CN101946921A - Deep processing process for sleeve-fish - Google Patents
Deep processing process for sleeve-fish Download PDFInfo
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- CN101946921A CN101946921A CN2010102544562A CN201010254456A CN101946921A CN 101946921 A CN101946921 A CN 101946921A CN 2010102544562 A CN2010102544562 A CN 2010102544562A CN 201010254456 A CN201010254456 A CN 201010254456A CN 101946921 A CN101946921 A CN 101946921A
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- squid
- flavor
- seasoning
- temperature
- sterilization
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Abstract
The invention relates to a deep processing process for sleeve-fish and belongs to the technical field of a sleeve-fish processing method. The process comprises the following steps of: 1, unfreezing; 2, sterilizing; 3, cooling; 4, flavouring; 5, pickling; 6, drying; 7, remoistening; 8, unfreezing; 9, flavouring; 10, canning and sealing; and 11, sterilizing. The process is simple and convenient and by the process, sleeve-fish tips, tentacles, sleeve-fish necks and sleeve-fish legs can be prepared into sleeve-fish foods with fresh tastes.
Description
Technical field
The present invention relates to the deep process of squid, belong to squid processing method technical field.
Background technology
At present, in squid process in the past, squid point, calamary head, squid neck, squid leg are all handled by the squid leftover bits and pieces, do not obtain reasonable use, have wasted resource greatly.
Summary of the invention
The objective of the invention is to solve the weak point that above-mentioned prior art exists, provide a kind of technological process simple and direct, squid point, calamary head, squid neck, squid leg can be made the squid deep process of squid food delicious in taste.
The present invention is achieved through the following technical solutions:
The deep process of squid, its special character is to comprise following technological process:
1, thaws
Freezing squid is put into the pond that thaws, utilize perennial draingage to thaw in batches, it is softening to raw material to thaw;
2, sterilization
Boiled 10～15 minutes in the hot water that squid input after will thawing is 90-100 degree centigrade;
3, cooling
Squid after boiling is poured in the perennial draingage, and water temperature is controlled at below 15 ℃, stirs simultaneously, and cooling drops to below 21 ℃ the temperature of squid more than 20 minutes rapidly;
4, seasoning
Squid, white granulated sugar, edible salt, monosodium glutamate are put into mixer and stirred, and four mass ratio is (4-8): (1.5-3.5): (0.5-1.5): (0.3-0.7);
5, soak flavor
The squid that seasoning is finished is put into refrigerated depot section and soaks flavor, soaks flavor 10-14 hour, soaks that the temperature of refrigerated depot section is controlled at below 10 ℃ between flavor.
6, oven dry
To soak the squid of flavor after finishing and be placed in and carry out the drying tunnel hot-air seasoning on the net sheet, bake out temperature is controlled at 40-48 ℃, dries 22-26 hour, makes the water content of squid reach 30%-40%;
7, moisture regain
The freezer that squid after the oven dry is put into 18 degrees below zero gets damp again and handled 2～3 days;
8, thaw
Squid after the moisture regain is taken out nature thaws;
9, seasoning
Add white granulated sugar, salt, monosodium glutamate in the squid of thawing after finishing, four mass ratio is (6.5-8.5): (1-3): (0.5-1.5): (0.2-0.7);
10, tinning is sealed up for safekeeping
Squid after seasoning finished is packed in glass jar or the aluminium pot, then vacuum sealing;
11, sterilization
The jar of sealing is put into retort carry out sterilization, the temperature control of retort sterilization 12-15 minute, is cooled off then naturally at 100 ℃-150 ℃;
12, finished product packing
The squid food of manufactured goods is packed by the requirement of client's regulation.
Described squid is any one or a few in squid point, calamary head, squid neck, the squid leg.
The deep process of a kind of squid of the present invention, technological process is simple and direct, by being used of above-mentioned technological process, make squid point, calamary head, the squid neck value of the product handled when leftover bits and pieces fully obtain utilizing in the past, and the instant squid goods of producing are subjected to domestic and international client's favorable comment deeply, have stood the test in market.
The specific embodiment
Below provide the specific embodiment of the present invention, be used for formation of the present invention is described further.
