CN101507516B - Processing method of garlic-flavor Little cuttle - Google Patents
Processing method of garlic-flavor Little cuttle Download PDFInfo
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- CN101507516B CN101507516B CN2009101060259A CN200910106025A CN101507516B CN 101507516 B CN101507516 B CN 101507516B CN 2009101060259 A CN2009101060259 A CN 2009101060259A CN 200910106025 A CN200910106025 A CN 200910106025A CN 101507516 B CN101507516 B CN 101507516B
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Abstract
The invention relates to a method for processing alliaceous small cuttlefishes. The method comprises the following steps that: frozen small cuttlefishes are unfrozen and then drained for standby application; the standby small cuttlefishes have viscera and impurities removed and are washed clean; the washed small cuttlefishes are tenderized in 5 mass percent sodium bicarbonate for 15 minutes and then washed clean; the tenderized small cuttlefishes are cooked in boiling water; the cooked small cuttlefishes are put into seasoning water so as to be seasoned; the seasoned small cuttlefishes are taken out, dried and dewatered by use of a spin-drying machine; the small cuttlefishes are well mixed with sauce, salad oil, syrup, sesame oil and alliaceous chili sauce and then are preserved. The method has the advantages of improving the prior making formulation, forming a mature small-cuttlefish processing technique and ensuring that the small cuttlefishes lose no intrinsic nutritional value in a processing course and are good in color, flavor and taste.
Description
Technical field:
The present invention relates to a kind of inkfish son's processing method, particularly a kind of garlicky inkfish son's processing method.
Background technology:
Inkfish also claims cuttlefish fish, cuttle fish, order fish etc., for belonging to Mollusca, the maritime mollusk of Cephalopoda class.Dried inkfish is oval-shaped flat sheet, and dark-brown has bloom, and the fish-bone of a white is arranged in the middle of the body.Front end has five pairs of wrists, wherein four pairs short than trunk, a pair of in addition wrist is quite long, is called and touches wrist.Inkfish is with drying the forming of bright cuttlefish processing.Inkfish we can say that whole body is precious, has high protein, low fat, advantage low in calories, but also contains the necessary materials of human body such as carbohydrate and vitamin A, B family vitamin and calcium, phosphorus, iron, riboflavin; The edible taste deliciousness, nutritious, medicinal effect is good.Estimable is, and it combines the cuisines function and the medicines and health protection function of food.Traditional concept by China's traditional Chinese medical science, curing the disease to have two kinds of medication and dietotherapies, and dietotherapy promptly is that the cuisines function and the medical value of food are combined, it had both met traditional medical science idea, again near the notion of modern health food, far away from the Tang Dynasty the record of edible inkfish is just arranged, be not only the delicacies that people like, also belong to a kind of high protein and low fat nourishing food.Inkfish meat nature and flavor are salty, flat, nourishing the blood and yin, the ventilation of beneficial stomach are arranged, the effect of the pain relieving of going to become silted up, so inkfish is the health food of female ideal.Effects such as the women is edible to nourish blood, make eye bright, stimulate the menstrual flow, antiabortive, sharp product, hemostasis, lactagogue and uterine bleeding.Li Shizhen (1518-1593 A.D.) claims that inkfish is " a blood system medicine ", is woman anemia, the good treasure of the deficiency of blood through closing.
Summary of the invention:
The present invention is just for providing the young processing method of a kind of inkfish that a kind of local flavor is special and the young food of inkfish that be easy to deposit is invented.
The present invention realizes by following technological means:
A kind of garlicky inkfish son's processing method comprises following procedure of processing:
A, with freezing inkfish son thaw the back draining standby;
B, with standby inkfish son gill, impurity, and clean;
It is that 5% sodium bicarbonate tenderization cleaned up after 15 minutes that c, the inkfish son after cleaning put into mass percent again;
D, the inkfish son that tenderization is good put into the boiling water boiling 5 minutes;
E, well-done inkfish son is put into the seasoning water seasoning;
After f, the seasoning, the inkfish son pulled out drain, dewater with drier;
G, with inkfish young with dip, salad oil, syrup, sesame oil: garlicky thick chilli sauce is mixed the back thoroughly and is preserved.
