CN103251081A - Processing method of spicy dried squids - Google Patents
Processing method of spicy dried squids Download PDFInfo
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- CN103251081A CN103251081A CN2013102047188A CN201310204718A CN103251081A CN 103251081 A CN103251081 A CN 103251081A CN 2013102047188 A CN2013102047188 A CN 2013102047188A CN 201310204718 A CN201310204718 A CN 201310204718A CN 103251081 A CN103251081 A CN 103251081A
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Abstract
The invention discloses a processing method of spicy dried squids. The processing method comprises the steps of: preprocessing squids, preparing spicy essential oil, pickling and drying, wherein the step of preparing the spicy essential oil comprises: placing dried red pepper seeds in a drying and frying machine, frying for 20-30min at the temperature of 60-85 DEG C, then placing the fried dry red pepper seeds in a presser to be pressed, pressing under the conditions that the temperature is 130-170 DEG C and the pressure is 0.2-0.5MPa until the ingress of oil of the dry red pepper seeds stops, collecting crude oil, refining, settling and homogenizing the crude oil to obtain the spicy essential oil. The spicy essential oil prepared by adopting the invention is pure in texture and thick in fragrance; and the processed spicy dried squids are rich in nutrients, special in taste, and full of spicy flavor, and greatly meet the demand on the taste of a hot food fan.
Description
Technical field
The invention belongs to food processing technology field, relate generally to the processing method that a kind of spicy squid is done.
Background technology
Characteristics such as squid belongs to the Mollusca Cephalopoda, compares with other fish, and it is short to have life cycle, and the strong and resource recovery of reproductive capacity is rapid, output is huge, is a kind of important marine product.Nutritious, the high protein and low fat of squid is rich in multiple essential amino acid, and essential amino acid forms near whole-egg protein, and its nutritive value is not less than beef and tuna.The fat content of squid trunk is lower, and main component is phosphatide, is the height unsaturated fat, and very strong physiological function is arranged.Also contain a large amount of taurines in the squid, can suppress cholesterol level in the blood, the prevention AD is alleviated fatigue, recovers eyesight, improves liver function.Simultaneously, the polypeptide that contains in the squid and selenium and other trace elements are by effects such as antiviral, anti-rays.The squid edible part reaches more than 80%, and is higher by about 20% than general fish, is good processing of aquatic products raw material.
At present, mostly existing squid product is that new Fresh squid cooks, roasts processing or dried squids goods, and taste and trophic structure are comparatively single, can't satisfy the polynary day by day sense of taste of people and nutritional need.
Summary of the invention
The technical problem to be solved in the present invention provides the processing method that a kind of spicy squid is done.
Technical scheme provided by the invention provides the processing method that a kind of spicy squid is done, and may further comprise the steps:
1) preliminary treatment: it is dirty that new Fresh squid is decaptitated, and cleans up, and at 80～100 ℃ of following boiling 3～5min, cooling drains away the water;
2) the fragrant peppery essential oil of preparation: the chilli seed is put into parcher, at 60～85 ℃ of following frying 20～30min, chilli seed with frying places squeezer to squeeze then, under 130～170 ℃, 0.2～0.5MPa, squeeze stop to the chilli seed fuel-displaced till, collect crude oil, with crude oil refining, precipitation, homogeneous, namely get fragrant peppery essential oil;
3) pickle: be the ratio of 100:0.5～2:1～3:3～5:3～8 in mass ratio, add salt, monosodium glutamate, white granulated sugar and fragrant peppery essential oil in pretreated squid, mixing is pickled 5～24h under 5～25 ℃;
4) oven dry: the good squid that will salt down under 40～43 ℃, dry by the fire to moisture be 40～50%, be cooled to normal temperature, be warming up to then dry by the fire under 42～44 ℃ to moisture be 32～34%.
Above-mentioned refining is crude oil to be put into the oil refining machine refine 20～50min, removes water and impurity in the oil.
Above-mentioned precipitation is crude oil natural sedimentation 18～24h that refining is good, impurity and oily natural layering, further separating and removing impurities.
Above-mentioned homogeneous is that the crude oil through the further impurity elimination of precipitation process is placed pressure is that the homogenizer of 15～35MPa carries out homogeneous.
