CN102204696A - Processing method for baked instant squid - Google Patents
Processing method for baked instant squid Download PDFInfo
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- CN102204696A CN102204696A CN2011101396888A CN201110139688A CN102204696A CN 102204696 A CN102204696 A CN 102204696A CN 2011101396888 A CN2011101396888 A CN 2011101396888A CN 201110139688 A CN201110139688 A CN 201110139688A CN 102204696 A CN102204696 A CN 102204696A
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- squid
- seasoning
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- mussel
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Abstract
The invention provides a processing method for a baked instant squid, which comprises the following steps of cleaning, cutting, drying, and baking, and in the meantime seasoning is performed; the seasoning used in the seasoning process is prepared by a mussel juice concentrate; the mussel juice concentrate is a concentrate obtained by ripening the obtained juice during mussel processing, and the water content is 60-75% on a volume basis. According to the processing method for a baked instant squid provided by the invention, the used seasoning adopts a mussel juice concentrate instead of a water-prepared seasoning; and compared with the prior art, the taste of the instant squid prepared by the invention contains the fresh flavor and fragrance of mussels, and the product is provided with more seafood flavor. Meanwhile, the invention uses the wastes generated during mussel processing, which not only makes use of nutrients dissolved in the juice but also reduces pollution.
Description
Technical field
What the present invention relates to is the processing method of the instant squid that bakes of a kind of process, and especially used flavoring prescription belongs to the processing technique field of the essential fish of human lives.
Background technology
Squid also claims squid, squid, and it also contains abundant calcium, phosphorus, ferro element and taurine except the amino acid that is rich in protein and needed by human body, has the function of tonifying-Yin and nourishing-stomach, qi-restoratives skin moisten.The preparation method of squid food is numerous, and wherein Broiled Dishes squid food is very popular especially because of its fragrance abundance.As the disclosed processing method of Chinese invention patent ZL 200710113044.5 " roasted fish slice processing method " " comprise following operation:
Materials: squid meat;
Thaw: got material in 1 hour in advance nature is little and thaw; Or flowing water thaws fully;
Blanching: the blanching process stirred once every 1 minute to half-mature in 1 ~ 2 minute in blanching in 95 ~ 98 ℃ of hot water;
Cooling: on the rocks being cooled to below 10 ℃, draining 3 ~ 5 minutes;
Slitting: size slitting as required;
Batching: by 10 parts of squid bars, 0.4 ~ 0.6 part in soy sauce, 0.1 ~ 0.3 part of monosodium glutamate, other spice a little, be in harmonious proportion evenly;
Seasoning: under varying environment, select the different tasty time, tasty 12 hours, stirred once in per 2 hours, room temperature keeps below 10 ℃, control liquid 3 ~ 5 minutes;
The oven dry barbecue: with seasoning slice of fish yaw on the net, go into to dry, the oven dry channel temp is controlled at 40 ~ 60 ℃ earlier, dry 1 ~ 2 hour; Required unwheeling is put the cart before the horse every 1 hour, stir substantially with hand, purpose is to be heated evenly; Requiring water content is 30 ~ 40%." in addition, going back mass selling on the market has products such as Broiled Cuttlefish silk, Broiled Cuttlefish sheet, their preparation method mostly is through operations such as seasoning, oven dry, baking, extension or wire drawings after squid is cleaned.Wherein seasoning all is some daily flavouring, and taste is abundant inadequately.
The innovation and creation content
At above-mentioned deficiency, technical problem to be solved by this invention is how to improve the prescription of flavoring, improving the product taste, thereby proposes the processing method of the instant squid that a kind of new process bakes.
The processing method of the instant squid that process provided by the invention bakes, process is dried, is baked again after cleaning, cutting apart, also to pass through seasoning therebetween, wherein used flavoring is modulated with mussel soup juice concentrate in seasoning process, said mussel soup juice concentrate is the concentrate that mussel adds the slaking gained soup juice in man-hour, its water content with volume ratio 60 ~ 75%.
The processing method of the instant squid that process provided by the invention bakes replaces water modulation flavoring with mussel soup juice concentrate in the used flavoring, compared with prior art, has comprised delicate flavour and the fragrance of mussel in the taste of the present invention, makes product more be rich in sea food flavor.Simultaneously, the present invention utilizes mussel to add the discarded object that produce man-hour, the nutriment that is dissolved in the soup juice is utilized also reduced pollution.