Among the described method step a, the inkfish son need not thoroughly to thaw, and thaws as freezing inkfish son and can separate to each inkfish son, and the young inside of inkfish does not also thaw fully and gets final product, so promptly can keep the fresh of inkfish son, be unlikely to again to cause the damage and deterioration of the young quality of inkfish because excessively thaw.
Seasoning water method for making among the described method step e is with salt: 3%-4%; Sugar: 1.5%-3%; Monosodium glutamate: 2%-4%; Soy sauce: 3%-5%, different Vc sodium: 0.2%-1% is added to the water various batchings in proportion, stirs it is fully dissolved, and heating is boiled then, cools off standby.
Preferably, the prescription of seasoning water can be salt: 3.6%; Sugar: 2.0%; Monosodium glutamate: 3.0%; Soy sauce: 4.0%, different Vc sodium: 0.5% and water.After the young cooling of well-done inkfish, drain with sieving to pull out, add seasoning water and soak seasoning, seasoning water was not advisable can just have the inkfish son, was placed on 4 ℃ and soaked about 12 hours down.
Described method step g, according to quality than inkfish son: dip: salad oil: syrup: sesame oil: garlicky thick chilli sauce is 1: 0.8: 0.05: 0.1: 0.02: 0.15 ratio adds mixes thoroughly.
The young processing dip of garlicky inkfish, mix by mass percent sugar 7%-10%, converted starch 8%-11%, monosodium glutamate 5%-7%, sodium cellulosate 0.1%-1%, salt 0.5%-2%, chicken powder 1%-2%, different Vc sodium 0.1%-0.8%, soy sauce 5%-10% and 100 ℃ of boiling water, be stirred to batching evenly with agitator then, after treating converted starch sex change fully, the batching agglutination gets final product.
Preferably, the dip prescription is mass percent sugar 8.75%, converted starch 9.4%, monosodium glutamate 5.5%, sodium cellulosate 0.5%, salt 0.5%, chicken powder 1.2%, different Vc sodium 0.4%, soy sauce 7.5% and boiling water.
Preserve in the described step g and be meant the close-knitted envelope vacuum packaging of the inkfish scanning frequency of going forward side by side is frozen.Quick-frozen stops quick-frozen after the young central temperature of inkfish reaches-18 ℃.
The inkfish son who makes by processing method of the present invention, through knowhow for many years, the lengthy and tedious processing technology program of tradition has been carried out optimizing to a certain extent, improved and made prescription, formed the young processing technology of the ripe inkfish of a cover, make the inkfish son both guaranteed in process nutritive value itself without any loss, make the product color various again, all-ages, be a rare healthy nourishing food.
Specific embodiment:
A kind of garlicky inkfish son's processing method, concrete steps are as follows:
One, thaws
The son takes out from freeze the storehouse with inkfish, thaw with the running water immersion, thaw and can separate to each inkfish son, the young inside of inkfish does not also thaw fully and gets final product, so promptly can keep the fresh of inkfish son, be unlikely to again to cause the damage and deterioration of the young quality of inkfish because excessively thaw.Thaw the back with the sieve draining, be equipped with next step usefulness.
Two, remove internal organ
Inkfish son after will thawing is being lower than under 20 ℃ the room temperature, picks out the raw material and the impurity of its mesometamorphism, cuts an osculum with cutter below the inkfish neck then, removes the young internal organ of inkfish, then with impurity such as clear water flushing, removal silt, prepared Chinese ink.
Three, tenderization
With the young mass ratio that adds of the inkfish that goes to clean up behind the internal organ is 5% sodium bicarbonate, fully stir and make its dissolving, and tenderization 15min, the middle stirring several times makes the young tenderization of inkfish complete.Then with clear water flushing, go out the sodium bicarbonate of dissolving, pick out wherein impurity and rotten inkfish son.