The peppery essential oil of perfume (or spice) of the present invention need not fried, gained finished product oil free from foreign meter, and oil product is pure, pungent is denseer, suffuses an exquisite fragrance all around, and pickles the dried spicy squid of the spicy squid that obtains with the peppery essential oil of this perfume (or spice) as batching and does nutritious, the mouthfeel uniqueness, peppery perfume (or spice) overflows, and greatly satisfies peppery food fan's sense of taste demand.
The specific embodiment
The present invention is further elaborated for following specific embodiment, but not as a limitation of the invention.
Embodiment 1
1) preliminary treatment: it is dirty that new Fresh squid is decaptitated, and cleans up, and at 80 ℃ of following boiling 3min, cooling drains away the water;
2) the fragrant peppery essential oil of preparation: the chilli seed is put into parcher, at 60 ℃ of following frying 20min, chilli seed with frying places squeezer to squeeze then, under 130 ℃, 0.2MPa, squeeze stop to the chilli seed fuel-displaced till, collect crude oil, crude oil is put into the oil refining machine refine 20min, remove water and impurity in the oil, crude oil natural sedimentation 18h after will refining again, impurity and oil content layer, further remove impurity, it is that the homogenizer of 15MPa carries out homogeneous that the crude oil after the further removal of impurities is placed pressure, namely gets fragrant peppery essential oil;
3) pickle: be the ratio of 100:0.5:1:3:3 in mass ratio, add salt, monosodium glutamate, white granulated sugar and fragrant peppery essential oil in pretreated squid, mixing is pickled 5h under 5 ℃;
4) oven dry: the good squid that will salt down under 40 ℃, dry by the fire to moisture be 40%, be cooled to normal temperature, be warming up to then dry by the fire under 42 ℃ to moisture be 32%.
Embodiment 2
1) preliminary treatment: it is dirty that new Fresh squid is decaptitated, and cleans up, and at 100 ℃ of following boiling 5min, cooling drains away the water;
2) the fragrant peppery essential oil of preparation: the chilli seed is put into parcher, at 85 ℃ of following frying 30min, chilli seed with frying places squeezer to squeeze then, under 170 ℃, 0.5MPa, squeeze stop to the chilli seed fuel-displaced till, collect crude oil, crude oil is put into the oil refining machine refine 50min, remove water and impurity in the oil, crude oil natural sedimentation 24h after will refining again, impurity and oil content layer, further remove impurity, it is that the homogenizer of 35MPa carries out homogeneous that the crude oil after the further removal of impurities is placed pressure, namely gets fragrant peppery essential oil;
3) pickle: be the ratio of 100:2:3:5:8 in mass ratio, add salt, monosodium glutamate, white granulated sugar and fragrant peppery essential oil in pretreated squid, mixing is pickled 24h under 25 ℃;
4) oven dry: the good squid that will salt down under 43 ℃, dry by the fire to moisture be 50%, be cooled to normal temperature, be warming up to then dry by the fire under 44 ℃ to moisture be 34%.
Embodiment 3
1) preliminary treatment: it is dirty that new Fresh squid is decaptitated, and cleans up, and at 90 ℃ of following boiling 4min, cooling drains away the water;
2) the fragrant peppery essential oil of preparation: the chilli seed is put into parcher, at 75 ℃ of following frying 25min, chilli seed with frying places squeezer to squeeze then, under 150 ℃, 0.4MPa, squeeze stop to the chilli seed fuel-displaced till, collect crude oil, crude oil is put into the oil refining machine refine 35min, remove water and impurity in the oil, crude oil natural sedimentation 22h after will refining again, impurity and oil content layer, further remove impurity, it is that the homogenizer of 25MPa carries out homogeneous that the crude oil after the further removal of impurities is placed pressure, namely gets fragrant peppery essential oil;
3) pickle: be the ratio of 100:1.5:2:4:6 in mass ratio, add salt, monosodium glutamate, white granulated sugar and fragrant peppery essential oil in pretreated squid, mixing is pickled 18h under 15 ℃;
4) oven dry: the good squid that will salt down under 42 ℃, dry by the fire to moisture be 46%, be cooled to normal temperature, be warming up to then dry by the fire under 43 ℃ to moisture be 33%.
