CN102742876A - Dosidicus gigas meat processing process - Google Patents
Dosidicus gigas meat processing process Download PDFInfo
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- CN102742876A CN102742876A CN201210259056XA CN201210259056A CN102742876A CN 102742876 A CN102742876 A CN 102742876A CN 201210259056X A CN201210259056X A CN 201210259056XA CN 201210259056 A CN201210259056 A CN 201210259056A CN 102742876 A CN102742876 A CN 102742876A
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Abstract
The invention relates to a dosidicus gigas meat processing process, which comprises the steps of: thawing; peeling off; cleaning; draining; soaking; freezing; and the like, so that the sourness of dosidicus gigas can be effectively removed, and the processed dosidicus gigas is delicious in taste and has sufficient elasticity.
Description
Technical field
The present invention relates to the processing method of a kind of squid, particularly a kind of processing technology of Peru squid meat.
Background technology
Squid is also claimed cuttlefish, is rich in protein, calcium, phosphorus, iron etc., and contains trace elements such as very abundant smile, iodine, manganese, copper, belongs to high protein, low fat, food low in calories, is the very high aquatic products of a kind of nutritive value.Its a large amount of unrighted acids and trace element that is rich in all plays a very important role to preventing senile dementia and improving the body metabolism function simultaneously.But the output of North Pacific squid descends gradually in recent years, causes its price soaring, is that the squid production of articles of raw material has received very big impact with it.Peru squid, a year constant reaches, and price comparison is stable, is more satisfactory substitute, but HN in the Peru squid meat
4CL content is high, causes Peru squid meat that a kind of strange tart flavour is arranged, and meat is carried, and mouthfeel is not good, therefore changes the characteristic of Peru squid meat, makes it mouthfeel can bring huge economic benefit with the standard that meat reaches people's acceptance.
Summary of the invention
The present invention is directed to the problems referred to above, proposed a kind of Peru squid meat processing technology, use this technology that Peru squid is processed, can effectively remove the tart flavour of Peru squid, and but Peru squid meat consolidation, resilient enough.
Technical program of the present invention lies in: a kind of Peru squid meat processing technology is characterized in that: carry out according to the following steps:
1) trunk of freezing Peru squid is thawed to central temperature at normal temperatures reaches-1 ~ 1 ℃;
2) with brush the crust of Peru squid trunk is removed totally with brush, put into tank again and wash repeatedly to trunk surface clean no-sundries with circulating water;
3) the Peru squid trunk of cleaning is classified by thickness, wherein thickness is classified as one type below 0.5cm, and thickness is be classified as one type of 0.5cm ~ 1cm; Thickness is classified as one type more than 1cm;
4) sorted Peru squid trunk is respectively charged into carries out draining in the draining dish, the water that goes out with drop under the draining dish is not the waterline shape and is as the criterion;
5) the Peru squid trunk behind the draining is immersed carry out disacidify in the disacidify soak on the rocks and handle, wherein the disacidify soak is to add 1 ~ 2% plumper, salt 1% in the normal-temperature water; Edible hydrogen peroxide solution 0.05 ~ 0.1% is processed; Add ice cube then, put into squid at last, wherein the ratio of squid and disacidify soak is 1:0.7 ~ 1; The initial temperature of disacidify soak is 10 ~ 15 ℃, soaks the Peru squid trunk and puts it into after 3 ~ 4 hours in 5 ~ 10 ℃ the high temperature storehouse;
6) the Peru squid trunk that will put into the high temperature storehouse whenever once stirred at a distance from 2 hours, and wherein thickness is that the following squid of 0.5cm carries out 2 ~ 4 hours processing altogether; Thickness is that the squid of 0.5 ~ 1cm carries out 4 ~ 8 hours processing altogether; Thickness is that the above squid of 1cm carries out the processing more than 12 hours altogether; Then squid is taken out the frozen water of putting into below 5 ℃ and do to soak the back taking-up slightly, put into stainless steel and freeze dish, and marshalling;
7) freeze the storehouse of freezing of putting into-35 ℃ after adding water in the dish at stainless steel and carried out IQF 4 hours;
8) outbound, and the Peru squid trunk that will freeze freezes the dish from stainless steel and takes out, and pack;
9) metal detector is crossed in packing back, guarantee not have metal sundries to sneak into wherein after, put into safe-deposit vault in the keeping of the environment below-18 ℃.