Four, boiling
Carry out boiling after the inkfish son of tenderization afterwash drained.With water boil, pour the inkfish son into earlier, constantly stir, treat to boil 5 minutes after water seethes with excitement once more, pull out rapidly then, with the cooling of running water flowing water.
Five, soak seasoning
After the young cooling of well-done inkfish, drain with sieving to pull out, add seasoning water and soak seasoning, seasoning water was not advisable can just have the inkfish son, was placed on 4 ℃ of following soaked overnight.
Seasoning water prescription: salt: 3.6%; Sugar: 2.0%; Monosodium glutamate: 3.0%; Soy sauce: 4.0%, different Vc sodium: 0.5%.In proportion various batchings are joined in the running water, stirring is fully dissolved it, and heating is boiled then, cools off standby.
Six, dehydration
After the seasoning, the inkfish son pulled out drain, with the drier 5min that dewaters, dehydrating speed is 2500rpm.Placement a period of time did not drip and is advisable when degree of dehydration was contained out for the inkfish son.
Seven, mix sauce
According to the inkfish son: dip: salad oil: syrup: sesame oil: garlicky thick chilli sauce is 1: 0.8: 0.05: 0.1: 0.02: 0.15 ratio adds various batchings, mixes thoroughly to get final product.
The dip compound method: every part of dip 40Kg, wherein contain sugared 3.5Kg, converted starch 3.75Kg, monosodium glutamate 2.2Kg, sodium cellulosate 0.2Kg, salt 0.2Kg, chicken powder 0.45Kg, different Vc sodium 0.15Kg, soy sauce 3Kg.Compound method: accurately after the good every batching of weighing, adds 100 ℃ of boiling water, stirs 5min with agitator then to 50kg, to batching evenly, leave standstill 30min then, treat that the converted starch sex change is complete after, the agglutination of preparing burden gets final product.
Eight, packing
By specification requirement the inkfish son who processes is weighed, pack sealed vacuum packing is put into then and is suddenly frozen that the storehouse is anxious to be frozen, and central temperature-18 ℃ is kept in-18 ℃ of environment stored refrigerated then.
Although; technical process of the present invention is described in detail; what can guess is, the related personnel of same domain or association area carries out equal or similar change and replace should belonging to protection scope of the present invention as the prescription of dip disclosed by the invention and to the processing and treating method of inkfish in this technology.
Claims (6)
1. a garlicky inkfish son processing method is characterized in that described method comprises:
A, with freezing inkfish son thaw the back draining standby;
B, with standby inkfish son gill, impurity, and clean;
It is that 5% sodium bicarbonate tenderization cleaned up after 15 minutes that c, the inkfish son after cleaning put into mass percent again;
D, the inkfish son that tenderization is good put into the boiling water boiling 5 minutes;
E, well-done inkfish son is put into the seasoning water seasoning;
After f, the seasoning, the inkfish son pulled out drain, dewater with drier;
G, the inkfish after will dewatering is young mixes the back thoroughly with dip, salad oil, syrup, sesame oil, garlicky thick chilli sauce and preserve;
Seasoning water method for making among the described step e is with salt: 3%-4%; Sugar: 1.5%-3%; Monosodium glutamate: 2%-4%; Soy sauce: 3%-5%, different Vc sodium: 0.2%-1% is added to the water various batchings in proportion, stirs it is fully dissolved, and heating is boiled then, cools off standby;
In the described step g according to quality than inkfish son: dip: salad oil: syrup: sesame oil: garlicky thick chilli sauce is 1: 0.8: 0.05: 0.1: 0.02: 0.15 ratio adds mixes thoroughly;
Described dip evenly is mixed to glue by mass percent sugar 7%-10%, converted starch 8%-11%, monosodium glutamate 5%-7%, sodium cellulosate 0.1%-1%, salt 0.5%-2%, chicken powder 1%-2%, different Vc sodium 0.1%-0.8%, soy sauce 5%-10% and 100 ℃ of boiling water and forms.
2. according to the described garlicky inkfish son's of claim 1 processing method, it is characterized in that among the described step a that the degree of thawing is separated from each other to the inkfish son.