The processing method of the instant squid that process provided by the invention bakes was carried out seasoning at 40 ~ 50% o'clock squid being dried water content, continued to dry water content after the seasoning and baked after 25 ~ 30%; Said seasoning is carried out in order to the method for flavoring dipping, used flavoring is to add 30 ~ 50 portions of sucrose, 14 ~ 18 portions of salt, 0.1 ~ 0.5 portion of maltose, 1 ~ 2 part of pepper water extract, 1 ~ 2 part of ginger water extract, 3 ~ 6 parts of chilli seed water extract gained solution with 100 portions of mussel soup juice concentrates by weight.The used flavouring of the present invention all uses water extract, and is tasty easily, and makes and do not have insoluble flavouring particle on the product, can improve mouthfeel and improve outward appearance.In addition, seasoning operation of the prior art is all carried out before oven dry, has the exchange of a large amount of moisture content and flavoring that the flavoring concentration of squid body surface is descended like this in the squid body, not only has been unfavorable for tasty but also apt to deteriorate.
Environment temperature is below-10 ℃ during said seasoning, and the time is more than 15 hours, during per hour stir once.Tasty evenly thoroughly not spoiled to guarantee.
The processing method of the instant squid that process provided by the invention bakes, bake when finishing in the baking apparatus exit with the vaporific aqueous solution that sprays peppermint water extract and monosodium glutamate to the squid surface, contain peppermint water extract 2 ~ 6g/100mL in the aqueous solution, monosodium glutamate 10 ~ 15 g/100mL, the amount of spraying is that every 100g bakes back squid 2 ~ 4mL.Make product surface that mint flavored and delicate flavour be arranged, optimize the inlet sense of taste, also make simultaneously monosodium glutamate without high temperature in order to avoid decompose, further improved the product taste and improved quality.
The specific embodiment
A kind of processing method of instant Broiled Cuttlefish silk, its technological process are that frozen squid thaws → raw material processing → decortication → early stage oven dry → seasoning later stage → dry → refrigerate → bake → spray → wire drawing → packing.
Technological requirement:
Thaw: adopt air to thaw naturally.When fish piece central temperature reaches-3 ~-5 ℃, use external force that the fish body that bonds together is separated from each other.As weather sweltering heat in summer, when raw material has little time to handle, raw material is thawed in batches, influence the freshness of fish to prevent from too to thaw.
Raw material is handled: after the fish body is separated from each other, when still also being in half thawed state, remove head and the afterbody of squid, squid is cut and takes out open the internal organ of squid from the belly of fish, in time with circulating water the fish body is cleaned up.
Decortication: the squid trunk that cleans up is put into 53 ℃ warm water, add an amount of hydrolysising protease.Constantly stir the fish body, treat that surperficial fish-skin is all sloughed and when becoming white, the fish body is put into cleaned up and make its cool to room temperature state apace in the clear water.
Early stage oven dry: clean and cooling after squid is pulled out from water, place clean perforated plastic basket to drain in 30 minutes.Then with the smooth stall with goods spread out on the ground for sale of squid on the net sheet, put into drying tunnel.With 43 ~ 45 ℃ temperature squid is dried to moisture and to reach taking-up in 40 ~ 50% o'clock.
Seasoning: feedstock production: get mussel soup juice through 100 order filter clothes filter final vacuum be concentrated to water content 60 ~ 75%(v/v) mussel soup juice concentrate is standby, each boils with decocting to get pepper, ginger, chilli seed respectively, institute's juice that obtains each to get the water extract powder with spray-drying standby.The flavoring preparation: add 30 ~ 50 portions of sucrose, 14 ~ 18 portions of salt, 0.1 ~ 0.5 portion of maltose, 1 ~ 2 part of pepper water extract, 1 ~ 2 part of ginger water extract with 100 portions of mussel soup juice concentrates, 3 ~ 6 parts of chilli seed water extracts reconcile into solution and promptly get flavoring.The squid that to take out from drying tunnel during seasoning is immersed in the flavoring, per hour stirs once, soaks altogether 15 hours, and environment temperature should be controlled at below-10 ℃.Wherein the big I of the addition of flavouring is adjusted in scope by different taste.
Later stage oven dry: squid is pulled out from flavoring, placed clean perforated plastic basket to drain in 30 minutes.Then with the smooth stall with goods spread out on the ground for sale of squid on the net sheet, put into once more in the drying tunnel, with 40 ~ 42 ℃ temperature squid is dried to moisture and reaches 25 ~ 30%.
Refrigeration: the squid dry plate after the oven dry entirely is loaded in the polybag after taking out and being cooled to room temperature, seals the processing that bakes that just can carry out next one in the freezer that is put in-15 ℃ more than 15 days.
Bake: the squid dry plate takes out in the self cooling storehouse, makes its temperature recovery to room temperature.Fillet are arranged one by one placed the high temperature Roasting oven about 5 minutes, purpose is that the squid dry plate is baked.