Plumper in the step 5) is a sodium ascorbate 15%, natrium citricum 25%, and sodium polyphosphate 15%, sweet mellow wine 3%, lactitol 3% forms for the converted starch mixed preparing with surplus.
Of the present inventionly be a little: easy and simple to handle, can effectively remove the strange tart flavour in the Peru squid meat, and Peru squid meat consolidation; Resilient enough; Can satisfy the mouthfeel demand of people, become present existing substitute, reduce the cost of squid goods raw materials for squid.
The specific embodiment
A kind of Peru squid meat processing technology is characterized in that: carry out according to the following steps:
1) trunk of freezing Peru squid is thawed to central temperature at normal temperatures reaches-1 ~ 1 ℃;
2) with brush the crust of Peru squid trunk is removed totally with brush, put into tank again and wash repeatedly to trunk surface clean no-sundries with circulating water;
3) the Peru squid trunk of cleaning is classified by thickness, wherein thickness is classified as one type below 0.5cm, and thickness is be classified as one type of 0.5cm ~ 1cm; Thickness is classified as one type more than 1cm;
4) sorted Peru squid trunk is respectively charged into carries out draining in the draining dish, the water that goes out with drop under the draining dish is not the waterline shape and is as the criterion;
5) the Peru squid trunk behind the draining is immersed carry out disacidify in the disacidify soak on the rocks and handle, wherein the disacidify soak is to add 1 ~ 2% plumper, salt 1% in the normal-temperature water; Edible hydrogen peroxide solution 0.05 ~ 0.1% is processed; Add ice cube then, put into squid at last, wherein the ratio of squid and disacidify soak is 1:0.7 ~ 1; The initial temperature of disacidify soak is 10 ~ 15 ℃, soaks the Peru squid trunk and puts it into after 3 ~ 4 hours in 5 ~ 10 ℃ the high temperature storehouse;
6) the Peru squid trunk that will put into the high temperature storehouse whenever once stirred at a distance from 2 hours, and wherein thickness is that the following squid of 0.5cm carries out 2 ~ 4 hours processing altogether; Thickness is that the squid of 0.5 ~ 1cm carries out 4 ~ 8 hours processing altogether; Thickness is that the above squid of 1cm carries out the processing more than 12 hours altogether; Then squid is taken out the frozen water of putting into below 5 ℃ and do to soak the back taking-up slightly, put into stainless steel and freeze dish, and marshalling;
7) freeze the storehouse of freezing of putting into-35 ℃ after adding water in the dish at stainless steel and carried out IQF 4 hours;
8) outbound, and the Peru squid trunk that will freeze freezes the dish from stainless steel and takes out, and pack;
9) metal detector is crossed in packing back, guarantee not have metal sundries to sneak into wherein after, put into safe-deposit vault in the keeping of the environment below-18 ℃.
Plumper in the step 5) is a sodium ascorbate 15%, natrium citricum 25%, and sodium polyphosphate 15%, sweet mellow wine 3%, lactitol 3% forms for the converted starch mixed preparing with surplus.
With the squid meat of said method processing, can not only remove the strange tart flavour of Peru squid, can also be the meat consolidation, resilient enough, mouthfeel can match in excellence or beauty with bright squid.
The above is merely preferred embodiment of the present invention, and all equalizations of doing according to claim of the present invention change and modify, and all should belong to covering scope of the present invention.