3. garlicky inkfish son's according to claim 1 processing method is characterized in that described seasoning water prescription: salt: 3.6%; Sugar: 2.0%; Monosodium glutamate: 3.0%; Soy sauce: 4.0%, different Vc sodium: 0.5% and water.
4. according to the described garlicky inkfish son's of claim 1 processing method, it is characterized in that preserving in the described step g and be meant the close-knitted envelope vacuum packaging of the inkfish scanning frequency of going forward side by side is frozen.
5. according to the described garlicky inkfish son's of claim 4 processing method, it is characterized in that described quick-frozen is for stopping quick-frozen when the young central temperature of inkfish reaches-18 ℃.
6. according to the described garlicky inkfish son's of claim 1 processing method, it is characterized in that described dip prescription is that mass percent sugar 8.75%, converted starch 9.4%, monosodium glutamate 5.5%, sodium cellulosate 0.5%, salt 0.5%, chicken powder 1.2%, different Vc sodium 0.4%, soy sauce 7.5% and 100 ℃ of boiling water are formed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101060259A CN101507516B (en) | 2009-03-09 | 2009-03-09 | Processing method of garlic-flavor Little cuttle |
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| CN2009101060259A CN101507516B (en) | 2009-03-09 | 2009-03-09 | Processing method of garlic-flavor Little cuttle |
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| CN101507516A CN101507516A (en) | 2009-08-19 |
| CN101507516B true CN101507516B (en) | 2011-11-16 |
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| CN2009101060259A Active CN101507516B (en) | 2009-03-09 | 2009-03-09 | Processing method of garlic-flavor Little cuttle |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1298667A (en) * | 2000-12-11 | 2001-06-13 | 许朝阳 | Dried squid, inkfish and abalone |
| CN1363240A (en) * | 2001-01-12 | 2002-08-14 | 张连波 | Process for preparing salted cuttlefish |
| CN101088415A (en) * | 2007-06-28 | 2007-12-19 | 陈志斌 | Inkfish ball with mustard and its making process |
-
2009
- 2009-03-09 CN CN2009101060259A patent/CN101507516B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1298667A (en) * | 2000-12-11 | 2001-06-13 | 许朝阳 | Dried squid, inkfish and abalone |
| CN1363240A (en) * | 2001-01-12 | 2002-08-14 | 张连波 | Process for preparing salted cuttlefish |
| CN101088415A (en) * | 2007-06-28 | 2007-12-19 | 陈志斌 | Inkfish ball with mustard and its making process |
Non-Patent Citations (3)
| Title |
|---|
| JP昭57-208943A 1982.12.22 |
| 杨贤庆等.墨鱼饼生产技术.《北京水产》.2001,(第6期),28. * |
| 金戈.调味墨鱼的制法.《今日科技》.1985,(第6期),20. * |
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| CN101507516A (en) | 2009-08-19 |
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Effective date of registration: 20111010 Address after: Dewood Dongshan County, Fujian province 363400 Zhangzhou aquatic products market Applicant after: Higashiyama Hirohiro Tianxing Food Co. Ltd. Address before: 518000 stone East Road, Shiyan Town, Shiyan City, Guangdong, Baoan District, 500, Shenzhen Applicant before: Shenzhen Boguang Tianxing Food Co., Ltd. |
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Address after: Dewood Dongshan County, Fujian province 363400 Zhangzhou aquatic products market Patentee after: DONGSHAN BOGUANG TIANXING FOOD CO., LTD. Address before: Dewood Dongshan County, Fujian province 363400 Zhangzhou aquatic products market Patentee before: Higashiyama Hirohiro Tianxing Food Co. Ltd. |
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Denomination of invention: Processing method of garlic-flavor Little cuttle Effective date of registration: 20160913 Granted publication date: 20111116 Pledgee: Bank of China Limited by Share Ltd Dongshan Branch Pledgor: DONGSHAN BOGUANG TIANXING FOOD CO., LTD. Registration number: 2016350000080 |
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