Spray the aqueous solution of peppermint water extract and monosodium glutamate after dried squids has been baked at once, contain peppermint water extract 2 ~ 6g/100mL in the aqueous solution, monosodium glutamate 10 ~ 15 g/100mL, the amount of spraying is that every 100g bakes back squid 2 ~ 4mL.The peppermint water extract is with the dry gained powder of decocting juice with dried peppermint leaf.Spray while hot, to get dry dried squids.Wherein the addition of peppermint water extract and monosodium glutamate can be adjusted in scope by different taste, and the amount of spraying is wet degree of the serving as control of unlikely mistake with even covering.
Wire drawing: in wire drawing machine, draw wire after the squid after will baking with elongator is drawn flakiness.
Packing: through accurately packing after the weighing as requested after the metal detection.
Claims (4)
1. the processing method of the instant squid that bakes of a process, process is dried, is baked again after cleaning, cutting apart, also to pass through seasoning therebetween, it is characterized in that wherein used flavoring is modulated with mussel soup juice concentrate in seasoning process, said mussel soup juice concentrate is the concentrate that mussel adds the slaking gained soup juice in man-hour, its water content with volume ratio 60 ~ 75%.
2. the processing method of the instant squid that process as claimed in claim 1 bakes, it is characterized in that processing method through the instant squid that bakes, carried out seasoning at 40 ~ 50% o'clock squid being dried water content, continue to dry water content after the seasoning and after 25 ~ 30%, bake; Said seasoning is carried out in order to the method for flavoring dipping, used flavoring is to add 30 ~ 50 portions of sucrose, 14 ~ 18 portions of salt, 0.1 ~ 0.5 portion of maltose, 1 ~ 2 part of pepper water extract, 1 ~ 2 part of ginger water extract, 3 ~ 6 parts of chilli seed water extract gained solution with 100 portions of mussel soup juice concentrates by weight.
3. the processing method of the instant squid that process as claimed in claim 1 or 2 bakes, environment temperature is below-10 ℃ when it is characterized in that said seasoning, the time is more than 15 hours, during per hour stir once.
4. the processing method of the instant squid that process as claimed in claim 1 or 2 bakes, it is characterized in that baking when finishing in the baking apparatus exit with the vaporific aqueous solution that sprays peppermint water extract and monosodium glutamate to the squid surface, contain peppermint water extract 2 ~ 6g/100mL in the aqueous solution, monosodium glutamate 10 ~ 15 g/100mL, the amount of spraying is that every 100g bakes back squid 2 ~ 4mL.
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| CN2011101396888A CN102204696A (en) | 2011-05-27 | 2011-05-27 | Processing method for baked instant squid |
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| CN2011101396888A CN102204696A (en) | 2011-05-27 | 2011-05-27 | Processing method for baked instant squid |
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Cited By (4)
| 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 |
| CN102948828A (en) * | 2012-11-14 | 2013-03-06 | 荣成宏伟食品有限公司 | Processing method of instant seasoning grilled squid strips |
| CN102948827A (en) * | 2012-11-14 | 2013-03-06 | 荣成宏伟食品有限公司 | Processing method of instant lightly baked spicy squid |
| CN103169104A (en) * | 2013-03-15 | 2013-06-26 | 中国水产舟山海洋渔业公司 | Production method of high-water-content beef-flavor squid product |
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| CN100512682C (en) * | 2005-06-13 | 2009-07-15 | 浙江大学 | Method for processing spicy freshwater dried fish |
| CN101133871B (en) * | 2007-10-09 | 2011-02-02 | 蓬莱京鲁渔业有限公司 | Roasted fish slice processing method |
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| CN100512682C (en) * | 2005-06-13 | 2009-07-15 | 浙江大学 | Method for processing spicy freshwater dried fish |
| CN101396148A (en) * | 2007-09-29 | 2009-04-01 | 田野 | Production method of lotus fish cake |
| CN101133871B (en) * | 2007-10-09 | 2011-02-02 | 蓬莱京鲁渔业有限公司 | Roasted fish slice processing method |
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Cited By (6)
| 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 |
| CN102948828A (en) * | 2012-11-14 | 2013-03-06 | 荣成宏伟食品有限公司 | Processing method of instant seasoning grilled squid strips |
| CN102948827A (en) * | 2012-11-14 | 2013-03-06 | 荣成宏伟食品有限公司 | Processing method of instant lightly baked spicy squid |
| CN102948828B (en) * | 2012-11-14 | 2014-05-21 | 荣成宏伟食品有限公司 | Processing method of instant seasoning grilled squid strips |
| CN103169104A (en) * | 2013-03-15 | 2013-06-26 | 中国水产舟山海洋渔业公司 | Production method of high-water-content beef-flavor squid product |
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Application publication date: 20111005 |