CN102771829A - Processing method of Dosidicus gigas kebabs - Google Patents
Processing method of Dosidicus gigas kebabs Download PDFInfo
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- CN102771829A CN102771829A CN201210256016XA CN201210256016A CN102771829A CN 102771829 A CN102771829 A CN 102771829A CN 201210256016X A CN201210256016X A CN 201210256016XA CN 201210256016 A CN201210256016 A CN 201210256016A CN 102771829 A CN102771829 A CN 102771829A
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- peru squid
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- dosidicus gigas
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Abstract
The invention relates to a processing method of Dosidicus gigas kebabs. The processing method includes the steps of firstly, mixing ice water, sodium bicarbonate, sorbitol and sodium chlorite with Dosidicus gigas, evenly stirring for the first time, and soaking to obtain primarily processed Dosidicus gigas; secondly, cutting the primarily processed Dosidicus gigas into pieces to obtain Dosidicus gigas pieces, adding edible salt, soft sugar, monosodium glutamate, chilli powder, garlic powder and black pepper powder to the Dosidicus gigas pieces, evenly stirring for the second time, and standing to allow the Dosidicus gigas pieces to be evenly flavored to obtain flavored Dosidicus gigas pieces; and thirdly, penetrating the flavored Dosidicus gigas pieces with bamboo sticks to obtain the Dosidicus gigas kebabs. By the processing method which is a unique processing technology in the field of aquatic product processing, the defect that high acidity of the Dosidicus gigas is hard to accept is overcome, taste and flavor of the Dosidicus gigas after modification are acceptable, and value of the Dosidicus gigas is increased.
Description
Technical field
The present invention relates to a kind of processing method of Peru squid skewer, belong to a kind of technical field of aquatic products conditioning comprehensive utilization.
Background technology
Squid belongs to mollusc, is a kind of of cuttlefish, and body is conical, and body colour is pale, and the light brown color spot is arranged, and head is big, and 10 on foot is touched in the place ahead, and the fin of tail end is triangular in shape, and Chang Chengqun cruises in dark about 20 meters ocean.Squid has high protein, low fat, advantage low in calories, and its nutritive value is not less than beef and tuna.The dried squid of every hectogram contains protein 66.7 gram, lipase 37 .4 gram, and contains inorganic salts such as a large amount of carbohydrate and calcium, phosphorus, sulphur.Protein content is also up to 16%～20% in the fresh and alive squid, and fat content is extremely low, is merely about 4% of general meat, so heat is also well below meat product, and concerning being afraid of fat people, eating squid is a kind of good selection.Squid not only is rich in protein, calcium, phosphorus, iron, and trace elements such as calcium selenium, iodine, manganese, also contains abundant DHA (being commonly called as brain gold), EPA equal altitudes unrighted acid, also has the taurine of high level.Edible squid can effectively reduce the cholesterol of being accumulated in the vascular wall, all has much effectiveness for the formation that prevents vascular sclerosis, gall stone.Can replenish simultaneously mentality, prevention senile dementia etc.Therefore concerning suffer from easily cardiovascular aspect disease in, the elderly, the wholesome especially food of squid.
Peru squid (Dosidicus gigas) is a kind of high yield, low price, inferior marine fishery resources, but its meat is coarse, also has bad flavors such as sour, bitter, puckery.
At present; A kind of processing method of Peru squid also just is confined to simple acid discharge; And do not pay attention to improvement to its mouthfeel; The most original this processing method has seriously hindered the Sales Channel of Peru squid, and the invention of this technology has changed conventional processing method, is a new technology in the Peru squid manufacture field.
Summary of the invention
Technical problem to be solved by this invention provides a kind of have good mouthfeel and taste, and being used to of can supplying that people eat roasts or the processing method of the Peru squid skewer of fried, boiling.