Embodiment 1
The deep process of squid comprises following technological process:
1, thaws
Freezing squid point is put into the pond that thaws, utilize perennial draingage to thaw in batches, it is softening to raw material to thaw;
2, sterilization
Boiled 10 minutes in the hot water that squid point input after will thawing is 90 degrees centigrade;
3, cooling
Squid point after boiling is poured in the perennial draingage, and water temperature is controlled at below 15 ℃, stirs simultaneously, and cooling drops to below 21 ℃ the temperature of squid point more than 20 minutes rapidly;
4, seasoning
Squid point, white granulated sugar, edible salt, monosodium glutamate are put into mixer and stirred, and four mass ratio is 4: 1.5: 0.5: 0.3;
5, soak flavor
The squid point that seasoning is finished is put into refrigerated depot section and is soaked flavor, soaks flavor 10 hours, and the temperature temperature of soaking refrigerated depot section between flavor is controlled at below 10 ℃.
6, oven dry
To soak the squid point of flavor after finishing and be placed in and carry out the drying tunnel hot-air seasoning on the net sheet, bake out temperature is controlled at 40 ℃, dries 22 hours, makes the water content of squid point reach 30%;
7, moisture regain
The freezer that squid point after the oven dry is put into 18 degrees below zero gets damp again and handled 2 days;
8, thaw
Squid after moisture regain point is taken out nature to thaw;
9, seasoning
Add white granulated sugar, salt, monosodium glutamate in the squid point that thaws after finishing, four mass ratio is 6.5: 1: 0.5: 0.2;
10, tinning is sealed up for safekeeping
Squid point after seasoning finished is packed in the glass jar, then vacuum sealing;
11, sterilization
The jar of sealing is put into retort carry out sterilization, the temperature control of retort is at 100 ℃, and sterilization 12 minutes is cooled off then naturally;
12, finished product packing
The squid food of manufactured goods is packed by the requirement of client's regulation.
Embodiment 2
The deep process of a kind of squid of present embodiment comprises following technological process:
1, thaws
Freezing calamary head is put into the pond that thaws, utilize perennial draingage to thaw in batches, it is softening to raw material to thaw;
2, sterilization
Boiled 15 minutes in the hot water that calamary head input after will thawing is 100 degrees centigrade;
3, cooling
Calamary head after boiling is poured in the perennial draingage, and water temperature is controlled at below 15 ℃, stirs simultaneously, and cooling drops to below 21 ℃ the temperature of calamary head more than 20 minutes rapidly;
4, seasoning
Calamary head, white granulated sugar, edible salt, monosodium glutamate are put into mixer and stirred, and four mass ratio is 8: 3.5: 1.5: 0.7;
5, soak flavor
The calamary head that seasoning is finished is put into refrigerated depot section and is soaked flavor, soaks flavor 10-14 hour, and the temperature temperature of soaking refrigerated depot section between flavor is controlled at below 10 ℃.
6, oven dry
To soak the calamary head of flavor after finishing and be placed in and carry out the drying tunnel hot-air seasoning on the net sheet, bake out temperature is controlled at 48 ℃, dries 26 hours, makes the water content of calamary head reach 40%;
7, moisture regain
The freezer that calamary head after the oven dry is put into 18 degrees below zero gets damp again and handled 3 days;
8, thaw
Calamary head after the moisture regain is taken out nature to thaw;
9, seasoning
Add white granulated sugar, salt, monosodium glutamate in the calamary head that thaws after finishing, four mass ratio is 8.5: 3: 1.5: 0.7;
10, tinning is sealed up for safekeeping
Calamary head after seasoning finished is packed in the aluminium pot, then vacuum sealing;
11, sterilization
The jar of sealing is put into retort carry out sterilization, the temperature control of retort is at 150 ℃, and sterilization 15 minutes is cooled off then naturally;
12, finished product packing
The squid food of manufactured goods is packed by the requirement of client's regulation.