Claims (2)
1. Peru squid meat processing technology is characterized in that: carry out according to the following steps:
1) trunk of freezing Peru squid is thawed to central temperature at normal temperatures reaches-1 ~ 1 ℃;
2) with brush the crust of Peru squid trunk is removed totally with brush, put into tank again and wash repeatedly to trunk surface clean no-sundries with circulating water;
3) the Peru squid trunk of cleaning is classified by thickness, wherein thickness is classified as one type below 0.5cm, and thickness is be classified as one type of 0.5cm ~ 1cm; Thickness is classified as one type more than 1cm;
4) sorted Peru squid trunk is respectively charged into carries out draining in the draining dish, the water that goes out with drop under the draining dish is not the waterline shape and is as the criterion;
5) the Peru squid trunk behind the draining is immersed carry out disacidify in the disacidify soak on the rocks and handle, wherein the disacidify soak is to add 1 ~ 2% plumper, salt 1% in the normal-temperature water; Edible hydrogen peroxide solution 0.05 ~ 0.1% is processed; Add ice cube then, put into squid at last, wherein the ratio of squid and disacidify soak is 1:0.7 ~ 1; The initial temperature of disacidify soak is 10 ~ 15 ℃, soaks the Peru squid trunk and puts it into after 3 ~ 4 hours in 5 ~ 10 ℃ the high temperature storehouse;
6) the Peru squid trunk that will put into the high temperature storehouse whenever once stirred at a distance from 2 hours, and wherein thickness is that the following squid of 0.5cm carries out 2 ~ 4 hours processing altogether; Thickness is that the squid of 0.5 ~ 1cm carries out 4 ~ 8 hours processing altogether; Thickness is that the above squid of 1cm carries out the processing more than 12 hours altogether; Then squid is taken out the frozen water of putting into below 5 ℃ and do to soak the back taking-up slightly, put into stainless steel and freeze dish, and marshalling;
7) freeze the storehouse of freezing of putting into-35 ℃ after adding water in the dish at stainless steel and carried out IQF 4 hours;
8) outbound, and the Peru squid trunk that will freeze freezes the dish from stainless steel and takes out, and pack;
9) metal detector is crossed in packing back, guarantee not have metal sundries to sneak into wherein after, put into safe-deposit vault in the keeping of the environment below-18 ℃.
2. Peru squid meat processing technology according to claim 1 is characterized in that: the plumper in the step 5) is a sodium ascorbate 15%, natrium citricum 25%, and sodium polyphosphate 15%, sweet mellow wine 3%, lactitol 3% forms for the converted starch mixed preparing with surplus.
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| CN201210259056XA CN102742876B (en) | 2012-07-25 | 2012-07-25 | Dosidicus gigas meat processing process |
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| CN201210259056XA CN102742876B (en) | 2012-07-25 | 2012-07-25 | Dosidicus gigas meat processing process |
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| CN102742876A true CN102742876A (en) | 2012-10-24 |
| CN102742876B CN102742876B (en) | 2013-07-17 |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300423A (en) * | 2013-05-20 | 2013-09-18 | 岱山县拷门水产有限公司 | Processing method of sleeve-fish food |
| CN103976409A (en) * | 2014-02-20 | 2014-08-13 | 浙江工商大学 | Processing method for Peru squid strips |
| CN104000059A (en) * | 2014-06-09 | 2014-08-27 | 浙江海洋学院普陀科学技术学院 | Compound disacidifying agent for aquatic products |
| 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 |
| CN104222254A (en) * | 2014-08-19 | 2014-12-24 | 江苏优远生物科技有限公司 | Phosphorus-free water-retaining agent for peeled squids and using method of phosphorous-free water-retaining agent |
| CN104719994A (en) * | 2015-04-14 | 2015-06-24 | 江苏优远生物科技有限公司 | Inhibitor and method for ammoniacal smell in Peru squid acid discharge procedures |