The technical scheme that the present invention solves the problems of the technologies described above is following: a kind of processing method of Peru squid skewer, and manufacturing procedure is following:
1, Peru squid thaws;
2, acid discharge
Frozen water, sodium acid carbonate, D-sorbite and sodium chlorite are put into Peru squid, mix, and carry out being stirred to the first time evenly, and then soak, obtain the Peru squid of preliminary treatment;
Wherein, the ratio of quality and the number of copies of said Peru squid, frozen water, sodium acid carbonate, D-sorbite and sodium chlorite is 80～100 parts: 80～100 parts: 4～5 parts: 2～3 parts: 1～2 part;
3, stripping and slicing
The Peru squid of preliminary treatment is cut into bulk, obtains the Peru squid piece;
4, conditioning is tasty
In the Peru squid piece, add edible salt, soft white sugar, monosodium glutamate, chilli powder, garlic powder and black pepper, and carry out being stirred to the second time evenly, and then leave standstill to said Peru squid piece evenly tastyly, obtain tasty Peru squid piece;
Wherein, the ratio of quality and the number of copies of said Peru squid piece, edible salt, soft white sugar, monosodium glutamate, chilli powder, garlic powder and black pepper is 80～100 parts: 1～2 part: 2～3 parts: 1～2 part: 1～2 part: 0.5～1 part: 0.2～0.5 part;
5, wear string
Use bamboo let to wear string the tasty Peru squid piece that obtains, promptly obtain said Peru squid skewer;
6, freezing;
7, packing.
The invention has the beneficial effects as follows: processing method of the present invention is applied in the project of Peru squid disacidify seasoning; Can reach acceptable taste and mouthfeel; Application of the present invention has made full use of that Peru squid acidity is too high to be difficult for received shortcoming; After improving, reaching acceptable mouthfeel and taste, promoted the value of himself, is the process technology of a uniqueness in the aquatic products processing field.
On the basis of technique scheme, the present invention can also do following improvement.
Further, in step 1), the time that stir the said first time is 1～2 minute.
Further, in step 1), the time of said immersion is 12～20 hours.
Further, in step 2) in, the time that stir the said first time is 1～2 minute.
Further, in step 2) in, saidly leave standstill that evenly the tasty time is 3～4 hours to said Peru squid piece.
The specific embodiment
Below principle of the present invention and characteristic are described, institute gives an actual example and only is used to explain the present invention, is not to be used to limit scope of the present invention.
Embodiment 1
A kind of processing method of Peru squid skewer, manufacturing procedure is following:
1, Peru squid thaws;
2, acid discharge
Frozen water, sodium acid carbonate, D-sorbite and sodium chlorite are put into Peru squid, mix, and carry out stirring the first time 1 minute, and then soaked 12 hours, obtain the Peru squid of preliminary treatment to even;
Wherein, press mass fraction, 1 part of 80 parts of said Peru squids, 80 parts of frozen water, 4 parts of sodium acid carbonates, 2 parts of D-sorbites and sodium chlorite;
3, stripping and slicing
The Peru squid of preliminary treatment is cut into bulk, obtains the Peru squid piece;
4, conditioning is tasty
In the Peru squid piece, add edible salt, soft white sugar, monosodium glutamate, chilli powder, garlic powder and black pepper, and carry out stirring the second time 1 minute, and then extremely said Peru squid piece is evenly tasty to leave standstill 3 hours, obtains tasty Peru squid piece to even;
Wherein, press mass fraction, 0.2 part of 80 parts of said Peru squid pieces, 1 part of edible salt, 2 parts of soft white sugars, 1 part of monosodium glutamate, 1 part of chilli powder, 0.5 part of garlic powder and black pepper;
5, wear string
Use bamboo let to wear string the tasty Peru squid piece that obtains, promptly obtain said Peru squid skewer; Said Peru squid skewer is easy to use, is applicable to the multiple eating channel;
6, freezing;
7, packing.