Embodiment 3
The deep process of a kind of squid of present embodiment comprises following technological process:
1, thaws
Freezing squid neck is put into the pond that thaws, utilize perennial draingage to thaw in batches, it is softening to raw material to thaw;
2, sterilization
Boiled 13 minutes in the hot water that squid neck input after will thawing is 95 degrees centigrade;
3, cooling
Squid neck after boiling is poured in the perennial draingage, and water temperature is controlled at below 15 ℃, stirs simultaneously, and cooling drops to below 21 ℃ the temperature of squid neck more than 20 minutes rapidly;
4, seasoning
Squid neck, white granulated sugar, edible salt, monosodium glutamate are put into mixer and stirred, and four mass ratio is 6: 2.5: 1: 0.5;
5, soak flavor
The squid neck that seasoning is finished is put into refrigerated depot section and is soaked flavor, soaks flavor 12 hours, soaks that the temperature of refrigerated depot section is controlled at below 10 ℃ between flavor.
6, oven dry
To soak the squid neck of flavor after finishing and be placed in and carry out the drying tunnel hot-air seasoning on the net sheet, bake out temperature is controlled at 44 ℃, dries 24 hours, makes the water content of squid neck reach 35%;
7, moisture regain
The freezer that squid neck after the oven dry is put into 18 degrees below zero gets damp again and handled 2 days;
8, thaw
Squid neck after the moisture regain is taken out nature to thaw;
9, seasoning
Add white granulated sugar, salt, monosodium glutamate in the squid neck that thaws after finishing, four mass ratio is 7.5: 2: 1: 0.5;
10, tinning is sealed up for safekeeping
Squid neck after seasoning finished pack into glass jar, vacuum sealing then;
11, sterilization
The jar of sealing is put into retort carry out sterilization, the temperature control of retort is at 125 ℃, and sterilization 13 minutes is cooled off then naturally;
The deep process of a kind of squid of present embodiment, technological process is simple and direct, through above processing, make squid point, calamary head, squid neck, the squid leg value of the product handled when leftover bits and pieces fully obtain utilizing in the past, and the instant squid goods of producing are subjected to domestic and international client's favorable comment deeply, have stood the test in market.
Claims (3)
1. the deep process of squid is characterized in that comprising following technological process:
1), thaws
Freezing squid is put into the pond that thaws, utilize perennial draingage to thaw in batches, it is softening to raw material to thaw;
2), sterilization
Boiled 10～15 minutes in the hot water that squid input after will thawing is 90-100 degree centigrade;
3), cooling
Squid after boiling is poured in the perennial draingage, and water temperature is controlled at below 15 ℃, stirs simultaneously, and cooling drops to below 21 ℃ the temperature of squid more than 20 minutes rapidly;
4), seasoning
Squid, white granulated sugar, edible salt, monosodium glutamate are put into mixer and stirred, and four mass ratio is (4-8): (1.5-3.5): (0.5-1.5): (0.3-0.7);
5), soak flavor
The squid that seasoning is finished is put into refrigerated depot section and soaks flavor, soaks flavor 10-14 hour, and the temperature temperature of soaking refrigerated depot section between flavor is controlled at below 10 ℃.
6), oven dry
To soak the squid of flavor after finishing and be placed in and carry out the drying tunnel hot-air seasoning on the net sheet, bake out temperature is controlled at 40-48 ℃, dries 22-26 hour, makes the water content of squid reach 30%-40%;
7), moisture regain
The freezer that squid after the oven dry is put into 18 degrees below zero gets damp again and handled 2～3 days;
8), thaw
Squid after the moisture regain is taken out nature thaws;
9), seasoning
Add white granulated sugar, salt, monosodium glutamate in the squid of thawing after finishing, four mass ratio is (6.5-8.5): (1-3): (0.5-1.5): (0.2-0.7);
10), tinning is sealed up for safekeeping
Squid after seasoning finished is packed in glass jar or the aluminium pot, then vacuum sealing;
11), sterilization
The jar of sealing is put into retort carry out sterilization, the temperature control of retort sterilization 12-15 minute, is cooled off then naturally at 100 ℃-150 ℃.
2. according to the described squid deep process of claim 1, it is characterized in that further comprising the steps of:
12), finished product packing
The squid food of manufactured goods is packed by the requirement of client's regulation.