Embodiment 4
1) preliminary treatment: it is dirty that new Fresh squid is decaptitated, and cleans up, and at 100 ℃ of following boiling 3min, cooling drains away the water;
2) the fragrant peppery essential oil of preparation: the chilli seed is put into parcher, at 85 ℃ of following frying 20min, chilli seed with frying places squeezer to squeeze then, under 170 ℃, 0.2MPa, squeeze stop to the chilli seed fuel-displaced till, collect crude oil, crude oil is put into the oil refining machine refine 50min, remove water and impurity in the oil, crude oil natural sedimentation 18h after will refining again, impurity and oil content layer, further remove impurity, it is that the homogenizer of 35MPa carries out homogeneous that the crude oil after the further removal of impurities is placed pressure, namely gets fragrant peppery essential oil;
3) pickle: be the ratio of 100:0.5:3:3:8 in mass ratio, add salt, monosodium glutamate, white granulated sugar and fragrant peppery essential oil in pretreated squid, mixing is pickled 24h under 5 ℃;
4) oven dry: the good squid that will salt down under 40 ℃, dry by the fire to moisture be～50%, be cooled to normal temperature, be warming up to then dry by the fire under 42 ℃ to moisture be 34%.
Claims (4)
1. the processing method done of spicy squid is characterized in that: may further comprise the steps:
1) preliminary treatment: it is dirty that new Fresh squid is decaptitated, and cleans up, and at 80～100 ℃ of following boiling 3～5min, cooling drains away the water;
2) the fragrant peppery essential oil of preparation: the chilli seed is put into parcher, at 60～85 ℃ of following frying 20～30min, chilli seed with frying places squeezer to squeeze then, under 130～170 ℃, 0.2～0.5MPa, squeeze stop to the chilli seed fuel-displaced till, collect crude oil, with crude oil refining, precipitation, homogeneous, namely get fragrant peppery essential oil;
3) pickle: be the ratio of 100:0.5～2:1～3:3～5:3～8 in mass ratio, add salt, monosodium glutamate, white granulated sugar and fragrant peppery essential oil in pretreated squid, mixing is pickled 5～24h under 5～25 ℃;
4) oven dry: the good squid that will salt down under 40～43 ℃, dry by the fire to moisture be 40～50%, be cooled to normal temperature, be warming up to then dry by the fire under 42～44 ℃ to moisture be 32～34%.
2. the processing method done of spicy squid according to claim 1, it is characterized in that: described refining is crude oil to be put into the oil refining machine refine 20～50min, removes water and impurity in the oil.
3. the processing method done of spicy squid according to claim 1 is characterized in that: described precipitation is will the good crude oil natural sedimentation 18～24h of refining, impurity and oil content layer, removal impurity.
4. the processing method done of spicy squid according to claim 1 is characterized in that: described homogeneous be with after precipitation process further the crude oil of removal of impurities to place pressure be that the homogenizer of 15～35MPa carries out homogeneous.
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| CN2013102047188A CN103251081A (en) | 2013-05-29 | 2013-05-29 | Processing method of spicy dried squids |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103525539A (en) * | 2013-10-11 | 2014-01-22 | 天津市天联调味制品有限公司 | Method for preparing chili seed oil with stable spicy fragrance |
| CN104146232A (en) * | 2014-08-29 | 2014-11-19 | 天津市天联调味制品有限公司 | Preparation method of oil soluble essence of pepper skin |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102342332A (en) * | 2011-09-23 | 2012-02-08 | 天津市天联调味制品有限公司 | Method for preparing fragrant and hot essential oil |
| 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 |
-
2013
- 2013-05-29 CN CN2013102047188A patent/CN103251081A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102342332A (en) * | 2011-09-23 | 2012-02-08 | 天津市天联调味制品有限公司 | Method for preparing fragrant and hot essential oil |
| 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 |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103525539A (en) * | 2013-10-11 | 2014-01-22 | 天津市天联调味制品有限公司 | Method for preparing chili seed oil with stable spicy fragrance |
| CN103525539B (en) * | 2013-10-11 | 2015-03-11 | 天津市天联调味制品有限公司 | Method for preparing chili seed oil with stable spicy fragrance |
| CN104146232A (en) * | 2014-08-29 | 2014-11-19 | 天津市天联调味制品有限公司 | Preparation method of oil soluble essence of pepper skin |
| CN104146232B (en) * | 2014-08-29 | 2016-05-25 | 天津市天联调味制品有限公司 | The preparation method of the molten essence of a kind of capsicum skin oil |
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Application publication date: 20130821 |