Embodiment 2
A kind of processing method of Peru squid skewer, manufacturing procedure is following:
1, Peru squid thaws;
2, acid discharge
Frozen water, sodium acid carbonate, D-sorbite and sodium chlorite are put into Peru squid, mix, and carry out stirring the first time 1.5 minutes, and then soaked 17 hours, obtain the Peru squid of preliminary treatment to even;
Wherein, press mass fraction, 2 parts of 90 parts of said Peru squids, 90 parts of frozen water, 5 parts of sodium acid carbonates, 3 parts of D-sorbites and sodium chlorites;
3, stripping and slicing
The Peru squid of preliminary treatment is cut into bulk, obtains the Peru squid piece;
4, conditioning is tasty
In the Peru squid piece, add edible salt, soft white sugar, monosodium glutamate, chilli powder, garlic powder and black pepper, and carry out stirring the second time 1.5 minutes, and then extremely said Peru squid piece is evenly tasty to leave standstill 3.5 hours, obtains tasty Peru squid piece to even;
Wherein, press mass fraction, 0.5 part of 90 parts of said Peru squid pieces, 1 part of edible salt, 3 parts of soft white sugars, 2 parts of monosodium glutamates, 2 parts of chilli powders, 1 part of garlic powder and black pepper;
5, wear string
Use bamboo let to wear string the tasty Peru squid piece that obtains, promptly obtain said Peru squid skewer; Said Peru squid skewer is easy to use, is applicable to the multiple eating channel;
6, freezing;
7, packing.
Embodiment 3
A kind of processing method of Peru squid skewer, manufacturing procedure is following:
1, Peru squid thaws;
2, acid discharge
Frozen water, sodium acid carbonate, D-sorbite and sodium chlorite are put into Peru squid, mix, and carry out stirring the first time 2 minutes, and then soaked 20 hours, obtain the Peru squid of preliminary treatment to even;
Wherein, press mass fraction, 100 parts of Peru squids, 100 parts of frozen water, 4.8 parts of sodium acid carbonates, 2.2 parts of D-sorbites, 1.6 parts of sodium chlorites;
3, stripping and slicing
The Peru squid of preliminary treatment is cut into bulk, obtains the Peru squid piece;
4, conditioning is tasty
In the Peru squid piece, add edible salt, soft white sugar, monosodium glutamate, chilli powder, garlic powder and black pepper, and carry out stirring the second time 2 minutes, and then extremely said Peru squid piece is evenly tasty to leave standstill 4 hours, obtains tasty Peru squid piece to even;
Wherein, press mass fraction, 100 parts of Peru squid pieces, 2 parts of edible salts, 2.2 parts of soft white sugars, 1.5 parts of monosodium glutamates, 1.8 parts of chilli powders, 0.6 part of garlic powder, 0.4 part of black pepper;
5, wear string
Use bamboo let to wear string the tasty Peru squid piece that obtains, promptly obtain said Peru squid skewer; Said Peru squid skewer is easy to use, is applicable to the multiple eating channel;
6, freezing;
7, packing.
The above is merely preferred embodiment of the present invention, and is in order to restriction the present invention, not all within spirit of the present invention and principle, any modification of being done, is equal to replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (5)
1. the processing method of a Peru squid skewer is characterized in that, may further comprise the steps:
1) frozen water, sodium acid carbonate, D-sorbite and sodium chlorite are put into Peru squid, mix, and carry out being stirred to the first time evenly, and then soak, obtain the Peru squid of preliminary treatment;
Wherein, the ratio of quality and the number of copies of said Peru squid, frozen water, sodium acid carbonate, D-sorbite and sodium chlorite is 80～100 parts: 80～100 parts: 4～5 parts: 2～3 parts: 1～2 part;
2) Peru squid with the preliminary treatment that obtains in the step 1) is cut into bulk; Obtain the Peru squid piece; In the Peru squid piece, add edible salt, soft white sugar, monosodium glutamate, chilli powder, garlic powder and black pepper then; And carry out being stirred to the second time evenly, and then leave standstill to said Peru squid piece evenly tastyly, obtain tasty Peru squid piece;
Wherein, the ratio of quality and the number of copies of said Peru squid piece, edible salt, soft white sugar, monosodium glutamate, chilli powder, garlic powder and black pepper is 80～100 parts: 1～2 part: 2～3 parts: 1～2 part: 1～2 part: 0.5～1 part: 0.2～0.5 part;
3) with step 2) in the tasty Peru squid piece that obtains use bamboo let to wear string, promptly obtain said Peru squid skewer.