3. according to claim 1 or 2 described squid deep process, it is characterized in that described squid is any one or a few in squid point, calamary head, squid neck, the squid leg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102544562A CN101946921A (en) | 2010-08-14 | 2010-08-14 | Deep processing process for sleeve-fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102544562A CN101946921A (en) | 2010-08-14 | 2010-08-14 | Deep processing process for sleeve-fish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101946921A true CN101946921A (en) | 2011-01-19 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010102544562A Pending CN101946921A (en) | 2010-08-14 | 2010-08-14 | Deep processing process for sleeve-fish |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630981A (en) * | 2012-04-17 | 2012-08-15 | 烟台泰华海珍品有限公司 | Squid processing technology |
| CN102742874A (en) * | 2012-07-17 | 2012-10-24 | 东山县东亚水产有限公司 | Processing technique of sleeve-fish product |
| CN102960426A (en) * | 2012-12-17 | 2013-03-13 | 浙江海洋学院 | Frozen-prepared sliced squid and processing method thereof |
| CN103999926A (en) * | 2014-05-22 | 2014-08-27 | 湖南渔米之湘食品有限公司 | Technology for drying fish bodies by cold and hot circulating air in industrialized way |
| CN104082392A (en) * | 2014-05-26 | 2014-10-08 | 奉化市兴达海产食品有限公司 | Preserving processing method of frozen aquatic product |
| CN105639509A (en) * | 2015-12-31 | 2016-06-08 | 舟山市普陀海汇水产有限公司 | Processing method of instant squid claw snack food |
| CN106259822A (en) * | 2016-08-19 | 2017-01-04 | 广西正五海洋产业股份有限公司 | A kind of squid processing technique |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1923051A (en) * | 2006-09-13 | 2007-03-07 | 浙江工商大学 | Processing method of Peruvian calamary head, foot and ear |
| CN101396137A (en) * | 2007-09-29 | 2009-04-01 | 山东好当家海洋发展股份有限公司 | Processing method of instant squid |
-
2010
- 2010-08-14 CN CN2010102544562A patent/CN101946921A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1923051A (en) * | 2006-09-13 | 2007-03-07 | 浙江工商大学 | Processing method of Peruvian calamary head, foot and ear |
| CN101396137A (en) * | 2007-09-29 | 2009-04-01 | 山东好当家海洋发展股份有限公司 | Processing method of instant squid |
Non-Patent Citations (3)
| Title |
|---|
| 《中国水产》 20100331 李亚文 鱿鱼软包装加工工艺初探 第62-63页 1-3 , 第3期 2 * |
| 《农村新技术》 20100630 夏松养 鱿鱼丝生产工艺 第33-34页 1-3 , 第6期 2 * |
| 《食品工业科技》 20100331 辛学倩等 秘鲁鱿鱼丝加工中回潮工艺的作用机理研究 第84-86页 1-3 , 第3期 2 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630981A (en) * | 2012-04-17 | 2012-08-15 | 烟台泰华海珍品有限公司 | Squid processing technology |
| CN102630981B (en) * | 2012-04-17 | 2013-04-17 | 烟台泰华海珍品有限公司 | Squid processing technology |
| CN102742874A (en) * | 2012-07-17 | 2012-10-24 | 东山县东亚水产有限公司 | Processing technique of sleeve-fish product |
| CN102960426A (en) * | 2012-12-17 | 2013-03-13 | 浙江海洋学院 | Frozen-prepared sliced squid and processing method thereof |
| CN103999926A (en) * | 2014-05-22 | 2014-08-27 | 湖南渔米之湘食品有限公司 | Technology for drying fish bodies by cold and hot circulating air in industrialized way |
| CN103999926B (en) * | 2014-05-22 | 2015-12-09 | 湖南渔米之湘食品有限公司 | The technique of the air-dry dry fish body of a kind of batch production cold cycling |
| CN104082392A (en) * | 2014-05-26 | 2014-10-08 | 奉化市兴达海产食品有限公司 | Preserving processing method of frozen aquatic product |
| CN105639509A (en) * | 2015-12-31 | 2016-06-08 | 舟山市普陀海汇水产有限公司 | Processing method of instant squid claw snack food |
| CN106259822A (en) * | 2016-08-19 | 2017-01-04 | 广西正五海洋产业股份有限公司 | A kind of squid processing technique |
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Application publication date: 20110119 |