иванович Квасенков | Method for production of preserved "calamary salad with fresh cabbages" |
| RU2585828C1 (en) * | 2015-03-16 | 2016-06-10 | Олег Иванович Квасенков | Method for production of preserved "vinegret with calamaries, beet-root, carrots and cabbages" |
| CN104839770A (en) * | 2015-05-30 | 2015-08-19 | 东兴市怡诚食品开发有限公司 | Canned braised squid |
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Open date: 20081217 |