2. the processing method of Peru squid skewer according to claim 1 is characterized in that: in step 1), the time that stir the said first time is 1～2 minute.
3. the processing method of Peru squid skewer according to claim 1 is characterized in that: in step 1), the time of said immersion is 12～20 hours.
4. the processing method of Peru squid skewer according to claim 1 is characterized in that: in step 2) in, the time that stir the said first time is 1～2 minute.
5. the processing method of Peru squid skewer according to claim 1 is characterized in that: in step 2) in, saidly leave standstill that evenly the tasty time is 3～4 hours to said Peru squid piece.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201210256016XA CN102771829A (en) | 2012-07-23 | 2012-07-23 | Processing method of Dosidicus gigas kebabs |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210256016XA CN102771829A (en) | 2012-07-23 | 2012-07-23 | Processing method of Dosidicus gigas kebabs |
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| CN201210256016XA Pending CN102771829A (en) | 2012-07-23 | 2012-07-23 | Processing method of Dosidicus gigas kebabs |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102726672A (en) * | 2012-07-06 | 2012-10-17 | 烟台新大洋水产食品有限公司 | Quick-freeze boiled dumplings with squid stuffing |
| CN103637263A (en) * | 2013-11-29 | 2014-03-19 | 蓬莱汇洋食品有限公司 | Processing method of sleeve-fish skewer |
| CN105054135A (en) * | 2015-07-10 | 2015-11-18 | 蓬莱京鲁渔业有限公司 | High-temperature oil fried large squid processing method |
| WO2018078549A1 (en) * | 2016-10-28 | 2018-05-03 | Pires De Sousa Joao Manuel | Method and device for producing a rotisserie meat product, a meat product of this type and device for cutting off pieces thereof |
| CN112262962A (en) * | 2020-10-30 | 2021-01-26 | 文登亚盟食品有限公司 | Peru squid mixed Tianshao |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040097405A (en) * | 2003-05-12 | 2004-11-18 | 황도수산(주) | Processing method of squid strips |
| CN101496620A (en) * | 2009-03-06 | 2009-08-05 | 蓬莱京鲁渔业有限公司 | Squid cartilage strings and method for processing the same |
| 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 |
-
2012
- 2012-07-23 CN CN201210256016XA patent/CN102771829A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040097405A (en) * | 2003-05-12 | 2004-11-18 | 황도수산(주) | Processing method of squid strips |
| CN101496620A (en) * | 2009-03-06 | 2009-08-05 | 蓬莱京鲁渔业有限公司 | Squid cartilage strings and method for processing the same |
| 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 |
Non-Patent Citations (1)
| Title |
|---|
| 郭立志: "秘鲁鱿鱼串加工工艺的研究", 《食品研究与开发》, vol. 25, no. 4, 31 August 2004 (2004-08-31) * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102726672A (en) * | 2012-07-06 | 2012-10-17 | 烟台新大洋水产食品有限公司 | Quick-freeze boiled dumplings with squid stuffing |
| CN103637263A (en) * | 2013-11-29 | 2014-03-19 | 蓬莱汇洋食品有限公司 | Processing method of sleeve-fish skewer |
| CN105054135A (en) * | 2015-07-10 | 2015-11-18 | 蓬莱京鲁渔业有限公司 | High-temperature oil fried large squid processing method |
| WO2018078549A1 (en) * | 2016-10-28 | 2018-05-03 | Pires De Sousa Joao Manuel | Method and device for producing a rotisserie meat product, a meat product of this type and device for cutting off pieces thereof |
| CN112262962A (en) * | 2020-10-30 | 2021-01-26 | 文登亚盟食品有限公司 | Peru squid mixed Tianshao |
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Application publication date: 20121114 |