| CN104719989A (en) * | 2013-12-18 | 2015-06-24 | 浙江海洋学院 | Method for removing sour-astringent taste from Peruvian squid |
| CN104738145A (en) * | 2015-03-18 | 2015-07-01 | 漳州顺益食品有限公司 | Process for preserving aquatic products |
| CN104982979A (en) * | 2015-06-30 | 2015-10-21 | 防城港海盈农产品综合开发有限公司 | Quick-frozen squid processing method |
| CN105124652A (en) * | 2015-06-30 | 2015-12-09 | 防城港海盈农产品综合开发有限公司 | Processing method for lotus-rhizome squid |
| WO2020095277A1 (en) * | 2018-11-09 | 2020-05-14 | Universidad Nacional Agraria La Molina | Elimination of the sour bitter flavour and ammoniacal odour of giant squid muscle intended for human consumption |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104000058B (en) * | 2014-06-09 | 2016-01-13 | 浙江海洋学院普陀科学技术学院 | The method of removing squid acerbity |
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| CN101664209A (en) * | 2009-09-05 | 2010-03-10 | 泰祥集团技术开发有限公司 | Method for removing sour taste of Peru squid |
| CN101926473A (en) * | 2010-07-13 | 2010-12-29 | 蓬莱京鲁渔业有限公司 | Quality improving and optimizing method of dosidicus gigas |
| CN102366127A (en) * | 2011-10-14 | 2012-03-07 | 宁波大学 | Acid and odor removal agent for dosidicus gigas |
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2012
- 2012-07-25 CN CN201210259056XA patent/CN102742876B/en not_active Expired - Fee Related
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| CN101664209A (en) * | 2009-09-05 | 2010-03-10 | 泰祥集团技术开发有限公司 | Method for removing sour taste of Peru squid |
| CN101926473A (en) * | 2010-07-13 | 2010-12-29 | 蓬莱京鲁渔业有限公司 | Quality improving and optimizing method of dosidicus gigas |
| CN102366127A (en) * | 2011-10-14 | 2012-03-07 | 宁波大学 | Acid and odor removal agent for dosidicus gigas |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300423A (en) * | 2013-05-20 | 2013-09-18 | 岱山县拷门水产有限公司 | Processing method of sleeve-fish food |
| CN104719989A (en) * | 2013-12-18 | 2015-06-24 | 浙江海洋学院 | Method for removing sour-astringent taste from Peruvian squid |
| CN103976409A (en) * | 2014-02-20 | 2014-08-13 | 浙江工商大学 | Processing method for Peru squid strips |
| 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 |
| CN104000059A (en) * | 2014-06-09 | 2014-08-27 | 浙江海洋学院普陀科学技术学院 | Compound disacidifying agent for aquatic products |
| CN104222254A (en) * | 2014-08-19 | 2014-12-24 | 江苏优远生物科技有限公司 | Phosphorus-free water-retaining agent for peeled squids and using method of phosphorous-free water-retaining agent |
| CN104738145A (en) * | 2015-03-18 | 2015-07-01 | 漳州顺益食品有限公司 | Process for preserving aquatic products |
| CN104719994A (en) * | 2015-04-14 | 2015-06-24 | 江苏优远生物科技有限公司 | Inhibitor and method for ammoniacal smell in Peru squid acid discharge procedures |
| CN104719994B (en) * | 2015-04-14 | 2017-11-21 | 江苏优普保鲜技术有限公司 | The inhibitor and method of ammonia taste are produced during a kind of Peru squid acid discharge |
| CN104982979A (en) * | 2015-06-30 | 2015-10-21 | 防城港海盈农产品综合开发有限公司 | Quick-frozen squid processing method |
| CN105124652A (en) * | 2015-06-30 | 2015-12-09 | 防城港海盈农产品综合开发有限公司 | Processing method for lotus-rhizome squid |
| WO2020095277A1 (en) * | 2018-11-09 | 2020-05-14 | Universidad Nacional Agraria La Molina | Elimination of the sour bitter flavour and ammoniacal odour of giant squid muscle intended for human consumption |
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| CN102742876B (en) | 2013-07-17 |
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Owner name: DONGSHAN DONGYA AQUATIC PRODUCTS CO., LTD. Free format text: FORMER NAME: DONGSHAN DONGYA AQUATIC CO., LTD. |
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Address after: 363400, Yao village, Dongshan Town, Dongshan County, Fujian, Zhangzhou Patentee after: Dongya Aquatic Products Co., Ltd. Address before: 363400, Yao village, Dongshan Town, Dongshan County, Fujian, Zhangzhou Patentee before: Dongshan Dongya Aquatic Products Co., Ltd. |
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